Changes in the Sensory Odor Profile during <i>Chorizo</i> Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS)

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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Bibliographic Details
Main Authors: Rosa Pilar Carmona-Escutia, Edith Ponce-Alquicira, María Dolores García-Parra, Socorro Josefina Villanueva-Rodríguez, Héctor B. Escalona-Buendía
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
SPME
sensory evaluation
generalized procrustes analysis
multifactor analysis
Online Access:https://www.mdpi.com/2304-8158/12/5/932

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