Abstract
The feasibility of applying calibrations to estimate sucrose and free amino acid content in edamame, the immature seed of the soybean with pods using near-infrared spectroscopy was investigated across models. Applying calibrations from the old model (Infratec1241) to the current model (InfratecNOVA) revealed no practical issues for either content estimation, confirming the applicability of the calibrations with bias corrections. Sensory evaluations were conducted to establish criteria for sucrose and free amino acid content in edamame produced in Yamagata Prefecture. Sample groups (two varieties × five levels) with varying taste profiles were analyzed. Results confirmed that the content range identified by Sue et al. (2009, J. Jpn. Soc. Agric. Mach. 71 (6) 98-105) as " adequate for brown-haired edamame " is also suitable for defining " proper eating quality for edamame from Yamagata Prefecture. " To assess the eating quality of brown-headed edamame across production sites, a wide-area survey was conducted in the Shonai region, Yamagata Prefecture. Among 249 samples, 92 % fell within the range representing " proper eating quality for edamame from Yamagata Prefecture. "
