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Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre
https://repository.naro.go.jp/records/2871
https://repository.naro.go.jp/records/2871ea7e84fb-8200-496e-98c9-03dc9093ed23
| 名前 / ファイル | ライセンス | アクション |
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SC10201907250010_PostPrint (1.7 MB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||||||||||||||
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| 公開日 | 2019-10-04 | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 言語 | ||||||||||||||||||
| 言語 | eng | |||||||||||||||||
| 資源タイプ | ||||||||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||||
| 資源タイプ | journal article | |||||||||||||||||
| 著者 |
蔦, 瑞樹
× 蔦, 瑞樹
× 等々力, 節子
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| 抄録 | ||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||
| 内容記述 | A fluorescence fingerprint (FF) was used to develop a quick and non-contact practical method for predicting the sensory evaluation index of cheese texture (cheese body measurement). A partial least-squares (PLS) model was constructed from FF data and cheese body measurements of Cheddar cheeses. The cheese body measurement was successfully predicted by the PLS model with a coefficient of determination for calibration of 0.800. Notably, the reproducibility of the prediction value and the model accuracy were comparable to those of a conventional FF model despite the non-contact measurement. By exploring the variable importance in projection (VIP) and selectivity ratio (SR) of the PLS model, the fluorescence likely corresponding to oxidized lipids, Maillard reaction products, and compounds of proteins and amino acids with oxidized lipids was found to increase in intensity with the progress of ripening. This suggests that the fluorescence of these compounds contributes to the accuracy of the PLS model. | |||||||||||||||||
| 書誌情報 |
International Dairy Journal en : International Dairy Journal 巻 91, p. 129-136, 発行日 2019-04 |
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| 出版者 | Elsevier | |||||||||||||||||
| ISSN | ||||||||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||||||||
| 収録物識別子 | 0958-6946 | |||||||||||||||||
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| 関連タイプ | isVersionOf | |||||||||||||||||
| 識別子タイプ | DOI | |||||||||||||||||
| 関連識別子 | 10.1016/j.idairyj.2018.10.001 | |||||||||||||||||
| 権利 | ||||||||||||||||||
| 権利情報 | The Author(s) | |||||||||||||||||
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| 権利情報 | 2018 Published by Elsevier Ltd. | |||||||||||||||||
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| 関連名称 | SC10201907250010 | |||||||||||||||||
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| 関連名称 | NARO成果DBa | |||||||||||||||||
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| 関連名称 | author manuscript | |||||||||||||||||
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| 関連名称 | このアーカイブは著者版です。出版社版ではありません。引用の際には出版社版をご利用ください。 | |||||||||||||||||
| 情報源 | ||||||||||||||||||
| 関連名称 | This is not the published version. Please cite only the published version. | |||||||||||||||||
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| 関連名称 | Green open Access /This journal has an embargo period of 12 months. | |||||||||||||||||
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| 識別子タイプ | DOI | |||||||||||||||||
| 関連識別子 | https://doi.org/10.1016/j.idairyj.2018.10.001 | |||||||||||||||||
| 関連名称 | International Dairy Journal | |||||||||||||||||
| 著者版フラグ | ||||||||||||||||||
| 出版タイプ | AM | |||||||||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_ab4af688f83e57aa | |||||||||||||||||
