Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil: A feasibility study
Autor/a
Quintanilla-Casas, Beatriz
Rinnan, Åsmund
Romero, Agustí
Guardiola, Francesc
Tres, Alba
Vichi, Stefania
Bro, Rasmus
Fecha de publicación
2022-06-29ISSN
0308-8146
Resumen
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.
Tipo de documento
Artículo
Versión del documento
Versión publicada
Lengua
Inglés
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
7
Publicado por
Elsevier
Publicado en
Food Chemistry
Citación
Quintanilla-Casas, Beatriz, Åsmund Rinnan, Agustí Romero, Francesc Guardiola, Alba Tres, Stefania Vichi, and Rasmus Bro. 2022. "Using Fluorescence Excitation-Emission Matrices To Predict Bitterness And Pungency Of Virgin Olive Oil: A Feasibility Study". Food Chemistry 395: 133602. doi:10.1016/j.foodchem.2022.133602.
Número del acuerdo de la subvención
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2017-23601/ES/ /
Program
Fructicultura
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