Correlation of proton transfer reaction-mass spectrometry (PTR-MS) spectral fingerprints with sensory characterisation of flavour and odour profile of 'Trentingrana' cheese.

摘要

Subjective sensory panel analysis is often used to classify and describe the sensory characteristics of food. However, the flavour of foods and beverages is influenced by its volatile flavour compound composition. Correlation of the flavour profile of foods using instrumental methods with sensory panel results is an alternative non-subjective (and cheaper) approach for predicting the sensory properties of food. This work shows that partial least squares (PLS) regression correlation of the volatile flavour compound headspace profile of Trentingrana cheese, measured using proton transfer resonance-mass spectrometry (PTR-MS) and sensory descriptive analysis, could be used to classify and predict the sensory properties of Trentingrana cheese. The relative merits of the PLS calibration models are discussed.