Non-destructive determination of taste-related compounds in tomato using NIR spectra
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Otros documentos de la autoría: Ibáñez, Ginés; Cebolla-Cornejo, Jaime; Martí, Raúl; Roselló, Salvador; Valcárcel, Mercedes
Metadatos
Mostrar el registro completo del ítemcomunitat-uji-handle:10234/9
comunitat-uji-handle2:10234/2508
comunitat-uji-handle3:10234/6999
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INVESTIGACIONMetadatos
Título
Non-destructive determination of taste-related compounds in tomato using NIR spectraFecha de publicación
2019-07-09Editor
ElsevierCita bibliográfica
IBÁÑEZ, Ginés, et al. Non-destructive determination of taste-related compounds in tomato using NIR spectra. Journal of Food Engineering, 2019, 263: 237-242.Tipo de documento
info:eu-repo/semantics/articleVersión de la editorial
https://www.sciencedirect.com/science/article/pii/S0260877419302894Versión
info:eu-repo/semantics/acceptedVersionPalabras clave / Materias
Resumen
Near infrared (NIR) diffuse reflectance was used to predict the contents of taste-related compounds of tomato. Models were obtained for several varietal types including processing tomato, cherry and cocktail tomato, ... [+]
Near infrared (NIR) diffuse reflectance was used to predict the contents of taste-related compounds of tomato. Models were obtained for several varietal types including processing tomato, cherry and cocktail tomato, mid-sized tomato and tomato landraces, with a wide range of varieties. Good performance was obtained for the prediction of soluble solids, sugars and acids, considering a non-destructive methodology applied to fruits with different internal structure. Specific models averaged RMSEP (%mean) values lower than 6.1% for SSC, 13.3% for fructose, 14.1% for glucose, 12.7% for citric acid, 13.8% for malic acid and 21.9% for glutamic acid. The performance was dependent on varietal type. General models with a higher number of samples and variation did not improve the performance of specific models. The models obtained, either specific or general, couldn't be extrapolated to external assays and an internal calibration would be required for each assay in order to provide a reliable performance. [-]
Proyecto de investigación
Universitat Jaume I (PREDOC/2015/45).Derechos de acceso
© 2019 Elsevier Ltd. All rights reserved.
info:eu-repo/semantics/openAccess
info:eu-repo/semantics/openAccess
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