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

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Autores: Sans Molins, Sílvia, Ferré, Joan, Boqué, Ricard, Sabaté Reboll, José|||0000-0003-4977-1941, Casals Missio, Joan|||0000-0002-2708-158X, Simó Cruanyes, Joan|||0000-0002-2853-3381
Tipo de recurso: artículo
Fecha de publicación:2020
País:España
Institución:Universitat Politècnica de Catalunya (UPC)
Repositorio:UPCommons. Portal del coneixement obert de la UPC
Idioma:inglés
OAI Identifier:oai:upcommons.upc.edu:2117/338162
Acceso en línea:https://hdl.handle.net/2117/338162
https://dx.doi.org/10.3390/agronomy10060828
Access Level:acceso abierto
Palabra clave:Onions--Breeding
‘Calçot’
NIRS
Sensory analysis
Quality control
PLS
Onion
Calçots--Catalunya
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura::Horticultura
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spelling Estimating sensory properties with near-infrared spectroscopy: A tool for quality control and breeding of ‘Calçots’ (Allium cepa L.)Sans Molins, SílviaFerré, JoanBoqué, RicardSabaté Reboll, José|||0000-0003-4977-1941Casals Missio, Joan|||0000-0002-2708-158XSimó Cruanyes, Joan|||0000-0002-2853-3381Onions--Breeding‘Calçot’NIRSSensory analysisQuality controlPLSOnionCalçots--CatalunyaÀrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura::HorticulturaUsing 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.This research work was supported by the Secretaria d’Universitats i Recerca del Departament d’Empresa i Coneixement (FI‐DGR 2015), ACCIÓ (Generalitat of Catalonia, RD14‐1‐004), ‘Cooperativa de Valls’, ‘Cooperativa de Cambrils’ and PGI ‘Calçot de VallMultidisciplinary Digital Publishing Institute (MDPI)20202020-06-1120212021-02-09journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/2117/338162https://dx.doi.org/10.3390/agronomy10060828reponame:UPCommons. Portal del coneixement obert de la UPCinstname:Universitat Politècnica de Catalunya (UPC)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Attribution-NonCommercial-NoDerivs 3.0 Spainhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessoai:upcommons.upc.edu:2117/3381622026-05-27T15:37:01Z
dc.title.none.fl_str_mv Estimating sensory properties with near-infrared spectroscopy: A tool for quality control and breeding of ‘Calçots’ (Allium cepa L.)
title Estimating sensory properties with near-infrared spectroscopy: A tool for quality control and breeding of ‘Calçots’ (Allium cepa L.)
spellingShingle Estimating sensory properties with near-infrared spectroscopy: A tool for quality control and breeding of ‘Calçots’ (Allium cepa L.)
Sans Molins, Sílvia
Onions--Breeding
‘Calçot’
NIRS
Sensory analysis
Quality control
PLS
Onion
Calçots--Catalunya
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura::Horticultura
title_short Estimating sensory properties with near-infrared spectroscopy: A tool for quality control and breeding of ‘Calçots’ (Allium cepa L.)
title_full Estimating sensory properties with near-infrared spectroscopy: A tool for quality control and breeding of ‘Calçots’ (Allium cepa L.)
title_fullStr Estimating sensory properties with near-infrared spectroscopy: A tool for quality control and breeding of ‘Calçots’ (Allium cepa L.)
title_full_unstemmed Estimating sensory properties with near-infrared spectroscopy: A tool for quality control and breeding of ‘Calçots’ (Allium cepa L.)
title_sort Estimating sensory properties with near-infrared spectroscopy: A tool for quality control and breeding of ‘Calçots’ (Allium cepa L.)
dc.creator.none.fl_str_mv Sans Molins, Sílvia
Ferré, Joan
Boqué, Ricard
Sabaté Reboll, José|||0000-0003-4977-1941
Casals Missio, Joan|||0000-0002-2708-158X
Simó Cruanyes, Joan|||0000-0002-2853-3381
author Sans Molins, Sílvia
author_facet Sans Molins, Sílvia
Ferré, Joan
Boqué, Ricard
Sabaté Reboll, José|||0000-0003-4977-1941
Casals Missio, Joan|||0000-0002-2708-158X
Simó Cruanyes, Joan|||0000-0002-2853-3381
author_role author
author2 Ferré, Joan
Boqué, Ricard
Sabaté Reboll, José|||0000-0003-4977-1941
Casals Missio, Joan|||0000-0002-2708-158X
Simó Cruanyes, Joan|||0000-0002-2853-3381
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Onions--Breeding
‘Calçot’
NIRS
Sensory analysis
Quality control
PLS
Onion
Calçots--Catalunya
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura::Horticultura
topic Onions--Breeding
‘Calçot’
NIRS
Sensory analysis
Quality control
PLS
Onion
Calçots--Catalunya
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura::Horticultura
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.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-06-11
2021
2021-02-09
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/2117/338162
https://dx.doi.org/10.3390/agronomy10060828
url https://hdl.handle.net/2117/338162
https://dx.doi.org/10.3390/agronomy10060828
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivs 3.0 Spain
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivs 3.0 Spain
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute (MDPI)
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute (MDPI)
dc.source.none.fl_str_mv reponame:UPCommons. Portal del coneixement obert de la UPC
instname:Universitat Politècnica de Catalunya (UPC)
instname_str Universitat Politècnica de Catalunya (UPC)
reponame_str UPCommons. Portal del coneixement obert de la UPC
collection UPCommons. Portal del coneixement obert de la UPC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300724

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