Journal of the Japanese Society of Taste Technology
Online ISSN : 2186-7232
Print ISSN : 2186-7224
Visible/Near Infrared Spectroscopy for Miso Quality Assessment
Jie Yu Chen Han ZhangTakehiro TamuraNobuyuki Kyouno
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JOURNAL FREE ACCESS

2018 Volume 16 Issue 2 Pages 23-29

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Abstract
To develop a rapid method for miso quality assessment, the availability of visible/near infrared spectroscopy was evaluated. Visible/near infrared reflectance spectra of miso samples were measured, and the relationship between the sensory evaluation scores and visible/near infrared spectra was examined by partial least squares regression analysis. As results, there was a close relationship between the sensory evaluation scores and visible/near infrared spectra, and visible/near infrared spectroscopy could be used to assess the quality of miso.
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© 2018 Japanese Society of Taste Technology
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