Abstract

Journal of Near Infrared Spectroscopy
Volume 16 Issue 3, Pages 365–369 (2008)
doi: 10.1255/jnirs.777

Short communication: Determination of constituent content of peanuts using near infrared transmission spectroscopy and their relationship with taste test parameters

Motoyasu Natsuga,^a,* Hiroaki Egashira,^a Yoshie Sue,^b Takeshi Ikeda^c and Mutsuo Ooba^c
aFaculty of Agriculture, Yamagata University, 997-8555 Tsuruoka Japan. E- mail: toko@tds1.tr.yamagata-u.ac.jp
^bZEN-NOH Fukushima, Fukushima 960-0231, Japan
^cDENROKU CO., Ltd, Yamagata 990-8506, Japan

We developed calibrations for the constituent content of peanuts such as sucrose, NRQ (defined by ninhydrine reaction, which has a high positive correlation with total free amino acids) and glutamic acid using a commercial near infrared (NIR) transmission analyser. Calibrations for four parameters in the taste test such as aroma, sweetness, umami and overall flavour were developed as well. The results show that calibrations for each constituent demonstrate reasonable accuracy with R² = 0.85 and SECV = 0.67% for oil, R² = 0.71 and SECV = 0.33% for sucrose, R² = 0.63 and SECV = 0.017% for NRQ and R² = 0.77 and SECV = 0.014% for glutamic acid. However, the constituent composition did not demonstrate significant correlation with taste test parameters and our attempts to obtain good NIR calibrations for taste test parameters also failed.

Keywords: near infrared spectroscopy, peanuts, oil, sucrose, NRQ, glutamic acid, taste test

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