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

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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.

TidsskriftFood Chemistry
Antal sider7
StatusUdgivet - 2022

Bibliografisk note

Funding Information:
B. Quintanilla-Casas thanks the Spanish Ministry of Education, Culture and Sports (current Ministry of Universities) for granting the predoctoral fellowship (FPU16/01744) and the short-term mobility grant for FPU beneficiaries (EST19/00127). A. Tres received a Ramon y Cajal grant (ref: RYC-2017-23601) funded by MCIN/AEI/10.13039/501100011033 and by “ESF Investing in your future”. A. Romero acknowledges financial support from the CERCA Program of the Generalitat de Catalunya.

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© 2022 The Authors

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