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dc.contributor.authorSans Molins, Sílvia
dc.contributor.authorFerré, Joan
dc.contributor.authorBoqué, Ricard
dc.contributor.authorSabaté Reboll, José
dc.contributor.authorCasals Missio, Joan
dc.contributor.authorSimó Cruanyes, Joan
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2021-02-09T13:58:00Z
dc.date.available2021-02-09T13:58:00Z
dc.date.issued2020-06-11
dc.identifier.citationSans, S. [et al.]. Estimating sensory properties with near-infrared spectroscopy: A tool for quality control and breeding of ‘Calçots' (Allium cepa L.). "Agronomy", 11 Juny 2020, vol. 10, p. 828-840.
dc.identifier.issn2073-4395
dc.identifier.urihttp://hdl.handle.net/2117/338162
dc.description.abstractUsing 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.
dc.description.sponsorshipThis 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 Vall
dc.format.extent13 p.
dc.language.isoeng
dc.publisherMultidisciplinary Digital Publishing Institute (MDPI)
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura::Horticultura
dc.subject.lcshOnions--Breeding
dc.subject.other‘Calçot’
dc.subject.otherNIRS
dc.subject.otherSensory analysis
dc.subject.otherQuality control
dc.subject.otherPLS
dc.subject.otherOnion
dc.titleEstimating sensory properties with near-infrared spectroscopy: A tool for quality control and breeding of ‘Calçots’ (Allium cepa L.)
dc.typeArticle
dc.subject.lemacCalçots--Catalunya
dc.contributor.groupUniversitat Politècnica de Catalunya. MVCO - Millora Vegetal de Caràcters Organolèptics
dc.identifier.doi10.3390/agronomy10060828
dc.relation.publisherversionhttps://www.mdpi.com/2073-4395/10/6/828
dc.rights.accessOpen Access
local.identifier.drac30411676
dc.description.versionPostprint (published version)
local.citation.authorSans, S.; Ferré, J.; Boqué, R.; Sabate, J.; Casals, J.; Simo, J.
local.citation.publicationNameAgronomy
local.citation.volume10
local.citation.startingPage828
local.citation.endingPage840


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