Multivariate approach to the measurement of tomato maturity and gustatory attributes and their rapid assessment by vis-NIR spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 5, 2008, Pages 1538-1544

  Clément, Alain ^a   Dorais, Martine ^b   Vernon, Marcia ^c  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

^c INO   (Canada)

Author keywords

Color; Factor analysis; Firmness; Lycopene; Lycopersicon esculentum; Soluble solids; Taste; Titratable acid; Tomato maturity stage

Indexed keywords

ARTICLE; CHEMISTRY; ELECTRIC CONDUCTIVITY; FACTORIAL ANALYSIS; FOOD ANALYSIS; HUMAN; METHODOLOGY; MULTIVARIATE ANALYSIS; NEAR INFRARED SPECTROSCOPY; REPRODUCIBILITY; SENSITIVITY AND SPECIFICITY; SOLUBILITY; STANDARD; TASTE; TOMATO;

ELECTRIC CONDUCTIVITY; FACTOR ANALYSIS, STATISTICAL; FOOD ANALYSIS; HUMANS; LYCOPERSICON ESCULENTUM; MULTIVARIATE ANALYSIS; REPRODUCIBILITY OF RESULTS; SENSITIVITY AND SPECIFICITY; SOLUBILITY; SPECTROSCOPY, NEAR-INFRARED; TASTE;

LYCOPERSICON ESCULENTUM;

EID: 41949090744     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072182n     Document Type: Article

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