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Estimating sensory properties with near-infrared spectroscopy: A tool for quality control and breeding of 'Calçots' (Allium cepa L.)

  • Identification data

    Identifier: imarina:6494582
    Authors:
    Sans SFerré JBoqué RSabaté JCasals JSimó J
    Abstract:
    © 2020 by the authors. Using trained panelists to evaluate sensory attributes is unfeasible when many samples must be evaluated, such as in quality control or breeding programs. Near-infrared spectroscopy (NIRS) is a rapid inexpensive method often used in food quality evaluation. We assessed the feasibility of using NIRS to estimate sweetness, fiber perception, and off-flavors, the most important sensory attributes in cooked 'calçots' (the immature floral stems of second-year onion resprouts). The best results were achieved through models using interval partial least squares (iPLS) variable selection on spectra from pureed cooked 'calçots', which yielded values of the ratio of performance to deviation (RPD) greater than 1.4 in all cases. Therefore, it would be feasible to use NIRS to estimate sensory properties in 'calçots'. This approach would be useful in initial screening to discard samples that differ substantially from the ideotype; thus, sensory analysis by trained panels could be reserved for finer discriminations.
  • Others:

    Author, as appears in the article.: Sans S; Ferré J; Boqué R; Sabaté J; Casals J; Simó J
    Department: Química Analítica i Química Orgànica
    URV's Author/s: Boqué Martí, Ricard / Ferré Baldrich, Joan
    Keywords: Texture Sensory analysis Reflectance analysis Quality control Pyruvate Products Prediction Pls Onion Nirs Flavor Attributes 'calcot'
    Abstract: © 2020 by the authors. Using trained panelists to evaluate sensory attributes is unfeasible when many samples must be evaluated, such as in quality control or breeding programs. Near-infrared spectroscopy (NIRS) is a rapid inexpensive method often used in food quality evaluation. We assessed the feasibility of using NIRS to estimate sweetness, fiber perception, and off-flavors, the most important sensory attributes in cooked 'calçots' (the immature floral stems of second-year onion resprouts). The best results were achieved through models using interval partial least squares (iPLS) variable selection on spectra from pureed cooked 'calçots', which yielded values of the ratio of performance to deviation (RPD) greater than 1.4 in all cases. Therefore, it would be feasible to use NIRS to estimate sensory properties in 'calçots'. This approach would be useful in initial screening to discard samples that differ substantially from the ideotype; thus, sensory analysis by trained panels could be reserved for finer discriminations.
    Thematic Areas: Plant sciences Agronomy and crop science Agronomy
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 20734395
    Author's mail: ricard.boque@urv.cat joan.ferre@urv.cat
    Author identifier: 0000-0001-7311-4824 0000-0001-6240-413X
    Record's date: 2023-02-23
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.mdpi.com/2073-4395/10/6/828
    Papper original source: Agronomy-Basel. 10 (6):
    APA: Sans S; Ferré J; Boqué R; Sabaté J; Casals J; Simó J (2020). Estimating sensory properties with near-infrared spectroscopy: A tool for quality control and breeding of 'Calçots' (Allium cepa L.). Agronomy-Basel, 10(6), -. DOI: 10.3390/agronomy10060828
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Article's DOI: 10.3390/agronomy10060828
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2020
    Publication Type: Journal Publications
  • Keywords:

    Agronomy,Agronomy and Crop Science,Plant Sciences
    Texture
    Sensory analysis
    Reflectance analysis
    Quality control
    Pyruvate
    Products
    Prediction
    Pls
    Onion
    Nirs
    Flavor
    Attributes
    'calcot'
    Plant sciences
    Agronomy and crop science
    Agronomy
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