Chen, An-jun; Luo, Wei; Niu, Kai-li; Peng, Yi-tao; Liu, Xing-yan; Shen, Guang-hui; Zhang, Zhi-qing; Wan, Hu; Luo, Qing-ying; Li, Shan-shan published the artcile< Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable>, SDS of cas: 94-02-0, the main research area is paocai fermented vegetable sensory profile physicochem property.
Paocai is a popular fermented vegetable side dish or appetizer in China. This study was to investigate the relationship between its sensory quality and physicochem. properties by different statistical methods and to establish a regression prediction model for sensory scores. Principal component anal. disclosed that the sensory properties were neg. correlated with lactic acid and acetic acid contents. The cluster anal. classified the samples into three groups based on their sensory scores and the main differences among the groups were firmness, salinity, and acid production Finally, a prediction model with an adjusted R2 of 85.28% was established by partial least squares regression to predict the sensory scores and showed high reliability on six tested samples. Practical applications : Paocai is a popular side dish or appetizer in China that has a large annual production and consumption. Nowadays, the evaluation of the quality of paocai is mainly relied on sensory assessment, which is expensive to implement, time-consuming, and sometimes cannot be implemented online for immediate feedback. By establishing the relationship between sensory quality and physicochem. properties of paocai, it is possible to build online feedback of paocai production by instrumental detections.
Journal of Food Processing and Preservation published new progress about Alcohols Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 94-02-0 belongs to class esters-buliding-blocks, and the molecular formula is C11H12O3, SDS of cas: 94-02-0.
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