EurekaMag.com logo
+ Site Statistics
References:
47,893,527
Abstracts:
28,296,643
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

The use of chemometrics in correlating sensory judgments with routine gas chromatographic data


, : The use of chemometrics in correlating sensory judgments with routine gas chromatographic data. Food Quality and Preference 5(1-2): 17-23

Partial least squares discriminant analysis and artificial neural network simulation were used to analyse flavour and fragrance data compiled over several years for commercial samples of patchouli oil (steam-distilled from the leaves of Pogostemon cablin syn.

Accession: 002530215

DOI: 10.1016/0950-3293(94)90004-3

Download PDF Full Text: The use of chemometrics in correlating sensory judgments with routine gas chromatographic data


Submit PDF Full Text

No spam - Every submission is manually reviewed

Due to poor quality, we do not accept files from Researchgate

Submitted PDF Full Texts will always be free for everyone
(We only charge for PDFs that we need to acquire)

Select a PDF file:
Close
Close

Related references

Seisonen, S.; Vene, K.; Koppel, K., 2016: The current practice in the application of chemometrics for correlation of sensory and gas chromatographic data. A lot of research has been conducted in correlating the sensory properties of food with different analytical measurements in recent years. Various statistical methods have been used in order to get the most reliable results and to create predictio...

Paulus, C.; Bonnet, S.; Gerfault, L.; Mery, E.; Strubel, G.; Ricoul, F.; Grangeat, P., 2007: Chromatographic alignment combined with chemometrics profile reconstruction approaches applied to LC-MS data. This paper presents a full proteomics analysis LC-MS (Liquid Chromatography-Mass Spectrometry) chain combining bio, nano and information technologies in order to quantify targeted proteins in blood sample. The objective is to enable an early detec...

Sydow, E.V.n; Akesson, C., 1977: Correlating instrumental and sensory flavour data. Sensory Properties of Foods: 13-127

Chung, S.J.n; Heymann, H.; Gruen, I.U., 2002: Application of chemometrics to the analysis of sensory and instrumental data from flavored frozen desserts. Abstracts of Papers American Chemical Society 224(1-2): AGFD 181

Chung, S.; Heymann, H.G.un, I., 2003: Application of GPA and PLSR in correlating sensory and chemical data sets. This paper discusses the application of various multivariate statistical procedures to understand the relationship between sensory and instrumental flavor profiles. Ice cream with varying fat levels was used as the vehicle for the flavor compounds...

Rudnev, V.A.; Boichenko, A.P.; Karnozhytskiy, P.V., 2011: Classification of gasoline by octane number and light gas condensate fractions by origin with using dielectric or gas-chromatographic data and chemometrics tools. The approach for classification of gasoline by octane number and light gas condensate fractions by origin with using dielectric permeability data has been proposed and compared with classification of same samples on the basis of gas-chromatographi...

Newman, J.; Egan, T.; Harbourne, N.; O'Riordan, D.; Jacquier, J.C.; O'Sullivan, M., 2015: Correlation of sensory bitterness in dairy protein hydrolysates: Comparison of prediction models built using sensory, chromatographic and electronic tongue data. Sensory evaluation can be problematic for ingredients with a bitter taste during research and development phase of new food products. In this study, 19 dairy protein hydrolysates (DPH) were analysed by an electronic tongue and their physicochemica...

Tang, C.H.ieh, F.H.ymann, H.H.ff, H., 1999: Analyzing and correlating instrumental and sensory data: a multivariate study of physical properties of cooked wheat noodles. The physical characteristics and sensory properties of eight wheat noodles formulated with wheat gluten (0, 3 and 6%) and glyceryl monostearate (0, 1.4 and 2.8%) were investigated. Color parameters and texture attributes were instrumentally charac...

Schrödter, R.; Rödel, W.; Erhardt, V.; Freimuth, U., 1974: Correlation between sensory and gas chromatographic data. Die Nahrung 18(2): 171-172

Lemus, L.; Hernández, Aán.; Luna, R.; Zainos, A.; Romo, R., 2010: Do sensory cortices process more than one sensory modality during perceptual judgments?. Recent studies have reported that sensory cortices process more than one sensory modality, challenging the long-lasting concept that they process only one. However, both the identity of these multimodal responses and whether they contribute to per...