Development and Evaluation of Dedicated Bench-Type near Infrared Spectrometers to Estimate the Flavour of Green Soybeans from Single Pod Measurements

Abstract

Green soybeans are now an economically important and popular food product in Japan. We have been studying the determination of the eating quality-related constituents of green soybean (edamame) such as sucrose and NRQ (defined by ninhydrine reaction, which has a high positive correlation with total free amino acids) using a commercial near infrared (NIR) transmission analyser since 2002. In order to shorten the breeding time and to decide an optimal harvest time, we have been developing a dedicated NIR transmission spectrometer for the determination of constituent content of green soybeans in a single pod since 2004. We developed two bench-type transmission NIR spectrometers, one employs a new sample presentation with the existing light source and spectrometer (Type 1) and the other employs a new sample presentation with modifications to both the light source and the spectrometer (Type 2). Spectra, obtained using the Type 2 transmission NIR, processed using partial least squares (PLS) regression modelling with full cross-validation methods achieved the following parameters: R² = 0.69 and SECV = 0.21% for free amino acid and R² = 0.74 and SECV = 0.39% for sucrose. These findings indicate that reasonably accurate models could be obtained.

Keywords

near-infrared transmission NIR spectroscopy green soybean edamame single pod PLS regression

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