Potential of UV and SWIR hyperspectral imaging for determination of levels of phenolic flavour compounds in peated barley malt

Julius Tschannerl, Jinchang Ren, Frances Jack, Julius Krause, Huimin Zhao, Wenjiang Huang, Stephen Marshall

Research output: Contribution to journalArticle

Abstract

In this study, Ultra-violet (UV) and Short-wave infra-red (SWIR) Hyperspectral Imaging (HSI) was used to measure the concentration of phenolic flavour compounds on malted barley that are responsible for smoky aroma of Scotch whisky. UV HSI is a relatively unexplored technique that has the potential to detect specific absorptions of phenols. SWIR HSI has proven to detect phenols in previous applications. Support Vector Machine Classification and Regression was applied to classify malts with ten different concentration levels of the compounds of interest, and to estimate the concentration respectively. Results reveal that UV HSI is at its current development stage not suitable for this task whereas SWIR HSI is able to produce robust results with a classification accuracy of 99.8% and a squared correlation coefficient of 0.98 with a Root Mean Squared Error (RMSE) of 0.32ppm for regression. The results indicate that with further testing and development, HSI may potentially be exploited in an industrial production environment.
LanguageEnglish
Pages105-112
Number of pages8
JournalFood Chemistry
Volume270
Early online date17 Jul 2018
DOIs
StatePublished - 1 Jan 2019

Fingerprint

Flavor compounds
Radio Waves
flavor compounds
malt
Hordeum
Phenols
barley
image analysis
Infrared radiation
phenols
Scotch whisky
Support vector machines
Hyperspectral imaging
odors
Testing

Keywords

  • barley malt
  • hyperspectral imaging
  • Scotch whisky
  • short-wave infra-red
  • smokiness
  • ultra-violet

Cite this

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title = "Potential of UV and SWIR hyperspectral imaging for determination of levels of phenolic flavour compounds in peated barley malt",
abstract = "In this study, Ultra-violet (UV) and Short-wave infra-red (SWIR) Hyperspectral Imaging (HSI) was used to measure the concentration of phenolic flavour compounds on malted barley that are responsible for smoky aroma of Scotch whisky. UV HSI is a relatively unexplored technique that has the potential to detect specific absorptions of phenols. SWIR HSI has proven to detect phenols in previous applications. Support Vector Machine Classification and Regression was applied to classify malts with ten different concentration levels of the compounds of interest, and to estimate the concentration respectively. Results reveal that UV HSI is at its current development stage not suitable for this task whereas SWIR HSI is able to produce robust results with a classification accuracy of 99.8{\%} and a squared correlation coefficient of 0.98 with a Root Mean Squared Error (RMSE) of 0.32ppm for regression. The results indicate that with further testing and development, HSI may potentially be exploited in an industrial production environment.",
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Potential of UV and SWIR hyperspectral imaging for determination of levels of phenolic flavour compounds in peated barley malt. / Tschannerl, Julius; Ren, Jinchang; Jack, Frances; Krause, Julius; Zhao, Huimin; Huang, Wenjiang; Marshall, Stephen.

In: Food Chemistry, Vol. 270, 01.01.2019, p. 105-112.

Research output: Contribution to journalArticle

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AU - Ren,Jinchang

AU - Jack,Frances

AU - Krause,Julius

AU - Zhao,Huimin

AU - Huang,Wenjiang

AU - Marshall,Stephen

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