New model for flavour quality evaluation of soy sauce

Autor:	Jie Feng, Xiao-Bei Zhan, Zhi-Yong Zheng, Dong Wang, Li-Min Zhang, Chi-Chung Lin
Jazyk:	angličtina
Rok vydání:	2013
Předmět:	headspace solid phase micro-extraction (hs-spme) gas chromatography mass spectrum (gc/ms) high performance liquid chromatography (hplc) principal component analysis sensory evaluation modelling Agriculture
Zdroj:	Czech Journal of Food Sciences, Vol 31, Iss 3, Pp 292-305 (2013)
Druh dokumentu:	article
ISSN:	1212-1800 1805-9317
DOI:	10.17221/524/2011-CJFS
Popis:	The soy sauce samples established a model for its flavour quality evaluation. Initially, 39 types of flavour compounds, organic acids and free amino acids in six different types of soy sauce were identified and determined by HS-SPME GC/MS and HPLC. The model was developed based on the principal component analysis method for assessing and ranking of flavour quality of soy sauce. Using the principal component analysis which simplifies complex information, our correlative evaluation model was established, tested by comparing the traditional sensory evaluation method, providing a new methodology for objective evaluation of the flavour quality of soy sauce.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/67e9968cb8e44520818ecb8a3cbd27d4 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF