NMR spectrometers as "magnetic tongues"

prediction of sensory descriptors in canned tomatoes

Anders Malmendal, Claudia Amoresano, Roberta Trotta, Ilaria Lauri, Stefano De Tito, Ettore Novellino, Antonio Randazzo

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

Resumé

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.
OriginalsprogEngelsk
TidsskriftJournal of Agricultural and Food Chemistry
Vol/bind59
Udgave nummer20
Sider (fra-til)10831-8
Antal sider8
ISSN0021-8561
DOI
StatusUdgivet - 26 okt. 2011
Udgivet eksterntJa

Citer dette

Malmendal, Anders ; Amoresano, Claudia ; Trotta, Roberta ; Lauri, Ilaria ; De Tito, Stefano ; Novellino, Ettore ; Randazzo, Antonio. / NMR spectrometers as "magnetic tongues" : prediction of sensory descriptors in canned tomatoes. I: Journal of Agricultural and Food Chemistry. 2011 ; Bind 59, Nr. 20. s. 10831-8.
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abstract = "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.",
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NMR spectrometers as "magnetic tongues" : prediction of sensory descriptors in canned tomatoes. / Malmendal, Anders; Amoresano, Claudia; Trotta, Roberta; Lauri, Ilaria; De Tito, Stefano; Novellino, Ettore; Randazzo, Antonio.

I: Journal of Agricultural and Food Chemistry, Bind 59, Nr. 20, 26.10.2011, s. 10831-8.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

TY - JOUR

T1 - NMR spectrometers as "magnetic tongues"

T2 - 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

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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.

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