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 |
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MDPI AG
2020-06-01
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| Series: | Agronomy |
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| Online Access: | https://www.mdpi.com/2073-4395/10/6/828 |
| _version_ | 1797417085668687872 |
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| author | Silvia Sans Joan Ferré Ricard Boqué José Sabaté Joan Casals Joan Simó |
| author_facet | Silvia Sans Joan Ferré Ricard Boqué José Sabaté Joan Casals Joan Simó |
| author_sort | Silvia Sans |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-09T06:13:48Z |
| format | Article |
| id | doaj.art-8cfb8d12e78d4579b6ebd70e1c8ff51d |
| institution | Directory Open Access Journal |
| issn | 2073-4395 |
| language | English |
| last_indexed | 2024-03-09T06:13:48Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agronomy |
| spelling | doaj.art-8cfb8d12e78d4579b6ebd70e1c8ff51d2023-12-03T11:55:59ZengMDPI AGAgronomy2073-43952020-06-0110682810.3390/agronomy10060828Estimating Sensory Properties with Near-Infrared Spectroscopy: A Tool for Quality Control and Breeding of ‘Calçots’ (<i>Allium cepa</i> L.)Silvia Sans0Joan Ferré1Ricard Boqué2José Sabaté3Joan Casals4Joan Simó5Department of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya, BarcelonaTech, Campus Baix Llobregat, Esteve Terrades 8, 08860 Castelldefels, SpainDepartment of Analytical Chemistry and Organic Chemistry, Rovira i Virgili University, Campus Sescelades, 43007 Tarragona, SpainDepartment of Analytical Chemistry and Organic Chemistry, Rovira i Virgili University, Campus Sescelades, 43007 Tarragona, SpainDepartment of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya, BarcelonaTech, Campus Baix Llobregat, Esteve Terrades 8, 08860 Castelldefels, SpainDepartment of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya, BarcelonaTech, Campus Baix Llobregat, Esteve Terrades 8, 08860 Castelldefels, SpainDepartment of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya, BarcelonaTech, Campus Baix Llobregat, Esteve Terrades 8, 08860 Castelldefels, SpainUsing 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.https://www.mdpi.com/2073-4395/10/6/828‘calçot’NIRSsensory analysisquality controlPLSonion |
| spellingShingle | Silvia Sans Joan Ferré Ricard Boqué José Sabaté Joan Casals Joan Simó Estimating Sensory Properties with Near-Infrared Spectroscopy: A Tool for Quality Control and Breeding of ‘Calçots’ (<i>Allium cepa</i> L.) Agronomy ‘calçot’ NIRS sensory analysis quality control PLS onion |
| title | Estimating Sensory Properties with Near-Infrared Spectroscopy: A Tool for Quality Control and Breeding of ‘Calçots’ (<i>Allium cepa</i> L.) |
| title_full | Estimating Sensory Properties with Near-Infrared Spectroscopy: A Tool for Quality Control and Breeding of ‘Calçots’ (<i>Allium cepa</i> L.) |
| title_fullStr | Estimating Sensory Properties with Near-Infrared Spectroscopy: A Tool for Quality Control and Breeding of ‘Calçots’ (<i>Allium cepa</i> L.) |
| title_full_unstemmed | Estimating Sensory Properties with Near-Infrared Spectroscopy: A Tool for Quality Control and Breeding of ‘Calçots’ (<i>Allium cepa</i> L.) |
| title_short | Estimating Sensory Properties with Near-Infrared Spectroscopy: A Tool for Quality Control and Breeding of ‘Calçots’ (<i>Allium cepa</i> L.) |
| title_sort | estimating sensory properties with near infrared spectroscopy a tool for quality control and breeding of calcots i allium cepa i l |
| topic | ‘calçot’ NIRS sensory analysis quality control PLS onion |
| url | https://www.mdpi.com/2073-4395/10/6/828 |
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