dc.creator | Lobo Prieto, Ana | es |
dc.creator | Tena Pajuelo, Noelia | es |
dc.creator | Aparicio Ruiz, Ramón | es |
dc.creator | García-González, Diego Luis | es |
dc.creator | Sikorska, Ewa | es |
dc.date.accessioned | 2021-03-05T12:50:51Z | |
dc.date.available | 2021-03-05T12:50:51Z | |
dc.date.issued | 2020-12 | |
dc.identifier.citation | Lobo Prieto, A., Tena Pajuelo, N., Aparicio Ruiz, R., García-González, D.L. y Sikorska, E. (2020). Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions. Foods, 9 (12), 1846. | |
dc.identifier.issn | 2304-8158 | es |
dc.identifier.uri | https://hdl.handle.net/11441/105746 | |
dc.description.abstract | The control of virgin olive oil (VOO) freshness requires new tools that reflect the diverse
chemical changes that take place during the market period. Fluorescence spectroscopy is one of the
techniques that has been suggested for controlling virgin olive oil (VOO) freshness during its shelf-life.
However, a complete interpretation of fluorescence spectra requires analyzing multiple parameters
(chemical, physical–chemical, and sensory) to evaluate the pace of fluorescence spectral changes
under moderate conditions with respect to other changes impacting on VOO quality. In this work,
four VOOs were analyzed every month with excitation–emission fluorescence spectra. The same
samples were characterized with the concentration of fluorophores (phenols, tocopherols, chlorophyll
pigments), physical–chemical parameters (peroxide value, K232, K270, free acidity), and sensory
attributes (medians of defects and of the fruity attribute). From the six components extracted with
parallel factor analysis (PARAFAC), two components were assigned to chlorophyll pigments and
those assigned to tocopherols, phenols, and oxidation products were selected for their ability to
discriminate between fresh and aged oils. Thus, the component assigned to oxidation products
correlated with K270 in the range 0.80–0.93, while the component assigned to tocopherols–phenols
correlated with the fruity attribute in the range 0.52–0.90. The sensory analysis of the samples revealed
that the changes of these PARAFAC components occurred at the same time as, or even before, the
changes of the sensory characteristics. | es |
dc.description.sponsorship | Agencia Estatal de Investigación de España-AGL2015-69320-R y RTI2018-101546-B-C21 | es |
dc.format | application/pdf | es |
dc.format.extent | 20 p. | es |
dc.language.iso | eng | es |
dc.publisher | MDPI | es |
dc.relation.ispartof | Foods, 9 (12), 1846. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | fluorescence spectroscopy | es |
dc.subject | virgin olive oil | es |
dc.subject | shelf-life | es |
dc.subject | PARAFAC | es |
dc.subject | sensory assessment | es |
dc.subject | quality | es |
dc.title | Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Química Analítica | es |
dc.relation.projectID | AGL2015-69320-R | es |
dc.relation.projectID | RTI2018-101546-B-C21 | es |
dc.relation.publisherversion | https://doi.org/10.3390/foods9121846 | es |
dc.identifier.doi | 10.3390/foods9121846 | es |
dc.journaltitle | Foods | es |
dc.publication.volumen | 9 | es |
dc.publication.issue | 12 | es |
dc.publication.initialPage | 1846 | es |
dc.contributor.funder | Agencia Estatal de Investigación. España | es |