Changes in the Sensory Odor Profile during <i>Chorizo</i> Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS)
Odor is one of the most important attributes to determine the overall acceptance of a product. The aim of this investigation is to evaluate the changes in the odor profile and the volatile compounds during thirty-three days of ripening to obtain the pattern of volatile compounds necessary to integra...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/5/932 |
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| author | Rosa Pilar Carmona-Escutia Edith Ponce-Alquicira María Dolores García-Parra Socorro Josefina Villanueva-Rodríguez Héctor B. Escalona-Buendía |
| author_facet | Rosa Pilar Carmona-Escutia Edith Ponce-Alquicira María Dolores García-Parra Socorro Josefina Villanueva-Rodríguez Héctor B. Escalona-Buendía |
| author_sort | Rosa Pilar Carmona-Escutia |
| collection | DOAJ |
| description | Odor is one of the most important attributes to determine the overall acceptance of a product. The aim of this investigation is to evaluate the changes in the odor profile and the volatile compounds during thirty-three days of ripening to obtain the pattern of volatile compounds necessary to integrate the odor profile of chorizo (fermented sausage), using Partial Least Squares (PLS). The chili and pork meat odors were predominant during the first five days, vinegar and fermented odors at days twelve and nineteen days, and finally a rancid odor predominated at the end. Only the vinegar, rancid, and fermented odors could be predicted with a good fit model, with the R<sup>2</sup> coefficient above 0.5, using linear PLS, and the pork meat odor using logarithmic PLS. Each group of volatile compounds interacted in different ways; esters had a positive influence on the vinegar and rancid odors, but a negative on the fermented odor. Some volatile compounds contributed to more than one odor, such as hexanal, ethanol, and ethyl octanoate. This work allowed us to understand the pattern of volatile compounds required to generate some of the specific odors of chorizo; further studies are required to explore the effect of other food components on these patterns of odors. |
| first_indexed | 2024-03-11T07:25:13Z |
| format | Article |
| id | doaj.art-1d6d75d78f9a49f095a0879afda3d6a9 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T07:25:13Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-1d6d75d78f9a49f095a0879afda3d6a92023-11-17T07:39:54ZengMDPI AGFoods2304-81582023-02-0112593210.3390/foods12050932Changes in the Sensory Odor Profile during <i>Chorizo</i> Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS)Rosa Pilar Carmona-Escutia0Edith Ponce-Alquicira1María Dolores García-Parra2Socorro Josefina Villanueva-Rodríguez3Héctor B. Escalona-Buendía4ESDAI, Universidad Panamericana, Álvaro del Portillo 49, Zapopan 45010, MexicoDepartamento de Biotecnología, Universidad Autónoma Metropolitana, Av. Ferrocarril San Rafael Atlixco 186, Mexico City 09310, MexicoUnidad de Tecnología Alimentaría, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Camino al Arenero No. 1227, El Bajío, Zapopan 45019, MexicoUnidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Normalista No. 800, La Normal, Guadalajara 44270, MexicoDepartamento de Biotecnología, Universidad Autónoma Metropolitana, Av. Ferrocarril San Rafael Atlixco 186, Mexico City 09310, MexicoOdor is one of the most important attributes to determine the overall acceptance of a product. The aim of this investigation is to evaluate the changes in the odor profile and the volatile compounds during thirty-three days of ripening to obtain the pattern of volatile compounds necessary to integrate the odor profile of chorizo (fermented sausage), using Partial Least Squares (PLS). The chili and pork meat odors were predominant during the first five days, vinegar and fermented odors at days twelve and nineteen days, and finally a rancid odor predominated at the end. Only the vinegar, rancid, and fermented odors could be predicted with a good fit model, with the R<sup>2</sup> coefficient above 0.5, using linear PLS, and the pork meat odor using logarithmic PLS. Each group of volatile compounds interacted in different ways; esters had a positive influence on the vinegar and rancid odors, but a negative on the fermented odor. Some volatile compounds contributed to more than one odor, such as hexanal, ethanol, and ethyl octanoate. This work allowed us to understand the pattern of volatile compounds required to generate some of the specific odors of chorizo; further studies are required to explore the effect of other food components on these patterns of odors.https://www.mdpi.com/2304-8158/12/5/932SPMEsensory evaluationgeneralized procrustes analysismultifactor analysis |
| spellingShingle | Rosa Pilar Carmona-Escutia Edith Ponce-Alquicira María Dolores García-Parra Socorro Josefina Villanueva-Rodríguez Héctor B. Escalona-Buendía Changes in the Sensory Odor Profile during <i>Chorizo</i> Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS) Foods SPME sensory evaluation generalized procrustes analysis multifactor analysis |
| title | Changes in the Sensory Odor Profile during <i>Chorizo</i> Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS) |
| title_full | Changes in the Sensory Odor Profile during <i>Chorizo</i> Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS) |
| title_fullStr | Changes in the Sensory Odor Profile during <i>Chorizo</i> Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS) |
| title_full_unstemmed | Changes in the Sensory Odor Profile during <i>Chorizo</i> Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS) |
| title_short | Changes in the Sensory Odor Profile during <i>Chorizo</i> Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS) |
| title_sort | changes in the sensory odor profile during i chorizo i maturation and their relationship with volatile compound patterns by partial least square regression pls |
| topic | SPME sensory evaluation generalized procrustes analysis multifactor analysis |
| url | https://www.mdpi.com/2304-8158/12/5/932 |
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