Rapid fat quantification in Torreya grandis kernels using portable near-infrared spectroscopy: effects of shelling and kernel processing (opens in new tab)

Fat is a dominant nutritional constituent of nuts, significantly influencing their appearance, sensory properties, storage, and processing behavior. As a key quality attribute, rapid and accurate quantification of fat is essential. This study aimed to develop portable near-infrared spectroscopy (NIRS) models for the rapid determination of fat content in Torreya grandis (T. grandis) kernels. Three physical states of the kernels were evaluated: in-shell kernels, de-shelled kernels, and kernel g...