Article
Food Science & Technology
J. C. Castura, P. Varela, T. Naes
Summary: This paper proposes an approach for investigating paired comparisons between products and their uncertainties in the principal components using the truncated total bootstrap procedure. Theoretical contributions are provided to justify the proposal. A new matrix operator and a procedure called crossdiff-unfolding are introduced to facilitate the proofs and analysis. The practical advantages of the proposed methods for practitioners are described.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Biochemical Research Methods
Kuangnan Fang, Rui Ren, Qingzhao Zhang, Shuangge Ma
Summary: Dimension reduction techniques like PCA, PLS, and CCA are extensively used in the analysis of high-dimensional omics data. Integrative analysis, which outperforms meta-analysis and individual-data analysis, has been developed for multiple datasets with compatible designs. We developed the R package iSFun to facilitate integrative dimension reduction analysis, offering comprehensive analysis options under different models and penalties.
Article
Food Science & Technology
Morad Mousazadeh, Mohammad Mousavi, Zahra Emam-Djomeh, Salar Ali Ahmed, Mehri Hadinezhad, Hamed Hassanzadeh
Summary: Principal component analysis (PCA) was used to investigate the effects of different ingredients on the sensory descriptors of a spread based on pistachio oil. PCA revealed that adhesiveness, hardness, oiliness, and fluidness were the most significant factors. The power law model was found to be more accurate in fitting the samples. The optimum combination of variables (15% pistachio oil, 7.5% cocoa butter, 0.3% xanthan gum, and 1% distilled monoglyceride) produced desirable spreads that mimic commercial spreads.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
J. C. Castura, P. Varela, T. Naes
Summary: This study proposes and evaluates numerical and visual methods for analyzing paired comparisons after PCA. These methods provide a screening tool for evaluating PCA results rapidly and can be applied to various data sets from sensory evaluation and other domains.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Food Science & Technology
J. C. Castura, P. Varela, T. Naes
Summary: Principal component analysis (PCA) is commonly used to summarize and explore multivariate data sets, including sensory evaluation data sets. This study proposes a method to conduct PCA on a results matrix where only a subset of paired comparisons is of interest. The proposed approach is illustrated with two data sets from trained sensory panels. The results show that the PCA conducted with the proposed method extracts more variance from the relevant paired comparisons and better separates the relevant pairs compared to conventional PCA.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Horticulture
Ahmed M. A. Mahmoud, Neama H. Osman, Hassan A. A. Mohamed
Summary: Resistance to Tomato Yellow Leaf Curl Virus is a major objective in tomato breeding programs. Breeders are interested in introgressing multiple resistance genes to increase resistance levels and prolong the longevity of resistant cultivars. Evaluations of commercial F1 tomato hybrids revealed that most hybrids have multiple heterozygous resistance genes. Genetic variability in traits related to tolerance, yield, and fruit quality allowed for selection of the best genotypes. The use of specific resistance genes will be valuable in breeding programs using marker-assisted selection techniques.
SCIENTIA HORTICULTURAE
(2023)
Article
Chemistry, Applied
Igor Paskovic, Barbara Soldo, Smiljana Goreta Ban, Tomislav Radic, Marina Lukic, Branimir Urlic, Matea Mimica, Karolina Brkic Bubola, Giuseppe Colla, Youssef Rouphael, Nikola Major, Maja Simpraga, Dean Ban, Igor Palcic, Mario Franic, Kristina Grozic, Igor Lukic
Summary: Different fertilisation treatments positively affected tomato yield, phosphorus concentration, total nitrogen, manganese, and hydrophilic phenol contents in fruits, while volatile compounds were affected by the interactive effects of fertilisation and AMF application. The sensory quality indicators of tomato fruits were relatively modestly affected, with only a few sensory characteristics showing a lesser extent of change. Specific combinations of fertilisation and AMF inoculation were more effective at improving the quality parameters of tomatoes under field conditions in the study.
Article
Computer Science, Artificial Intelligence
Pei Li, Wenlin Zhang, Chengjun Lu, Rui Zhang, Xuelong Li
Summary: A novel robust kernel principal component analysis method with optimal mean (RKPCA-OM) is proposed to enhance the robustness of KPCA by automatically eliminating the optimal mean. The theoretical proof guarantees the convergence of the algorithm and the obtained optimal subspaces and means. Exhaustive experimental results validate the superiority of the proposed method.
Article
Chemistry, Applied
Jizhong Wu, Qin Ouyang, Bosoon Park, Rui Kang, Zhen Wang, Li Wang, Quansheng Chen
Summary: The study proposed a PCA comprehensive evaluation model based on selected key physicochemical indicators to assess the sensory quality of matcha. The results showed that the model achieved superior performance with high correlation coefficients in both calibration and prediction sets for overall sensory quality. This work demonstrated the potential of LASSO-PCA comprehensive evaluation as an objective protocol for predicting matcha sensory quality.
Article
Food Science & Technology
Min Jeong Kang, Keup-Rae Kim, Keono Kim, Aria G. Morrill, Chuleui Jung, Sukjun Sun, Dong-Hee Lee, Joon Hyuk Suh, Jeehye Sung
Summary: This study used metabolomics and sensory analysis to investigate the relationship between chemical profile and sensory quality of honey. The results showed that sweetness had a positive impact on consumer acceptance, while sourness, astringency, and bitterness had a negative impact. Consumers preferred honey with floral notes, but disliked those with off-flavors. The familiarity of flavor was strongly correlated with consumer acceptance, indicating the importance of balancing volatiles and non-volatiles for honey flavor quality.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Imogen Ramsey, Qian Yang, Ian Fisk, Rebecca Ford
Summary: This study explored the sensory and physicochemical differences among a variety of commercial non-alcoholic lagers and their impact on overall liking. Different clusters of samples with identifiable characteristics were found, suggesting the need for a wide range of non-alcoholic lagers to satisfy all consumers' preferences. Production methods were investigated as a possible explanation for the differences, but other factors such as pre or post processing methods may also play a role.
Article
Food Science & Technology
Merve Darici, Koray Ozcan, Duygu Beypinar, Turgut Cabaroglu
Summary: This study focused on developing a sensory lexicon and sensory wheel for Raki, while also determining major volatile compounds using GC-FID/MS. The main sensory attributes of Raki were identified as spicy, anise, sweet, and fruity, with PCA results showing a significant relationship between Raki categories and sensory terms. Major volatile compounds in Raki included n-propanol, 2-methyl-1-propanol, and ethyl-acetate, among others. The characterization of Raki using its sensory descriptors is an important tool for various industries and consumer education.
Article
Food Science & Technology
Yaqi Zhao, Yingyu Zeng, Xusheng Li, Kailan Yuan, Yue Li, Lingmin Tian, Jianxia Sun, Weibin Bai
Summary: In this study, a comprehensive quality evaluation method for blueberry wine was established by analyzing eleven physicochemical indexes. Principal component analysis showed that the first three principal components accounted for 85.73% of the total quality variability. The consistent ranking between the quality evaluation model and sensory evaluation test verified the reliability of the model. Additionally, ultrasonic treatment of blueberry wine resulted in higher scores, indicating changes in sensory quality with high sensitivity. This study provides a theoretical basis for the comprehensive quality evaluation of blueberry wines and guidance for consumer choices.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Engineering, Chemical
Larissa Chirino de Almeida, Mirella Romanelli Vicente Bertolo, Daniel Rodrigues Cardoso, Stanislau Bogusz Jr
Summary: This study aimed to investigate the effects of natural antioxidant extracts' (hop beta-acids extract) diet supplementation on the volatile compound profile of roasted chicken meat. The results showed that different concentrations of the supplement led to distinct volatile profiles in the meat. This study significantly contributes to the understanding of the impact of hop beta-acids supplementation on the aroma of chicken meat.
Article
Plant Sciences
Zoltan Felfoldi, Floricuta Ranga, Sonia Ancuta Socaci, Anca Farcas, Mariola Plazas, Adriana F. Sestras, Dan Cristian Vodnar, Jaime Prohens, Radu E. Sestras
Summary: This research analyzed the physico-chemical, nutritional, and sensory components of two new commercial tomato hybrids and their parental lines, finding significant taste differences among different genotypes. By studying genetic parameters, it contributes to tomato breeding efforts.