Relating descriptive sensory analysis to gas chromatography/mass spectrometry of palm sugars using partial least squares regression

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Abstract

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.

Original languageEnglish
Pages (from-to)35-45
Number of pages11
JournalInternational Food Research Journal
Volume15
Issue number1
Publication statusPublished - Jan 2008

Fingerprint

Arenga pinnata
Pyrazines
pyrazines
Least-Squares Analysis
Gas Chromatography-Mass Spectrometry
sensory evaluation
least squares
furaneol
volatile compounds
sensory properties
Furaldehyde
furfural
furans
Methanol
methanol
odors
Regression Analysis
gas chromatography-mass spectrometry

Keywords

  • Chemometrics
  • Gas chromatography/mass spectrometry
  • Palm sugar (arenga pinnata)
  • Partial Least Squares
  • Sensory evaluation

ASJC Scopus subject areas

  • Food Science

Cite this

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title = "Relating descriptive sensory analysis to gas chromatography/mass spectrometry of palm sugars using partial least squares regression",
abstract = "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.",
keywords = "Chemometrics, Gas chromatography/mass spectrometry, Palm sugar (arenga pinnata), Partial Least Squares, Sensory evaluation",
author = "{Wan Mustapha}, {Wan Aida} and Ho, {C. W.} and Maskat, {Mohamad Yusof} and Osman Hassan",
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T1 - Relating descriptive sensory analysis to gas chromatography/mass spectrometry of palm sugars using partial least squares regression

AU - Wan Mustapha, Wan Aida

AU - Ho, C. W.

AU - Maskat, Mohamad Yusof

AU - Hassan, Osman

PY - 2008/1

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N2 - 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.

AB - 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.

KW - Chemometrics

KW - Gas chromatography/mass spectrometry

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