Correlation of Volatile Compounds and Sensory Attributes of Chinese Traditional Sweet Fermented Flour Pastes Using Hierarchical Cluster Analysis and Partial Least Squares-Discriminant Analysis
Joint Authors
Zhan, Ping
Tian, Honglei
Huang, Meigui
Li, Yulin
Liu, Ping
Fan, Jie
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-12-26
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Abstract EN
The aroma compositions, sensory attributes, and their correlations of various traditional Chinese sweet fermented flour pastes (SFFPs) were investigated.
SFFPs, including LEEJ, LEEH, and XH6, showed high overall acceptance scores of 8.00, 8.21, and 7.50, respectively.
Ninety-six volatile compounds were detected using solid-phase microextraction gas chromatography mass spectrometry.
Hierarchical cluster analysis grouped SFFPs into three clusters according to their concentrations and compositions of volatile components.
Partial least squares-discriminant analysis showed that volatile compounds, including ethyl phenylacetate, 5-methyl furfural, amyl cinnamal, ethyl myristate, decyl aldehyde, 1-phenylethyl acetate, 1-octen-3-ol, 3-buten-2-ol, butanoic acid, and caproaldehyde, were highly negatively correlated with saltiness, sourness, and bitterness, while they were positively correlated with sweetness, umami, richness, and acceptance.
The obvious correlation between flavor profiles and sensory attributes could help online monitoring of SFFPs’ flavor quality during production.
American Psychological Association (APA)
Huang, Meigui& Li, Yulin& Zhan, Ping& Liu, Ping& Tian, Honglei& Fan, Jie. 2017. Correlation of Volatile Compounds and Sensory Attributes of Chinese Traditional Sweet Fermented Flour Pastes Using Hierarchical Cluster Analysis and Partial Least Squares-Discriminant Analysis. Journal of Chemistry،Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1171653
Modern Language Association (MLA)
Huang, Meigui…[et al.]. Correlation of Volatile Compounds and Sensory Attributes of Chinese Traditional Sweet Fermented Flour Pastes Using Hierarchical Cluster Analysis and Partial Least Squares-Discriminant Analysis. Journal of Chemistry No. 2017 (2017), pp.1-8.
https://search.emarefa.net/detail/BIM-1171653
American Medical Association (AMA)
Huang, Meigui& Li, Yulin& Zhan, Ping& Liu, Ping& Tian, Honglei& Fan, Jie. Correlation of Volatile Compounds and Sensory Attributes of Chinese Traditional Sweet Fermented Flour Pastes Using Hierarchical Cluster Analysis and Partial Least Squares-Discriminant Analysis. Journal of Chemistry. 2017. Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1171653
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1171653