Articles producció científica> Química Analítica i Química Orgànica

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

  • Datos identificativos

    Identificador: imarina:6494582
    Autores:
    Sans SFerré JBoqué RSabaté JCasals JSimó J
    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.
  • Otros:

    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
  • Palabras clave:

    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
  • Documentos:

  • Cerca a google

    Search to google scholar