title: [Simplification of NIR model for citrus's sugar content based on sensory methods].
abstract: The prediction of sugar content (SC) in citrus by near-infrared spectroscopy (NIRS) and sensory test was investigated the validation whether the result of non-destructive determination methods by NIRS can meet the request of consumers' sensory or not, and the simplification of the prediction model of NIRS for citrus's SC with variables selection on the basis of meeting their demands. Result of the latter analyzed by one-way ANOVA shows that there was a significant difference influenced by individual diversity, but not by gender. After excluding the sensuous outliers, root mean standard error of deviation (RMSED) of every participator was calculated and the minimum equaled to 0.633, which was chosen as borderline of NIR model's RMSEP to meet the sensory request Then, combined with spectral preprocessing and variables selection methods, SPA-MLR model was obtained by its robustness with Rp = 0.86, as well as RMSEP = 0.567 for prediction set, furthermore, prediction time just costs 6.8 ms. The achievement that not only meets the customers' sensory, but also simplifies the prediction model can be a good reference for real time application in future.
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. leiming_0407@126.com
authors.forename: Lei-ming
authors.initials: LM
authors.lastname: Yuan
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
authors.forename: Li
authors.initials: L
authors.lastname: Sun
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
authors.forename: Hao
authors.initials: H
authors.lastname: Lin
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
authors.forename: En
authors.initials: E
authors.lastname: Han
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
authors.forename: Hai-ling
authors.initials: HL
authors.lastname: Liu
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
authors.forename: Jian-rong
authors.initials: JR
authors.lastname: Cai
mesh_terms: D002241:Carbohydrates / Q000032:analysis*; D002957:Citrus / Q000737:chemistry*; D008962:Models, Theoretical; D019265:Spectroscopy, Near-Infrared
chemical_list: D002241:Carbohydrates