This paper (open access) reports the construction of a classification model to detect the adulteration of white pepper with mung bean flour utilizing Fourier Transform Infrared (FTIR) spectroscopy combined with chemometric techniques.
The authors prepared their own reference samples in-house by grinding locally sourced white pepper (Malaysian origin) with bean flour ranging from 3 – 50%.
They report that adulterants can be detected even at the lowest concentration prepared using the Partial Least Squares (PLS) method and chemometrics.. The second derivative FTIR spectrum in the range of 3712-650 cm⁻¹ was identified as the optimal calibration model. The PLS Discriminant Analysis (PLS-DA) method also successfully classified pure white pepper samples from those adulterated with various concentrations of mung bean flour.
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