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

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

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

Harvard

Quintanilla-Casas, B, Rinnan, Å, Romero, A, Guardiola, F, Tres, A, Vichi, S & Bro, R 2022, 'Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil: A feasibility study', Food Chemistry, vol. 395, 133602. https://doi.org/10.1016/j.foodchem.2022.133602

APA

Quintanilla-Casas, B., Rinnan, Å., Romero, A., Guardiola, F., Tres, A., Vichi, S., & Bro, R. (2022). Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil: A feasibility study. Food Chemistry, 395, [133602]. https://doi.org/10.1016/j.foodchem.2022.133602

Vancouver

Quintanilla-Casas B, Rinnan Å, Romero A, Guardiola F, Tres A, Vichi S et al. Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil: A feasibility study. Food Chemistry. 2022;395. 133602. https://doi.org/10.1016/j.foodchem.2022.133602

Author

Quintanilla-Casas, Beatriz ; Rinnan, Åsmund ; Romero, Agustí ; Guardiola, Francesc ; Tres, Alba ; Vichi, Stefania ; Bro, Rasmus. / Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil : A feasibility study. In: Food Chemistry. 2022 ; Vol. 395.

Bibtex

@article{6bafbd7566934d14be036518aed99697,
title = "Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil: A feasibility study",
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.",
keywords = "Bitterness, EEM, Fluorescence, PARAFAC, PLSR, Pungency, Virgin olive oil",
author = "Beatriz Quintanilla-Casas and {\AA}smund Rinnan and Agust{\'i} Romero and Francesc Guardiola and Alba Tres and Stefania Vichi and Rasmus Bro",
note = "Publisher Copyright: {\textcopyright} 2022 The Authors",
year = "2022",
doi = "10.1016/j.foodchem.2022.133602",
language = "English",
volume = "395",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

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