Prediction of sensory quality by near infrared reflectance analysis of frozen and freeze dried green peas (Pisum sativum)

Abstract

A B S T R A C T Frozen, green peas (Pisum sativumL

Evaluation of physico‐chemical and sensory quality of frozen green grass pea (Lathyrus sativus L.)

“…Preliminary studies by the present authors (Lisiewska et al. , 2001) showed that physiologically immature grass pea seeds could be used both for canning and freezing, in a similar way to that of the common pea (Kjolstad et al. , 1990; Rincon et al.…”

“…Moreover, its chemical composition is fairly rich (Hanczakowski et al, 1997) and it may be processed using a production line normally used for the freezing of garden peas. Preliminary studies by the present authors (Lisiewska et al, 2001) showed that physiologically immature grass pea seeds could be used both for canning and freezing, in a similar way to that of the common pea (Kjolstad et al, 1990;Rincon et al, 1990) or broad bean (Kmiecik et al, 1999. However, owing to the maturation biology of grass pea, once-over harvest is practically the only way of harvesting this crop and leads to the seeds being obtained at various degrees of maturity.…”

Current methods to evaluate contribution and interactions of components to flavour of solid foods using hard cheese as an example

“…To model complex relationships multivariate methods must be used. PCR inspects the correlation structure of instrumental variables through principal components analysis (PCA) and uses these variables to set up regression equations (Williams et al, 1988, Kjolstad et al, 1990 whereas PCC uses principal components of sensory variables as the dependent variables (MacFie & Hedderly, 1993) or alternatively Procrustes analysis can be used to explain variability between samples in sensory terms (Williams, 1994). However, these methods do not provide a total solution as in each case one data set is fixed.…”

Rapid detection of whey in milk powder samples by spectrophotometric and multivariate calibration

“…In particular techniques have had an impact on spectroscopy (Geladi, 2003). Using these resources, methods of development of food products and food analysis are generally simplified, such as control and monitoring processes (Catet et al, 1990;Robert, Bertrand, Devaux, & Grappin, 1987), food classification (Herranz, De La Serna, & Barro, 1990), detection of the adulteration of fruit pulp, honey and oils (Irudayaraj, Xu, & Tewari, 2003;Ozen, Weiss, & Mauer, 2003;Tay, Singh, Khrisnan, & Gore, 2002), sensory evaluation (Dever & Cliff, 1995;Gerbi, Zeppa, Antonelli, & Carnacini, 1997;Hough et al, 1996;Kjolstad, Isaksson, & Rosenfeld, 1990), determination of food fraud (Briandet, Kemsley, & Wilson, 1996) amongst other applications. Thus, chemometrics is effectively combined with multivariate analyses such as principal component analysis (PCA), discriminant analysis (DA) analysis and partial least squares (PLS), which provide the possibility of extracting resource spectra for investigating the spectral properties of samples (Lu, Yuan, Xu, & Qiang, 2000).…”