Department of Analytical Chemistry, Faculty of Science, University of Granada, C/ Fuentenueva s/n, E-18071 Granada, Spain.
Department of Analytical Chemistry, Faculty of Science, University of Granada, C/ Fuentenueva s/n, E-18071 Granada, Spain; Department of Chemistry, Faculty of Science, Universidad de Burgos, Plaza Misael Bañuelos s/n, E-09001 Burgos, Spain.
Food Chem. 2020 Aug 30;322:126743. doi: 10.1016/j.foodchem.2020.126743. Epub 2020 Apr 3.
Sensory properties are critical characteristics that determine quality and can be evaluated by trained tasting panels. The panels function as multi-sensor measuring instrument and need the use of reference materials (RMs) for training. The homogeneity between units packaged from a batch of RM can be evaluated by gas chromatography coupled to flame ionization detection (GC-FID), using this instrumental technique as an alternative to sensory analysis. For this purpose, the fingerprint methodology is applied, taking into account that the homogeneity assessment will be based on evaluating the similarity between the fingerprints of the fraction of volatile organic compounds acquired from samples representative of the batch. The proposed methodology is applied with good results to evaluate the homogeneity of several RMs for sensory analysis of virgin olive oil samples, using similarity indices, control charts and exploratory analysis of multivariate data to observe the grouping RM and fingerprint regions representative of each defect.
感官特性是决定质量的关键特征，可以通过经过训练的品尝小组来评估。这些小组作为多传感器测量仪器，需要使用参考物质 (RM) 进行培训。可以使用气相色谱法结合火焰离子化检测 (GC-FID) 来评估从一批 RM 包装的单位之间的均匀性，将这种仪器技术用作感官分析的替代方法。为此，应用了指纹方法学，考虑到均匀性评估将基于评估从批次代表性样品中获得的挥发性有机化合物分数的指纹之间的相似性。该方法应用效果良好，用于评估几种 RM 的均匀性，用于感官分析初榨橄榄油样品，使用相似性指数、控制图和多元数据分析的探索性分析来观察分组 RM 和代表每个缺陷的指纹区域。
