Miho Sesumi

High-throughput quantification of sensory taste and texture in tomatoes using an industrial NIR sorter: Development of a novel sensory sweet–acidic ratio

Quantifying the sensory attributes of food is traditionally labor-intensive and subjective. This study investigated the feasibility of using an industrial-scale near-infrared (NIR) sorter to non-destructively quantify the taste and texture of tomatoes in high-throughput environme...