Characterisation and prediction of fruit sensory quality by Visible Near Infrared Spectroscopy | Spectroscopie visible proche infrarouge pour décrire les fruits et prédire leurs paramètres sensoriels
2010
Mappe, I. | Siret, R. | Jourjon, F. | Blin, M. | Tourbillon, C. | Mehiganic, E., Ecole supérieure d'agriculture, Angers Cedex (France). Unité de recherche GRAPPE
The fruit producers and industrials are keen to better control the initial quality of their products and are interested to the new techniques that can permit them to characterise their fruits. The sensory analysis is the only way to measure globally different fruit quality parameters (texture, flavour, aroma) in relation to the consumer perception. However, this method is very complex and time consuming. For this reason, many attempts have been made to replace sensory analysis with relevant instrumental measurements. Above the promising methods, Visible Near Infrared Spectrosocopy was selected as this method already permitted to predict some of the physicochemical and sensory properties of fruits. Moreover this technique is fast, non-destructive and can be done in laboratory or in field as the portative equipment are already commercialised. The aim of this study is to test the capability of the Visible Near Infrared Spectroscopy to discriminate different apple or grape batches in relation to their maturity stage and to try to predict with this method their sensory quality.
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