Impact of the Covering Vegetable Oil on the Sensory Profile of Canned Tuna of Katsuwonus pelamis Species and Tuna’s Taste Evaluation Using an Electronic Tongue

The impact of the covering vegetable oil (sunflower oil, refined olive and extra virgin EVOO) on physicochemical sensory profiles canned tuna (Katsuwonus pelamis species) was evaluated, using analytical techniques a panel. results showed that covered with EVOO possesses higher content total phenols an enhanced antioxidant capacity. This medium also increased appreciated redness-yellowness color tuna, which chromatic intense color. Olfactory kinesthetic sensations were significantly dependent type used as medium. Tuna succulence adhesiveness promoted by use EVOO, contributed to decreasing tuna-related aroma sensations. data could be successfully identify used. Moreover, potentiometric electronic tongue allowed discriminating between samples according (mean sensitivity 96 ± 8%; repeated K-fold cross-validation) fruity intensity 100%; cross-validation). Thus, taste sensor device practical tool verify authenticity declared in perceive differences consumers' taste.