Prediction of compositional and sensory characteristics using RGB digital images and multivariate calibration techniques Original Research Article

In the present paper, the possibility to use the information contained in RGB digital images to gain a fast and inexpensive quantification of colour-related properties of food is explored. To this aim, we present an approach which consists, as first step, in condensing the colour related information contained in RGB digital images of the analysed samples in one-dimensional signals, named colourgrams. These signals are then used as descriptor variables in multivariate calibration models. The feasibility of this approach has been tested using as a benchmark a series of samples of pesto sauce, whose RGB images have been used to predict both visual attributes defined by a panel test and the content of various pigments (chlorophylls a and b, pheophytins a and b, β-carotene and lutein). The possibility to predict correctly the values of some of the studied parameters suggests the feasibility of this approach for fast monitoring of the main aspect-related properties of a food matrix. The values of the squared correlation coefficient computed in prediction on a test set image for green and yellow hues were greater than 0.75, while image values greater than 0.85 were obtained for the prediction of total chlorophylls content and of chlorophylls/pheophytins ratio. The great flexibility of this blind analysis method for the quantitative evaluation of colour related features of matrices with an inhomogeneous aspect suggests that it is possible to implement automated, objective, and transferable systems for fast monitoring of raw materials, different stages of the manufacture and end products, not necessarily for the food industry only.