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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 382 nm at 11 different channels ranging from 400 to 700 nm. 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., (Copyright © 2014 Elsevier B.V. All rights reserved.)

This paper describes the fluorescent behavior of cod caviar paste, stored under different conditions, in terms of light exposure and concentration of oxygen in the headspace. Multivariate curve resolution was employed to decompose the overall fluorescence spectra into pure fluorescent components and calculate the relative concentrations of these components in the different samples. Profiles corresponding to protoporphyrin IX, photoprotoporphyrin, and fluorescent oxidation products were identified. Sensory evaluation, TBARS, and analysis of volatiles are typical methods employed in the routine analysis and quality control of such food. Successful calibration models were established between fluorescence and those routine methods. Correlation coefficients higher than 0.80 were found for 79% and higher than 0.90 for 50% of the assessed odors and flavors. For instance, R values of 0.94, and 0.96 were obtained for fresh and rancid flavors respectively, and 0.89 for TBARS. On the basis of these data, it can be argued that front-face fluorescence spectroscopy can substitute all of these expensive and tedious methodologies.