Fluorescence fingerprint as an instrumental assessment of the sensory quality of tomato juices

被引：14
作者：
Trivittayasil, Vipavee [1 ]
Tsuta, Mizuki [1 ]
Imamura, Yoshinori [2 ]
Sato, Tsuneo [3 ]
Otagiri, Yuji [3 ]
Obata, Akio [3 ]
Otomo, Hiroe [3 ]
Kokawa, Mito [4 ]
Sugiyama, Junichi [1 ]
Fujita, Kaori [1 ]
Yoshimura, Masatoshi [4 ]
机构：
[1] Natl Agr & Food Res Org, Natl Food Res Inst, Food Engn Div, 2-1-12 Kan Nondai, Tsukuba, Ibaraki 3058642, Japan
[2] Univ Tokyo, Grad Sch Agr & Life Sci, Bunkyo Ku, 1-1-1 Yayoi, Tokyo 1138657, Japan
[3] Kikkoman Foods Inc, Div Res & Dev, 399 Noda, Noda, Chiba 2788601, Japan
[4] Natl Agr & Food Res Org, Natl Food Res Inst, Analyt Sci Div, Tsukuba, Ibaraki 3058642, Japan
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2016年 / 96卷 / 04期
关键词：
fluorescence fingerprint (FF); quantitative descriptive analysis (QDA); partial least squares (PLS) regression; excitation-emission matrix (EEM); variable of importance projection (VIP); LYCOPERSICON-ESCULENTUM; APPLE JUICE; SPECTROSCOPY; DESCRIPTORS; CHLOROPHYLL; ATTRIBUTES; CULTIVARS; FRUIT; MILL;
D O I：
10.1002/jsfa.7199
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
BACKGROUNDSensory 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. RESULTSThirty-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 315/425nm and a long narrow emission peak at 680nm. The 680nm 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. CONCLUSIONThe results obtained in this study indicate the potential of using fluorescence fingerprint as an instrumental method for assessing sensory characteristics of tomato juices. (c) 2015 Society of Chemical Industry
引用
收藏
页码：1167 / 1174
页数：8
相关论文
共 50 条
[41]   Effects of tomato peel as fat replacement on the texture, moisture migration, and sensory quality of sausages with varied fat levels [J].
Wang, Qiang ;
Wu, Hongbin ;
Xie, Yuejie ;
Chang, Haijun ;
Li, Xue ;
Liu, Chengjiang ;
Xiong, Zhengwei .
CYTA-JOURNAL OF FOOD, 2017, 15 (04) :582-591
[42]   Effects of a Local Tomato Rootstock on the Agronomic, Functional and Sensory Quality of the Fruit of a Recovered Local Tomato (Solanum lycopersicum L.) Named "Tomate Limachino Antiguo" [J].
Pablo Martinez, Juan ;
Fuentes, Raul ;
Farias, Karen ;
Loyola, Nelson ;
Freixas, Alejandra ;
Stange, Claudia ;
Sagredo, Boris ;
Quinet, Muriel ;
Lutts, Stanley .
AGRONOMY-BASEL, 2022, 12 (09)
[43]   Assessment of packaging materials for quality attributes of tomato (Solanum lycopersicum) cultivars during storage [J].
Singh, Sudhir ;
Singh, Archana ;
Dixit, Preeti ;
Khemariya, Priti .
INDIAN JOURNAL OF AGRICULTURAL SCIENCES, 2015, 85 (07) :973-984
[44]   Tomato quality assessment and enhancement through Fuzzy Logic: A ripe perspective on precision agriculture [J].
Cano-Lara, M. ;
Rostro-Gonzalez, H. .
POSTHARVEST BIOLOGY AND TECHNOLOGY, 2024, 212
[45]   Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties [J].
Awoyale, Wasiu ;
Oyedele, Hakeem ;
Adenitan, Ayodele A. ;
Adesokan, Michael ;
Alamu, Emmanuel O. ;
Maziya-Dixon, Busie .
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2022, 25 (01) :326-343
[46]   Quality assessment for fructus Gardeniae by multi-component quantification, chromatographic fingerprint and related chemometric analysis [J].
Yang, Quanjun ;
Fan, Mingsong ;
Wu, Bin ;
Sun, Zhaolin ;
Cui, Xiaolan ;
Du, Xiaowei ;
Huang, Chenggang .
JOURNAL OF MEDICINAL PLANTS RESEARCH, 2011, 5 (17) :4126-4137
[47]   Fluorescence hyperspectral imaging technology combined with chemometrics for kiwifruit quality attribute assessment and non-destructive judgment of maturity [J].
Zou, Zhiyong ;
Wang, Qianlong ;
Wu, Qingsong ;
Li, Menghua ;
Zhen, Jiangbo ;
Yuan, Dongyu ;
Xiao, Yuchen ;
Xu, Chong ;
Yin, Shutao ;
Zhou, Man ;
Xu, Lijia .
TALANTA, 2024, 280
[48]   Three-Dimensional Fluorescence Fingerprint Technique for Milk Quality Evaluation: Antibiotic Residual Detection and Heat-Treated Evaluation [J].
Liu Huan ;
Liu Wen ;
Han Dong-hai ;
Wang Shi-ping .
SPECTROSCOPY AND SPECTRAL ANALYSIS, 2018, 38 (05) :1633-1639
[49]   Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing [J].
Barrett, Diane M. ;
Beaulieu, John C. ;
Shewfelt, Rob .
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2010, 50 (05) :369-389
[50]   Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square(PLS) regression analysis: effect of roasting conditions [J].
Moghaddam, Toktam Mohammadi ;
Razavi, Seyed M. A. ;
Taghizadeh, Masoud ;
Sazgarnia, Ameneh .
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2016, 53 (01) :370-380
12345