Multivariate statistical analysis and odor taste network to reveal odor taste associations
| dc.contributor.author | Guichard, Elisabeth | |
| dc.contributor.author | Barba González-Albo, Carmen | |
| dc.contributor.author | Thomas-Gaudin, Thierry | |
| dc.contributor.author | Tromelin, Anne | |
| dc.contributor.department | Agronomía, Biotecnología y Alimentación | es_ES |
| dc.contributor.department | Agronomia, Bioteknologia eta Elikadura | eu |
| dc.date.accessioned | 2024-01-15T12:24:29Z | |
| dc.date.available | 2024-01-15T12:24:29Z | |
| dc.date.issued | 2020 | |
| dc.date.updated | 2024-01-15T12:14:06Z | |
| dc.description.abstract | Odor−taste association has been successfully applied to enhance taste perception in foods with low sugar or lowsalt content. Nevertheless, selecting odor descriptors with a given associated taste remains a challenge. In the aim to look forodors able to enhance some specific taste, we tested different multivariate analyses tofind links between taste descriptors andodor descriptors, starting from a set of data previously obtained using gas chromatography/olfactometry-associated taste: 68odorant zones described with 41 odor descriptors and 4 taste-associated descriptors (sweetness, saltiness, bitterness, andsourness). A partial least square analysis allowed for identification of odors associated with a specific taste. For instance, odorsdescribed as either fruity, sweet, strawberry, candy,floral, or orange are associated with sweetness, while odors described aseither toasted, potato, sulfur, or mushroom are associated with saltiness. A network representation allowed for visualization ofthe links between odor and taste descriptors. As an example, a positive association was found between butter odor and bothsaltiness and sweetness. Our approach provided a visualization tool of the links between odor and taste description and could beused to select odor-active molecules with a potential taste enhancement effect based on their odor descriptors. | en |
| dc.description.sponsorship | Carmen Barba received support from the European Union (EU)in the framework of the Marie Sklodowska-Curie H2020-MSCA-IF-2014-655545. | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.citation | Guichard, E., Barba, C., Thomas-Danguin, T., & Tromelin, A. (2020). Multivariate statistical analysis and odor–taste network to reveal odor–taste associations. Journal of Agricultural and Food Chemistry, 68(38), 10318-10328. https://doi.org/10.1021/acs.jafc.9b05462 | en |
| dc.identifier.doi | 10.1021/acs.jafc.9b05462 | |
| dc.identifier.issn | 0021-8561 | |
| dc.identifier.uri | https://academica-e.unavarra.es/handle/2454/47051 | |
| dc.language.iso | eng | en |
| dc.publisher | American Chemical Society | en |
| dc.relation.ispartof | Journal of Agricultural and Food Chemistry 2020, 68, 10318-10328 | en |
| dc.relation.projectID | info:eu-repo/grantAgreement/European Commission/Horizon 2020 Framework Programme/655545/ | |
| dc.relation.publisherversion | https://doi.org/10.1021/acs.jafc.9b05462 | |
| dc.rights | © 2019 American Chemical Society. | en |
| dc.rights.accessRights | info:eu-repo/semantics/openAccess | |
| dc.subject | Odor-taste association | en |
| dc.subject | Odor descriptors | en |
| dc.subject | Multivariate analysis | en |
| dc.subject | Sweetness | en |
| dc.subject | Saltiness | en |
| dc.subject | Bitterness | en |
| dc.subject | Sourness | en |
| dc.subject | Partial least square analysis | en |
| dc.subject | Multidimensional scaling | en |
| dc.title | Multivariate statistical analysis and odor taste network to reveal odor taste associations | en |
| dc.type | info:eu-repo/semantics/article | |
| dc.type.version | info:eu-repo/semantics/acceptedVersion | |
| dspace.entity.type | Publication | |
| relation.isAuthorOfPublication | 5c628f43-9482-4e1b-9413-6adb8a20c29d | |
| relation.isAuthorOfPublication.latestForDiscovery | 5c628f43-9482-4e1b-9413-6adb8a20c29d |