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Fluorescence fingerprint as an instrumental assessment of the sensory quality of tomato juices
Author(s) -
Trivittayasil Vipavee,
Tsuta Mizuki,
Imamura Yoshinori,
Sato Tsuneo,
Otagiri Yuji,
Obata Akio,
Otomo Hiroe,
Kokawa Mito,
Sugiyama Junichi,
Fujita Kaori,
Yoshimura Masatoshi
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7199
Subject(s) - principal component analysis , flavor , sensory system , aroma , fingerprint (computing) , food science , chemistry , taste , fluorescence , sensory analysis , pattern recognition (psychology) , biological system , mathematics , artificial intelligence , statistics , computer science , psychology , biology , cognitive psychology , physics , quantum mechanics
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. © 2015 Society of Chemical Industry