« Previous Abstract"Adsorption of acetone, ethyl acetate and toluene by beta zeolite/diatomite composites: preparation, characterization and adsorbability"    Next AbstractConstruction of Large-Scale Conjugated Functionalized Cyclotriphosphazene Lanthanide Framework for Selective Sensing of Volatile Organic Compounds and Assembly of Color-Tunable Dye-Encapsulated Composites »

Food Chem

Title:		"Characterization of selected Chinese soybean paste based on flavor profiles using HS-SPME-GC/MS, E-nose and E-tongue combined with chemometrics"
Author(s):		Yu S; Huang X; Wang L; Ren Y; Zhang X; Wang Y;
Address:		"School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China. Electronic address: h_xingyi@ujs.edu.cn"
Journal Title:		Food Chem
Year:		2022
Volume:		20211212
Issue:
Page Number:		131840 -
DOI:		10.1016/j.foodchem.2021.131840
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) with electronic nose (E-nose) and electronic tongue (E-tongue) was applied for flavor characterization of traditional Chinese fermented soybean paste. Considering geographical distribution and market representation, twelve kinds of samples were selected to investigate the feasibility. A total of 57 volatile organic compounds (VOCs) were identified, of which 8 volatiles were found in all samples. Linear discrimination analysis (LDA) of fusion data exhibited a high discriminant accuracy of 97.22%. Compared with partial least squares regression (PLSR), support vector machine regression (SVR) analysis exhibited a more satisfying performance on predicting the content of esters, total acids, reducing sugar, salinity and amino acid nitrogen, of which correlation coefficients for prediction (R(p)) were about 0.803, 0.949, 0.960, 0.896, 0.923 respectively. This study suggests that intelligent sensing technologies combined with chemometrics can be a promising tool for flavor characterization of fermented soybean paste or other food matrixes"
Keywords:		Chemometrics China *Electronic Nose Gas Chromatography-Mass Spectrometry Odorants/analysis Solid Phase Microextraction Soybeans Tongue/chemistry *Volatile Organic Compounds/analysis Characterization of flavor E-nose E-tongue Fermented soybean paste Hs-spm;
Notes:		"MedlineYu, Shanshan Huang, Xingyi Wang, Li Ren, Yi Zhang, Xiaorui Wang, Yu eng England 2021/12/27 Food Chem. 2022 May 1; 375:131840. doi: 10.1016/j.foodchem.2021.131840. Epub 2021 Dec 12"