期刊名称：Western Australia. Fisheries Department. Fisheries Research Reports
印刷版ISSN：1035-4549
出版年度：2007
卷号：168
页码：139-139
出版社：Government of Western Australia / Department of Fisheries
摘要：Sensory analysis of food involves the measurement, interpretation and understanding of
human responses to the properties of food perceived by the senses such as sight, smell, and
taste (Cozzolino et al. 2005). It is important to have a quantitative means for assessing sensory
properties in a reasonable way, to enable the food industry to rapidly respond to the changing
demands of both consumers and the market. Aroma and flavour are among the most important
properties for the consumer and numerous studies have been performed in attempts to find
correlations between sensory qualities and objective instrumental measurements. Rapid,
non-destructive instrumental methods such as near infrared spectroscopy (NIR) might be
advantageous to predict quality of food and agricultural products due to the speed of analysis,
minimum sample preparation and low cost. The advantages of such technologies are not only
to assess chemical structures but also to build a spectrum, characteristic of the sample, which
behaves as a ¡°finger print¡±.
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