Nashi or Williams pear fruits? Use of volatile organic compounds, physicochemical parameters, and sensory evaluation to understand the consumer’s preference

Taiti, Cosimo; Marone, Elettra; Lanza, Matteo; Azzarello, Elisa; Masi, Elisa; Pandolfi, Camilla; Giordani, Edgardo; Mancuso, Stefano

doi:10.1007/s00217-017-2898-y

Cited by 25 publications

(22 citation statements)

References 46 publications

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“…108 Consumers' liking for three pear cultivars simply evaluated by the scores of two sensory attributes (global aroma and global flavour) has been tentatively correlated to the VOC emission measured by PTR-ToF-MS of 60 samples through a canonical correspondence analysis. 109 Sensory data (seven aroma/flavour attributes) of 43 commercial peach cultivars were related to their volatilomes measured by PTR-MS by PLS regression. 110 Although significant correlations could be determined, some discrepancies between sensory and volatile profiles appeared.…”

Section: Proton Transfer Reaction Msmentioning

confidence: 99%

“…More recently, PTR‐ToF‐MS data separated nine apple cultivars into VOCs families that correlated to specific sensory attributes measured by a QDA of 33 flavour descriptors conducted by a panel of 13 assessors . Consumers' liking for three pear cultivars simply evaluated by the scores of two sensory attributes (global aroma and global flavour) has been tentatively correlated to the VOC emission measured by PTR‐ToF‐MS of 60 samples through a canonical correspondence analysis . Sensory data (seven aroma/flavour attributes) of 43 commercial peach cultivars were related to their volatilomes measured by PTR‐MS by PLS regression .…”

Section: Introductionmentioning

confidence: 99%

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Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences

et al. 2019

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Direct‐injection mass spectrometry (DIMS) techniques have evolved into powerful methods to analyse volatile organic compounds (VOCs) without the need of chromatographic separation. Combined to chemometrics, they have been used in many domains to solve sample categorization issues based on volatilome determination. In this paper, different DIMS methods that have largely outperformed conventional electronic noses (e‐noses) in classification tasks are briefly reviewed, with an emphasis on food‐related applications. A particular attention is paid to proton transfer reaction mass spectrometry (PTR‐MS), and many results obtained using the powerful PTR‐time of flight‐MS (PTR‐ToF‐MS) instrument are reviewed. Data analysis and feature selection issues are also summarized and discussed. As a case study, a challenging problem of classification of dark chocolates that has been previously assessed by sensory evaluation in four distinct categories is presented. The VOC profiles of a set of 206 chocolate samples classified in the four sensory categories were analysed by PTR‐ToF‐MS. A supervised multivariate data analysis based on partial least squares regression‐discriminant analysis allowed the construction of a classification model that showed excellent prediction capability: 97% of a test set of 62 samples were correctly predicted in the sensory categories. Tentative identification of ions aided characterisation of chocolate classes. Variable selection using dedicated methods pinpointed some volatile compounds important for the discrimination of the chocolates. Among them, the CovSel method was used for the first time on PTR‐MS data resulting in a selection of 10 features that allowed a good prediction to be achieved. Finally, challenges and future needs in the field are discussed.

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Section: Proton Transfer Reaction Msmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences

et al. 2019

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“…Taiti et al. () compared “Williams” and Nashi pears, whereas “Williams” had higher sweetness, flavor intensity, and odor intensity, and also higher consumer acceptability, indicating these sensory characteristics are important qualities for consumers when eating fresh‐cut pear slices.…”

Section: Resultsmentioning

confidence: 99%

Crop and Livestock Diversity Cultivating Gastronomic Potential, Illustrated by Sensory Profiles of Landraces

Westling

Leino

Nilsen

et al. 2019

Journal of Food Science

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Landraces, that is, crop and livestock not improved by formal breeding, are scarce in the industrialized world and are mainly maintained ex situ for breeding purposes. The natural biodiversity of these landraces may contribute to securing food production that can adapt to a changing climate, crop pathogens, diseases, and other agricultural challenges. In addition, landraces might also possess unique quality traits. Our aim is to take the idea of crop and livestock diversity further by connecting flavor differences of different landraces and varieties, with gastronomic applications. Do landraces provide a creative possibility of using distinct sensory characteristics to create new dishes and food products and/or to optimize recipes by finding the right variety for existing dishes and food products? This study suggests that apple, pea, pear, and poultry landraces, apart from being valuable in terms of biodiversity in sustainable food systems, also possess unique and distinct gastronomic potential. For example, citrus odors in apples, nutty taste in gray peas, astringent taste in pears, and high odor intensity of stable in poultry is of culinary relevance when working with apple juice, plant‐based alternatives to meat, poached pears, and roasted rooster, respectively. To fully explore, and take advantage of, the gastronomic potential landraces possess, additional studies are needed in order to find suitable cooking methods and development of recipes. Practical Application Seeking to increase market interest for landraces, highlighting gastronomic values could stimulate higher demand and, in turn, contribute to larger and more resilient populations preserved in situ. Specifically, the paper is of use to (I) crop and livestock producers and food companies who wish to provide products with greater sensory variation, (II) individuals, companies, and organizations with the aim to increase landrace demand and/or preservation, and (III) breeders and genetic engineers managing genetic traits of landraces and other varieties.

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“…All raw data were acquired with TofDaq software (Tofwerk AG, Switzerland, Thun) and peak quantification was performed following the procedure used previously by Taiti et al. . For VOCs identification and data modeling, we used an average signal intensity of the last 120 sec recorded, which allowed the acquisition of 120 average spectra (acquisition 1 spectra per sec) with a high mass accuracy.…”

Section: Methodsmentioning

confidence: 99%

Volatome analysis approach for the taxonomic classification of tree exudate collection using Proton Transfer Reaction Time of Flight Mass Spectrometry

Taiti

Costa²,

Figorilli³

et al. 2018

Flavour & Fragrance J

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Natural resins exude from trees as viscous liquids, which subsequently harden by evaporation and/or oxidation. Their compositions and textures are complex and vary during the solidification processes, producing a typical volatile fragrant fraction. Many techniques have been applied to the study of resins in order to obtain considerable chemical information but no exploratory work has been conducted using Proton Transfer Reaction Time of Flight Mass Spectrometry (PTR‐ToF‐MS). For this reason its potential to rapidly obtain the Volatiles Organic Compounds (VOCs) mass profiles of several natural resins has been tested. A Partial Least Squares Discriminant Analysis (PLSDA) have been performed to classify all samples based on their species, family or order on the basis of the VOCs emission profiles of 31 natural resins derived from different tree species. The sensitivities and specificities obtained were higher than 95% whilst a correct classification was higher for family (94.23% on 7 classes) and order (94.12% on 6 classes), than that of species (89.06% on 31 classes). Finally confusion matrices based on PLSDA models were produced to observe and draw conclusions about non‐correct classifications. In our study we successfully determined the volatile profiles for 31 different tree natural resins assessing the possibility of correctly identify the taxonomic position of the trees by the analysis of their aromatic profiles. This preliminary study could lay down the bases for future studies on the VOC emissions of resins, by qualifying PTR‐ToF‐MS as a promising tool for a fast resin identification of complex matrix.

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Nashi or Williams pear fruits? Use of volatile organic compounds, physicochemical parameters, and sensory evaluation to understand the consumer’s preference

Cited by 25 publications

References 46 publications

Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences

Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences

Crop and Livestock Diversity Cultivating Gastronomic Potential, Illustrated by Sensory Profiles of Landraces

Volatome analysis approach for the taxonomic classification of tree exudate collection using Proton Transfer Reaction Time of Flight Mass Spectrometry

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