scholarly journals Near-Infrared spectroscopy (NIRS) analysis of intact olive fruit: an useful tool in olive breeding programs

2003 ◽  
Vol 54 (1) ◽  
Author(s):  
L. León ◽  
L. Rallo ◽  
A. Garrido
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Breeding Programs ◽  
Olive Fruit ◽  
Olive Breeding

Near-infrared spectroscopy for detection of hailstorm damage on olive fruit

2016 ◽  
Vol 120 ◽  
pp. 204-212 ◽  
Author(s):  
Roberto Moscetti ◽  
Ron P. Haff ◽  
Danilo Monarca ◽  
Massimo Cecchini ◽  
Riccardo Massantini
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Olive Fruit

scholarly journals Characterisation of olive fruit for the milling process by using visible/near infrared spectroscopy

2013 ◽  
Vol 44 (2) ◽  
pp. 8 ◽  
Author(s):  
Roberto Beghi ◽  
Valentina Giovenzana ◽  
Raffaele Civelli ◽  
Enrico Cini ◽  
Riccardo Guidetti
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Milling Process ◽  
Olive Fruit

scholarly journals Estimating Sensory Properties with Near-Infrared Spectroscopy: A Tool for Quality Control and Breeding of ‘Calçots’ (Allium cepa L.)

Agronomy ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 828
Author(s):  
Silvia Sans ◽  
Joan Ferré ◽  
Ricard Boqué ◽  
José Sabaté ◽  
Joan Casals ◽  
...  
Keyword(s):  
Quality Control ◽  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Breeding Programs ◽  
Allium Cepa L ◽  
Off Flavors ◽  
Second Year

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.

Fourier‐Transform Near‐Infrared Spectroscopy as a Tool for Olive Fruit Classification and Quantitative Analysis

2005 ◽  
Vol 38 (6) ◽  
pp. 769-785 ◽  
Author(s):  
María José Ayora‐Cañada ◽  
Barbara Muik ◽  
Jose Antonio García‐Mesa ◽  
Domingo Ortega‐Calderón ◽  
Antonio Molina‐Díaz
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Quantitative Analysis ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Olive Fruit
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