Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain.
Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
Food Chem. 2022 Nov 30;395:133602. doi: 10.1016/j.foodchem.2022.133602. Epub 2022 Jun 29.
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.
与其他食品不同，特级初榨橄榄油必须经过感官评估，目前这一评估基于经过训练的人工小组，但其存在可能影响效率和稳健性的缺陷。因此，采用可以作为感官小组支持工具的仪器方法至关重要。本研究旨在探索激发-发射荧光光谱（EEFS）来预测苦味和刺激性，因为这两个属性都与荧光团化合物有关，例如极性酚类。250 个样品的苦味和刺激性强度由官方感官小组提供，并用于建立和比较激发-发射矩阵的偏最小二乘回归（PLSR）。PARAFAC 得分和双向展开数据都导致了成功的 PLSR。最相关的 PARAFAC 得分与特级初榨橄榄油的酚类光谱一致，表明 EEFS 将是适合感官小组支持的筛选工具。
