Abstract：
:The relationships between sensory attribute and analytical measurements, performed by electronic tongue (ET) and near-infrared spectroscopy (NIRS), were investigated in order to develop a rapid method for the assessment of umami taste. Commercially available umami products and some aminoacids were submitted to sensory analysis. Results were analysed in comparison with the outcomes of analytical measurements. Multivariate exploratory analysis was performed by principal component analysis (PCA). Calibration models for prediction of the umami taste on the basis of ET and NIR signals were obtained using partial least squares (PLS) regression. Different approaches for merging data from the two different analytical instruments were considered. Both of the techniques demonstrated to provide information related with umami taste. In particular, ET signals showed the higher correlation with umami attribute. Data fusion was found to be slightly beneficial - not so significantly as to justify the coupled use of the two analytical techniques.
journal_name
Food Chemjournal_title
Food chemistryauthors
Bagnasco L,Cosulich ME,Speranza G,Medini L,Oliveri P,Lanteri Sdoi
10.1016/j.foodchem.2014.02.044subject
Has Abstractpub_date
2014-08-15 00:00:00pages
421-8eissn
0308-8146issn
1873-7072pii
S0308-8146(14)00219-2journal_volume
157pub_type
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