Introduction

Near infrared (NIR) and infrared (IR) spectroscopy was applied for a compositional analysis of 32 marzipan samples. Traditional moisture and sugar analysis was performed on all samples.

Six different NIR and one IR set-up were applied in analysis of the same marzipan samples. The set-ups included different wavelength ranges, dispersive scanning instruments and interferometers, reflection and transmission measurements, and different sampling methods: sample cups, and fibre probe measurements.

The study was performed aiming at three concurrent investigations:
1. The potential of using NIR and IR spectroscopy for analysis of marzipan
2. Comparison of calibration performance of seven different instrumental setups
3. Effect on calibration performance upon narrowing the wavelength window (interval-PLS)

Reference

J Christensen, L Nørgaard, H Heimdal, JG Pedersen, SB Engelsen. Rapid Spectroscopic Analysis of Marzipan – Comparative Instrumentation. Journal of Near Infrared Spectroscopy, vol 12, No. 1 (2004).

Get the Data (Matlab)

Spectral data matrices are named according to following table holding the information on the different instruments and set-ups.
All axis and reference sugar and moisture content can also be found in the mat-file.

a) The 19 filter wavelengths are 1110, 1128, 1138, 1154, 1188, 1200, 1212, 1238, 1254, 1262, 1276, 1320, 1670, 1680, 1940, 2100, 2180, 2230, 2310 nm.