Please use this identifier to cite or link to this item:
http://hdl.handle.net/2445/188064
Title: | Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil: A feasibility study |
Author: | Quintanilla-Casas, Beatriz Rinnan, Åsmund Romero, Agustí Guardiola Ibarz, Francesc Tres Oliver, Alba Vichi, S. (Stefania) Bro, Rasmus |
Keywords: | Oli d'oliva Antropometria Espectrometria de masses Olive oil Anthropometry Mass spectrometry |
Issue Date: | 29-Jun-2022 |
Publisher: | Elsevier B.V. |
Abstract: | Unlike other food products, virgin olive oil must undergo an organoleptic assessment that is currently based on a trained human panel, which presents drawbacks that might affect the efficiency and robustness. Therefore, disposing of instrumental methods that could serve as screening tools to support sensory panels is of paramount importance. The present work aimed to explore excitation-emission fluorescence spectroscopy (EEFS) to predict bitterness and pungency, since both attributes are related with fluorophore compounds, such as polar phenols. Bitterness and pungency intensities of 250 samples were provided by an official sensory panel and used to build and compare partial least squares regressions (PLSR) with the excitation-emission matrix. Both PARAFAC scores and two-way unfolded data led to successful PLSR. The most relevant PARAFAC scores agreed with virgin olive oil phenolic spectra, evidencing that EEFS would be the fit-for-purpose screening tool to support the sensory panel. |
Note: | Versió postprint del document publicat a: https://doi.org/10.1016/j.foodchem.2022.133602 |
It is part of: | Food Chemistry, 2022, vol. 395, p. 133602 |
URI: | http://hdl.handle.net/2445/188064 |
Related resource: | https://doi.org/10.1016/j.foodchem.2022.133602 |
ISSN: | 0308-8146 |
Appears in Collections: | Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia) |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
724171.pdf | 2.6 MB | Adobe PDF | View/Open |
This item is licensed under a Creative Commons License