Near Infrared Spectroscopy Technology and Its Application in Food Sensory Analysis

doi:10.7506/spkx1002-6630-200907063

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (7): 273-276.doi: 10.7506/spkx1002-6630-200907063

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Near Infrared Spectroscopy Technology and Its Application in Food Sensory Analysis

LUO Yang1 WANG Xi-chang1 DENG De-wen2

(1.College of Food Science and Technology, Shanghai Ocean University, Shanghai 200090, China
2. BUCHI Shanghai Trading LLC, Shanghai 200030, China)

Received:2008-05-29 Revised:2008-06-12 Online:2009-04-01 Published:2010-12-29
Contact: LUO Yang1 E-mail:luoyang0830@163.com

Abstract

Abstract:

Near infrared spectroscopy (NIRS) technology is a quick, non-destructive analysis method, which has been rapidly developed in recent years. The important procedure of NIRS technology is to predict characteristics, components and classes of unknown samples by using the calibration model based on the NIRS of known samples. This paper mainly discussed the principle and characteristics of NIRS technology and its application in food sensory analysis.

Key words: near infrared spectroscopy (NIRS), non-destructive technique, sensory analysis

CLC Number:

TS207.3

LUO Yang1 WANG Xi-chang1 DENG De-wen2. Near Infrared Spectroscopy Technology and Its Application in Food Sensory Analysis[J]. FOOD SCIENCE, 2009, 30(7): 273-276.

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Near Infrared Spectroscopy Technology and Its Application in Food Sensory Analysis

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