scholarly journals Differentiating Organic and Conventional Sage by Chromatographic and Mass Spectrometry Flow Injection Fingerprints Combined with Principal Component Analysis

2013 ◽  
Vol 61 (12) ◽  
pp. 2957-2963 ◽  
Author(s):  
Boyan Gao ◽  
Yingjian Lu ◽  
Yi Sheng ◽  
Pei Chen ◽  
Liangli (Lucy) Yu
Keyword(s):  
Mass Spectrometry ◽  
Principal Component Analysis ◽  
Flow Injection ◽  
Principal Component ◽  
Component Analysis

scholarly journals Distinguishing Smilax glabra and Smilax china rhizomes by flow-injection mass spectrometry combined with principal component analysis

2018 ◽  
Vol 68 (1) ◽  
pp. 87-96
Author(s):  
Jian Liang ◽  
Meng Zhou ◽  
Lin-Yu Li ◽  
Ji-Cheng Shu ◽  
Yong-Hong Liang ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Principal Component Analysis ◽  
Discriminant Analysis ◽  
Least Squares ◽  
Partial Least Squares ◽  
Flow Injection ◽  
Principal Component ◽  
Component Analysis ◽  
Chemometric Method ◽  
Predictive Study

Abstract Flow-injection mass spectrometry (FIMS) coupled with a chemometric method is proposed in this study to profile and distinguish between rhizomes of Smilax glabra (S. glabra) and Smilax china (S. china). The proposed method employed an electrospray-time-of-flight MS. The MS fingerprints were analyzed using principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) with the aid of SIMCA software. Findings showed that the two kinds of samples perfectly fell into their own classes. Further predictive study showed desirable predictability and the tested samples were successfully and reliably identified. The study demonstrated that the proposed method could serve as a powerful tool for distinguishing between S. glabra and S. china.

scholarly journals Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1354
Author(s):  
Dahlia Daher ◽  
Barbara Deracinois ◽  
Alain Baniel ◽  
Elodie Wattez ◽  
Justine Dantin ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Principal Component Analysis ◽  
High Performance ◽  
High Resolution Mass Spectrometry ◽  
Liquid Fraction ◽  
Principal Component ◽  
Component Analysis ◽  
Mass Spectrometry Data ◽  
Sensory Panel ◽  
Enzymatic Hydrolysates

Enzymatic hydrolysis of food proteins generally changes the techno-functional, nutritional, and organoleptic properties of hydrolyzed proteins. As a result, protein hydrolysates have an important interest in the food industries. However, they tend to be characterized by a bitter taste and some off-flavors, which limit their use in the food industry. These tastes and aromas come from peptides, amino acids, and volatile compounds generated during hydrolysis. In this article, sixteen more or less bitter enzymatic hydrolysates produced from a milk protein liquid fraction enriched in micellar caseins using commercially available, food-grade proteases were subjected to a sensory analysis using a trained and validated sensory panel combined to a peptidomics approach based on the peptide characterization by reverse-phase high-performance liquid chromatography, high-resolution mass spectrometry, and bioinformatics software. The comparison between the sensory characteristics and the principal components of the principal component analysis (PCA) of mass spectrometry data reveals that peptidomics constitutes a convenient, valuable, fast, and economic intermediate method to evaluating the bitterness of enzymatic hydrolysates, as a trained sensory panel can do it.

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