Correlation Analysis of Sensory Attributes and Volatile Compounds of Commercial Beef Meatballs by Partial Least Squares Regression
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In this paper, 10 different brands of beef meatballs were selected. Firstly, 28 kinds of sensory properties were used as indexes for quantitative descriptive analysis (QDA). Secondly, the volatile flavor compounds in 10 kinds of beef meatballs were detected by gas chromatography-mass spectrometry (GC-MS), and the characteristic flavor components were identified by relative odor activity value (ROAV). Finally, the relationships among sensory attributes and volatile components in commercial beef meatballs were constructed by partial least square regression (PLSR). The results showed that the cumulative contribution rate of the first six principal components in the sensory evaluation system of beef meatballs was 89.9%, which was higher than 85%, which could explain most of the variation information of the sensory characteristics of beef meatballs. There were significant differences on the types and contents of volatile flavor substances in different brands of beef meatballs. 18 volatile compounds such as diallyl sulfide and (-)-β-pinene were determined as the characteristic flavor values of beef meatballs. D-Limonene, (-)-β-pinene, anethole had a significantly positive correlation with the spices; trans-2-Octen-1-ol, octanal, nonanal, trans-2-octenal were significantly correlated with the oil odor; decyl aldehyde and citral were significantly correlated with the sweet smell; diallyl disulfide were significantly correlated with the garlic flavor; diallyl sulfide had a contribution to the onion flavor. This experiment provided a theoretical basis for the construction of sensory quality evaluation system of beef meatballs.
