Table 1 Speculative assignments of absorption bands with significant differences (p < 0.05) in peak intensity between the two sample groups in the average patterns of spectra preprocessed with MSC + D2 + ND that obtained from domestic and imported kimchi samples.

From: Rapid determination of the geographical origin of kimchi by Fourier transform near-infrared spectroscopy coupled with chemometric techniques

No	Wavenumber (cm^-1)	Assignment		Reference
No	Wavenumber (cm^-1)	Mechanism²²	Structure	Reference
1	7278 (1374 nm)	C-H combinations	Hemicellulose, cellulose, and lignin	Li et al.²⁶
2	6954 (1438 nm)	O–H, N–H 1^st overtone	Lignin	Schwanninger et al.²⁸; Shenk et al.²¹
2	6954 (1438 nm)	O–H, N–H 1^st overtone	Starch	Kim and Williams²⁵
3	5789 (1727 nm, domestic) 5785 (1729 nm, imported)	C-H, 1^st overtone	Cellulose	Fourty²³; Li et al.²⁶
			Hemicellulose	Li et al.²⁶
			Lignin	Li et al.²⁶; Schwanninger et al.²⁸
			Protein	Fourty et al.²³; Shenk et al.²¹
			Fatty acid	Sato et al.³⁰
			Fat/oil	Hourant et al.²⁹; Kim and Williams²⁵
4	5677 (1761 nm)	C-H, 1^st overtone	Cellulose, sugar, and lignin	Fourty et al.²³
			Starch	Fourty et al.²³; Kim and Williams²⁵
			Fat/oil	Hourant et al.²⁹; Kim and Williams²⁵
			Fatty acid	Sato et al.³⁰
5	4852 (2061 nm, domestic) 4844 (2064 nm, imported)	O–H, N–H combinations	Protein	Fourty et al.²³; Kim and Williams²⁵; Shenk et al.²¹
5	4852 (2061 nm, domestic) 4844 (2064 nm, imported)	O–H, N–H combinations	Starch	Kim and Williams²⁵
6	4736 (2111 nm)	O–H, N–H combinations	Fat/oil	Kim and Williams²⁵; Sato et al.³⁰
			Carbohydrate	Gergely and Salgó²⁴; Shenk et al.²¹
			Starch	Fourty et al.²³; Shenk et al.²¹
			Cellulose	Fourty et al.²³; Schwanninger et al.²⁸; Shenk et al.²¹
			Protein	Kim and Williams²⁵; Shenk et al.²¹
7	4401 (2272 nm)	C-H combinations	Cellulose and lignin	Fourty et al.²³; Shenk et al.²¹
			Protein and starch	Fourty et al.²³; Kim and Williams²⁵
			Sugar	Fourty et al.²³
			Glucose, fructose, and sucrose	Rambla et al.²⁷
			Carbohydrate	Gergely and Salgó²⁴
			Fiber	Shenk et al.²¹
			Hemicellulose	Schwanninger et al.²⁸
			Fat/oil	Kim and Williams²⁵
8	4327 (2311 nm)	C-H combinations	Fat/oil	Hourant et al.²⁹; Kim and Williams²⁵; Shenk et al.²¹
			Fiber	Shenk et al.²¹
			Protein	Kim and Williams²⁵
9	4262 (2346 nm)	C-H combinations	Cellulose	Fourty et al.²³; Schwanninger et al.²⁸; Shenk et al.²¹
			Protein	Fourty et al.²³; Kim and Williams²⁵; Shenk et al.²¹
			Fat/oil	Hourant et al.²⁹; Kim and Williams²⁵
			Fiber	Shenk et al.²¹
10	4046 (2472 nm)	C-H combinations	Protein	Shenk et al.²¹
10	4046 (2472 nm)	C-H combinations	Fat/oil	Kim and Williams²⁵

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Table 1 Speculative assignments of absorption bands with significant differences (p < 0.05) in peak intensity between the two sample groups in the average patterns of spectra preprocessed with MSC + D2 + ND that obtained from domestic and imported kimchi samples.

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