NMR spectrometers as "magnetic tongues": prediction of sensory descriptors in canned tomatoes

TY - JOUR

T1 - NMR spectrometers as "magnetic tongues": prediction of sensory descriptors in canned tomatoes

AU - Malmendal, Anders

AU - Amoresano, Claudia

AU - Trotta, Roberta

AU - Lauri, Ilaria

AU - De Tito, Stefano

AU - Novellino, Ettore

AU - Randazzo, Antonio

PY - 2011/10/26

Y1 - 2011/10/26

N2 - The perception of odor and flavor of food is a complicated physiological and psychological process that cannot be explained by simple models. Quantitative descriptive analysis is a technique used to describe sensory features. Nevertheless, the availability of a number of instrumental techniques has opened up the possibility to calibrate the sensory perception. In this frame, we have tested the potentiality of nuclear magnetic resonance spectroscopy as a predictive tool to measure sensory descriptors. In particular, we have used an NMR metabolomic approach that allowed us to differentiate the analyzed samples based on their chemical composition. We were able to correlate the NMR metabolomic fingerprints recorded for canned tomato samples to the sensory descriptors bitterness, sweetness, sourness, saltiness, tomato and metal taste, redness, and density, suggesting that NMR might be a very useful tool for the characterization of sensory features of tomatoes.

AB - The perception of odor and flavor of food is a complicated physiological and psychological process that cannot be explained by simple models. Quantitative descriptive analysis is a technique used to describe sensory features. Nevertheless, the availability of a number of instrumental techniques has opened up the possibility to calibrate the sensory perception. In this frame, we have tested the potentiality of nuclear magnetic resonance spectroscopy as a predictive tool to measure sensory descriptors. In particular, we have used an NMR metabolomic approach that allowed us to differentiate the analyzed samples based on their chemical composition. We were able to correlate the NMR metabolomic fingerprints recorded for canned tomato samples to the sensory descriptors bitterness, sweetness, sourness, saltiness, tomato and metal taste, redness, and density, suggesting that NMR might be a very useful tool for the characterization of sensory features of tomatoes.

U2 - 10.1021/jf203803q

DO - 10.1021/jf203803q

M3 - Journal article

C2 - 21942325

SN - 0021-8561

VL - 59

SP - 10831

EP - 10838

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 20

ER -