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Multivariate analysis of taste compounds and spectroscopic properties for animal origin food products

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dc.contributor.author IORDĂCHESCU, Gabriela
dc.contributor.author PRAISLER, Mirela
dc.date.accessioned 2019-11-05T12:02:54Z
dc.date.available 2019-11-05T12:02:54Z
dc.date.issued 2012
dc.identifier.citation IORDĂCHESCU, Gabriela, PRAISLER, Mirela. Multivariate analysis of taste compounds and spectroscopic properties for animal origin food products. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 372-376. ISBN 978-9975-80-645-9. en_US
dc.identifier.isbn 978-9975-80-645-9
dc.identifier.uri http://repository.utm.md/handle/5014/6095
dc.description.abstract UMAMI taste compound represented in the biggest amount by monosodium glutamate, was determined for four types of cheese, and also in goat and salmon meat.Monosodium glutamate content was quantificated using an enzyme linked assay (ELISA). The content of proteins, lipids, carbohydrates and ash were also determined using AOAC methods. An exploratory analysis of the hybrid database was performed using Principal Component Analysis (PCA) in order to identify the similarities among the analyzed products from the point of view of their chemical, molecular and sensorial properties. The variables contributing to the cluster discrimination are also related to the raw material of the assortments and to the characteristic features of technological process. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject parmesan cheese en_US
dc.subject goat meat en_US
dc.subject monosodium glutamate en_US
dc.subject hybrid database en_US
dc.title Multivariate analysis of taste compounds and spectroscopic properties for animal origin food products en_US
dc.type Article en_US


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