Vanilla content evaluation in cured bean by nearinfrared technique

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Author list: Wongsheree T., Rittiron R., Wongs-Aree C., Thongtheing T.

Publisher: International Society for Horticultural Science (ISHS)

Publication year: 2016

Journal: Acta Horticulturae (0567-7572)

Volume number: 1119

Start page: 297

End page: 304

Number of pages: 8

ISBN: 9789462611177

ISSN: 0567-7572

eISSN: 2406-6168

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84978782722&doi=10.17660%2fActaHortic.2016.1119.41&partnerID=40&md5=80e53ba89a37bf6ca84db3a287de9c66

Languages: English-Great Britain (EN-GB)

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Abstract

Vanillin content is the major quality attribute of cured vanilla beans. However, bean quality is commonly assessed visually. The current standard method for analysis of vanillin content is destructive, slow, and impractical. Therefore alternatively nondestructive methods like near-infrared spectroscopy (NIRS) for determination of vanillin and dry matter content of cured beans should be commercially beneficial. The light absorbance of 130 beans was measured by both a portable NIR spectrometer and a Fourier Transform (FT)-NIR spectrometer in the reflection mode for development of calibration equation, compared with the dry matter and the vanillin content chemically extracted and analysed by HPLC standard method. The Partial Least Squares Regression (PLSR) models were based on the spectra of 99 beans, with validation on further 31 beans. The model developed using the portable spectrometer (wavelength region of 600-1,100 nm) allowed determination of the vanillin content with standard error of calibration (SEC) = 2.58%, standard error of prediction (SEP) = 2.77%, and average error (bias) = 0.60%. The calibration statistics for the FT-NIR spectrometer (wavelength region of 1200-2500 nm) were: SEC=2.11%, SEP=2.03%, and bias=-0.07%. For the attribute of dry matter (DM), a correlation coefficient (R) of 0.96 was obtained for both spectrometers. Both vanillin and DM models could be used to predict the contents without significant difference between actual and NIR predicted values at 95% confidence level. NIR spectroscopy has a high potential for evaluation of DM and vanillin content in cured vanilla bean.

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