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Predicting sensory evaluation indices of Cheddar cheese texture by fluorescence fingerprint measurement coupled with an optical fibre
http://hdl.handle.net/2241/00157262
http://hdl.handle.net/2241/001572622620b955-30d9-49cd-8a28-ddefefb82b82
名前 / ファイル | ライセンス | アクション |
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IDJ_91-129 (1.2 MB)
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Item type | Journal Article(1) | |||||
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公開日 | 2019-08-01 | |||||
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 | ||||||
言語 | eng | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | journal article | |||||
著者 |
粉川, 美踏
× 粉川, 美踏× Chiba, Akira× Tsuta, Mizuki× Todoriki, Setsuko |
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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 with 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 oxidised lipids, Maillard reaction products, and compounds of proteins and amino acids with oxidised 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 巻 91, p. 129-136, 発行日 2019-04 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 09586946 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA10934898 | |||||
DOI | ||||||
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 | ©2019. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ | |||||
著者版フラグ | ||||||
値 | author | |||||
出版者 | ||||||
出版者 | Elsevier |