The potentialities of front-face fluorescence (FFF) and mid-infrared (MIR) spectroscopies coupled with partial least square regression (PLSR) were compared to predict the lipid oxidation of pound cakes. The level of lipid oxidation in pound cakes determined using classical methods showed some changes. Similarly, the fluorescence emission (305–490 nm) and excitation (252–390 nm) spectra and MIR spectra scanned in the 4000–700 cm⁻¹ region showed some changes in pound cakes as a function of both storage time and the type of oil used in the formulation. The application of PLSR to the MIR spectra, provided excellent predictive results for free fatty acid (R² = 0.97) and peroxide values (R² = 0.87). Similar results were obtained from both tryptophan and MIR spectra for the prediction of TOTOX (R² > 0.86) demonstrating the efficiency of the MIR and FFF spectroscopies to qualify and quantify the level of lipid oxidation in pound cakes.

比较了正面荧光（FFF）和中红外（MIR）光谱与偏最小二乘回归（PLSR）的潜力，以预测磅饼的脂质氧化。使用经典方法测定的磅饼中脂质氧化水平显示出一些变化。同样，在4000–700 cm ^-1区域扫描的荧光发射光谱（305–490 nm）和激发光谱（252–390 nm）和MIR光谱显示，磅饼随存储时间和类型的变化而有所变化。配方中使用的油脂。PLSR在MIR光谱上的应用为游离脂肪酸（R ²  = 0.97）和过氧化物值（R ²）提供了出色的预测结果 = 0.87）。从色氨酸和MIR光谱中均获得了相似的结果，可预测TOTOX（R ²  > 0.86），这表明MIR和FFF光谱仪可以有效地定量和定量磅饼中的脂质氧化水平。