Classification by bitterness of intact almonds analysed in bulk using NIR spectroscopy

Miguel Vega-Castellote; María-Teresa Sánchez; Irina Torres; Ana Garrido-Varo; Dolores Pérez-Marín

doi:10.1117/12.2585701

12 April 2021 Classification by bitterness of intact almonds analysed in bulk using NIR spectroscopy

Miguel Vega-Castellote, María-Teresa Sánchez, Irina Torres, Ana Garrido-Varo, Dolores Pérez-Marín

Proceedings Volume 11754, Sensing for Agriculture and Food Quality and Safety XIII; 1175403 (2021) https://doi.org/10.1117/12.2585701
Event: SPIE Defense + Commercial Sensing, 2021, Online Only

Abstract

Near infrared (NIR) spectroscopy can be a fast and reliable candidate for the non-destructive and in-situ classification of almonds by bitterness, when analysed in bulk. With that purpose, in-shell and shelled sweet and bitter almonds were analysed using a handheld diode array NIR spectrophotometer (950-1650 nm). Models were constructed using partial least squares-discriminant analysis (PLS-DA) and the optimum threshold value was set up using the Receiver Operating Characteristic (ROC) curves. The models correctly classified 95% of in-shell and 100 % of shelled samples belonging to the external validation sets. The excellent performances obtained for the classification models of the in-shell and shelled almonds analysed in bulk will enable to remove bitter almonds from the sweet almond batches and, with it, to avoid selling those batches containing bitter almonds that could lead to product depreciation.

Conference Presentation

Citation Download Citation

Miguel Vega-Castellote, María-Teresa Sánchez, Irina Torres, Ana Garrido-Varo, and Dolores Pérez-Marín "Classification by bitterness of intact almonds analysed in bulk using NIR spectroscopy", Proc. SPIE 11754, Sensing for Agriculture and Food Quality and Safety XIII, 1175403 (12 April 2021); https://doi.org/10.1117/12.2585701

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