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

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