Relating Descriptive Sensory Analysis to Gas Chromatography/Olfactometry Ratings of Fresh Strawberries Using Partial Least Squares Regression

doi:10.1111/j.1365-2621.2004.tb13628.x

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Wiley InterScience

Journal of Food Science

Volume 69 Issue 7, Pages 273 - 277

Published Online: 31 May 2006

A Publication of the Institute of Food Technologists

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Relating Descriptive Sensory Analysis to Gas Chromatography/Olfactometry Ratings of Fresh Strawberries Using Partial Least Squares Regression

K.F. Schulbach ¹ , R.L. Rouseff ¹ , C.A. Sims ¹

¹ Author Schulbach is with the University of Florida, Food and Environmental Toxicology Lab, P.O. Box 110720, Gainesville, FL 32611. Author Rouseffis with the Citrus Research & Education Center, 700 Experiment Station Rd., LakeAlfred, Fla. Author Sims is with University of Florida, Food Science and Human Nutrition Dept., P.O. Box 110370, Gainesville, Fla. Direct inquiries to author Schulbach (E-mail: Kurt5713@ufl.edu).

KEYWORDS

strawberries • partial least squares • sensory evaluation • gas chromatography/olfactometry • chemometrics

ABSTRACT

ABSTRACT: Sensory properties of 5 strawberry varieties were related to gas chromatography/olfactometry (GC/ O) analysis using partial least squares regression (PLS). The sour and green sensory aspects were strongly associated with titratable acidity, hexanal, and E-2 hexenal. The caramel/sweet character was differentiated from the strawberry/fruity character by its stronger association with Furaneol, which had a high score in the 2nd PLS dimension. The sensory scores for peach and the GC/O ratings for the peach-like lactones were also associated. The fruity sensory scores and the floral sensory scores were not well correlated with compounds having fruity or floral character. This lack of relationship could partially be explained by covariance among the sensory ratings for the samples.

MS 20030602 Submitted 10/15/03, Revised 12/12/03, Accepted 4/30/04.

DIGITAL OBJECT IDENTIFIER (DOI)

10.1111/j.1365-2621.2004.tb13628.x About DOI