Relating gas chromatographic profiles to sensory measurements describing the end products of the Maillard reaction

Often in analytical practice, a set of samples is described by different types of measurements in the hope that a comprehensive characterisation of samples will provide a more complete picture and will help in determining the similarities among samples. The main focus is then on how to combine the i...

Full description

Saved in:
Bibliographic Details
Published in:Talanta (Oxford) 2011-01, Vol.83 (4), p.1239-1246
Main Authors: Stanimirova, I., Boucon, C., Walczak, B.
Format: Article
Language:English
Subjects:
Amino acids
Analogies
Analysis of Variance
Chemometrics
Chromatography, Gas - methods
Cluster Analysis
Data fusion
Factor analysis
Gas chromatography
Maillard Reaction
Multiblock methods
Panels
Principal Component Analysis
Product optimisation
Quality Control
Samples
Sensation
Sensory analysis
Statistical analysis
Statistical methods
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Often in analytical practice, a set of samples is described by different types of measurements in the hope that a comprehensive characterisation of samples will provide a more complete picture and will help in determining the similarities among samples. The main focus is then on how to combine the information described by different measurement variables and how to analyse it simultaneously. In other words, the main goal is to find a common representation of samples that emphasises the individual and common properties of the different blocks of variables. Several methods can be adopted for the simultaneous analysis of multiblock data with a common object mode. These are: consensus principal component analysis (CPCA), SUM-PCA, multiple factor analysis (MFA) and structuration des tableaux à trois indices de la statistique (STATIS).In this article we present a comparison of the performances of these methods for data describing the chemistry and sensory profiles of the Maillard reaction products. The aroma compounds formed during the reaction of thermal heating between one or two selected amino acids and one or two reducing sugars have been analysed by head space gas chromatography and the intensity and nature of the odour of the resulting products has been evaluated according to selected descriptors by a panel of sensory experts.The results showed that using the information of the chromatographic and sensory data in conjunction enhanced the interpretability of the data. SUM-PCA and more specifically multiple factor analysis, MFA, allowed for a detailed study of the similarities of mixtures in terms of reaction products and sensory profiles.
ISSN:0039-9140
1873-3573
DOI:10.1016/j.talanta.2010.09.018