Use of random forest methodology to link aroma profiles to volatile compounds: application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions
| Autor: | Philippe Courcoux, Claire Donnay-Moreno, Josiane Cornet, Carole Prost, Mireille Cardinal, Marianne Chaussy, Régis Baron, Catherine Fillonneau, Cécile Rannou |
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| Přispěvatelé: | Institut Français de Recherche pour l'Exploitation de la Mer - Atlantique (IFREMER Atlantique), Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), École nationale d'ingénieurs des techniques des industries agricoles et alimentaires (ENITIAA), Unité de Sensométrie et Chimiométrie, École nationale d'ingénieurs des techniques des industries agricoles et alimentaires (ENITIAA)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
030309 nutrition & dietetics
Salmo salar Methanethiol Regression tree Solid-phase microextraction Hydrolysate 03 medical and health sciences symbols.namesake chemistry.chemical_compound 0404 agricultural biotechnology [CHIM.ANAL]Chemical Sciences/Analytical chemistry Enzymatic hydrolysis Maillard reactions Animals [CHIM]Chemical Sciences Food science Solid Phase Microextraction Aroma ComputingMilieux_MISCELLANEOUS Volatile Organic Compounds 0303 health sciences biology Chemistry Hydrolysis 04 agricultural and veterinary sciences biology.organism_classification HS-SPME/GC-MS 040401 food science Sensory characteristics Maillard reaction Odor Odorants symbols Volatile compounds Gas chromatography [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science Random forest |
| Zdroj: | Food Research International (0963-9969) (Elsevier BV), 2020-08, Vol. 134, P. 109254 (11p.) Food Research International Food Research International, Elsevier, 2020, 134, pp.109254. ⟨10.1016/j.foodres.2020.109254⟩ |
| ISSN: | 0963-9969 |
| DOI: | 10.1016/j.foodres.2020.109254⟩ |
| Popis: | To use salmon protein hydrolysates as food ingredients and to mask the fish odor, Maillard reactions were associated with enzymatic production of hydrolysates. The study explored an original approach based on regression trees (RT) and random forest (RF) methodologies to predict hydrolysate odor profiles from volatile compounds. An experimental design with four factors: enzyme/substrate ratio, quantity of xylose, hydrolysis and cooking times was used to create a range of enzymatic hydrolysates. Twenty samples were submitted to a trained panel for sensory descriptions of odor. Hydrolysate volatile compounds were extracted by means of Headspace Solid Phase MicroExtraction (HS-SPME) and analyzed using gas chromatography/mass spectrometry (GC-MS). The results showed that RT and RF methodologies can be useful tools for predicting an entire sensory profile from volatile compounds. Four main volatile compounds made it possible to separate hydrolysates into five groups according to their specific sensory profile. 2,5-dimethylpyrazine, 1-hydroxy-2-propanone and 3-hydroxy-2-pentanone were identified as the main predictors of the roasted odor, whereas methanethiol was associated with a mud odor. These results also suggest the appropriate process conditions for obtaining a typical roasted odor. |
| Databáze: | OpenAIRE |
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