Application of "magnetic tongue" to the sensory evaluation of extra virgin olive oil

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Standard

Application of "magnetic tongue" to the sensory evaluation of extra virgin olive oil. / Lauri, Ilaria; Pagano, Bruno; Malmendal, Anders; Sacchi, Raffaele; Novellino, Ettore; Randazzo, Antonio.

I: Food Chemistry, Bind 140, Nr. 4, 15.10.2013, s. 692-9.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Lauri, I, Pagano, B, Malmendal, A, Sacchi, R, Novellino, E & Randazzo, A 2013, 'Application of "magnetic tongue" to the sensory evaluation of extra virgin olive oil', Food Chemistry, bind 140, nr. 4, s. 692-9. https://doi.org/10.1016/j.foodchem.2012.10.135

APA

Lauri, I., Pagano, B., Malmendal, A., Sacchi, R., Novellino, E., & Randazzo, A. (2013). Application of "magnetic tongue" to the sensory evaluation of extra virgin olive oil. Food Chemistry, 140(4), 692-9. https://doi.org/10.1016/j.foodchem.2012.10.135

Vancouver

Lauri I, Pagano B, Malmendal A, Sacchi R, Novellino E, Randazzo A. Application of "magnetic tongue" to the sensory evaluation of extra virgin olive oil. Food Chemistry. 2013 okt. 15;140(4):692-9. https://doi.org/10.1016/j.foodchem.2012.10.135

Author

Lauri, Ilaria ; Pagano, Bruno ; Malmendal, Anders ; Sacchi, Raffaele ; Novellino, Ettore ; Randazzo, Antonio. / Application of "magnetic tongue" to the sensory evaluation of extra virgin olive oil. I: Food Chemistry. 2013 ; Bind 140, Nr. 4. s. 692-9.

Bibtex

@article{45f09aa6e3c94da2b7b6598a55953253,
title = "Application of {"}magnetic tongue{"} to the sensory evaluation of extra virgin olive oil",
abstract = "The perception of odour and flavour of foods is a complicated physiological and psychological process that cannot be explained by simple models. Unfortunately, taste is not objective, but partially subjective and it depends also on the mood of the taster. Generally, sensory analysis is used to describe sensory features. The availability of a number of instrumental techniques has opened up the possibility to calibrate the sensory perception. Here we have tested the potentiality of nuclear magnetic resonance spectroscopy as {"}magnetic tongue{"} to measure sensory descriptors in extra-virgin olive oil. We were able to correlate the NMR metabolomic fingerprints of extra-virgin olive oil to the sensory descriptors: tomato, bitter, pungent, rosemary, artichoke, sweet, grassy and leaf.",
author = "Ilaria Lauri and Bruno Pagano and Anders Malmendal and Raffaele Sacchi and Ettore Novellino and Antonio Randazzo",
note = "Copyright {\textcopyright} 2012 Elsevier Ltd. All rights reserved.",
year = "2013",
month = oct,
day = "15",
doi = "10.1016/j.foodchem.2012.10.135",
language = "English",
volume = "140",
pages = "692--9",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "4",

}

RIS

TY - JOUR

T1 - Application of "magnetic tongue" to the sensory evaluation of extra virgin olive oil

AU - Lauri, Ilaria

AU - Pagano, Bruno

AU - Malmendal, Anders

AU - Sacchi, Raffaele

AU - Novellino, Ettore

AU - Randazzo, Antonio

N1 - Copyright © 2012 Elsevier Ltd. All rights reserved.

PY - 2013/10/15

Y1 - 2013/10/15

N2 - The perception of odour and flavour of foods is a complicated physiological and psychological process that cannot be explained by simple models. Unfortunately, taste is not objective, but partially subjective and it depends also on the mood of the taster. Generally, sensory analysis is used to describe sensory features. The availability of a number of instrumental techniques has opened up the possibility to calibrate the sensory perception. Here we have tested the potentiality of nuclear magnetic resonance spectroscopy as "magnetic tongue" to measure sensory descriptors in extra-virgin olive oil. We were able to correlate the NMR metabolomic fingerprints of extra-virgin olive oil to the sensory descriptors: tomato, bitter, pungent, rosemary, artichoke, sweet, grassy and leaf.

AB - The perception of odour and flavour of foods is a complicated physiological and psychological process that cannot be explained by simple models. Unfortunately, taste is not objective, but partially subjective and it depends also on the mood of the taster. Generally, sensory analysis is used to describe sensory features. The availability of a number of instrumental techniques has opened up the possibility to calibrate the sensory perception. Here we have tested the potentiality of nuclear magnetic resonance spectroscopy as "magnetic tongue" to measure sensory descriptors in extra-virgin olive oil. We were able to correlate the NMR metabolomic fingerprints of extra-virgin olive oil to the sensory descriptors: tomato, bitter, pungent, rosemary, artichoke, sweet, grassy and leaf.

U2 - 10.1016/j.foodchem.2012.10.135

DO - 10.1016/j.foodchem.2012.10.135

M3 - Journal article

C2 - 23692755

VL - 140

SP - 692

EP - 699

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 4

ER -

ID: 45811885