{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,14]],"date-time":"2025-10-14T00:33:47Z","timestamp":1760402027648,"version":"build-2065373602"},"reference-count":49,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2022,1,3]],"date-time":"2022-01-03T00:00:00Z","timestamp":1641168000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["CIMO (UIDB\/00690\/2020); CEB (UIDB\/04469\/2020); Sus-TEC (LA\/P\/0007\/2020)","Institutional scientific employment program-contract"],"award-info":[{"award-number":["CIMO (UIDB\/00690\/2020); CEB (UIDB\/04469\/2020); Sus-TEC (LA\/P\/0007\/2020)","Institutional scientific employment program-contract"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100008530","name":"European Regional Development Fund","doi-asserted-by":"publisher","award":["BioTecNorte operation (NORTE\u201001\u20100145\u2010FEDER\u2010000004)"],"award-info":[{"award-number":["BioTecNorte operation (NORTE\u201001\u20100145\u2010FEDER\u2010000004)"]}],"id":[{"id":"10.13039\/501100008530","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Chemosensors"],"abstract":"<jats:p>The impact of the covering vegetable oil (sunflower oil, refined olive oil and extra virgin olive oil, EVOO) on the physicochemical and sensory profiles of canned tuna (Katsuwonus pelamis species) was evaluated, using analytical techniques and a sensory panel. The results showed that canned tuna covered with EVOO possesses a higher content of total phenols and an enhanced antioxidant capacity. This covering medium also increased the appreciated redness-yellowness color of the canned tuna, which showed a higher chromatic and intense color. Olfactory and kinesthetic sensations were significantly dependent on the type of oil used as covering medium. Tuna succulence and adhesiveness were promoted by the use of EVOO, which also contributed to decreasing the tuna-related aroma sensations. The tuna sensory data could be successfully used to identify the type of vegetable oil used. Moreover, a potentiometric electronic tongue allowed discriminating between the canned tuna samples according to the vegetable oil used (mean sensitivity of 96 \u00b1 8%; repeated K-fold cross-validation) and the fruity intensity of the EVOO (mean sensitivity of 100%; repeated K-fold cross-validation). Thus, the taste sensor device could be a practical tool to verify the authenticity of the declared covering medium in canned tuna and to perceive the differences in consumers\u2019 taste.<\/jats:p>","DOI":"10.3390\/chemosensors10010018","type":"journal-article","created":{"date-parts":[[2022,1,3]],"date-time":"2022-01-03T22:51:50Z","timestamp":1641250310000},"page":"18","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Impact of the Covering Vegetable Oil on the Sensory Profile of Canned Tuna of Katsuwonus pelamis Species and Tuna\u2019s Taste Evaluation Using an Electronic Tongue"],"prefix":"10.3390","volume":"10","author":[{"given":"Nuno","family":"Ferreiro","sequence":"first","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9305-0976","authenticated-orcid":false,"given":"Nuno","family":"Rodrigues","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"given":"Ana C. A.","family":"Veloso","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Coimbra, ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora, 3030-199 Coimbra, Portugal"},{"name":"CEB\u2014Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2873-501X","authenticated-orcid":false,"given":"Concei\u00e7\u00e3o","family":"Fernandes","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8857-4628","authenticated-orcid":false,"given":"Helga","family":"Paiva","sequence":"additional","affiliation":[{"name":"Cofisa, S.A., Terrapleno do Porto de Pesca\u2014Gala, 3090-735 Figueira da Foz, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2260-0600","authenticated-orcid":false,"given":"Jos\u00e9 A.","family":"Pereira","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6595-9165","authenticated-orcid":false,"given":"Ant\u00f3nio M.","family":"Peres","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,1,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"110804","DOI":"10.1016\/j.lwt.2020.110804","article-title":"Profiling the occurrence of biogenic amines in different types of tuna samples using an improved analytical approach","volume":"139","author":"Pataca","year":"2021","journal-title":"LWT"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"129334","DOI":"10.1016\/j.foodchem.2021.129334","article-title":"Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna","volume":"352","author":"Dantas","year":"2021","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"103717","DOI":"10.1016\/j.jfca.2020.103717","article-title":"Mid infrared spectroscopy combined with chemometric tools for the identification of canned tuna species in brine","volume":"96","author":"Boughattas","year":"2021","journal-title":"J. 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