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Food Reviews International Volume 7, 1991 - Issue 1
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Original Articles

Chemometrics in flavor research

Tetsuo Aishima Noda Institute for Scientific Research, Noda, Chiba, Japan
&
Shuryo Nakai University of British Columbia, Vancouver, British Columbia, V6T 1W5, Canada
Pages 33-101 | Published online: 03 Nov 2009

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Shuryo Nakai, Jinglie Dou & JamesF. Richards. (2000) New multivariate strategy for panel evaluation using principal component similarity. International Journal of Food Properties 3:1, pages 149-164.
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Articles from other publishers (46)

D. Brynn Hibbert. 2019. Comprehensive Chemometrics. Comprehensive Chemometrics 149 192 .
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Manuel Gutiérrez, Andreu Llobera, Andrey Ipatov, Jordi Vila-Planas, Santiago Mínguez, Stefanie Demming, Stephanus Büttgenbach, Fina Capdevila, Carme Domingo & Cecilia Jiménez-Jorquera. (2011) Application of an E-Tongue to the Analysis of Monovarietal and Blends of White Wines. Sensors 11:5, pages 4840-4857.
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Kae Morita & Tetsuo Aishima. 2010. Handbook of Seafood Quality, Safety and Health Applications. Handbook of Seafood Quality, Safety and Health Applications 39 49 .
Manuel Gutiérrez, Andreu Llobera, Jordi Vila-Planas, Fina Capdevila, Stefanie Demming, Stephanus Büttgenbach, Santiago Mínguez & Cecilia Jiménez-Jorquera. (2010) Hybrid electronic tongue based on optical and electrochemical microsensors for quality control of wine. The Analyst 135:7, pages 1718.
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G. Indurain, M.J. Beriain, M.V. Sarries & K. Insausti. (2010) Effect of weight at slaughter and breed on beef intramuscular lipid classes and fatty acid profile. Animal 4:10, pages 1771-1780.
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D.B. Hibbert. 2009. Comprehensive Chemometrics. Comprehensive Chemometrics 377 424 .
XIAO WU, MOUMING ZHAO, JINSHUI WANG, CHUN CUI, JINWEI WU & BAO YANG. (2008) EFFECTS OF COOKING CONDITIONS ON SENSORY CHARACTERISTICS OF RED-COOKED BEEF FLAVOR AND IDENTIFICATION OF THE FLAVOR COMPOUNDS. Journal of Food Process Engineering 31:1, pages 51-65.
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K. Insausti, M.J. Beriain, G. Lizaso, T.R. Carr & A. Purroy. (2008) Multivariate study of different beef quality traits from local Spanish cattle breeds. Animal 2:3, pages 447-458.
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Wojciech Kolanowski, Danuta Jaworska & Jenny Weißbrodt. (2006) Importance of instrumental and sensory analysis in the assessment of oxidative deterioration of omega‐3 long‐chain polyunsaturated fatty acid‐rich foods. Journal of the Science of Food and Agriculture 87:2, pages 181-191.
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Patrycja Ciosek & Wojciech Wróblewski. (2007) Sensor arrays for liquid sensing – electronic tongue systems. The Analyst 132:10, pages 963.
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G. Reineccius. 2006. Flavour in Food. Flavour in Food 81 97 .
G.E. De Benedetto, B. Fabbri, S. Gualtieri, L. Sabbatini & P.G. Zambonin. (2005) FTIR-chemometric tools as aids for data reduction and classification of pre-Roman ceramics. Journal of Cultural Heritage 6:3, pages 205-211.
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K. Insausti, V. Goñi, E. Petri, C. Gorraiz & M.J. Beriain. (2005) Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds. Meat Science 70:1, pages 83-90.
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Tetsuo Aishima. (2004) Correlating sensory attributes to gas chromatography–mass spectrometry profiles and e-nose responses using partial least squares regression analysis. Journal of Chromatography A 1054:1-2, pages 39-46.
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Aaron Fernando González-Córdova & Belinda Vallejo-Cordoba. (2003) Detection and Prediction of Hydrolytic Rancidity in Milk by Multiple Regression Analysis of Short-Chain Free Fatty Acids Determined by Solid Phase Microextraction Gas Chromatography and Quantitative Flavor Intensity Assessment. Journal of Agricultural and Food Chemistry 51:24, pages 7127-7131.
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Kae Morita, Kikue Kubota & Tetsuo Aishima. (2003) Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis. Journal of the Science of Food and Agriculture 83:4, pages 289-297.
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K. Morita, K. Kubota & T. Aishima. (2006) Comparing Sensory and Gas Chromatographic Profiles in Aromas of Boiled Squid, Prawn, and Scallop using Full Factorial Design. Journal of Food Science 67:9, pages 3456-3462.
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Kae Morita, Kikue Kubota & Tetsuo Aishima. (2002) Investigating sensory characteristics and volatile components in boiled scallop aroma using chemometric techniques. Food Chemistry 78:1, pages 39-45.
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K. Insausti, M.J. Beriain, C. Gorraiz & A. Purroy. (2006) Volatile Compounds of Raw Beef from 5 Local Spanish Cattle Breeds Stored Under Modified Atmosphere. Journal of Food Science 67:4, pages 1580-1589.
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K. Morita, K. Kubota & T. Aishima. (2006) Investigating Influence of pH and Parts on Sensory Characteristics and Volatile Components in Boiled Squid Using Experimental Designs. Journal of Food Science 67:2, pages 848-854.
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E. Kress-Rogers. 2001. Instrumentation and Sensors for the Food Industry. Instrumentation and Sensors for the Food Industry 553 622 .
Kae Morita, Kikue Kubota & Tetsuo Aishima. (2001) Sensory characteristics and volatile components in aromas of boiled prawns prepared according to experimental designs. Food Research International 34:6, pages 473-481.
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P. Ho, M.C.M. Silva & T.A. Hogg. (2001) Multiple imputation and maximum likelihood principal component analysis of incomplete multivariate data from a study of the ageing of port. Chemometrics and Intelligent Laboratory Systems 55:1-2, pages 1-11.
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David Kilcast. 2000. The Stability and Shelf-Life of Food. The Stability and Shelf-Life of Food 79 105 .
Keiko Iizuka & Tetsuo Aishima. (1999) Differentiation of Soy Sauce by Pattern Recognition Analysis of Mid- and Near-IR Spectra. Journal of Food Composition and Analysis 12:3, pages 197-209.
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Y. Horimoto & S. Nakai. (1998) Classification of pasteurized milk using principal component similarity analysis of off-flavours. Food Research International 31:4, pages 279-287.
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Emiko Kinoshita, Toshinobu Sugimoto, Yoshinori Ozawa & Tetsuo Aishima. (1998) Differentiation of Soy Sauce Produced from Whole Soybeans and Defatted Soybeans by Pattern Recognition Analysis of HPLC Profiles. Journal of Agricultural and Food Chemistry 46:3, pages 877-883.
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Emiko Kinoshita, Yoshinori Ozawa & Tetsuo Aishima. 1998. Flavonoids in the Living System. Flavonoids in the Living System 117 129 .
Emiko Kinoshita, Yoshinori Ozawa & Tetsuo Aishima. (1997) Novel Tartaric Acid Isoflavone Derivatives That Play Key Roles in Differentiating Japanese Soy Sauces. Journal of Agricultural and Food Chemistry 45:10, pages 3753-3759.
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T. BERG, U. ERIKSON & T.S. NORDTVEDT. (2006) Rigor Mortis Assessment of Atlantic Salmon ( Salmo Salar ) and Effects of Stress . Journal of Food Science 62:3, pages 439-446.
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Yasumi Horimoto, Karoline Lee & Shuryo Nakai. (1997) Classification of Microbial Defects in Milk Using a Dynamic Headspace Gas Chromatograph and Computer-Aided Data Processing. 2. Artificial Neural Networks, Partial Least-Squares Regression Analysis, and Principal Component Regression Analysis. Journal of Agricultural and Food Chemistry 45:3, pages 743-747.
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H. Meisel, P. Chr. Lorenzen, D. Martin & E. Schlimme. (2006) Chemometric identification of butter types by analysis of compositional parameters with neural networks. Food / Nahrung 41:2, pages 75-80.
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Tetsuo AISHIMA, Natsumi TOGARI & Riccardo LEARDI. (1996) Selection of Aroma Components to Predict Sensory Quality of Kenyan Black Teas Using a Genetic Algorithm for Multiple Linear Regression Models.. Food Science and Technology International, Tokyo 2:2, pages 124-126.
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B. VALLEJO‐CORDOBA, G.E. ARTEAGA & S. NAKAI. (2006) Predicting Milk Shelf‐life Based on Artificial Neural Networks and Headspace Gas Chromatographic Data. Journal of Food Science 60:5, pages 885-888.
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Y. HORIMOTO, T. DURANCE, S. NAKAI & O.M. LUKOW. (1995) Neural Networks vs Principal Component Regression for Prediction of Wheat Flour Loaf Volume in Baking Tests. Journal of Food Science 60:3, pages 429-433.
Crossref
Tetsuo AISHIMA, Natsumi TOGARI & Philip O. OWUOR. (1995) Chemometrics Pattern Recognition and Calibration Techniques Applied to Volatile Components and Sensory Quality of Kenyan Black Teas.. Food Science and Technology International, Tokyo 1:1, pages 38-43.
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N Togari, A Kobayashi & T Aishima. (1995) Pattern recognition applied to gas chromatographic profiles of volatile components in three tea categories. Food Research International 28:5, pages 495-502.
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N Togari, A Kobayashi & T Aishima. (1995) Relating sensory properties of tea aroma to gas chromatographic data by chemometric calibration methods. Food Research International 28:5, pages 485-493.
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L.H. Stahnke. (1995) Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels — Part III. Sensory evaluation. Meat Science 41:2, pages 211-223.
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M. TOYODA, Y. SAITO, M. UCHIYAMA, S. GENDEL, F. S. FRY, M. W. TRUCKSESS & S. W. PAGE. (2006) Chemometric Classification of L‐Tryptophan Lots from Genetically Modified Bacillus amyloliquefaciens Strains. Journal of Food Science 59:5, pages 1131-1134.
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V. FURTULA, S. NAKAI, G.F. AMANTEA & L. LALEYE. (2006) Reverse‐Phase HPLC Analysis of Reference Cheddar Cheese Samples for Assessing Accelerated Cheese Ripening. Journal of Food Science 59:3, pages 533-543.
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Terry L. Peppard. (1994) The use of chemometrics in correlating sensory judgments with routine gas chromatographic data. Food Quality and Preference 5:1-2, pages 17-23.
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S. Nakai, T. Aishima & R. Y. Yada. 1994. Protein Structure-Function Relationships in Foods. Protein Structure-Function Relationships in Foods 120 142 .
G.E. ARTEAGA & S. NAKAI. (2006) Predicting Protein Functionality with Artificial Neural Networks: Foaming and Emulsifying Properties. Journal of Food Science 58:5, pages 1152-1156.
Crossref
Tetsuo Aishima. 1993. Computer Aided Innovation of New Materials II. Computer Aided Innovation of New Materials II 895 899 .

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