Detection of Adulteration of Soy Sauce by Brine Using Near Infrared Spectroscopy

Abstract

Abstract Near infrared spectroscopy was applied for determination of adulteration of soy sauce with brine. Thirty samples with 5 brands were bought from department stores and flea markets. Five samples were fabricated of 20% w/w brine, mono sodium glutamate and black soy sauce. Thirty five samples of 7 levels of 20% brine adulterated (10, 20, 30, 40, 50, 60 and 70%) were prepared. Each sample was scanned with FT-NIR spectrometer. A PLS regression model for percentage of brine adulterated provided R2, RMSEP, RPD and bias 92.73%, 6.42%, 4.61% and 3.81, respectively.