eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2018-03-19 6 3 114 117 10.12691/ajfst-6-3-5 AJFST2018635 article Xin-wei Li xwli_1989@163.com 1 Rui Lu 1 Zhe-xuan Wang 1 Pei Wang 1 Li Zhang 1 Peng-xiao Jia 1 School of Science, Beijing Forestry University, Beijing, China White pepper is a high-value commodity that is a target for adulteration, leading to loss of quality and encroachment on the rights and interests of consumers. Therefore, it is imperative to develop fast and reliable methods for detecting white pepper powder adulteration. The present paper investigated the feasibility of using near infrared (NIR) spectroscopy for quantifying adulteration (including whole wheat flour and corn flour) in white pepper powder. Partial least squares (PLS) calibration models were developed. Results showed that the standard error of calibration (SEC) and prediction (SEP) were 0.788% and 0.920%, respectively. http://pubs.sciepub.com/ajfst/6/3/5/ajfst-6-3-5.pdf white pepper powder adulteration NIR spectroscopy PLS calibration models whole-wheat flour corn flour