Direct decomposition of NMR relaxation profiles and prediction of sensory attributes of potato samples

摘要

In this paper the decomposition of low-field Carr-Purcel-Meiboom-Gill (CPMG) NMR relaxation measurements on 23 raw potato categories was investigated. The potato categories were formed from five different cultivars, each binned in 2 or 3 dry matter intervals, sampled at two storage times. A novel data analytical tool-called SLICING-revealed that different amounts of four distinct proton relaxation profiles could describe the main variation in the data set. Magnitudes (scores) of the third and fourth profile separated the potato cultivars, storage times, and dry matter content indicating that properties related to fast relaxation times explain the differences between cultivars and storage times for the potatoes. The concept of direct decomposition using SLICING on low-resolution NMR data is a new approach in potato analysis and a promising tool for obtaining more information about the structure and water distribution in food products.