FN Archimer Export Format
PT J
TI Use of random forest methodology to link aroma profiles to volatile compounds: application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions
BT 
AF Cardinal, Mireille
   Chaussy, Marianne
   Donnay-Moreno, Claire
   Cornet, Josiane
   Rannou, Cecile
   Fillonneau, Catherine
   Prost, Carole
   Baron, Regis
   Courcoux, Philippe
AS 1:1;2:1;3:1;4:1;5:2;6:2;7:2;8:1;9:3,4;
FF 1:PDG-RBE-BRM-LEMMMB;2:;3:PDG-RBE-BRM-LEMMMB;4:PDG-RBE-BRM-LEMMMB;5:;6:;7:;8:PDG-RBE-BRM;9:;
C1 Ifremer, laboratoire EM3B, rue de l’île d’Yeu, 44311 Nantes Cedex, France
   Oniris, UMR CNRS 6144 GEPEA, groupe Flaveur, Nantes, France
   Oniris, StatSC, rue de la Géraudière, 44322 Nantes, France
   INRA USC 1381, 44322 Nantes, France
C2 IFREMER, FRANCE
   ONIRIS, FRANCE
   ONIRIS, FRANCE
   INRA, FRANCE
SI NANTES
SE PDG-RBE-BRM-LEMMMB
   PDG-RBE-BRM
IN WOS Ifremer UPR
   copubli-france
   copubli-p187
IF 6.475
TC 16
UR https://archimer.ifremer.fr/doc/00624/73590/73024.pdf
LA English
DT Article
DE ;Sensory characteristics;Volatile compounds;HS-SPME/GC-MS;Regression tree;Random forest;Hydrolysate;Maillard reactions
AB To use salmon protein hydrolysates as food ingredients and to mask the fish odor, Maillard reactions were associated with enzymatic production of hydrolysates. The study explored an original approach based on regression trees (RT) and random forest (RF) methodologies to predict hydrolysate odor profiles from volatile compounds. An experimental design with four factors: enzyme/substrate ratio, quantity of xylose, hydrolysis and cooking times was used to create a range of enzymatic hydrolysates. Twenty samples were submitted to a trained panel for sensory descriptions of odor. Hydrolysate volatile compounds were extracted by means of Headspace Solid Phase MicroExtraction (HS-SPME) and analyzed using gas chromatography/mass spectrometry (GC-MS). The results showed that RT and RF methodologies can be useful tools for predicting an entire sensory profile from volatile compounds. Four main volatile compounds made it possible to separate hydrolysates into five groups according to their specific sensory profile. 2,5-dimethylpyrazine, 1-hydroxy-2-propanone and 3-hydroxy-2-pentanone were identified as the main predictors of the roasted odor, whereas methanethiol was associated with a mud odor. These results also suggest the appropriate process conditions for obtaining a typical roasted odor. 
PY 2020
PD AUG
SO Food Research International
SN 0963-9969
PU Elsevier BV
VL 134
UT 000539366100003
DI 10.1016/j.foodres.2020.109254
ID 73590
ER

EF