Sensory analysis color assessment

In many cases, HSI may replace NIR spectrometers to compute concentrations of various compounds or to estimate quality parameters of agricultural and food products. HSI can be used to assess properties as diverse as oil content, moisture, flour yield, softness, sucrose solvent retention capacity, and alpha-amylase activity in grains [26-28] sugar content and maturity of fruits like apple or banana [29-31] drip loss, water-holding capacity, color, pH, and sensory properties of meat [32-39] analysis of mixtures to detect the presence of substances such as, in forages [40], or the concentration of n-3 polyunsaturated fatty acids in designer eggs [41]. 

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