Application of ATR-FTIR and FT-NIR spectroscopy coupled with chemometrics for species identification and quality prediction of boletes.

ABSTRACT: The taste and aroma of edible mushrooms, which is a criterion of judgment for consumer purchases, are influenced by amino acids and their metabolites. Sixty-eight amino acids and their metabolites were identified using liquid chromatography mass spectrometry (LC-MS), and 16 critical marker components were screened. The chemical composition of different species of boletes was characterized by two-dimensional correlation spectroscopy (2DCOS) to determine the sequence of molecular vibrations or group changes. Identification of boletes species based on partial least squares discrimination (PLS-DA) combined with Fourier transform near-infrared spectroscopy (FT-NIR) and Fourier transform infrared spectroscopy (ATR-FTIR), residual convolutional neural network (ResNet) combined with three-dimensio

SUBMITTER: Zheng C 

PROVIDER: S-EPMC11304868 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature