Holistic taste analysis
bookPart
The suitability of holistic (combined GC-and LC-MC) analyses is demonstrated in the case of an investigation of the compounds responsible for the bitterness of a fermented milk product. Samples were prepared with different ingredients and fermented with two types of bacteria varying in composition. By means of multivariate data analyses of GC-MS and LC-MS data, it was possible to correlate bitterness and astringency, as evaluated by a sensory panel, to the sample composition. The compounds giving the best correlation with the sensory evaluation were selected for further identification. © 2006 Elsevier B.V. All rights reserved.
Topics
TNO Identifier
409835
ISSN
01674501
Source title
Developments in Food Science
Pages
533-536
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