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Exploring the potential of VIS-NIR spectroscopy to predict sensory properties of foods

Smyth, H.E. and Mayze, J. and Exley, P. and Fox, G. and Poole, S. and Drabsch, P. and Percival, S. and Cozzolino, D. (2006) Exploring the potential of VIS-NIR spectroscopy to predict sensory properties of foods. NIR News, 17 (8). pp. 10-11.

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Article Link(s): http://www.impublications.com/nir/ntoc/17_8

Publisher URL: http://www.impublications.com/nir/page/nir

Abstract

Sensory analysis of food involves the measurement, interpretation and understanding of human responses to the properties of food perceived by the senses such as sight, smell, and taste (Cozzolino et al. 2005). It is important to have a quantitative means for assessing sensory properties in a reasonable way, to enable the food industry to rapidly respond to the changing demands of both consumers and the market. Aroma and flavour are among the most important properties for the consumer and numerous studies have been performed in attempts to find correlations between sensory qualities and objective instrumental measurements. Rapid, non-destructive instrumental methods such as near infrared spectroscopy (NIR) might be advantageous to predict quality of food and agricultural products due to the speed of analysis, minimum sample preparation and low cost. The advantages of such technologies are not only to assess chemical structures but also to build a spectrum, characteristic of the sample, which behaves as a “finger print”.

Item Type:Article
Corporate Creators:Department of Employment, Economic Development and Innovation (DEEDI), Agri-Science, Crop and Food Science , Plant Science, Emerging Technologies
Business groups:Agri-Science, Crop and Food Science
Additional Information:© The State of Queensland, Department of Primary Industries & Fisheries. Copyright protects this publication. Except for purposes permitted by the Copyright Act 1968, reproduction by whatever means is prohibited without prior written permission of the Department of Primary Industries & Fisheries, Queensland.
Keywords:VIS-NIR spectroscopy; food; sensory properties.
Subjects:Science > Science (General)
Technology > Technology (General) > Spectroscopy > NIR (Near Infrared)
Deposited On:23 Mar 2009 02:05
Last Modified:26 Oct 2011 02:26

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