Coupled Stepwise PLS-VIP and ANN Modeling for Identifying and Ranking Aroma Components Contributing to the Palatability of Cheddar Cheese-Reference-Cited by-同舟云学术

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Coupled Stepwise PLS-VIP and ANN Modeling for Identifying and Ranking Aroma Components Contributing to the Palatability of Cheddar Cheese

Published:2015 Issue:2 Volume:21 Page:175-186
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Morita Airi¹,Araki Tetsuya¹,Ikegami Shoma²,Okaue Misako³,Sumi Masahiro³,Ueda Reiko⁴,Sagara Yasuyuki⁴

Affiliation:

1. Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The University of Tokyo

2. Food Science and Technology Institute, Morinaga Milk Industry, Co., Ltd.

3. Product Evaluation Center, Morinaga Milk Industry, Co., Ltd

4. Food Kansei Communications, Corp.

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/21/2/21_175/_pdf

Reference34 articles.

1. Acree, T. E., Barnard, J., and Cunningham, D. G. (1984). A procedure for the sensory analysis of gas chromatographic effluents. Food Chem., 14, 273-286.

2. Akiyama, M., Tatsuzaki, M., Michishita, T., Ichiki, T., Sumi, M., Ikeda, M., Araki, T., and Sagara, Y. (2012). Package design of ready-to-drink coffee beverages based on food kansei model—effects of straw and cognition terms on consumer's pleasantness. Food Bioprocess Technol., 5, 1924-1938.

3. Bhandare, P., Mendelson, Y., Peura, R. A., Janatsch, G., Kruse-Jarres, J. D., Marbach, R., and Heise, H. M. (1993). Multivariate determination of glucose in whole blood using partial least-squares and artificial neural networks based on mid-infrared spectroscopy. Appl. Spectrosc., 47, 1214-1221.

4. Borggaard, C. and Thodberg, H. (1992). Optimal minimal neural interpretation of spectra. Anal. Chem., 64, 545-551.

5. Carunchia Whetstine, M. E., Cadwallader, K. R., and Drake, M. (2005). Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese. J. Agr. Food Chem., 53, 3126-3132.

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