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

Research output: Contribution to journalJournal articleResearchpeer-review

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.
Original languageEnglish
JournalJournal of Agricultural and Food Chemistry
Volume59
Issue number20
Pages (from-to)10831-8
Number of pages8
ISSN0021-8561
DOIs
Publication statusPublished - 26 Oct 2011
Externally publishedYes

Cite this

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. In: Journal of Agricultural and Food Chemistry. 2011 ; Vol. 59, No. 20. pp. 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.

In: Journal of Agricultural and Food Chemistry, Vol. 59, No. 20, 26.10.2011, p. 10831-8.

Research output: Contribution to journalJournal articleResearchpeer-review

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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

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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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