Abstract

The important factors of sesame oil on its quality are acid value, peroxide value, and fatty acid composition. Acid value and peroxide value are determined by a wet analysis and fatty acid compositions by a gas chromatographic method. This study was carried out to ascertain the potential for utilizing NIR spectrophotometry as a means of rapid and non-destructive method to determine the constituent of sesame oil. Using both a fixed type and a grating-type device, the calibration obtained from the samples of sesame oil was successfully applied to the determination of the constituents such as acid value, peroxide value and fatty acids.

© 1998 NIR Publications

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  1. J. Ha, , Korean J. Food Sci. Technol.  28(2), 246 (1996).
  2. J. Ha and W. Hawer, and J. Hwang, , Korean J. Food Sci. Technol.  25(4), 345 (1993).
  3. A. Osborne, and T. Fearn, , Near Infrared Spectroscopy in Food Analysis  (1988).
  4. S. Kawano and H. Watanabe, and M. Iwamoto, , in The Proceedings of the Second International NIRS Conference , Ed. by M. Iwamoto, and S. Kawano, Korin Publishing Co., Ltd, Japan (1990).
  5. H. Martens, and T. Naes, , Multivariate Calibration. John Wiley & Sons, Inc.New York (1996).
  6. H. Mark, , Principles and Practice of Spectroscopic Calibration. John Wiley & Sons, Inc., New York (1991).

1996 (1)

J. Ha, , Korean J. Food Sci. Technol.  28(2), 246 (1996).

1993 (1)

J. Ha and W. Hawer, and J. Hwang, , Korean J. Food Sci. Technol.  25(4), 345 (1993).

J. Ha and W. Hawer, and J. Hwang, , Korean J. Food Sci. Technol.  25(4), 345 (1993).

Fearn, T.

A. Osborne, and T. Fearn, , Near Infrared Spectroscopy in Food Analysis  (1988).

Ha, J.

J. Ha, , Korean J. Food Sci. Technol.  28(2), 246 (1996).

J. Ha and W. Hawer, and J. Hwang, , Korean J. Food Sci. Technol.  25(4), 345 (1993).

Hawer, W.

J. Ha and W. Hawer, and J. Hwang, , Korean J. Food Sci. Technol.  25(4), 345 (1993).

Hwang, J.

J. Ha and W. Hawer, and J. Hwang, , Korean J. Food Sci. Technol.  25(4), 345 (1993).

Iwamoto, M.

S. Kawano and H. Watanabe, and M. Iwamoto, , in The Proceedings of the Second International NIRS Conference , Ed. by M. Iwamoto, and S. Kawano, Korin Publishing Co., Ltd, Japan (1990).

Kawano, S.

S. Kawano and H. Watanabe, and M. Iwamoto, , in The Proceedings of the Second International NIRS Conference , Ed. by M. Iwamoto, and S. Kawano, Korin Publishing Co., Ltd, Japan (1990).

Mark, H.

H. Mark, , Principles and Practice of Spectroscopic Calibration. John Wiley & Sons, Inc., New York (1991).

Martens, H.

H. Martens, and T. Naes, , Multivariate Calibration. John Wiley & Sons, Inc.New York (1996).

Naes, T.

H. Martens, and T. Naes, , Multivariate Calibration. John Wiley & Sons, Inc.New York (1996).

Osborne, A.

A. Osborne, and T. Fearn, , Near Infrared Spectroscopy in Food Analysis  (1988).

Watanabe, H.

S. Kawano and H. Watanabe, and M. Iwamoto, , in The Proceedings of the Second International NIRS Conference , Ed. by M. Iwamoto, and S. Kawano, Korin Publishing Co., Ltd, Japan (1990).

Korean J. Food Sci. Technol. (2)

J. Ha, , Korean J. Food Sci. Technol.  28(2), 246 (1996).

J. Ha and W. Hawer, and J. Hwang, , Korean J. Food Sci. Technol.  25(4), 345 (1993).

Other (4)

A. Osborne, and T. Fearn, , Near Infrared Spectroscopy in Food Analysis  (1988).

S. Kawano and H. Watanabe, and M. Iwamoto, , in The Proceedings of the Second International NIRS Conference , Ed. by M. Iwamoto, and S. Kawano, Korin Publishing Co., Ltd, Japan (1990).

H. Martens, and T. Naes, , Multivariate Calibration. John Wiley & Sons, Inc.New York (1996).

H. Mark, , Principles and Practice of Spectroscopic Calibration. John Wiley & Sons, Inc., New York (1991).

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