Estimating Sensory Properties with Near-Infrared Spectroscopy: A Tool for Quality Control and Breeding of ‘Calçots’ (<i>Allium cepa</i> L.)
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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-06-01
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| Series: | Agronomy |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4395/10/6/828 |