Abstract
In this work, we present a procedure that combines the sensory analysis outcome and the spectroscopic data collected in the NIR region. This method allows for a complete characterization of each sample before ingestion without any alteration of its composition or appearance. NIR spectra of hundreds of samples for each of the parameters evaluated have been collected. The samples were then analyzed by conventional analytical procedures, using a texture analyzer, a refractometer, and an electric conductivity meter. Moreover, a spectrum of each sample was recorded prior to the ingestion. Spectroscopic data from the large datasets built for each of the characteristics evaluated have been used to build iPLS prediction models. These models have been later used on the spectra of the samples that underwent sensory analysis to predict their composition. With this a priori knowledge it was possible to understand the textural, and flavor combinations liked by the panel of adolescents involved in the hedonistic analysis performed.
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