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.
authors.affiliation: Dipartimento di Chimica Farmaceutica e Tossicologica, Università degli Studi di Napoli "Federico II", Via D. Montesano 49, 80131 Napoli, Italy.
authors.forename: Ilaria
authors.initials: I
authors.lastname: Lauri
authors.forename: Bruno
authors.initials: B
authors.lastname: Pagano
authors.forename: Anders
authors.initials: A
authors.lastname: Malmendal
authors.forename: Raffaele
authors.initials: R
authors.lastname: Sacchi
authors.forename: Ettore
authors.initials: E
authors.lastname: Novellino
authors.forename: Antonio
authors.initials: A
authors.lastname: Randazzo
mesh_terms: D005260:Female; D005638:Fruit / Q000737:chemistry; D006801:Humans; D009682:Magnetic Resonance Spectroscopy / Q000379:methods*; D008297:Male; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry*; D013649:Taste; D014675:Vegetables / Q000737:chemistry
chemical_list: D000069463:Olive Oil; D010938:Plant Oils