Relating Descriptive Sensory Analysis to Gas Chromatography/Mass Spectrometry of Palm Sugars Using Partial Least Squares Regression
Wan Mustapha, Wan Aida, Ho, C. W., Maskat, Mohd Yusof and Hassan, Osman (2008) Relating Descriptive Sensory Analysis to Gas Chromatography/Mass Spectrometry of Palm Sugars Using Partial Least Squares Regression. ASEAN Food Journal, 15 (1). pp. 35-45.
Sensory attributes of four different palm sugars were related to gas chromatography/ mass spectrometry (GC/MS) analysis using partial least squares regression (PLS). The sweet caramel and burnt-like sensory attributes were strongly associated with 2-furfural and 2-furan methanol volatile compounds. The sensory scores for roasty and nutty were also associated with the GC/MS ratings for roasty and nutty-like aroma by its highest scores obtained from 2-ethyl-5- methyl pyrazine, 2,5-dimethyl pyrazine and 2,3-dimethyl pyrazine volatile compounds along the PC1 dimension. PLS analysis did not show correlation for the character impact compound furaneol, 2-ethyl-3,5-dimethyl pyrazine (EDMP) and 2,3-diethyl-5-methyl pyrazine (DEMP), which are perceived to be responsible for the sweet caramel-like and roasty/nutty attributes of palm sugars, respectively. This lack of relationship could partially be explained by covariance among the sensory ratings for the samples.
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