| Title: | Fluorescence fingerprint as an instrumental assessment of the sensory quality of tomato juices |
| Author(s): | Trivittayasil V; Tsuta M; Imamura Y; Sato T; Otagiri Y; Obata A; Otomo H; Kokawa M; Sugiyama J; Fujita K; Yoshimura M; |
| Address: | "Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, 305-8642, Japan. Graduate School of Agricultural and Life sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan. Research and Development Division, Kikkoman Corporation, 399 Noda, Noda City, Chiba, 278-8601, Japan. Analytical Science Division, National Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, 305-8642, Japan" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Sensory analysis is an important standard for evaluating food products. However, as trained panelists and time are required for the process, the potential of using fluorescence fingerprint as a rapid instrumental method to approximate sensory characteristics was explored in this study. RESULTS: Thirty-five out of 44 descriptive sensory attributes were found to show a significant difference between samples (analysis of variance test). Principal component analysis revealed that principal component 1 could capture 73.84 and 75.28% variance for aroma category and combined flavor and taste category respectively. Fluorescence fingerprints of tomato juices consisted of two visible peaks at excitation/emission wavelengths of 290/350 and 315/425 nm and a long narrow emission peak at 680 nm. The 680 nm peak was only clearly observed in juices obtained from tomatoes cultivated to be eaten raw. The ability to predict overall sensory profiles was investigated by using principal component 1 as a regression target. Fluorescence fingerprint could predict principal component 1 of both aroma and combined flavor and taste with a coefficient of determination above 0.8. CONCLUSION: The results obtained in this study indicate the potential of using fluorescence fingerprint as an instrumental method for assessing sensory characteristics of tomato juices" |
| Keywords: | Beverages/*analysis Fluorescence Food Quality Humans *Solanum lycopersicum *Odorants *Phytotherapy *Taste Volatile Organic Compounds/*chemistry excitation-emission matrix (EEM) fluorescence fingerprint (FF) partial least squares (PLS) regression quantitat; |
| Notes: | "MedlineTrivittayasil, Vipavee Tsuta, Mizuki Imamura, Yoshinori Sato, Tsuneo Otagiri, Yuji Obata, Akio Otomo, Hiroe Kokawa, Mito Sugiyama, Junichi Fujita, Kaori Yoshimura, Masatoshi eng Evaluation Study Research Support, Non-U.S. Gov't England 2015/04/08 J Sci Food Agric. 2016 Mar 15; 96(4):1167-74. doi: 10.1002/jsfa.7199. Epub 2015 Apr 24" |
