Autor según el artículo: Sans S; Ferré J; Boqué R; Sabaté J; Casals J; Simó J
Departamento: Química Analítica i Química Orgànica
Autor/es de la URV: Boqué Martí, Ricard / Ferré Baldrich, Joan
Palabras clave: Texture Sensory analysis Reflectance analysis Quality control Pyruvate Products Prediction Pls Onion Nirs Flavor Attributes 'calcot'
Resumen: © 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.
Áreas temáticas: Plant sciences Agronomy and crop science Agronomy
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 20734395
Direcció de correo del autor: ricard.boque@urv.cat joan.ferre@urv.cat
Identificador del autor: 0000-0001-7311-4824 0000-0001-6240-413X
Fecha de alta del registro: 2023-02-23
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://www.mdpi.com/2073-4395/10/6/828
Referencia al articulo segun fuente origial: Agronomy-Basel. 10 (6):
Referencia de l'ítem segons les normes 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
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI del artículo: 10.3390/agronomy10060828
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2020
Tipo de publicación: Journal Publications