Quantitative Analysis of Total Phenol Content in Cabernet Sauvignon Grape Based on Near-Infrared Spectroscopy

Yi-jia LUO; He ZHU; Xiao-han LI; Juan DONG; Hao TIAN; Xue-wei SHI; Wen-xia WANG; Jing-tao SUN

doi:10.3964/j.issn.1000-0593(2021)07-2036-07

Spectroscopy and Spectral Analysis, Volume. 41, Issue 7, 2036(2021)

Quantitative Analysis of Total Phenol Content in Cabernet Sauvignon Grape Based on Near-Infrared Spectroscopy

Yi-jia LUO^1、*, He ZHU^1、1;, Xiao-han LI^1、1;, Juan DONG^1、1;, Hao TIAN^1、1;, Xue-wei SHI^1、1;, Wen-xia WANG^2、2;, and Jing-tao SUN^{1、1; *;}

Author Affiliations

¹1. College of Food Science, Shihezi University, Shihezi 832003, China

²2. College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China

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References(5)

[3] X Sun, H Wang, J Yu et al. Journal of Food Measurement and Characterization, 11, 1(2017).

[5] R Andrew G, F Michael, B Ralph B. American Journal of Enology and Viticulture, 67, 38(2016).

[7] F Chinnici, V Ivanova, M Stefova. Journal of the Serbian Chemical Society, 75, 45(2010).

[11] Z Fan, Y Qiu, R Zhu et al. Spectroscopy Letters, 51, 226(2018).

[12] H Jiang, F Liu, C Zhang et al. Food and Bioprocess Technology, 10, 213(2017).

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Yi-jia LUO, He ZHU, Xiao-han LI, Juan DONG, Hao TIAN, Xue-wei SHI, Wen-xia WANG, Jing-tao SUN. Quantitative Analysis of Total Phenol Content in Cabernet Sauvignon Grape Based on Near-Infrared Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2021, 41(7): 2036

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Paper Information

Category: Research Articles

Received: Jul. 2, 2020

Accepted: --

Published Online: Sep. 8, 2021

The Author Email: LUO Yi-jia (luoyijiayj@126.com)

DOI:10.3964/j.issn.1000-0593(2021)07-2036-07

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