The Use of Principal Components Analysis in Monitoring the Quality of Beer

Peppard, T. L.

doi:10.1007/978-3-642-83210-9_17

Cited by 3 publications

(1 citation statement)

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“…Principal components analysis (PCA) is a so-called chemometric or multivariate statistical method, which is commonly used for reducing the effective dimensionality of complex data sets (Peppard 1988). For example, the method permits visualization of any similarity/dissimilarity that may exist among a set of samples and can also assist in the elucidation of relationships between observed sample groupings and the original variables on which the data set is based.…”

Section: Preliminary Study Based On Instrumental Analysis Of Flavoredmentioning

confidence: 99%

Potential for β-Cyclodextrin as Partial Fat Replacer in Low-fat Foods

Reineccius

Peppard³

2004

Journal of Food Science

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Headspace gas chromatography analysis of a series of flavored milks and yogurts indicated that addition of ␤-cyclodextrin to nonfat products results in flavor-release profiles similar to those of corresponding higherfat-content products, suggesting the potential for this material as a partial fat replacer. A follow-up sensory evaluation study was carried out with a number of yogurts and salad dressings. Although addition of ␤-cyclodextrin to nonfat yogurt did not result in a product more like a low-fat product (based on flavor and texture), flavor profiles of nonfat Italian-style and ranch-style dressings were indeed more similar to the corresponding full-fat products. Therefore, the use of ␤-cyclodextrin as a partial fat replacer in salad dressings appears worthy of further study.

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Section: Preliminary Study Based On Instrumental Analysis Of Flavoredmentioning

confidence: 99%