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

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.