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PCA-based identification and differentiation of FTIR data from model melanoidins with specific molecular compositions

Ghassan Faisal Mohsin1, Franz-Josef Schmitt2, Clemens Kanzler3

  • 1Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgruppe Lebensmittelchemie und Analytik, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany; Ministry of High Education and Scientific Research, Street 52, 55509 Baghdad, Iraq.

Food Chemistry
|January 20, 2019
PubMed

Keywords:
Fourier transform infrared spectroscopyMaillard intermediatesMaillard reactionMelanoidinsPrincipal components analysis

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