Details

Autor(en) / Beteiligte

• Airado-Rodríguez, Diego
• Høy, Martin
• Skaret, Josefine
• Wold, Jens Petter

Titel

From multispectral imaging of autofluorescence to chemical and sensory images of lipid oxidation in cod caviar paste

Ist Teil von

• Talanta (Oxford), 2014-05, Vol.122, p.70-79

Ort / Verlag

Netherlands: Elsevier B.V

Erscheinungsjahr

2014

Quelle

MEDLINE

Beschreibungen/Notizen

• The potential of multispectral imaging of autofluorescence to map sensory flavour properties and fluorophore concentrations in cod caviar paste has been investigated. Cod caviar paste was used as a case product and it was stored over time, under different headspace gas composition and light exposure conditions, to obtain a relevant span in lipid oxidation and sensory properties. Samples were divided in two sets, calibration and test sets, with 16 and 7 samples, respectively. A third set of samples was prepared with induced gradients in lipid oxidation and sensory properties by light exposure of certain parts of the sample surface. Front-face fluorescence emission images were obtained for excitation wavelength 382nm at 11 different channels ranging from 400 to 700nm. The analysis of the obtained sets of images was divided in two parts: First, in an effort to compress and extract relevant information, multivariate curve resolution was applied on the calibration set and three spectral components and their relative concentrations in each sample were obtained. The obtained profiles were employed to estimate the concentrations of each component in the images of the heterogeneous samples, giving chemical images of the distribution of fluorescent oxidation products, protoporphyrin IX and photoprotoporphyrin. Second, regression models for sensory attributes related to lipid oxidation were constructed based on the spectra of homogeneous samples from the calibration set. These models were successfully validated with the test set. The models were then applied for pixel-wise estimation of sensory flavours in the heterogeneous images, giving rise to sensory images. As far as we know this is the first time that sensory images of odour and flavour are obtained based on multispectral imaging. [Display omitted] Generating chemical and sensory images from multispectral imaging of autofluorescence. •Fluorophore concentration and sensory properties of cod caviar paste have been mapped by means of multispectral imaging of autofluorescence in combination with multivariate curve resolution and partial least squares regression.•As far as we know this is the first time that sensory images of odours and flavours are obtained based on multispectral imaging.•This methodology supposes a potent tool for investigation of the kinetics of auto-oxidation and photo-oxidation in complex intact biomaterials.