Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil: A feasibility study
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Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil : A feasibility study. / Quintanilla-Casas, Beatriz; Rinnan, Åsmund; Romero, Agustí; Guardiola, Francesc; Tres, Alba; Vichi, Stefania; Bro, Rasmus.
In: Food Chemistry, Vol. 395, 133602, 2022.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil
T2 - A feasibility study
AU - Quintanilla-Casas, Beatriz
AU - Rinnan, Åsmund
AU - Romero, Agustí
AU - Guardiola, Francesc
AU - Tres, Alba
AU - Vichi, Stefania
AU - Bro, Rasmus
N1 - Publisher Copyright: © 2022 The Authors
PY - 2022
Y1 - 2022
N2 - 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.
AB - 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.
KW - Bitterness
KW - EEM
KW - Fluorescence
KW - PARAFAC
KW - PLSR
KW - Pungency
KW - Virgin olive oil
U2 - 10.1016/j.foodchem.2022.133602
DO - 10.1016/j.foodchem.2022.133602
M3 - Journal article
C2 - 35809549
AN - SCOPUS:85133650272
VL - 395
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
M1 - 133602
ER -
ID: 316397503