JP7088479B1 - Flavor evaluation method of buckwheat flour, program for flavor evaluation and flavor evaluation device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To evaluate the flavor of buckwheat flour by excitation fluorescence analysis without using a large-scale facility such as gas chromatography, in particular, a method for evaluating the flavor of buckwheat flour, a program for evaluating the flavor, and a flavor, which can easily evaluate the goodness of aroma. To provide an evaluation device. In the flavor evaluation of buckwheat flour, the first measured value A, the second measured value B, and the fluorescence amount derived from PSII, which are the fluorescence amounts derived from a protein having a predetermined wavelength obtained from the excitation fluorescence analysis of the buckwheat flour. Using the third measured value C and the fourth measured value D, which is the amount of fluorescence derived from PSI, the lipid content (phospholipid content + glycolipid content) of buckwheat flour, which is the target variable, is estimated by the spectroscopic index method. is doing. Based on the estimated lipid content, the aroma of buckwheat flour is evaluated. [Selection diagram] Fig. 3

Description

The present invention relates to a flavor evaluation method for evaluating the aroma, taste, freshness, and greenness, which are indicators of the quality of the flavor of buckwheat flour by excitation fluorescence spectroscopic analysis, a flavor evaluation program, and a flavor evaluation device.

The inventors of the present invention have proposed in Patent Document 1 a method capable of appropriately evaluating the quality of buckwheat seeds by excitation fluorescence analysis. In this method, in order to judge the quality of brown buckwheat and round buckwheat, the goodness of taste is evaluated based on the amount of fluorescence derived from the protein that increases or decreases according to the protein content, and the chlorophyll increases or decreases according to the chlorophyll content. The goodness of freshness is evaluated based on the amount of fluorescence derived.

Specifically, the amount of fluorescence (intensity) in the wavelength band of 500 to 640 nm obtained from the buckwheat when purple laser-excited fluorescence is used is measured, and an evaluation reference value corresponding to the degree of skin solidity is set in advance. In addition, the amount of fluorescence in the same wavelength band obtained from the source buckwheat to be evaluated is compared with the evaluation reference value to perform quality evaluation. When evaluating round buckwheat, the evaluation reference value is the fluorescence amount in the wavelength band including 500 nm corresponding to the crude protein content of the seed coat, which changes according to the stickiness of the buckwheat, and changes according to the freshness. The stickiness and freshness are evaluated by using the fluorescence amount in the wavelength band including 680 nm corresponding to the chlorophyll content of the seed coat.

Here, it is convenient to be able to evaluate the flavor of buckwheat flour (first flour, second flour, third flour, ground flour, etc.) as well as buckwheat seeds by excitation fluorescence analysis. In the evaluation of the flavor of buckwheat flour, not only the good taste and freshness but also the good aroma are important evaluation factors. In order to evaluate the scent, it is necessary to measure the content of the scent component of buckwheat flour, but the content of the scent component is very small and it is not easy to measure or detect. For example, as proposed in Patent Document 2, it is necessary to evaluate the quality of buckwheat flour based on the analysis result of the fragrance component by gas chromatography.

Japanese Unexamined Patent Publication No. 2018-36150 Japanese Patent Application Laid-Open No. 2021-173672

In view of these points, an object of the present invention is a method for evaluating the flavor of buckwheat flour, which enables easy evaluation of the flavor of buckwheat flour by excitation fluorescence analysis, without using large-scale equipment such as gas chromatography. To provide a program and flavor evaluation device.

In order to solve the above problems, the present invention is a method for evaluating the flavor of buckwheat flour, which evaluates the flavor of the buckwheat flour based on the spectral analysis of the excitation fluorescence obtained from the buckwheat flour to be evaluated.
The evaluation of the goodness of aroma, which is one of the evaluation indexes of the flavor, was performed based on the estimated value of the lipid content of the buckwheat flour calculated by the spectroscopic index method.
In the spectroscopic index method,
The amount of fluorescence of the first wavelength included in the wavelength band of 500 nm to 550 nm is the first measured value.
The second measured value is the amount of fluorescence of the second wavelength included in the wavelength band of 640 nm to 650 nm.
The fluorescence amount of the third wavelength (685 nm) derived from PSII is the third measured value, and
The fluorescence amount of the 4th wavelength (740 nm) derived from PSI was calculated as the 4th measured value.
Using the second measured value as a reference value for normalization, the first spectral index Y in which the difference between the first measured value and the second measured value is normalized, and the third measured value or the above. The second spectral index X obtained by normalizing the difference between the fourth measured value and the second measured value was calculated.
The geometric mean of the first spectral index and the second spectral index is calculated, and the geometric mean is calculated.
It is characterized in that the geometric mean is used as an estimated value of the lipid content.

According to the present inventor, buckwheat flour contains phospholipids and glycolipids as lipids that are the source of fragrance components, and most of the phospholipids are present inside cell membranes, nuclei, and small organs, and most of the glycolipids. Noticed that is present inside the chlorophyll. Based on this, there is a significant correlation between the content of phospholipids (mg) and the content of proteins in cell membranes (g), and the content of phospholipids can be determined by the amount of protein-derived fluorescence (wavelength band 500 nm or more). It was found that it can be estimated using 550 nm) as an index. It is also significant between the content of the glycolipid component (mg) and the intensity of the PSI-derived fluorescent component (685 nm) or the PSI-derived fluorescent component intensity (740 nm), which reflects the degree of photosynthetic activity in the chloroplast. It was found that the glycoliplast content can be estimated using the PSI-derived fluorescent component intensity (685 nm) or the PSI-derived fluorescent component intensity (740 nm).

Based on these findings, in the present invention, the amount of fluorescence derived from a protein having a predetermined wavelength obtained from the excitation fluorescence analysis of buckwheat flour and the amount of fluorescence derived from PSII or PSI are used to determine the desired variable of buckwheat flour. The lipid content (phospholipid content + glycolipid content) is estimated. Based on the estimated lipid content, the evaluation value of the aroma of buckwheat flour is calculated. It was confirmed that the calculated evaluation value reflects the degree of aroma of buckwheat flour.

According to the present invention, the content of lipid contained in a trace amount in buckwheat flour, which is a source of fragrance that is difficult to obtain directly from excitation fluorescence analysis, and the amount of fluorescence having a predetermined wavelength obtained from the result of excitation fluorescence analysis. Can be estimated using. It is possible to evaluate the scent of buckwheat flour using a simple device using a spectroscope without using large-scale analytical equipment.

In the present invention, good taste, freshness, and greenness are adopted as evaluation indexes for the flavor of buckwheat flour in addition to the aroma.

In the present invention, the goodness of taste is evaluated based on the amount of fluorescence derived from the protein obtained from the excitation fluorescence analysis of buckwheat flour.

Further, the freshness of the buckwheat flour is evaluated using the fluorescence amount derived from PSII (685 nm) or the fluorescence amount derived from PSI (740 nm), which reflects the degree of photosynthetic activity obtained by the excitation fluorescence analysis of the buckwheat flour. ing. In particular, in the fluorescence spectrum obtained from the excitation fluorescence of buckwheat flour, when the photooxygenation oxidation disorder occurs, the amount of fluorescence derived from PSI is significantly reduced as compared with the case where it does not. Therefore, the degree of decrease in the amount of fluorescence derived from PSI can be used for evaluating the greenness of buckwheat flour.

Further, the greenness of the buckwheat flour is evaluated based on the chlorophyll content estimated from the difference between the fluorescence amount derived from PSII and the fluorescence amount derived from PSI of the buckwheat flour obtained by the excitation fluorescence analysis of the buckwheat flour. There is a significant correlation between the chlorophyll content and the difference between the PSII-derived fluorescence amount and the PSI-derived fluorescence amount obtained from the excitation fluorescence analysis of buckwheat flour. It is possible to evaluate the greenness of buckwheat flour based on the chlorophyll content estimated from this difference.

It is explanatory drawing which shows the schematic structure of the flavor evaluation apparatus of buckwheat flour to which this invention was applied. (A) is a functional block diagram showing a main function of a control unit of the apparatus of FIG. 1, and (B) is an explanatory diagram showing an example of a display screen of the apparatus of FIG. (A) is a graph showing an example of the fluorescence spectrum of buckwheat flour, and (B) is a list showing calculation formulas of four indexes of flavor. It is a graph which shows the relationship between the protein content and the phospholipid content of buckwheat flour. It is a graph which shows the fluorescence spectrum which shows the decrease in freshness of buckwheat flour. It is a list which lists the combination of two wavelengths used for the calculation of the normalized spectroscopic index (NDSI) in the fluorescence spectrum of buckwheat flour, and the correlation coefficient with the chlorophyll content.

Hereinafter, an example of the flavor evaluation device for buckwheat flour according to the embodiment of the present invention will be described with reference to the drawings. As shown in FIG. 1, the buckwheat flour flavor evaluation device 1 (hereinafter, simply referred to as “flavor evaluation device 1”) includes an analysis unit 2, an information processing unit 3 such as a tablet terminal and a personal computer, and these. It is composed of a power supply line such as a USB for connecting the unit and a wiring cable 4 including a signal line.

The analysis unit 2 includes a dark box 21 as a unit case, and a buckwheat flour sample cup 22 for mounting buckwheat flour to be evaluated is attached to the upper surface of the dark box 21. Inside the dark box 21, a pair of LEDs 23, which are excitation light sources, are arranged symmetrically with respect to the perpendicular line. The excitation light emitted from each LED 23 irradiates the buckwheat flour placed on the translucent buckwheat flour sample cup 22 from the bottom surface side via the short pass filter 24. The excitation fluorescence generated from the buckwheat flour by irradiating the excitation light is received by a spectroscope 26 equipped with a CMOS image sensor via a long-pass filter 25, and the fluorescence spectrum is measured. The obtained spectral information (fluorescence spectrum) is sent to the information processing unit 3 via the wiring cable 4 connected to the input / output terminal unit 28 via the arithmetic processing unit 27 of the spectroscope 26.

The LED 23 of this example is an ultraviolet LED having a wavelength band of 355 nm to 405 nm. The excitation light from which the wavelength component of 400 nm or more is cut by the short pass filter 24 irradiates the buckwheat flour. The excitation fluorescence obtained from the buckwheat flour reaches the light receiving surface of the spectroscope 26 after the wavelength component of 450 nm or less is cut through the long pass filter 25.

The information processing unit 3 includes a control unit 31, a storage unit 32, an operation input unit 33, a display output unit 34, and the like, which are mainly composed of a computer. The control unit 31 takes in the spectral information of buckwheat flour from the analysis unit 2 side via the wiring cable 4 connected to the input / output terminal unit 35. The control unit 31 evaluates the flavor of the buckwheat flour based on the results of the excitation fluorescence analysis of the buckwheat flour. In this example, in order to evaluate the flavor, four indexes of good aroma, good taste, freshness and greenness are adopted, and the evaluation value of each index is calculated and displayed.

FIG. 2A is a functional block diagram showing the main functions of the control unit 31, and as shown in this figure, the control unit 31 executes a pre-installed program for evaluating the flavor of buckwheat flour. It functions as an extraction unit 36, a calculation unit 37, an estimation / evaluation unit 38, a display control unit 39, and the like. The extraction unit 36 extracts the fluorescence amount measurement values of a plurality of preset wavelength bands based on the spectroscopic analysis result of the fluorescence obtained from the buckwheat flour. The calculation unit 37 calculates a plurality of spectral indexes used for estimating the lipid content of buckwheat flour from the extracted measured values. The estimation / evaluation unit 38 estimates / evaluates four indexes (good aroma, good taste, freshness and greenness) of flavor evaluation of buckwheat flour using the calculated spectral index. The evaluation value and the like calculated by the display control unit 39 are displayed on the display screen 40 of the display output unit 34.

FIG. 2B is an explanatory diagram showing an example of a display image of the display screen 40 of the display output unit 34. A measurement button 41 is displayed on the display screen 40, and a message for operation guidance such as "Please set a sample and press" measurement "" is displayed in the display field 42 at a position near the measurement button 41. When the buckwheat flour as a sample is placed on the buckwheat flour sample cup 22 of the analysis unit 2 and the measurement button 41 is clicked, the measurement operation in the analysis unit 2 is started. The measurement result is displayed as an evaluation value from 0 to 100 in the scent display column, the taste display column, the freshness display column, and the greenness display column in the flavor index display area 44 of the display screen 40, respectively. Further, a fluorescence spectrum display region 50 is arranged next to the flavor index display region 44. In the fluorescence spectrum display region 50, the fluorescence spectrum of buckwheat flour, which is the measurement result, is displayed. In addition, four types of display columns for the first to fourth wavelengths set for use in flavor evaluation and display columns for the measured fluorescence amount of each wavelength are also arranged. In the figure, 500 nm (first wavelength), 640 nm (second wavelength), 685 nm (third wavelength), and 740 nm (fourth wavelength) are displayed in the display columns of the first to fourth wavelengths, respectively. The measured value is also displayed in the display column of the amount of fluorescence of each wavelength.

FIG. 3A is a graph showing an example of the fluorescence spectrum of buckwheat flour, and FIG. 3B is a table showing a calculation formula used for calculating the four indicators of flavor. The procedure for evaluating the flavor of buckwheat flour by the spectroscopic index method performed in the buckwheat flour flavor evaluation device 1 will be described with reference to FIGS. 2 and 3.

The extraction unit 36 of the control unit 31 extracts a predetermined measured value of the fluorescence amount of the first to fourth wavelengths based on the spectroscopic analysis result of the excitation fluorescence obtained from the buckwheat flour. The extraction unit 36 extracts the first measured value A, which is the fluorescence amount of the first wavelength included in the first wavelength band of 500 nm to 550 nm, in this example, 500 nm. Further, the second measured value B, which is the fluorescence amount of the second wavelength included in the wavelength 640 nm to 650 nm, which is the second wavelength band, and 640 nm in this example, is extracted. Further, the third measured value C, which is the fluorescence amount of the third wavelength (wavelength 685 nm) derived from PSI, and the fourth measured value D, which is the fluorescence amount of the fourth wavelength (wavelength 740 nm) derived from PSI, are extracted.

In the calculation unit 37, a plurality of spectral indexes used for evaluating the flavor of buckwheat flour are calculated from the first to fourth measured values A to D. In this example, the first spectral index Y that normalizes the difference between the first measured value A and the second measured value B is used as a reference value for normalizing the second measured value B, which is a fluorescence amount of 640 nm. , The second spectral index X is calculated by normalizing the difference between the fourth measured value D and the second measured value B. Further, the third spectral index V is calculated by normalizing the difference between the third measured value C and the fourth measured value D by using the fourth measured value D as a reference value for normalization.
Y = (AB) / (A + B)
X = (DB) / (D + B)
V = (CD) / (C + D)

The estimation / evaluation unit 38 uses the calculated spectral indices X, Y, and V to calculate the evaluation values of the aroma, taste, freshness, and greenness of buckwheat flour.

(Evaluation of good fragrance)
First, in order to evaluate the goodness of fragrance, the estimation / evaluation unit 38 takes a geometric mean Z of the first spectral index Y and the second spectral index X, and estimates the lipid content contained in buckwheat flour. Use as a value. The calculated geometric mean Z is converted into an evaluation index that changes in the range of 0 to 100, and this is output as a scent evaluation value.
Z = (XY) ^1/2

It will be described that the geometric mean Z of the normalized first spectral index Y and the second spectral index X is used as the evaluation index of the goodness of fragrance.
As mentioned earlier, buckwheat flour contains lipids that are the source of aroma, but the amount is extremely small and it is difficult to measure this directly. According to the present inventor, the lipids contained in buckwheat seeds include phospholipids and glycolipids, most of which are present inside cell membranes, nuclei, and microorgans, and most of glycolipids are leaves. We focused on the fact that it exists inside the green body.

The protein content of cell membranes and the like containing phospholipids can be estimated from the amount of protein-derived fluorescence in excitation fluorescence (the amount of fluorescence of the first wavelength contained in the wavelength band of 500 nm to 550 nm). The present inventor assumed that the phospholipid content also increases or decreases as the protein content increases or decreases, and that the phospholipid content can be indirectly estimated using the protein content estimated from the fluorescence amount. In order to verify this point, the relationship between the protein content and the phosphorus content of buckwheat flour was investigated, and it was confirmed that there was a significant correlation between them.

FIG. 4 is a graph showing the relationship between the protein content and the phospholipid content of the buckwheat flour (powder powder) obtained by the measurement. From this graph, it was shown that the phospholipid content, which is a fragrance component, can be estimated based on the protein content estimated based on the spectroscopic analysis. In this example, the content of phospholipids in buckwheat flour is estimated based on the difference between the fluorescence amount of the first wavelength (wavelength 500 nm) derived from the protein and the second wavelength (wavelength 640 nm) derived from the protein by the spectroscopic index method.

On the other hand, in the chloroplasts of plants and algae, it is known that 90% of the membrane lipids of the chloroplasts are glycolipids. As for chloroplasts containing glycolipids, the more chloroplasts there are, the greater the amount of fluorescence derived from chloroplasts, and the amount of fluorescence derived from PSII at 685 nm wavelength or 740 nm wavelength, which indicates the degree of photosynthetic activity. The amount of fluorescence derived from PSI is also increased. The present inventor also increases or decreases the glycolipid content in the chloroplast according to the increase or decrease in the fluorescence amount at a wavelength of 685 nm derived from PSII or the fluorescence amount at a wavelength of 740 nm derived from PSI, resulting in the fluorescence amount derived from PSI or PSI. Based on this, it was found that the glycolipid oil content can be estimated indirectly. Based on this, in this example, the fourth measured value D, which is the fluorescence amount of the fourth wavelength (wavelength 740 nm) derived from PSI, and the second measured value B, which is the fluorescence amount of 640 nm, which is the reference value, are obtained by the spectroscopic index method. The phospholipid content is estimated based on the difference between the two.

The geometric mean of the phospholipid content and the glycolipid content estimated in this way is taken, and the fragrance evaluation value indicating the goodness of the fragrance is calculated using this geometric mean. According to the verification experiment of the present inventors, it was confirmed that the obtained evaluation value reflects the goodness of the fragrance evaluated based on the lipid content of the buckwheat flour.

Here, the combination of the first wavelength and the second wavelength used for calculating the first spectral index Y and the second spectral index X used in the evaluation of the fragrance, and the combination of the second wavelength and the fourth wavelength are the objective variables, respectively. It can be appropriately selected so that an appropriate correlation can be obtained with each of a certain phospholipid content and glycolipid content.

In order to calculate the second spectral index X used for estimating the glycolipid content, the second measured value B, which is the fluorescence amount of the second wavelength (640 nm), and the fluorescence amount of the third wavelength (685 nm). It is also possible to adopt the third measured value C and use the spectral index calculated as follows as the second spectral index X'.
X'= (CB) / (C + B)

(Evaluation of good taste)
The good taste can be evaluated based on the protein content of buckwheat flour. The first wavelength included in the first wavelength band derived from the protein, 500 nm to 550 nm, the first measured value A, which is the fluorescence amount of 500 nm in this example, and the second wavelength band for normalization, 640 nm to 650 nm. This is performed based on the first spectral index Y, which is a normalized value of the difference from the second measured value B, which is the fluorescence amount of the second wavelength contained in, 640 nm in this example.

In this example, the combination of the first and second wavelengths used for calculating the first spectral index Y used in the evaluation of good taste is the same as the combination of the first and second wavelengths used in the evaluation of aroma. , It is also possible to combine different wavelengths. In any case, the selection may be made so that an appropriate correlation can be obtained with the protein content, which is the objective variable.

(Evaluation of freshness)
The freshness is evaluated based on the fourth measured value D, which is the amount of fluorescence at the 740 nm wavelength derived from PSI, which indicates the degree of photosynthetic activity in the chloroplast.

As shown in FIG. 5, when photooxygenation oxidation failure occurs in buckwheat, the excitation fluorescence spectrum shown by the gray line L2 changes as shown by the black line L1, and the fluorescence amount at the 740 nm wavelength derived from PSI changes to the other. It is greatly reduced compared to the wavelength component. The freshness of buckwheat flour can be evaluated based on the degree of decrease in the amount of fluorescence derived from PSI. In this example, based on the second spectral index X, which is a normalized value of the difference between the fourth measured value D, which is the fluorescence amount of 740 nm wavelength, which is the fluorescence amount derived from PSI, and the second measured value B, which is the second measured value B of 640 nm wavelength. We are evaluating the freshness of buckwheat flour.

For the second spectral index X to be used, the two wavelengths can also be selected so that an appropriate correlation can be obtained with the objective variable. For example, in order to calculate the second spectral index X, the second measured value B, which is the fluorescence amount of the second wavelength (640 nm), and the third measured value C, which is the fluorescence amount of the third wavelength (685 nm), are adopted. It is also possible to use the spectral index X'{= (CB) / (C + B)} calculated in the above.

(Evaluation index of greenness)
Next, the greenness can be evaluated based on the chlorophyll content of buckwheat flour. The chlorophyll content is the difference between the third measured value C, which is the fluorescence amount of the third wavelength (685 nm) derived from PSI, and the fourth measured value D, which is the fluorescence amount of the fourth wavelength (740 nm) derived from PSI. And there is a negative correlation. In this example, the third spectral index V obtained by normalizing the difference between the third measured value C and the fourth measured value D is calculated and calculated using the fourth measured value D as the reference value for normalization. Using the spectral index V, the value W of (1-V) is calculated, converted into an evaluation index that changes in the range of 0 to 100, and output as an evaluation value of greenness.
W = 1-V = 1-{(CD) / (C + D)}

In the list shown in FIG. 6, between the normalized spectral index calculated from the combination of the first and second wavelengths Wi and Wj used for calculating the spectral index V for estimating the chlorophyll content, and the chlorophyll content. The correlation coefficient is shown. There is a high correlation between the normalized spectroscopic index calculated using wavelengths at and around 685 nm and wavelengths near and around 740 nm and the chlorophyll content. By using the fluorescence amounts of the two wavelengths at which the most appropriate correlation can be obtained, the chlorophyll content can be estimated accurately, and based on this, the greenness of buckwheat flour can be appropriately evaluated.

In this example, the freshness is evaluated based on the second spectral index X. Instead, the value W [= 1-{(CD) / (C + D)}] used to evaluate the greenness in this example is used, and between this value W and the evaluation value of freshness. An evaluation value of freshness may be obtained from the calculated value W based on a preset correlation.
Further, the evaluation of greenness is spectroscopically calculated by using the second measured value B, which is the fluorescence amount of the second wavelength (640 nm), and the third measured value C, which is the fluorescence amount of the third wavelength (685 nm). It may be performed based on the index X'{= (CB) / (C + B)}. In this case, the evaluation value of greenness is obtained from the calculated value of the spectral index X'based on the preset correlation between the spectral index X'and the evaluation value of greenness.

(Type of buckwheat flour to be evaluated)
The flavor evaluation method of this example can be used for flavor evaluation of each type of buckwheat flour, and is particularly suitable for flavor evaluation of buckwheat flour obtained by crushing buckwheat flour. This is because buckwheat flour such as first flour and second flour milled with a stone mill has less chloroplasts and more starch in the endosperm than brown buckwheat flour. (Because it has been removed), it is difficult for PSI to fluoresce in the chloroplast.

As described above, in the method and apparatus for evaluating the flavor of buckwheat flour of the present invention, the flavor of buckwheat flour is aroma, taste, freshness and green using the fluorescence amount of the selected wavelength based on the analysis result of excitation fluorescence. The evaluation values of each of the four indicators of degree are calculated. According to the present invention, the flavor evaluation of buckwheat flour based on an objective index, which has not been generally performed until now, can be performed based on the evaluation value calculated based on the spectroscopic analysis result. Therefore, it is possible to realize a simple method and apparatus for objectively evaluating the flavor of buckwheat flour without using large-scale equipment.

1 Flavor evaluation device 2 Analysis unit 3 Information processing unit 4 Wiring cable 21 Dark box 22 Buckwheat flour sample cup 23 LED
24 Short pass filter 25 Long pass filter 26 Spectrometer 27 Arithmetic processing unit 28 Input / output terminal unit 31 Control unit 32 Storage unit 33 Operation input unit 34 Display output unit 35 Input / output terminal unit 36 Extraction unit 37 Calculation unit 38 Estimation / evaluation unit 39 Display control unit 40 Display screen 41 Measurement button 42 Display column 44 Flavor index display area 50 Fluorescence spectrum display area 51 to 54 Measurement fluorescence intensity display column

Claims (15)

A method for evaluating the flavor of buckwheat flour, which evaluates the flavor of the buckwheat flour based on the spectroscopic analysis of the excitation fluorescence obtained from the buckwheat flour to be evaluated.
The evaluation of the goodness of aroma, which is one of the evaluation indexes of the flavor, was performed based on the estimated value of the lipid content of the buckwheat flour calculated by the spectroscopic index method.
In the spectroscopic index method,
The amount of fluorescence of the first wavelength included in the first wavelength band of 500 nm to 550 nm is the first measured value.
The second measured value is the amount of fluorescence of the second wavelength included in the second wavelength band of 640 nm to 650 nm.
The amount of fluorescence of the third wavelength derived from PSII is the third measured value, and
The amount of fluorescence of the 4th wavelength derived from PSI was calculated as the 4th measured value, and
The first spectral index obtained by normalizing the difference between the first measured value and the second measured value using the second measured value as a reference value for normalization, and the third measured value or the second measured value. 4 Calculate the second spectral index that normalizes the difference between the measured value and the second measured value.
The geometric mean of the first spectral index and the second spectral index is calculated, and the geometric mean is calculated.
A method for evaluating the flavor of buckwheat flour by excitation fluorescence spectroscopy, which comprises using the geometric mean as an estimated value of the lipid content. The method for evaluating the flavor of buckwheat flour according to claim 1, wherein the evaluation of freshness, which is one of the evaluation indexes for flavor, is performed based on the second spectral index. The method for evaluating the flavor of buckwheat flour according to claim 1 or 2, wherein the evaluation of good taste, which is one of the evaluation indexes for flavor, is performed based on the first spectral index. The evaluation of greenness, which is one of the flavor evaluation indexes,
Using the 4th measured value as a reference value for normalization, a 3rd spectroscopic index obtained by normalizing the difference between the 3rd measured value and the 4th measured value was calculated, and based on the calculated 3rd spectroscopic index. The method for evaluating the flavor of buckwheat flour according to claim 1, 2 or 3. As the second spectral index, a second spectral index obtained by normalizing the difference between the third measured value and the second measured value is calculated.
The greenness, which is one of the flavor evaluation indexes, is evaluated based on the second spectral index.
Using the fourth measured value as a reference value for normalization, a third spectral index obtained by normalizing the difference between the third measured value and the fourth measured value was calculated.
The method for evaluating the flavor of buckwheat flour according to claim 1 or 3, wherein the evaluation of freshness, which is one of the evaluation indexes for flavor, is performed based on the third spectral index. This is a program for evaluating the flavor of buckwheat flour, which causes a computer to evaluate the flavor of the buckwheat flour, which evaluates the flavor of the buckwheat flour based on the spectral analysis of the excitation fluorescence obtained from the buckwheat flour to be evaluated.
An extraction step of extracting measured values of fluorescence amounts of a plurality of predetermined wavelengths based on the spectroscopic analysis result of the excitation fluorescence obtained from the buckwheat flour.
A calculation step for calculating a plurality of spectral indices used for estimating the lipid content of the buckwheat flour from the measured values, and
An estimation step for estimating the lipid content of the buckwheat flour using the spectral index, and
An evaluation step for calculating an evaluation value of aroma, which is an index for evaluating the flavor of buckwheat flour, based on the estimated lipid content, and an evaluation step.
Including
In the extraction step,
From the spectroscopic analysis results, it is the first measured value which is the fluorescence amount of the first wavelength included in the first wavelength band of 500 nm to 550 nm and the fluorescence amount of the second wavelength included in the second wavelength band of 640 nm to 650. The second measurement value, the third measurement value which is the fluorescence amount of the third wavelength derived from PSI, and the fourth measurement value which is the fluorescence amount of the fourth wavelength derived from PSI are extracted.
In the calculation step,
The first spectral index obtained by normalizing the difference between the first measured value and the second measured value using the second measured value as a reference value for normalization, and the third measured value or the fourth measured value. A second spectral index was calculated by normalizing the difference between the measured value and the second measured value.
In the estimation step,
The geometric mean of the first spectral index and the second spectral index is calculated, and the geometric mean is calculated.
A program for evaluating the flavor of buckwheat flour, which comprises outputting the geometric mean as an estimated value of the lipid content. The evaluation step further
Including a freshness evaluation step for evaluating freshness, which is an index of flavor evaluation,
The program for evaluating the flavor of buckwheat flour according to claim 6, wherein in the freshness evaluation step, the freshness is evaluated based on the second spectral index. The evaluation step further
Including a taste evaluation step for evaluating the taste, which is an index of the flavor evaluation,
The program for evaluating the flavor of buckwheat flour according to claim 6 or 7, wherein in the taste evaluation step, the taste is evaluated based on the first spectral index. The evaluation step further
The greenness evaluation step for evaluating the greenness which is an index of the flavor evaluation is included.
In the greenness evaluation step,
Using the 4th measured value as a reference value for normalization, a 3rd spectral index obtained by normalizing the difference between the 3rd measured value and the 4th measured value was calculated.
The program for evaluating the flavor of buckwheat flour according to claim 6, 7 or 8, wherein the greenness is evaluated based on the third spectral index. It includes a greenness evaluation step for evaluating greenness, which is one of the flavor evaluation indexes, and a freshness evaluation step for evaluating freshness, which is one of the flavor evaluation indexes.
In the greenness evaluation step,
As the second spectral index, a second spectral index obtained by normalizing the difference between the third measured value and the second measured value is calculated.
The greenness was evaluated based on the second spectral index.
In the freshness evaluation step,
Using the fourth measured value as a reference value for normalization, a third spectral index obtained by normalizing the difference between the third measured value and the fourth measured value was calculated.
The program for evaluating the flavor of buckwheat flour according to claim 6 or 8, wherein the freshness is evaluated based on the third spectral index. A buckwheat flavor evaluation device that evaluates the flavor of the buckwheat flour based on the spectral analysis of the excitation fluorescence obtained from the buckwheat flour to be evaluated.
The sample placement part on which the buckwheat flour to be evaluated is placed, and
An excitation light irradiation unit that irradiates the buckwheat flour placed on the sample placement unit with excitation light,
A spectroscope that performs spectroscopic analysis of the excitation fluorescence generated from the buckwheat flour placed on the sample placing portion, and
A control unit that evaluates the flavor of buckwheat flour based on the results of spectroscopic analysis by the spectroscope, and
A display output unit that outputs the flavor evaluation result calculated by the control unit, and
Equipped with
The control unit
An extraction unit that extracts measured values of fluorescence amounts at a plurality of predetermined wavelengths based on the spectroscopic analysis results of the excitation fluorescence obtained from the buckwheat flour.
A calculation unit that calculates a plurality of spectral indices used for estimating the lipid content of the buckwheat flour from the measured values, and
An estimation unit that estimates the lipid content of the buckwheat flour using the spectral index, and
Based on the estimated lipid content, an evaluation unit that calculates an evaluation value of aroma, which is an index for evaluating the flavor of buckwheat flour, and an evaluation unit.
Including
In the extraction unit,
From the spectroscopic analysis results, it is the first measured value which is the fluorescence amount of the first wavelength included in the first wavelength band of 500 nm to 550 nm and the fluorescence amount of the second wavelength included in the second wavelength band of 640 nm to 650 nm. The second measurement value, the third measurement value which is the fluorescence amount of the third wavelength derived from PSI, and the fourth measurement value which is the fluorescence amount of the fourth wavelength derived from PSI are extracted.
In the calculation unit,
The first spectral index obtained by normalizing the difference between the first measured value and the second measured value using the second measured value as a reference value for normalization, and the third measured value or the fourth measured value. A second spectral index was calculated by normalizing the difference between the measured value and the second measured value.
In the estimation unit,
The geometric mean of the first spectral index and the second spectral index is calculated, and the geometric mean is calculated.
An apparatus for evaluating the flavor of buckwheat flour, which outputs the geometric mean as an estimated value of the lipid content. The evaluation unit further includes a freshness evaluation unit that evaluates freshness, which is an index for flavor evaluation.
The flavor evaluation device for buckwheat flour according to claim 11, wherein the freshness evaluation unit evaluates the freshness based on the second spectral index. The evaluation unit further includes a taste evaluation unit that evaluates the taste that is an index of the flavor evaluation.
The flavor evaluation device for buckwheat flour according to claim 11 or 12, wherein the taste evaluation unit evaluates the taste based on the first spectral index. The evaluation unit further includes a greenness evaluation unit that evaluates greenness, which is an index for flavor evaluation.
The calculation unit uses the fourth measured value as a reference value for normalization, and calculates a third spectral index in which the difference between the third measured value and the fourth measured value is normalized.
The buckwheat flour flavor evaluation device according to claim 11, 12 or 13, wherein the greenness evaluation unit evaluates the greenness based on the third spectral index. The evaluation unit further includes a greenness evaluation unit and a freshness evaluation unit that evaluate greenness and freshness, which are indicators of flavor evaluation, respectively.
The calculation unit
As the second spectral index, the calculation of the second spectral index in which the difference between the third measured value and the second measured value is normalized, and the fourth measured value as a reference value for normalization are used as the reference value. The third spectral index was calculated by normalizing the difference between the third measured value and the fourth measured value.
The greenness evaluation unit evaluates the greenness based on the second spectral index.
The flavor evaluation device for buckwheat flour according to claim 11 or 13, wherein the freshness evaluation unit evaluates the freshness based on the third spectral index.

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