2026-04-14T03:48:18Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/18852025-10-22T11:15:11Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Quintanilla-Casas, Beatriz
author
Rinnan, Åsmund
author
Romero, Agustí
author
Guardiola, Francesc
author
Tres, Alba
author
Vichi, Stefania
author
Bro, Rasmus
other
Producció Vegetal
group
Fructicultura
2025-10-22T11:15:11Z
2025-10-22T11:15:11Z
2022-06-29
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
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.
eng
Attribution 4.0 International
Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil: A feasibility study
info:eu-repo/semantics/article