Correlation of Volatile Compounds and Sensory Attributes of Chinese Traditional Sweet Fermented Flour Pastes Using Hierarchical Cluster Analysis and Partial Least Squares-Discriminant Analysis
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 w...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2017/3213492 |
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| author | Meigui Huang Yulin Li Ping Zhan Ping Liu Honglei Tian Jie Fan |
| author_facet | Meigui Huang Yulin Li Ping Zhan Ping Liu Honglei Tian Jie Fan |
| author_sort | Meigui Huang |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-97ae153d633945879e788cf6c29521c0 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-97ae153d633945879e788cf6c29521c02025-02-03T05:53:44ZengWileyJournal of Chemistry2090-90632090-90712017-01-01201710.1155/2017/32134923213492Correlation of Volatile Compounds and Sensory Attributes of Chinese Traditional Sweet Fermented Flour Pastes Using Hierarchical Cluster Analysis and Partial Least Squares-Discriminant AnalysisMeigui Huang0Yulin Li1Ping Zhan2Ping Liu3Honglei Tian4Jie Fan5College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, ChinaHubei Key Laboratory of Edible Wild Plants Conservation and Utilization, 11 Cihu Road, Huangshi 435002, ChinaCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, ChinaSchool of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, ChinaCollege of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, ChinaThe 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.http://dx.doi.org/10.1155/2017/3213492 |
| spellingShingle | Meigui Huang Yulin Li Ping Zhan Ping Liu Honglei Tian Jie Fan 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 |
| title | Correlation of Volatile Compounds and Sensory Attributes of Chinese Traditional Sweet Fermented Flour Pastes Using Hierarchical Cluster Analysis and Partial Least Squares-Discriminant Analysis |
| title_full | Correlation of Volatile Compounds and Sensory Attributes of Chinese Traditional Sweet Fermented Flour Pastes Using Hierarchical Cluster Analysis and Partial Least Squares-Discriminant Analysis |
| title_fullStr | Correlation of Volatile Compounds and Sensory Attributes of Chinese Traditional Sweet Fermented Flour Pastes Using Hierarchical Cluster Analysis and Partial Least Squares-Discriminant Analysis |
| title_full_unstemmed | Correlation of Volatile Compounds and Sensory Attributes of Chinese Traditional Sweet Fermented Flour Pastes Using Hierarchical Cluster Analysis and Partial Least Squares-Discriminant Analysis |
| title_short | Correlation of Volatile Compounds and Sensory Attributes of Chinese Traditional Sweet Fermented Flour Pastes Using Hierarchical Cluster Analysis and Partial Least Squares-Discriminant Analysis |
| title_sort | correlation of volatile compounds and sensory attributes of chinese traditional sweet fermented flour pastes using hierarchical cluster analysis and partial least squares discriminant analysis |
| url | http://dx.doi.org/10.1155/2017/3213492 |
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