芳香
气味
电子鼻
椰子
偏最小二乘回归
气相色谱-质谱法
化学
食品科学
感官分析
化学计量学
色谱法
数学
植物
质谱法
生物
有机化学
人工智能
计算机科学
统计
作者
Zizheng Li,T. H. Wang,Hanwen Jiang,Wei‐Ting Wang,Tao Lan,Lilan Xu,Yong‐Huan Yun,Weiyang Zhang
标识
DOI:10.1016/j.fochx.2024.101141
摘要
Aroma is a key criterion in evaluating aromatic coconut water. A comparison regarding key aroma compounds and sensory correlations was made between Thailand Aromatic Green Dwarf (THD) and Cocos nucifera L. cv. Wenye No. 4 coconut water using E-nose and GC × GC-O-TOF-MS combined with chemometrics. Twenty-one volatile components of coconut water were identified by GC × GC-O-TOF-MS, and 5 key aroma compounds were analyzed by relative odor activity value and aroma extract dilution analysis. Moreover, the combination of the E-nose with orthogonal partial least squares was highly effective in discriminating between the two coconut water samples and screened the key sensors responsible for this differentiation. Additionally, the correlation between volatile compounds and sensory properties was established using partial least squares. The key aroma components of coconut water exhibited positive correlations with the corresponding sensory properties.
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