Determination of quality traits and possible adulteration of molasses using FT-IR spectroscopy: A study from Turkish market.

Abstract

We aimed to develop portable Fourier transform infrared (FT-IR) spectroscopy-based prediction algorithms for the key quality characteristics (soluble solids, water activity, pH, sucrose, glucose, fructose, fructose/glucose, hydroxymethylfurfural) of various types of molasses, establish their legitimacy, and create a model to separate them based on their botanical origin. Samples labeled as carob (n=27), grape (n=24), Juniper (n=13), and mulberry (n=12) were purchased from different local markets in Turkey. Labeling issues were revealed in five carob and seven grape molasses, and those samples classified as non-authentic by the FT-IR algorithms were corroborated by reference analysis. Partial least squares regression models generated to predict the key quality traits of Turkish molasses demonstrated excellent correlation with reference analysis (R2Val≥0.96) and low standard error of prediction (SEP≤2.88). The FT-IR sensor provided a feasible approach for molasses testing to assess its quality through manufacturing and storage, also provided a powerful tool to -ensure proper product labeling.