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
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 prof...
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ftarchimer:oai:archimer.ifremer.fr:73590 2023-05-15T15:32:34+02:00 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 Cardinal, Mireille Chaussy, Marianne Donnay-moreno, Claire Cornet, Josiane Rannou, Cecile Fillonneau, Catherine Prost, Carole Baron, Regis Courcoux, Philippe 2020-08 application/pdf https://archimer.ifremer.fr/doc/00624/73590/73024.pdf https://doi.org/10.1016/j.foodres.2020.109254 https://archimer.ifremer.fr/doc/00624/73590/ eng eng Elsevier BV https://archimer.ifremer.fr/doc/00624/73590/73024.pdf doi:10.1016/j.foodres.2020.109254 https://archimer.ifremer.fr/doc/00624/73590/ info:eu-repo/semantics/openAccess restricted use Food Research International (0963-9969) (Elsevier BV), 2020-08 , Vol. 134 , P. 109254 (11p.) Sensory characteristics Volatile compounds HS-SPME/GC-MS Regression tree Random forest Hydrolysate Maillard reactions text Publication info:eu-repo/semantics/article 2020 ftarchimer https://doi.org/10.1016/j.foodres.2020.109254 2021-09-23T20:35:00Z 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. Article in Journal/Newspaper Atlantic salmon Salmo salar Archimer (Archive Institutionnelle de l'Ifremer - Institut français de recherche pour l'exploitation de la mer) Food Research International 134 109254 |
institution |
Open Polar |
collection |
Archimer (Archive Institutionnelle de l'Ifremer - Institut français de recherche pour l'exploitation de la mer) |
op_collection_id |
ftarchimer |
language |
English |
topic |
Sensory characteristics Volatile compounds HS-SPME/GC-MS Regression tree Random forest Hydrolysate Maillard reactions |
spellingShingle |
Sensory characteristics Volatile compounds HS-SPME/GC-MS Regression tree Random forest Hydrolysate Maillard reactions Cardinal, Mireille Chaussy, Marianne Donnay-moreno, Claire Cornet, Josiane Rannou, Cecile Fillonneau, Catherine Prost, Carole Baron, Regis Courcoux, Philippe 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 |
topic_facet |
Sensory characteristics Volatile compounds HS-SPME/GC-MS Regression tree Random forest Hydrolysate Maillard reactions |
description |
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. |
format |
Article in Journal/Newspaper |
author |
Cardinal, Mireille Chaussy, Marianne Donnay-moreno, Claire Cornet, Josiane Rannou, Cecile Fillonneau, Catherine Prost, Carole Baron, Regis Courcoux, Philippe |
author_facet |
Cardinal, Mireille Chaussy, Marianne Donnay-moreno, Claire Cornet, Josiane Rannou, Cecile Fillonneau, Catherine Prost, Carole Baron, Regis Courcoux, Philippe |
author_sort |
Cardinal, Mireille |
title |
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 |
title_short |
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 |
title_full |
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 |
title_fullStr |
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 |
title_full_unstemmed |
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 |
title_sort |
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 |
publisher |
Elsevier BV |
publishDate |
2020 |
url |
https://archimer.ifremer.fr/doc/00624/73590/73024.pdf https://doi.org/10.1016/j.foodres.2020.109254 https://archimer.ifremer.fr/doc/00624/73590/ |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Food Research International (0963-9969) (Elsevier BV), 2020-08 , Vol. 134 , P. 109254 (11p.) |
op_relation |
https://archimer.ifremer.fr/doc/00624/73590/73024.pdf doi:10.1016/j.foodres.2020.109254 https://archimer.ifremer.fr/doc/00624/73590/ |
op_rights |
info:eu-repo/semantics/openAccess restricted use |
op_doi |
https://doi.org/10.1016/j.foodres.2020.109254 |
container_title |
Food Research International |
container_volume |
134 |
container_start_page |
109254 |
_version_ |
1766363054126137344 |