Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods
Publication in refereed journal

香港中文大學研究人員
替代計量分析
.

其它資訊
摘要Selected physico- (texture and color) chemical (salt, protein, and moisture content) properties and 20 targeted volatile compounds (TVCs) from 12 commercial red sufus were investigated to identify correlations with sensory attributes obtained by either QDA or Flash Profile (FP). The intensities of 15 attributes from QDA and the ranking values of 19 attributes from FP of red sufus were evaluated, and a higher variance was generally found in the results from FP than those from QDA among the 12 samples. Principal component analysis (PCA) of TVCs showed that both the concentration and the ratio of volatile compounds influenced the flavor quality and the discrimination among the samples. Multiple factor analysis (MFA) was used to associate the sensory data from either FP or QDA with the physicochemical properties and TVCs of red sufus. The results showed that both FP and QDA data associated well with the physicochemical and TVC data, and the intensity of the sensory attributes could be predicted from the properties of red sufus. Pearson correlation coefficients between the sensory attributes (aroma/flavor) and TVCs pinpointed that a sulfur-like aroma was a key attribute in red sufus, and it might be a result of the comprehensive combination of different TVCs. The information reported here could be important for the quality control of traditional and new variants of red sufu products by providing an approach to substitute the sensory measurements with the instrumental measurements, and to strengthen the interpretation of sensory data by showing how they are affected by the physicochemical properties.
出版社接受日期10.07.2019
著者Wenmeng HE, Hau Yin CHUNG
期刊名稱Food Research International
出版年份2019
月份11
卷號125
出版社Elevier
頁次108548
國際標準期刊號0963-9969
電子國際標準期刊號1873-7145
語言美式英語
關鍵詞Red sufu, Quantitative descriptive analysis, Flash profile, SPME-GC–MS, Multiple factor analysis, Chemometrics, Principal component analysis, Pearson correlation

上次更新時間 2020-11-09 於 23:04