Estimating sensory properties of common beans (Phaseolus vulgaris L.)  by near infrared spectroscopy

Plans Pujolràs, Marçal; Simó Cruanyes, Joan; Casañas Artigas, Francesc; Romero del Castillo Shelly, Mª del Rosario; Rodriguez Saona, Luis; Sabaté Reboll, José

doi:10.1016/j.foodres.2013.12.003

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Plans Pujolràs, Marçal

Simó Cruanyes, Joan

Casañas Artigas, Francesc

Romero del Castillo Shelly, Mª del Rosario

Rodriguez Saona, Luis

Sabaté Reboll, José

Document typeArticle

Defense date2014-01-15

Rights accessRestricted access - publisher's policy

Except where otherwise noted, content on this work is licensed under a Creative Commons license : Attribution-NonCommercial-NoDerivs 3.0 Spain

Abstract

Near infrared spectroscopy (NIRS) has been widely used to determine food chemical composition and to a lesser extent to evaluate sensory properties. Because sample preparation is relatively simple, NIRS is especially useful in situations where many samples must be analysed, such as gene-bank characterization or breeding. We aimed to assess the feasibility of using NIRS to predict aroma, flavour, mealiness, seed-coat perception, seed-coat brightness, and seed-coat roughness in common beans

CitationPlans, M. [et al.]. Estimating sensory properties of common beans (Phaseolus vulgaris L.) by near infrared spectroscopy. "Food research international", 15 Gener 2014, vol. 54, p. 1643-1651.

URIhttp://hdl.handle.net/2117/28062

DOI10.1016/j.foodres.2013.12.003

ISSN0963-9969

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Estimating sensory properties of common beans (Phaseolus vulgaris L.) by near infrared spectroscopy

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