风味
化学
雷巴迪甙A
感官分析
食品科学
偏最小二乘回归
感觉系统
色谱法
数学
生物
医学
统计
替代医学
病理
甜菊苷
神经科学
作者
Benjamin S. Gelinas,Yifan Liu,Edisson Tello,Devin G. Peterson
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-03-01
卷期号:373: 131457-131457
被引量:6
标识
DOI:10.1016/j.foodchem.2021.131457
摘要
Untargeted LC-MS flavoromics chemical profiling was used to identify compounds predictive of Rebaudioside A (Reb A) flavor instability in an acidified beverage after 6 weeks at 35 °C. High-quality orthogonal partial least squares analysis models were developed from the chemical data and d' values from tetrad sensory panel testing with good predictive ability. The top four highly predictive compounds were selected and identified as Reb A (negatively correlated) and three Reb A degradation compounds (positively correlated), which included a rearrangement, hydration, and an epoxidation/rearrangement of Reb A, termed compounds 1, 2, and 3, respectively. The concentrations of compounds 1-3 in the aged beverages were determined to be below the sensory recognition threshold values. However, sensory recombination testing of compounds 1-3 as a tertiary mixture revealed a perceivably significant flavor change that was aligned with the aged beverage.
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