2026-04-14T06:10:03Zhttps://recercat.cat/oai/request

oai:recercat.cat:20.500.12327/18852025-10-22T11:15:11Zcom_2072_4428com_2072_4427col_2072_487898

00925njm 22002777a 4500 dc Quintanilla-Casas, Beatriz author Rinnan, Åsmund author Romero, Agustí author Guardiola, Francesc author Tres, Alba author Vichi, Stefania author Bro, Rasmus author 2022-06-29 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. 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. 0308-8146 http://hdl.handle.net/20.500.12327/1885 https://doi.org/10.1016/j.foodchem.2022.133602 Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil: A feasibility study