饮料

This application note details the use of bagging (random forest, RF) and boosting (extreme gradient boosting, XGBoost) machine learning (ML) algorithms to predict red wine mouthfeel attributes from simple chemical measurements.

Spectrofluorometric analysis, coupled with machine learning modeling, has emerged as a promising approach for authenticating wines based on their molecular fingerprints. This application note details the implementation of spectrofluorometric analysis, specifically absorbance-transmittance and fluorescence excitation-emission matrix (A-TEEM) technique, along with...

Measure the temperature during the roasting process continuously. Controlling the roasting temperature and time of different types is possible.

In the world of winemaking, color is one of the first sensory experiences, setting the stage for the entire tasting journey. Yet, various winemaking practices and environmental factors can diminish the intensity and richness of a wine's color. This has led some winemakers to covertly enhance their wines with concentrates from intensely colored (Teinturier) grapes. Detecting these additions is challenging due to the complex pigment compositions in red wine grape varieties.

There is an increasing demand for quality control on wines worldwide, and consequently more and more needs for elemental analysis. Thanks to its multi-element analysis capability, its high sensitivity and its ease-of-use, the ICP-OES technique is well adapted for wine elemental characterization.

We introduce A-TEEM™ spectroscopy as a new and fast way to analyze 45 specific quality parameters in wine (ref. 1). A-TEEM, a fluorescence spectroscopy technique, simultaneously acquires transmission, absorbance, and fluorescence Excitation Emission Matrices, overcoming the inner filter effect on the fly (ref. 2).

We all consume or have all consumed sugary drinks at least once. Sugar content of those drinks must be regulated. Also, to avoid those properties of sugar, it has been replaced by sweeteners. These have lower sweetness than natural sugars. Whether it is sugar or sweetener, their content just be controlled. Here, we demonstrate that Raman spectroscopy is one solution to identify and evaluate sugar/sweetener concentrations in a quality control process.

In the food industry, the compounds characterization is a critical step to ensure the quality of the products or to provide information to customers which can be sensitive to allergies. In this application note, we showed how optical spectroscopies and laser diffraction can help for food compounds characterization, especially on a specific product, i.e. milks.

Carbon dioxide is used in many kinds of industries, especially in food and beverage industry to produce carbonated drinks. Carbon dioxide is usually obtained as a by-product from ammonia synthesis. Other important source of carbon dioxide includes fermentation process in brewery. In these industries, customer faces challenge of possible contaminants due to different feed sources used to produce pure carbon dioxide.

HORIBA’s Veloci Wine Analyzer is uniquely equipped to provide rapid access to a wide range of parameters important to commercial wine processing and quality characterization.

Plastic is a type of material that is resistant to degradation and is practically indestructible. While plastic will break down into fragments and become nanoplastics via photo-oxidative mechanisms, plastic fundamentally remains the same throughout the process. The concern of water contamination from nanoplastics is, therefore, a study receiving close scrutiny from FDA and EPA alike.

Careful control of the particulates in whiskey is an important step to quality flavor and color. Inadequate monitoring of particle size impedes the final product stability, consistency, quality, and price. In this note, the particle science behind these determining factors will be thoroughly examined and explained.

Soy milk is an increasingly important source of protein. As in cow’s milk, particle size is important for customer acceptance. HORIBA laser diffraction analyzers can be used to characterize soy milk. Measurements with the LA-960 particle size analyzer show significant differences in particle size distribution with soy milk price.

Quality beans ground to the ideal size produces a perfect cup of coffee. It sounds like a simple process, but there is a great deal that takes place before a single drop is brewed. This note focuses on how the size of the grind affects the flavor of the coffee and the reasons the LA-960 Laser Diffraction Analyzer offers undeniable advantages in measurement accuracy and speed over historical sieving techniques.

Milk is an emulsion that is often homogenized to reduce the average particle size. That improves its consistency and extends its shelf life. The homogenization process is expensive, but careful control of the process can improve quality, and thus, reduce operating costs. That’s where particle characterization comes in.