Modelling stochastic variability and uncertainty in aroma active compounds of PEF-treated peach nectar as a function of physical and sensory properties, and treatment time

Evrendilek G. A., AVŞAR Y. K., Evrendilek F.

Food Chemistry, cilt.190, ss.634-642, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 190
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.foodchem.2015.06.010
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.634-642
  • Anahtar Kelimeler: Aroma active compounds, Monte Carlo simulation, Peach nectar, Pulsed electric field, Sensory evaluation
  • Hatay Mustafa Kemal Üniversitesi Adresli: Evet

Özet

Effects of pulsed electric field (PEF) processing on 28 aroma active compounds, and four physical and eight sensory properties of peach nectar were explored using the best-fit multiple linear regression (MLR) models and Monte Carlo simulations as a function of the treatment times of 0, 66, 131, and 210 μs. The PEF treatment time of 131 μs on average led consistently to the least loss of most compounds. Significantly enhanced or no significant changes in the sensory properties were found as a function of the PEF treatment times. The most influential sensory predictor of the 28 MLR models was flavour, while the aroma compound most influential on the sensory properties of aftertaste, flavour, sweetness, and overall acceptance was octadecanoic acid. Monte Carlo simulations were used for the probabilistic assessments of stochastic variability and uncertainty associated with aroma active compounds of PEF-treated peach nectar.