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- 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.
- Authors
Huang, Meigui; Li, Yulin; Zhan, Ping; Liu, Ping; Tian, Honglei; Fan, Jie
- Abstract
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.
- Subjects
PESTOS; FLOUR; VOLATILE organic compounds; HIERARCHICAL clustering (Cluster analysis); PARTIAL least squares regression; DISCRIMINANT analysis; GAS chromatography/Mass spectrometry (GC-MS)
- Publication
Journal of Chemistry, 2017, p1
- ISSN
2090-9063
- Publication type
Article
- DOI
10.1155/2017/3213492