Comparison of near-infrared, mid-infrared, Raman spectroscopy and near-infrared hyperspectral imaging to determine chemical, structural and rheological properties of apple purees

Near-infrared (NIR), mid-infrared (MIR), Raman spectroscopy and hyperspectral imaging (HSI) were comprehensively compared for their capacity to evaluate the composition texture characteristics of apple purees issued from a large variability (cultivar, fruit thinning, post-harvest mealy processing). NIR, MIR HSI techniques had good ability estimate puree such as soluble solids (RPD >2.5), titratable acidity >2.4) dry matter >2.3). was less accurate determine biochemical <1.8) textural parameters <1.4) than other techniques. best tool identify aforementioned factors (>91.7% correct classification) satisfactory predict average particle size = 2.9), viscosity ≥2.1) viscoelasticity Consequently, should be prioritized process analytical technologies detect variability, assess taste. • provided better discrimination gave prediction rheological properties. technique quality NIR. could not provide sufficient assessment quality.