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Detection of several common adulterants in raw milk by MID-infrared spectroscopy and one-class and multi-class multivariate strategies.

Food Chemistry 2017 September 2
A sequential strategy was proposed to detect adulterants in milk using a mid-infrared spectroscopy and soft independent modelling of class analogy technique. Models were set with low target levels of adulterations including formaldehyde (0.074g.L-1 ), hydrogen peroxide (21.0g.L-1 ), bicarbonate (4.0g.L-1 ), carbonate (4.0g.L-1 ), chloride (5.0g.L-1 ), citrate (6.5g.L-1 ), hydroxide (4.0g.L-1 ), hypochlorite (0.2g.L-1 ), starch (5.0g.L-1 ), sucrose (5.4g.L-1 ) and water (150g.L-1 ). In the first step, a one-class model was developed with unadulterated samples, providing 93.1% sensitivity. Four poorly assigned adulterants were discarded for the following step (multi-class modelling). Then, in the second step, a multi-class model, which considered unadulterated and formaldehyde-, hydrogen peroxide-, citrate-, hydroxide- and starch-adulterated samples was implemented, providing 82% correct classifications, 17% inconclusive classifications and 1% misclassifications. The proposed strategy was considered efficient as a screening approach since it would reduce the number of samples subjected to confirmatory analysis, time, costs and errors.

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