NMR spectrometers as "magnetic tongues": Prediction of sensory descriptors in canned tomatoes

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 20, 2011, Pages 10831-10838

  Malmendal, Anders ^a,b   Amoresano, Claudia ^c   Trotta, Roberta ^d   Lauri, Ilaria ^d   De Tito, Stefano ^d   Novellino, Ettore ^d   Randazzo, Antonio ^d  

^a AARHUS UNIVERSITY   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c Loghìa Market Research   (Italy)

^d UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

canned tomatoes; multivariate analysis; NMR; sensory analysis

Indexed keywords

CANNED TOMATOES; CHEMICAL COMPOSITIONS; DESCRIPTORS; INSTRUMENTAL TECHNIQUES; METABOLOMICS; MULTIVARIATE ANALYSIS; NMR SPECTROMETER; PREDICTIVE TOOLS; PSYCHOLOGICAL PROCESS; QUANTITATIVE DESCRIPTIVE ANALYSIS; SENSORY ANALYSIS;

CANNING; CHEMICAL ANALYSIS; FRUITS; MAGNETIC RESONANCE SPECTROMETERS; MULTIVARIANT ANALYSIS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHYSIOLOGICAL MODELS; RESONANCE;

SENSORY PERCEPTION;

ARTICLE; CHEMISTRY; FOOD PRESERVATION; METABOLOMICS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; ODOR; SENSATION; TASTE; TOMATO;

FOOD, PRESERVED; LYCOPERSICON ESCULENTUM; MAGNETIC RESONANCE SPECTROSCOPY; METABOLOMICS; ODORS; SENSATION; SMELL; TASTE;

LYCOPERSICON ESCULENTUM;

EID: 80054994540     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf203803q     Document Type: Article

References (31)

1. Noble, A. C. Sensory methods of flavor analysis. In Food Flavour Technology; Taylor, A. J., Ed.; Sheffield Academic Press: Sheffield, United Kingdom, 2002; pp 252-275.
2. Stone, H.; Sidel, J. L. Quantitative descriptive analysis: Developments, applications, and the future Food Technol. 1998, 52 (8) 48-52 (Pubitemid 128580370)
3. Deising, A. K.; Stone, D. C.; Thompson, M. Application of electronic noses and tongues in food analysis Int. J. Food Sci. Technol. 2004, 6, 587-604 (Pubitemid 38740902)
4. Bard, A. J.; Faulkner, L. R. Electrochemical Methods-Fundamentals and Applications; John Wiley & Sons Inc.: New York, NY, 1980.
5. Legin, A.; Rudinitskaya, A.; Vlasov, Y.; Di Natale, C.; Davide, F.; D'Amico, A. Tasting of beverages using an electronic tongue based on potentiometric sensor array. Technical Digest of Eurosensors X; Leuven, Belgium, 1996; pp 427-430.
6. Winquist, F.; Wide, P.; Lundström, I. An electronic tongue based on voltammetry Anal. Chim. Acta 1997, 357, 21-23
7. Lavigne, J. J.; Savoy, S.; Clevenger, M. B.; Ritchie, J. E.; McDoniel, B. S.; Yoo, J.; Anslyn, E. V.; McDevitt, J. T.; Shear, J. B.; Neikirk, D. Solution-based analysis of multiple analytes by a sensor array: Toward the development of an "Electronic Tongue J. Am. Chem. Soc. 1998, 120, 6249-6430
8. Ballantine, D. S.; White, R. M.; Martin, S. J.; Ricco, A. J.; Zellers, E. T.; Frye, G. C.; Wohltjen, H. Acoustic Wave Sensors Theory, Design and Physico-Chemical Applications; Academic Press: San Diego, CA, 1997.
9. Herrmann, F.; Jakoby, B.; Rabe, J.; Buttgenbach, S. Microacoustic Sensors for Liquid Monitoring. In Sensors Update; Baltes, H.; Hesse, J.; Korvink, J., Eds.; Wiley-VCH: Weinheim, Germany, 2001; No. 9, pp 105-160.
10. Aishima, T. Correlating sensory attributes to gas chromatography-mass spectrometry profiles and e-nose responses using partial least squares regression analysis J. Chromatogr., A 2004, 1054, 39-46 (Pubitemid 39445807)
11. Zanor, M. I.; Rambla, J.; Chaïb, J.; Steppa, A.; Medina, A.; Granell, A.; Fernie, A. R.; Causse, M. Metabolic characterization of loci affecting sensory attributes in tomato allows an assessment of the influence of the levels of primary metabolites and volatile organic contents J. Exp. Bot. 2009, 60, 2139-2154
12. Taylor, A. J.; Rob, S. T.; Linforth, R. S. T. Direct mass spectrometry of complex volatile and non-volatile flavour misture Int. J. Mass Spectrom. 2003, 223-224, 179-191
13. Rochfort, S.; Ezernieks, V.; Bastian, S. E. P.; Downey, M. O. Sensory attributes of wine influenced by variety and berry shading discriminated by NMR metabolomics Food Chem. 2010, 121, 1296-1304
14. Skogerson, K.; Runnebaum, R.; Wohlgemuth, G.; de Ropp, J.; Heymann, H.; Fiehn, O. Comparison of Gas Chromatography-Coupled Time-of-Flight Mass Spectrometry and H-1 Nuclear Magnetic Resonance Spectroscopy Metabolite Identification in White Wines from a Sensory Study Investigating Wine Body J. Agric. Food Chem. 2009, 57, 6899-6907
15. Tomasi, G.; van den Berg, F.; Andersson, C. Correlation optimized warping and dynamic time warping as preprocessing methods for chromatographic data J. Chemom. 2004, 18, 231-241
16. Keun, H. C.; Ebbels, T. M. D.; Antti, H.; Bollard, M. E.; Beckonert, O.; Holmes, E.; Lindon, J. C.; Nicholson, J. K. Improved analysis of multivariate data by variable stability scaling: Application to NMR-based metabolic profiling Anal. Chim. Acta 2003, 490, 265-276 (Pubitemid 37281308)
17. Trygg, J.; Wold, S. Orthogonal projections to latent structures, O-PLS J. Chemom. 2002, 16, 119-128
18. Sobolev, A. P.; Segre, A.; Lamanna, R. Proton high-field NMR study of tomato juice Magn. Reson. Chem. 2003, 41, 237-245
19. Petro-Turza, M. Flavor of tomato and tomato products Food Rev. Int. 1986, 2 (3) 309-351
20. deBruyn, J. W.; Garretsen, F.; Kooistra, E. Variation in taste and chemical composition of the tomato (Lycopersicon esculentum Mill.) Euphytica 1971, 20, 214-227
21. Davies, J. N.; Kempton, R. J. Changes in the individual sugars of tomato fruit during ripening J. Sci. Food Agric. 1975, 26, 1103-1110
22. 1 hybrids J. Am. Soc. Hortic. Sci. 1984, 109, 318-321
23. Watada, A. E.; Aulenbach, B. B. Chemical and sensory qualities of fresh market tomatoes J. Food Sci. 1979, 44, 1013-1016
24. Stevens, M. A.; Kader, A. A.; Albright-Holton, M.; Algazi, M. Genotypic variation for flavor and composition in fresh market tomatoes J. Am. Soc. Hortic. Sci. 1977, 102, 680-689
25. Yoshida, M.; Saito, S. Multidimensional scaling of the taste of amino acids Jpn. Psychol. Res. 1969, 11, 149-166
26. Amerine, M. A.; Pangborn, R. M.; Roessler, E. B. Principles of Sensory Evaluation of Food; Academic Press: New York and London, 1965.
27. Kirimura, J.; Shimizu, A.; Kimizuka, A.; Ninomiya, T.; Katsuya, N. The contributi peptides and amino acids to the taste of foodstuff J. Agric. Food Chem. 1969, 17, 689-695
28. Solms, J. The taste of amino acids, peptides, and proteins J. Agric. Food Chem. 1969, 17, 686-688
29. Davies, J. N. Effect of nitrogen, phosphorus and potassium fertilisers on the non-volatile organic acids of tomato fruit J. Sci. Food Agric. 1964, 15, 665-672
30. Mahakum, N.; Leeper, P. W.; Burns, E. E. Acidic Constituents of various tomato fruit types J. Food Sci. 1979, 44, 1241-1244
31. Luh, B. S.; Daoud, H. N. Pectin, amino acids and carotenoids in tomato juices Fruchtsaft-Ind. 1968, 13, 204