Application of "magnetic tongue" to the sensory evaluation of extra virgin olive oil

Ilaria Lauri; Bruno Pagano; Anders Malmendal; Raffaele Sacchi; Ettore Novellino; Antonio Randazzo

doi:10.1016/j.foodchem.2012.10.135

Application of "magnetic tongue" to the sensory evaluation of extra virgin olive oil

Ilaria Lauri, Bruno Pagano, Anders Malmendal, Raffaele Sacchi, Ettore Novellino, Antonio Randazzo

Inflammation, Metabolism and Oxidation

28 Citationer (Scopus)

Abstract

The perception of odour and flavour of foods is a complicated physiological and psychological process that cannot be explained by simple models. Unfortunately, taste is not objective, but partially subjective and it depends also on the mood of the taster. Generally, sensory analysis is used to describe sensory features. The availability of a number of instrumental techniques has opened up the possibility to calibrate the sensory perception. Here we have tested the potentiality of nuclear magnetic resonance spectroscopy as "magnetic tongue" to measure sensory descriptors in extra-virgin olive oil. We were able to correlate the NMR metabolomic fingerprints of extra-virgin olive oil to the sensory descriptors: tomato, bitter, pungent, rosemary, artichoke, sweet, grassy and leaf.

Originalsprog	Engelsk
Tidsskrift	Food Chemistry
Vol/bind	140
Udgave nummer	4
Sider (fra-til)	692-9
Antal sider	8
ISSN	0308-8146
DOI	https://doi.org/10.1016/j.foodchem.2012.10.135
Status	Udgivet - 15 okt. 2013

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10.1016/j.foodchem.2012.10.135

Citationsformater

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AU - Lauri, Ilaria

AU - Pagano, Bruno

AU - Malmendal, Anders

AU - Sacchi, Raffaele

AU - Novellino, Ettore

AU - Randazzo, Antonio

PY - 2013/10/15

Y1 - 2013/10/15

N2 - The perception of odour and flavour of foods is a complicated physiological and psychological process that cannot be explained by simple models. Unfortunately, taste is not objective, but partially subjective and it depends also on the mood of the taster. Generally, sensory analysis is used to describe sensory features. The availability of a number of instrumental techniques has opened up the possibility to calibrate the sensory perception. Here we have tested the potentiality of nuclear magnetic resonance spectroscopy as "magnetic tongue" to measure sensory descriptors in extra-virgin olive oil. We were able to correlate the NMR metabolomic fingerprints of extra-virgin olive oil to the sensory descriptors: tomato, bitter, pungent, rosemary, artichoke, sweet, grassy and leaf.

AB - The perception of odour and flavour of foods is a complicated physiological and psychological process that cannot be explained by simple models. Unfortunately, taste is not objective, but partially subjective and it depends also on the mood of the taster. Generally, sensory analysis is used to describe sensory features. The availability of a number of instrumental techniques has opened up the possibility to calibrate the sensory perception. Here we have tested the potentiality of nuclear magnetic resonance spectroscopy as "magnetic tongue" to measure sensory descriptors in extra-virgin olive oil. We were able to correlate the NMR metabolomic fingerprints of extra-virgin olive oil to the sensory descriptors: tomato, bitter, pungent, rosemary, artichoke, sweet, grassy and leaf.

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DO - 10.1016/j.foodchem.2012.10.135

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SP - 692

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JO - Food Chemistry

JF - Food Chemistry

IS - 4

ER -

Application of "magnetic tongue" to the sensory evaluation of extra virgin olive oil

Abstract

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