VIS/NIR spectral signature for the Identification of Peanut Contamination of Powder Foods


  • Satyabrata Ghosh Universidad Politécnica de Madrid (UPM), CEI
  • Teresa R. Cuadrado Domínguez Universidad Politécnica de Madrid
  • Belén Diezma UPM
  • Lourdes Lleó UPM
  • Pilar Barreiro UPM
  • Teresa García Lacarra UCM
  • Jean-Michel Roger IRSTEA


Adulterant, Food analysis, Food composition, Food quality, Allergen, PCA, Spectroscopy


Visible-Near Infrared reflectance spectra are proposed for the characterization IRMM 481 peanuts in comparison to powder food materials: wheat flour, milk and cocoa. Multidimensional analysis of spectra of powder samples shows a specific NIR band centred at 1200 nm that identifies peanut compared to the rest of food ingredients, regardless compaction level and temperature. Spectral range 400-1000 nm is not robust for identification of blanched peanut. The visible range has shown to be reliable for the identification of pre-treatment and processing of unknown commercial peanut samples. A spectral index is proposed based on the combination of three wavelengths around 1200 nm that is 100% robust against pre-treatment (raw or blanched) and roasting (various temperatures and treatment duration).

Author Biographies

Satyabrata Ghosh, Universidad Politécnica de Madrid (UPM), CEI

Department of ETSI Agronomos,

Teresa R. Cuadrado Domínguez, Universidad Politécnica de Madrid

Department of ETSI Agronomos,






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