9 research outputs found
Rapid and Simultaneous Analysis of Xanthines and Polyphenols as Bitter Taste Markers in Bakery Products by FT-NIR Spectroscopy
The food industry has a direct interest into bittertasting
substances either for the identification of negative
off-flavors or for the monitoring of a desired organoleptic
quality. A rapid technique, based on Fourier transform-near
infrared (FT-NIR) spectroscopy and able to detect taste
molecular markers in bakery commodities, was developed,
focusing the attention on biscuits category. Xanthines (caffeine,
theobromine, and theophylline) and polyphenols (catechins
and epicathechins), considered as mainly responsible
for the bitter-taste of coffee\cocoa\chocolate based products,
were firstly checked using a confirmatory liquid chromatography
(LC)-ESI\mass spectrometry (MS)-MS procedure after
hot methanol–water extraction. Correspondent data were
used for the calibration of the FT-NIR through PLS regression.
Values of the standard errors of prediction (lower than
10 %) were comparable to the values of the standard errors
of cross-validation. Coefficients of determination indicated
a good predictive power in the calibration model (R2
xanthines00.97, R2 polyphenols00.96) and a satisfying discriminating
power among different contents in the validation
models (R2 xanthines00.96, R2 polyphenols00.96). A testing
phase on the generated model was executed by a comparison
of LC-MS and sensory panel data with FT-NIR responses
recorded on unknown biscuits: differences between found
and predicted levels were generally below 5 % and the best
predictability was achievable in chocolate-based biscuits. This
methodology is able to work directly on solid products, has
the potential to be expanded on other categories of gustative
molecular markers (like sugars) and can be conceived as
applicable for a routine control of a standardized bitter taste
quality in a real industrial production