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Relating Descriptive Sensory Analysis to Gas Chromatography/Olfactometry Ratings of Fresh Strawberries Using Partial Least Squares Regression
Author(s) -
Schulbach K.F.,
Rouseff R.L.,
Sims C.A.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb13628.x
Subject(s) - partial least squares regression , olfactometry , hexanal , titratable acid , flavor , food science , sensory system , chemistry , sensory analysis , gas chromatography , aroma , psychology , mathematics , chromatography , statistics , cognitive psychology
Sensory properties of 5 strawberry varieties were related to gas chromatography/olfactometry (GC/ O) analysis using partial least squares regression (PLS). The sour and green sensory aspects were strongly associated with titratable acidity, hexanal, and E‐2 hexenal. The caramel/sweet character was differentiated from the strawberry/fruity character by its stronger association with Furaneol, which had a high score in the 2nd PLS dimension. The sensory scores for peach and the GC/O ratings for the peach‐like lactones were also associated. The fruity sensory scores and the floral sensory scores were not well correlated with compounds having fruity or floral character. This lack of relationship could partially be explained by covariance among the sensory ratings for the samples.