Sensory analysis for magnetic resonance-image analysis: Using human perception and cognition to segment and assess the interior of potatoes

Abstract

The human ability to detect, interpret, assess and report visual stimuli is employed for qualitative and quantitative image analysis. Cross-sectional T, weighted MR images were acquired from a series of intact potatoes. Descriptive sensory image: analysis was performed on the images. The sensory results were compared to conventional computer-assisted grey tone intensity histogram descriptors. A total of 60 tubers (2 varieties x 2 storage times x 15 replicate tubers) were submitted to MR-imaging. A trained panel of 9 assessors, used 16 sensory descriptors to assess the images. These descriptors were developed by the panel during preliminary training sessions, and consisted in definitions of various biological compartments inside the tubers. The results from the sensory and the computer-assisted image analyses of the shape and interior structure of the tubers were related to the experimental design and to the dry matter content of the individual tubers, by partial least-squares regression (PLSR). Finally, predictive modelling of sensory image description from computer-assisted image analysis was attempted. The results showed that both the sensory and the computer-assisted image analyses were able to detect differences between varieties as well as storage times. The sensory image analysis gave better discrimination between varieties than the computer-assisted image analysis presently employed, and was easier to interpret. Some sensory descriptors could be predicted from the computer-assisted image analysis. The present results offer new information about using sensory analysis of MR-images not only for food science but also for medical applications for analysing MR and X-ray images and for training of personnel, such as radiologists and radiographers. (C) 2002 Elsevier Science Ltd.

Keywords

MRI; image; sensory analysis; perception; multivariate analysis

Published in

Food Science and Technology
2002, Volume: 35, number: 1, pages: 70-79 Publisher: ACADEMIC PRESS INC ELSEVIER SCIENCE

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1006/fstl.2001.0821

Permanent link to this page (URI)

https://res.slu.se/id/publ/85682