Correlating comprehensive two-dimensional gas chromatography volatile profiles of chocolate with sensory analysis

Detalhes bibliográficos
Autor(a) principal: Augusto, Fabio, 1964-
Data de Publicação: 2021
Outros Autores: Poppi, Ronei Jesus, 1961-2020
Tipo de documento: Artigo
Título da fonte: Repositório da Produção Científica e Intelectual da Unicamp
Texto Completo: https://hdl.handle.net/20.500.12733/6792
Resumo: Agradecimentos: This work was supported by grants provided by Fapesp - São Paulo Research Foundation [Grants 2012/14695-8 and 2014/50867-3], CNPq - National Council for Scientific and Technological Development [Grant 465389/2014-7] and CAPES - Brazilian Coordination for the Improvement of Higher Education Personnel [Finance Code 001]. This paper is the last paper resulting from of the last and fruitful cooperation between Prof. Ronei Poppi and our research group. He left this world prematurely in April 2020; saying that he is going by to be missed as scientist, associate and friend is a bitter understatement. It is in honor of his memory we dedicate this paper
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spelling Correlating comprehensive two-dimensional gas chromatography volatile profiles of chocolate with sensory analysisAvaliação sensorialCromatografia gasosa bidimensional abrangenteRazão de FisherPCASensory evaluationComprehensive two-dimensional gas chromatographyComprehensive twodimensional gas chromatography with mass spectrometric detectionGC×GC-MSChocolate flavorSensorial analysisFisher ratioPrincipal component analysisArtigo originalAgradecimentos: This work was supported by grants provided by Fapesp - São Paulo Research Foundation [Grants 2012/14695-8 and 2014/50867-3], CNPq - National Council for Scientific and Technological Development [Grant 465389/2014-7] and CAPES - Brazilian Coordination for the Improvement of Higher Education Personnel [Finance Code 001]. This paper is the last paper resulting from of the last and fruitful cooperation between Prof. Ronei Poppi and our research group. He left this world prematurely in April 2020; saying that he is going by to be missed as scientist, associate and friend is a bitter understatement. It is in honor of his memory we dedicate this paperAbstract: The identification of key components relevant to sensory perception of quality from commercial chocolate samples was accomplished after chemometric processing of GC×GC-MS (Comprehensive Twodimensional Gas Chromatography with Mass Spectrometric Detection) profiles corresponding to HS-SPME (Headspace Solid Phase Microextraction) extracts of the samples. Descriptive sensory evaluation of samples was carried out using Optimized Descriptive Profile (ODP) procedures, where sensory attributes of 24 commercial chocolate samples were used to classify them in two classes (low and high chocolate flavor). 2D Fisher Ratio analysis was applied to four-way chromatographic data tensors (1st dimension retention time 1tR × 2nd dimension retention time 2tR × m/z ×sample), to identify the crucial areas on the chromatograms that resulted on ODP class separation on Principal Component Analysis (PCA) scores plot. Comparing the relevant sections of the chromatograms to the analysis of the corresponding mass spectra, it was possible to assess that most of the information regarding the sample main sensory attributes can be related to only 14 compounds (2,5-dimethylpyrazine,2,6-dimethyl-4-heptanol, 1-octen-3-ol, trimethylpyrazine, ß-pinene, o-cimene, 2-ethyl-3,5-dimethylpyrazine, tetramethylpyrazine, benzaldehyde, 1,3,5-trimethylbenzene, 6-methyl-5-hepten-2-one, limonene,FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESAbertoUNIVERSIDADE ESTADUAL DE CAMPINASAugusto, Fabio, 1964-Poppi, Ronei Jesus, 1961-20202021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.12733/6792AUGUSTO, Fabio; POPPI, Ronei Jesus. Correlating comprehensive two-dimensional gas chromatography volatile profiles of chocolate with sensory analysis. Brazilian journal of analytical chemistry. São Paulo, SP : DKK Serviços, 2021. Vol. 8, n. 32 (May, 2021), p. 131-140. Disponível em: https://hdl.handle.net/20.500.12733/6792. Acesso em: 24 mai. 2023.Inglêshttps://repositorio.unicamp.br/acervo/detalhe/1256925reponame:Repositório da Produção Científica e Intelectual da Unicampinstname:Universidade Estadual de Campinas (UNICAMP)instacron:UNICAMPinfo:eu-repo/semantics/openAccess2022-12-13T14:01:23Zoai:https://www.repositorio.unicamp.br/:1256925Repositório InstitucionalPUBhttp://repositorio.unicamp.br/oai/requestreposip@unicamp.bropendoar:2022-12-13T14:01:23Repositório da Produção Científica e Intelectual da Unicamp - Universidade Estadual de Campinas (UNICAMP)false
dc.title.none.fl_str_mv Correlating comprehensive two-dimensional gas chromatography volatile profiles of chocolate with sensory analysis
title Correlating comprehensive two-dimensional gas chromatography volatile profiles of chocolate with sensory analysis
spellingShingle Correlating comprehensive two-dimensional gas chromatography volatile profiles of chocolate with sensory analysis
Augusto, Fabio, 1964-
Avaliação sensorial
Cromatografia gasosa bidimensional abrangente
Razão de Fisher
PCA
Sensory evaluation
Comprehensive two-dimensional gas chromatography
Comprehensive twodimensional gas chromatography with mass spectrometric detection
GC×GC-MS
Chocolate flavor
Sensorial analysis
Fisher ratio
Principal component analysis
Artigo original
title_short Correlating comprehensive two-dimensional gas chromatography volatile profiles of chocolate with sensory analysis
title_full Correlating comprehensive two-dimensional gas chromatography volatile profiles of chocolate with sensory analysis
title_fullStr Correlating comprehensive two-dimensional gas chromatography volatile profiles of chocolate with sensory analysis
title_full_unstemmed Correlating comprehensive two-dimensional gas chromatography volatile profiles of chocolate with sensory analysis
title_sort Correlating comprehensive two-dimensional gas chromatography volatile profiles of chocolate with sensory analysis
author Augusto, Fabio, 1964-
author_facet Augusto, Fabio, 1964-
Poppi, Ronei Jesus, 1961-2020
author_role author
author2 Poppi, Ronei Jesus, 1961-2020
author2_role author
dc.contributor.none.fl_str_mv UNIVERSIDADE ESTADUAL DE CAMPINAS
dc.contributor.author.fl_str_mv Augusto, Fabio, 1964-
Poppi, Ronei Jesus, 1961-2020
dc.subject.por.fl_str_mv Avaliação sensorial
Cromatografia gasosa bidimensional abrangente
Razão de Fisher
PCA
Sensory evaluation
Comprehensive two-dimensional gas chromatography
Comprehensive twodimensional gas chromatography with mass spectrometric detection
GC×GC-MS
Chocolate flavor
Sensorial analysis
Fisher ratio
Principal component analysis
Artigo original
topic Avaliação sensorial
Cromatografia gasosa bidimensional abrangente
Razão de Fisher
PCA
Sensory evaluation
Comprehensive two-dimensional gas chromatography
Comprehensive twodimensional gas chromatography with mass spectrometric detection
GC×GC-MS
Chocolate flavor
Sensorial analysis
Fisher ratio
Principal component analysis
Artigo original
description Agradecimentos: This work was supported by grants provided by Fapesp - São Paulo Research Foundation [Grants 2012/14695-8 and 2014/50867-3], CNPq - National Council for Scientific and Technological Development [Grant 465389/2014-7] and CAPES - Brazilian Coordination for the Improvement of Higher Education Personnel [Finance Code 001]. This paper is the last paper resulting from of the last and fruitful cooperation between Prof. Ronei Poppi and our research group. He left this world prematurely in April 2020; saying that he is going by to be missed as scientist, associate and friend is a bitter understatement. It is in honor of his memory we dedicate this paper
publishDate 2021
dc.date.none.fl_str_mv 2021
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://hdl.handle.net/20.500.12733/6792
AUGUSTO, Fabio; POPPI, Ronei Jesus. Correlating comprehensive two-dimensional gas chromatography volatile profiles of chocolate with sensory analysis. Brazilian journal of analytical chemistry. São Paulo, SP : DKK Serviços, 2021. Vol. 8, n. 32 (May, 2021), p. 131-140. Disponível em: https://hdl.handle.net/20.500.12733/6792. Acesso em: 24 mai. 2023.
url https://hdl.handle.net/20.500.12733/6792
identifier_str_mv AUGUSTO, Fabio; POPPI, Ronei Jesus. Correlating comprehensive two-dimensional gas chromatography volatile profiles of chocolate with sensory analysis. Brazilian journal of analytical chemistry. São Paulo, SP : DKK Serviços, 2021. Vol. 8, n. 32 (May, 2021), p. 131-140. Disponível em: https://hdl.handle.net/20.500.12733/6792. Acesso em: 24 mai. 2023.
dc.language.iso.fl_str_mv Inglês
language_invalid_str_mv Inglês
dc.relation.none.fl_str_mv https://repositorio.unicamp.br/acervo/detalhe/1256925
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório da Produção Científica e Intelectual da Unicamp
instname:Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
instname_str Universidade Estadual de Campinas (UNICAMP)
instacron_str UNICAMP
institution UNICAMP
reponame_str Repositório da Produção Científica e Intelectual da Unicamp
collection Repositório da Produção Científica e Intelectual da Unicamp
repository.name.fl_str_mv Repositório da Produção Científica e Intelectual da Unicamp - Universidade Estadual de Campinas (UNICAMP)
repository.mail.fl_str_mv reposip@unicamp.br
_version_ 1766887331297492992

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