Consulta: subjectFacets:"HS-SPME/GC-MS"
Registros recuperados: 1
Data/hora: 11/06/2024 11:23:47

Use of random forest methodology to link aroma profiles to volatile compounds: application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions
Provedor de dados: 5
Autores: Cardinal, Mireille; Chaussy, Marianne; Donnay-moreno, Claire; Cornet, Josiane; Rannou, Cecile; Fillonneau, Catherine; Prost, Carole; Baron, Regis; Courcoux, Philippe.
To use salmon protein hydrolysates as food ingredients and to mask the fish odor, Maillard reactions were associated with enzymatic production of hydrolysates. The study explored an original approach based on regression trees (RT) and random forest (RF) methodologies to predict hydrolysate odor profiles from volatile compounds. An experimental design with four factors: enzyme/substrate ratio, quantity of xylose, hydrolysis and cooking times was used to create a range of enzymatic hydrolysates. Twenty samples were submitted to a trained panel for sensory descriptions of odor. Hydrolysate volatile compounds were extracted by means of Headspace Solid Phase MicroExtraction (HS-SPME) and analyzed using gas chromatography/mass spectrometry (GC-MS). The results...
Tipo: Text
Palavras-chave: Sensory characteristics; Volatile compounds; HS-SPME/GC-MS; Regression tree; Random forest; Hydrolysate; Maillard reactions.
Ano: 2020
URL: https://archimer.ifremer.fr/doc/00624/73590/73024.pdf