An optical tongue based on ATR-FTIR spectroscopy to taste tomatoes
Beullens, K.; Sels, B.F.; Schoonheydt, R.A.; Nicolaï, B.M.; Lammertyn, J.
Communications in Agricultural and Applied Biological Sciences 70(2): 61-64
2005
ISSN/ISBN: 1379-1176 PMID: 16366275 Document Number: 586382
Attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) was evaluated as an optical tongue to determine the taste of fruits of 24 tomato cultivars. A partial least squares analysis model was used to study the potential of ATR-FTIR to predict the concentration of individual acids and sugars in tomato samples. Good calibration models with high correlations (0.99) were obtained for citric acid and glucose. However, the concentrations of both compounds were overestimated compared to HPLC results (control). ATR-FTIR classified the cultivars mainly based on their typical sweet taste.