title: Fluorescence fingerprint as an instrumental assessment of the sensory quality of tomato juices.
abstract: BACKGROUND
  Sensory analysis is an important standard for evaluating food products. However, as trained panelists and time are required for the process, the potential of using fluorescence fingerprint as a rapid instrumental method to approximate sensory characteristics was explored in this study.
  
  
  RESULTS
  Thirty-five out of 44 descriptive sensory attributes were found to show a significant difference between samples (analysis of variance test). Principal component analysis revealed that principal component 1 could capture 73.84 and 75.28% variance for aroma category and combined flavor and taste category respectively. Fluorescence fingerprints of tomato juices consisted of two visible peaks at excitation/emission wavelengths of 290/350 and 315/425 nm and a long narrow emission peak at 680 nm. The 680 nm peak was only clearly observed in juices obtained from tomatoes cultivated to be eaten raw. The ability to predict overall sensory profiles was investigated by using principal component 1 as a regression target. Fluorescence fingerprint could predict principal component 1 of both aroma and combined flavor and taste with a coefficient of determination above 0.8.
  
  
  CONCLUSIONS
  The results obtained in this study indicate the potential of using fluorescence fingerprint as an instrumental method for assessing sensory characteristics of tomato juices.
authors.affiliation: Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, 305-8642, Japan.
authors.forename: Vipavee
authors.initials: V
authors.lastname: Trivittayasil
authors.affiliation: Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, 305-8642, Japan.
authors.forename: Mizuki
authors.initials: M
authors.lastname: Tsuta
authors.affiliation: Graduate School of Agricultural and Life sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan.
authors.forename: Yoshinori
authors.initials: Y
authors.lastname: Imamura
authors.affiliation: Research and Development Division, Kikkoman Corporation, 399 Noda, Noda City, Chiba, 278-8601, Japan.
authors.forename: Tsuneo
authors.initials: T
authors.lastname: Sato
authors.affiliation: Research and Development Division, Kikkoman Corporation, 399 Noda, Noda City, Chiba, 278-8601, Japan.
authors.forename: Yuji
authors.initials: Y
authors.lastname: Otagiri
authors.affiliation: Research and Development Division, Kikkoman Corporation, 399 Noda, Noda City, Chiba, 278-8601, Japan.
authors.forename: Akio
authors.initials: A
authors.lastname: Obata
authors.affiliation: Research and Development Division, Kikkoman Corporation, 399 Noda, Noda City, Chiba, 278-8601, Japan.
authors.forename: Hiroe
authors.initials: H
authors.lastname: Otomo
authors.affiliation: Analytical Science Division, National Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, 305-8642, Japan.
authors.forename: Mito
authors.initials: M
authors.lastname: Kokawa
authors.affiliation: Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, 305-8642, Japan.
authors.forename: Junichi
authors.initials: J
authors.lastname: Sugiyama
authors.affiliation: Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, 305-8642, Japan.
authors.forename: Kaori
authors.initials: K
authors.lastname: Fujita
authors.affiliation: Analytical Science Division, National Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, 305-8642, Japan.
authors.forename: Masatoshi
authors.initials: M
authors.lastname: Yoshimura
mesh_terms: D001628:Beverages / Q000032:analysis*; D005453:Fluorescence; D063427:Food Quality; D006801:Humans; D018551:Solanum lycopersicum; D009812:Odorants; D008517:Phytotherapy; D013649:Taste; D055549:Volatile Organic Compounds / Q000737:chemistry*
chemical_list: D055549:Volatile Organic Compounds
keywords: excitation-emission matrix (EEM); fluorescence fingerprint (FF); partial least squares (PLS) regression; quantitative descriptive analysis (QDA); variable of importance projection (VIP)