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2022-06-29

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cc-by-nc-nd (c) Elsevier B.V., 2022
Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/188064

Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil: A feasibility study

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Recurs relacionat

https://doi.org/10.1016/j.foodchem.2022.133602

Resum

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.

Matèries

Oli d'oliva, Antropometria, Espectrometria de masses

Matèries (anglès)

Olive oil, Anthropometry, Mass spectrometry

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Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

Citació

QUINTANILLA-CASAS, Beatriz, et al. Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil: A feasibility study. Food Chemistry. 2022. Vol. 395, num. 133602. ISSN 0308-8146. [consulted: 19 of August of 2026]. Available at: https://hdl.handle.net/2445/188064

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