Metabolomics-based component profiling of hard and semi-hard natural cheeses with gas chromatography/time-of-flight-mass spectrometry, and its application to sensory predictive modeling

Journal of Bioscience and Bioengineering

Volumn 113, Issue 6, 2012, Pages 751-758

  Ochi, Hiroshi ^a,b   Naito, Hiroshige ^b   Iwatsuki, Keiji ^a   Bamba, Takeshi ^b   Fukusaki, Eiichiro ^b  

^a MORINAGA MILK INDUSTRY CO LTD   (Japan)

^b OSAKA UNIVERSITY   (Japan)

Author keywords

Descriptive sensory analysis; GC TOF MS; Metabolomics; Natural cheese; Sensory predictive modeling

Indexed keywords

DESCRIPTIVE SENSORY ANALYSIS; GC/TOF-MS; METABOLOMICS; NATURAL CHEESE; PREDICTIVE MODELING;

AMINO ACIDS; CHROMATOGRAPHY; DEGRADATION; FLAVOR COMPOUNDS; GLYCEROL; HYDROPHILICITY; LACTIC ACID; LOADING; MASS SPECTROMETRY; MATHEMATICAL MODELS; MOLECULAR WEIGHT; ORGANIC COMPOUNDS; PRINCIPAL COMPONENT ANALYSIS; REGRESSION ANALYSIS; SUGARS;

FATTY ACIDS;

4 AMINOBUTYRIC ACID; AMINE; AMINO ACID; CARBOHYDRATE; CARBOXYLIC ACID; FAT; FATTY ACID; GLYCEROL; LACTIC ACID; LACTOSE; ORNITHINE; PROLINE; SUCCINIC ACID;

ARTICLE; CHEESE; CHEESE RIPENING; DEGRADATION; DERIVATIZATION; FLAVOR; GAS CHROMATOGRAPHY; METABOLOME; METABOLOMICS; MULTIVARIATE ANALYSIS; PRINCIPAL COMPONENT ANALYSIS; PROTEIN DEGRADATION; SENSORY ANALYSIS; TIME OF FLIGHT MASS SPECTROMETRY;

AMINO ACIDS; CHEESE; FATS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LACTIC ACID; LACTOSE; METABOLOMICS; MODELS, CHEMICAL; TASTE;

EID: 84860604220     PISSN: 13891723     EISSN: 13474421     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2012.02.006     Document Type: Article

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