|
Abstract
|
Article Information:
Electronic Nose Monitoring the Maillard Reaction Flavors of Sesame Oil from Different Production Processes
Su Dong-Yang, Zhang Gao-Fan, Zhang Yu, Chen Ping, Zhang Yong-Jun, Zhu Li-Yun and Li Jia
Corresponding Author: Zhang Yong-Jun
Submitted: April 22, 2014
Accepted: May 25, 2014
Published: July 10, 2014 |
Abstract:
|
The objective in this study was to evaluate the capacity of electronic nose to monitoring the effect of different Maillard reaction processes on natural flavors of sesame oil, using a specific Electronic Nose device (PEN3). The flavors were prepared by Maillard reaction using chemical constituents from water extract of Lentinus and other precursors. The optimum conditions of reaction process was determined by using orthogonal test design, then an Electronic Nose (PEN3)was used to characterize and classify eight different flavors from different reaction process and sesame oil from market. This method firstly sampled aroma composition emanating from the flavors by PEN3 systems and then obtained response values of PEN3. Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) were used in order to investigate whether the electronic nose was able to distinguish among different Maillard Reaction Production (MRP). The loadings analysis was used to identify the sensors responsible for discrimination in the current pattern file. The results of this study showed that the basic components added with lysine, xylose and glycerin, heated in glycerine bath at 140C for 120 min, was a novel flavors with sesame oil flavor and taste. The electronic nose PEN 3 can discriminate successfully different MRPs using both PCA and LDA analysis. But, it was not able to detect a clear difference in the sample of similar aroma with sesame oil using PCA analysis. Some sensors have the highest influence in the current pattern file for electronic nose PEN 3. A subset of few sensors can be chosen to explain all the variance. This result could be used in further studies to optimize the number of sensors.
Key words: Electronic nose, linear discriminant analysis, monitoring, principal component analysis, thermal process flavors, ,
|
|
Abstract
|
PDF
|
HTML |
|
Cite this Reference:
Su Dong-Yang, Zhang Gao-Fan, Zhang Yu, Chen Ping, Zhang Yong-Jun, Zhu Li-Yun and Li Jia, . Electronic Nose Monitoring the Maillard Reaction Flavors of Sesame Oil from Different Production Processes. Advance Journal of Food Science and Technology, (7): 910-920.
|
|
|
|
 |
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
 |
| Information |
|
|
|
|
| Sales & Services |
|
|
|
|
