Journal ArticleDOI
Stepwise Discriminant Analysis of Gas Chromatographic Data as an Aid in Classifying the Flavor Quality of Foods
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In this paper, a stepwise discriminant analysis for classifying food samples (known independently to differ in flavor) is illustrated by computer analysis of gas chromatograms from roasted coffee and potato chips.Abstract:
SUMMARY— Stepwise discriminant analysis for classifying food samples (known independently to differ in flavor) is illustrated by computer analysis of gas chromatograms from roasted coffee and potato chips. Four lots of coffee prepared so as to differ in flavor were scored organoleptically, steam distilled, and the distillate examined gas chromatographically. By calculating all possible ratios among peak heights and subjecting these ratios to discriminant analysis, the coffee could be classified into the four flavor categories from the gas chromatographic data. The discriminant analysis procedure was set to select the ratio most critical in differentiating among the chromatograms, then move on to the next most efficient ratio until the samples were classified. The same thing was done for potato chips except headspace volatiles were used for the gas chromatographic analysis.
Not only does the procedure described enable flavor to be correlated with gas chromatographic data, but the efficiency values for each ratio are useful. A compound devoid of flavor can conceivably be highly correlated with flavor; however, there is a good chance that a compound highly correlated with flavor is a flavor substance itself.read more
Citations
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Meat flavor volatiles: A review of the composition, techniques of analysis, and sensory evaluation
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Flavor composition of wines: a review.
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HPLC determination of catechins and caffeine in tea.Differentiation of green, black and instant teas
TL;DR: A simple and fast high performance liquid chromatographic method for five catechins and caffeine using an ODS column and a water-acetonitrile-formic acid mobile phase system was developed and complete differentiation of the green, black and instant teas was achieved.
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References
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TL;DR: Additive Effect of Sub-Threshold Concentrations of Some Organic Compounds Associated with Food Aromas associated with food aromas is found to be positive.
Journal ArticleDOI
Relationship between molecular structure and flavor perceptibility of aliphatic aldehydes
TL;DR: It appears from experiments with mixtures of various aldehydes that in the case of certain ratios a masking effect in odor and taste occurs.
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Correlation of Gas Chromatographic Data with Flavor Profiles of Fresh Banana Fruita
TL;DR: In this article, the correlation between the development of flavor and odour notes and chemical analysis for volatiles by gas-liquid chromatography was found, and the potential value of gas chromatographic analysis for routine evaluation of banana fruit quality.
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Gas-Liquid Chromatography of Aroma of Vegetables and Fruit. Direct Injection of Aqueous Vapors
Ron G. Buttery,Roy Teranishi +1 more
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Development and Flavor Properties of Methyl Ketones in Milk Fat
J.E. Langler,E.A. Day +1 more