scholarly journals Characterization of Basil Volatile Fraction and Study of Its Agronomic Variation by ASCA

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3842
Author(s):  
Alessandro D’Alessandro ◽  
Daniele Ballestrieri ◽  
Lorenzo Strani ◽  
Marina Cocchi ◽  
Caterina Durante
Keyword(s):  
Food Industry ◽  
Principal Component ◽  
Component Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Combined Effects ◽  
A Posteriori ◽  
Aroma Profile ◽  
Simultaneous Component Analysis

Basil is a plant known worldwide for its culinary and health attributes. It counts more than a hundred and fifty species and many more chemo-types due to its easy cross-breeds. Each species and each chemo-type have a typical aroma pattern and selecting the proper one is crucial for the food industry. Twelve basil varieties have been studied over three years (2018–2020), as have four different cuts. To characterize the aroma profile, nine typical basil flavour molecules have been selected using a gas chromatography–mass spectrometry coupled with an olfactometer (GC–MS/O). The concentrations of the nine selected molecules were measured by an ultra-fast CG e-nose and Principal Component Analysis (PCA) was applied to detect possible differences among the samples. The PCA results highlighted differences between harvesting years, mainly for 2018, whereas no observable clusters were found concerning varieties and cuts, probably due to the combined effects of the investigated factors. For this reason, the ANOVA Simultaneous Component Analysis (ASCA) methodology was applied on a balanced a posteriori designed dataset. All the considered factors and interactions were statistically significant (p < 0.05) in explaining differences between the basil aroma profiles, with more relevant effects of variety and year.

scholarly journals Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 980 ◽  
Author(s):  
SoonSil Chun ◽  
Edgar Chambers ◽  
Injun Han
Keyword(s):  
Principal Component Analysis ◽  
Food Industry ◽  
Principal Component ◽  
Component Analysis ◽  
Sensory Panel ◽  
Mean Values ◽  
Profile Method ◽  
Medicinal Properties ◽  
Selection Of

Mushrooms are a nutritious versatile ingredient in many food products. They are low in calories and have various potential medicinal properties as well. Surprisingly, little research on their descriptive sensory properties has been conducted. The objectives of this study were to a) establish a descriptive sensory flavor lexicon for the evaluation of fresh, dried, and powdered mushrooms and 2) use that lexicon to compare a selection of different mushrooms of various species and in fresh dried and powdered forms. A lexicon for describing mushroom was developed using a consensus profile method. A highly trained, descriptive sensory panel identified, defined, and referenced 27 flavor attributes for commercially available mushroom samples prepared as “meat” and broth. Attributes could be grouped in categories such as musty (dusty/papery, earthy/humus, earthy/damp, earthy/potato, fermented, leather (new), leather (old), mold/cheesy, moldy/damp, mushroomy), and other attributes such as fishy, shell fish, woody, nutty, brown, green, cardboard, burnt/ashy, potato, umami, protein (vegetable), yeasty, bitter, salty, sweet aromatics, sour, and astringent. Samples were then tested in three replications and mean values were compared statistically. In addition, principal component analysis was used to understand the characteristics of mushrooms evaluated. Dried mushrooms showed bitter, burnt, musty/dusty, astringent, old leather, and fresh mushroom characteristics and fresh mushroom showed umami, sweet, earthy/potato, earthy/damp, yeasty, and fermented. Mushrooms were grouped and differentiated in similar ways regardless of whether they were tested as broth or “meat”. Mushroom growers, product developers, chefs and other culinary professionals, sensory scientists, researchers, the food industry, and ultimately consumers will benefit from this lexicon describing a wide variety of mushroom flavor properties.

scholarly journals Physicochemical and Techno-Functional Characterization of Native Corn Reintroduced in the Andean Zone of Jujuy, Argentina

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 7
Author(s):  
María Alejandra Giménez ◽  
Cristina Noemí Segundo ◽  
Manuel Oscar Lobo ◽  
Norma Cristina Sammán
Keyword(s):  
Principal Component Analysis ◽  
Functional Properties ◽  
Food Industry ◽  
Functional Characterization ◽  
Principal Component ◽  
Component Analysis ◽  
High Variability ◽  
Pca Analysis

The chemical and techno-functional properties of nine maize races from the Andean zone of Jujuy, Argentina, in the process of reintroduction, were determined. Principal component analysis (PCA) was applied to establish the differences between them. The breeds studied showed high variability in their chemical and techno-functional properties, which would indicate that their applications in the food industry will also be differentiated. The PCA analysis allowed us to group them into four groups, and the Capia Marron and Culli races showed unique properties, mainly in the formation of gels.

Characterization of fretting wear experiments on spline couplings by principal component analysis

2016 ◽  
Vol 231 (7) ◽  
pp. 860-868 ◽  
Author(s):  
Waqar Qureshi ◽  
Francesca Cura ◽  
Andrea Mura
Keyword(s):  
Experimental Data ◽  
Principal Component Analysis ◽  
Principal Component ◽  
Component Analysis ◽  
Fretting Wear ◽  
Aircraft Industry ◽  
Surface Movement ◽  
Noisy Measurements ◽  
Quasi Static Process

Fretting wear is a quasi-static process in which repeated relative surface movement of components results in wear and fatigue. Fretting wear is quite significant in the case of spline couplings which are frequently used in the aircraft industry to transfer torque and power. Fretting wear depends on materials, pressure distribution, torque, rotational speeds, lubrication, surface finish, misalignment between spline shafts, etc. The presence of so many factors makes it difficult to conduct experiments for better models of fretting wear and it is the case whenever a mathematical model is sought from experimental data which is prone to noisy measurements, outliers and redundant variables. This work develops a principal component analysis based method, using a criterion which is insensitive to outliers, to realize a better design and interpret experiments on fretting wear. The proposed method can be extended to other cases too.

scholarly journals Ancient Danish Apple Cultivars—A Comprehensive Metabolite and Sensory Profiling of Apple Juices

Metabolites ◽  
2019 ◽  
Vol 9 (7) ◽  
pp. 139 ◽  
Author(s):  
Nunzia Iaccarino ◽  
Camilla Varming ◽  
Mikael Agerlin Petersen ◽  
Nanna Viereck ◽  
Birk Schütz ◽  
...  
Keyword(s):  
Sugar Content ◽  
Screening Method ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Breeding Programs ◽  
Apple Cultivars ◽  
Aroma Components ◽  
Different Levels ◽  
Comprehensive Characterization

In recent decades, intensive selective breeding programs have allowed the development of disease-resistant and flavorsome apple cultivars while leading to a gradual decline of a large number of ancient varieties in many countries. However, the re-evaluation of such cultivars could lead to the production new apple-based products with health beneficial properties and/or unique flavor qualities. Herein, we report the comprehensive characterization of juices obtained from 86 old, mostly Danish, apple cultivars, by employing traditional analysis (ion chromatography, °Brix, headspace gas chromatography/mass spectrometry (GC–MS), and panel test evaluation) as well as an innovative nuclear magnetic resonance (NMR)-based screening method developed by Bruker for fruit juices, known as Spin Generated Fingerprint (SGF) Profiling™. Principal component analysis showed large differences in aroma components and sensory characteristics, including odd peculiar odors and flavors such as apricot and peach, and very different levels of phenolic compounds, acids and sugars among the analyzed juices. Moreover, we observed a tendency for late-season juices to be characterized by higher °Brix values, sugar content and they were perceived to be sweeter and more flavor intense than early-season juices. Our findings are useful for the production of specialty vintage-cultivar apple juices or mixed juices to obtain final products that are characterized both by healthy properties and peculiar sensory attributes.

Sign in / Sign up

Export Citation Format

Share Document