Determination of Green Soybean (Edamame) Quality using Near-Infrared Spectroscopy (Part 1)

——Determination of Eating Quality-Related Constituent Content of Green Soybean (Edamame) Seeds——

Abstract

We have been studying the determination of the eating quality-related constituents of green soybean (edamame) seeds, such as sucrose and NRQ (defined by ninhydrine reaction quantity, which has high positive correlation with total free amino acids), using a commercial near-infrared (NIR) transmission spectrometer (Infratec 1241). We obtained results of R²=0.79 and SECV=0.16% for NRQ, and R²=0.65 and SECV=0.46% for sucrose, for room temperature samples. Samples cooled to 4°C were added to room temperature samples and calibrations were developed. The results of R²=0.80 and SECV=0.17% for NRQ, and R²=0.68 and SECV=0.43% for sucrose, for room temperature and cooled samples were sufficient to determine eating quality-related constituents of edamame seeds in the field.