Wan Mustapha, Wan Aida and Ho, C. W. and 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.
|Faculty or Institute:||Faculty of Food Science and Technology|
|Deposited By:||Yusfauhannum Mohd Yunus|
|Deposited On:||26 Nov 2008 12:33|
|Last Modified:||27 May 2013 06:50|
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