Principal component similarity analysis for classification and its application to GC data of mango

Vodovotz, Yoram; Arteaga, G.E.; Nakai, S.

doi:10.1016/0963-9969(93)90078-w

Cited by 28 publications

(43 citation statements)

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“…Principal component similarity (PCS) analysis [36] provided a concise way to visualize the treatments on a single plot (Fig. 7).…”

Section: Raman Spectroscopy and Chemometrics Study Of Whey Protein Anmentioning

confidence: 99%

Vibrational spectroscopy applied to the study of milk proteins

Li‐Chan¹

2007

Lait

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-Vibrational spectroscopy is a versatile tool for analysis of foods including dairy products. This paper provides an overview of techniques that may be useful to study structural properties and interactions of milk proteins. Specific examples of recent research conducted in our laboratory using Raman, micro-Raman and FT-Raman spectroscopy will be described to illustrate their applications for investigating protein-protein, protein-lipid, and protein-polysaccharide interactions, and for elucidating structure-function relationships of whey proteins and peptides. Raman spectroscopy was used to discriminate between structural changes of β-lactoglobulin in transparent fine-stranded versus particulate gels. Formation of particulate gel structures led to a more hydrophilic or exposed microenvironment around tryptophan residues, compared to a more hydrophobic microenvironment in translucent gels. A decrease in the α-helical content was more pronounced in translucent gels, while both types of gels retained considerable β-sheet structures, consistent with the known heat-resistance of the β-barrel structure of β-lactoglobulin. Principal component similarity analysis demonstrated that heat treatment and heat-κ-carrageenan interactions were the most influential factors affecting whey protein structure as monitored by spectral changes. Raman micro-spectroscopy was applied to investigate protein-lipid interactions at the interface between bovine serum albumin solution and mineral or corn oil. While Raman bands assigned to aromatic and aliphatic residues inferred involvement of hydrophobic interactions at the oil-water interface, the secondary structure was not significantly altered. Temperature-dependent changes in the Raman C-H stretching region of liposomes composed of phospholipids with varying headgroups and acyl chains were influenced by the presence of bovine lactoferricin. This approach may be useful to elucidate the interactions of cationic antimicrobial peptides with bacterial versus host cell membranes. A diverse range of other applications as well as new developments in techniques are emerging in the literature, indicating the potential for increasing use of vibrational spectroscopy in the analysis of milk and milk products. Résumé -Spectroscopie vibrationnelle appliquée à l'étude des protéines. La spectroscopie vibrationnelle est un outil adéquat pour l'analyse des aliments, dont des produits laitiers. Cet article présente une revue des techniques qui peuvent être utiles pour étudier les propriétés structurales et les interactions entre protéines laitières. Des exemples spécifiques de recherches récentes conduites dans notre laboratoire utilisant la spectroscopie Raman, micro-Raman et FT-Raman sont décrites pour illustrer leurs applications dans l'étude des interactions protéines/protéines, protéines/lipides et protéines/polysaccharides, et dans l'élucidation des relations structure/fonction des protéines et peptides du lactosérum. La spectroscopie Raman a été utilisée pour faire la distinction entre les c...

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“…Principal component similarity (PCS) analysis [36] provided a concise way to visualize the treatments on a single plot (Fig. 7).…”

Section: Raman Spectroscopy and Chemometrics Study Of Whey Protein Anmentioning

confidence: 99%

Vibrational spectroscopy applied to the study of milk proteins

Li‐Chan¹

2007

Lait

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“…The data of European employment (Manley, 1986) used by Vodovotz et aL (1993) was employed again as an example of detecting outliers by applying PCS. The purpose of this work was to demonstrate an example of the pattern dissimilarity introduced by the outlier.…”

Section: Manly's Data Of European Employmentmentioning

confidence: 99%

“…Eventually, the pattern similarity coefficient is a mathematical analogue of the correlation coefficient in linear regression analysis of pattern B on pattern A. However, since S(AB) alone was difficult to use for classification, a linear regression of "deviations in PC scores" on "variabilities accounted for by principal components" was proposed as a basis of classification (Vodovotz et al, 1993). Then, "slope" vs. "coefficient of determination" obtained from the linear regression analysis was plotted as a PCS scattergram.…”

Section: Introductionmentioning

confidence: 99%

New multivariate strategy for panel evaluation using principal component similarity

Nakai

Dou

Richards

2000

International Journal of Food Properties

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Advantages of principal component similarity (PCS) as an unsupervised classification techniques compared to supervised methods are the detectability of outliers or anomalies, a capacity to classify continuum, easy identification of causes for grouping, and a potential of discovering new groups. The ability of detecting outliers or anomalies was utilized to eliminate panel members who were not appropriate for the classification purposes by using PCS scattergrams. After eliminating the unqualified panelists, the evaluation score tables were realigned from the one based on panelists to that based on samples. Accumulated principal component score were computed for the samples in a form of ΣPC i × S i , where PC i was the principal component score of sample i and S i was its proportion within the total variation. The conventional averaging algorithms of evaluated scores are useful, as this techniques absorbs the effect of unjustifiable negative scores reported by outliers. However, more reasonable summary scores for the samples could be obtained by eliminating unreasonable evaluation scores made by the outliers as well as by using the above new summary values. Differences in deviations of evaluation among attributes, such as those in likenesses of color and taste of meat products, were normalized. Specific training or selecting qualified panelists prior to panel evaluation is unnecessary when the information obtained from panel evaluation is required to reflect the variable broad patterns of consumer preference. Information obtained from consumer preference test based on cluster analysis, which was applied to a beverage, might be more readily recovered by using this new strategy.

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“…Thus, nine compounds: hexanal (U o ‫)981؍‬ and (E)-2-hexenal (U o ‫)231؍‬ in the pulp showed higher U o values (more than 1), while sixteen compounds: 2,4-decadienal ( Keywords: Mangifera indica L., Thai mango, Khieo Sawoei cultivar, peel oils, pulp oils, odor spectrum value, odor unit A number of volatile components from several kinds of mango fruits have been identified in past decades (Schreier & Idstein 1984;MacLeod & Snyder 1988b;Shibamoto & Tang, 1990). New techniques such as headspace analysis (Malundo et al, 1997;Vodovotz et al, 1993) and measurement of bound aroma compounds (e.g. glycosides; Adedeji et al, 1992) have been applied for the isolation and characterization of volatiles.…”

mentioning

confidence: 99%

“…New techniques such as headspace analysis (Malundo et al, 1997;Vodovotz et al, 1993) and measurement of bound aroma compounds (e.g. glycosides; Adedeji et al, 1992) have been applied for the isolation and characterization of volatiles.…”

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confidence: 99%

The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar(Mangifera indica L.).

Tamura

Boonbumrung

Yoshizawa

et al. 2001

FSTR

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The essential oil in the peel and pulp of a popular green Thai mango, Khieo Sawoei cultivar (Mangifera indica L.) has been characterized by means of the odor thresholds. ␥-Terpinene, (E)-␤-ocimene, (E)-2-hexenal, hexanal, and (Z)-3-hexen-1-ol were the major components. These major components differed from those of African mangoes, Florida mangoes, Indian mangoes and yellow Thai mangoes. The volatile oils from the pulp and the peel showed a high similarity of the volatile components in both sites. Odor unit values (U o ) of volatile components in both parts let us find out the aroma potent components in the Khieo Sawoei mango. Thus, nine compounds: hexanal (U o ‫)981؍‬ and (E)-2-hexenal (U o ‫)231؍‬ in the pulp showed higher U o values (more than 1), while sixteen compounds: 2,4-decadienal ( Keywords: Mangifera indica L., Thai mango, Khieo Sawoei cultivar, peel oils, pulp oils, odor spectrum value, odor unit A number of volatile components from several kinds of mango fruits have been identified in past decades (Schreier & Idstein 1984;MacLeod & Snyder 1988b;Shibamoto & Tang, 1990). New techniques such as headspace analysis (Malundo et al., 1997;Vodovotz et al., 1993) and measurement of bound aroma compounds (e.g. glycosides; Adedeji et al., 1992) have been applied for the isolation and characterization of volatiles. In these various varieties, there is considerable variation in volatile composition and aroma quality. However, few studies concerning the volatiles in Thai mangoes have appeared in the literature. Recently, antioxidant compounds in mango peel fibres were reported to have beneficial effects on health in high-dietary-fibre diets (Larrauri et al., 1997). Gholap and Bandyopadhyay (1977) studied on the volatiles in the latex of green raw mango. Utilization of mango peels for industrial purpose (Rashad et al., 1990) must be encouraged more than before. Therefore, we demonstrated the possibility of utilization of the peel oils to improve the aroma quality of processed Thai mangoes.In Thailand, green mangoes are consumed in significant quantities as well as the yellow mangoes at the mature stage. Keaw species is the major greenish cultivar used for processing; Khieo Sawoei cultivar is a high quality cultivar for matured green mangoes in Thai markets. We have not found any papers reporting studies on the volatile compositions and aroma profiles of green mangoes. This paper deals with the identification and characterization of volatile components in a green Thai mango, Khieo Sawoei mango using odor unit values and odor spectrum values of the volatile components in the peel and the pulp. Materials and MethodsMaterials The Khieo Sawoei mangoes used in this study were obtained from a local market in Bangkok, Thailand in November 1996 and May 1997. This fruit can be harvested all year long in Thailand. The fresh fruits were frozen quickly at Ϫ20˚C and then transferred to Japan, where they were peeled and sliced. Finally, the fruit pulp was removed from the stone. The peel and the pulp were kept in a freezing room ...

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Principal component similarity analysis for classification and its application to GC data of mango

Cited by 28 publications

References 3 publications

Vibrational spectroscopy applied to the study of milk proteins

Vibrational spectroscopy applied to the study of milk proteins

New multivariate strategy for panel evaluation using principal component similarity

The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar(Mangifera indica L.).

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