Quantitative Analysis of Fat in Mayonnaise by Reflectance Spectroscopy and Multivariate Analysis

Fat content in mayonnaise is typically determined using the Soxhlet extraction method.
However, the process involving the repeated evaporation of solvent required to extract the target substance is quite time consuming. We therefore investigated a simple method based on reflectance measurement for this fat quantitation. Combining reflectance measurement using a screw-cap vial with multivariate analysis, we demonstrated the ease with which fat quantitation can be accomplished.

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Molecular Spectroscopy, UV-Vis-NIR Spectroscopy
Multivariate analysis, Near infrared, Mayonnaise, Fat, Quantitation, PLS, Multiple regression, Support vector regression (SVR), Food and Beverages, Food QAQC, UV-3600
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