Keeping-Quality Assessment of Pasteurized Milk by Multivariate Analysis of Dynamic Headspace Gas Chromatographic Data. 2. Flavor Classification by Linear Discriminant Analysis.
J. Agric. Food Chem., (1994)Abstract
The flavor quality of pasteurized milk was classified by applying linear discriminant anal. (LDA) to volatiles as detd. by dynamic headspace capillary gas chromatog. (DH-GC). LDA was able to classify milk into good, marginal, and poor quality or into fruity, rancid, and normal flavor groups at a >80% success rate. The zone of good or normal flavor groups could be visualized in 2-dimensional canonical plots; thus, any sample deviating from this zone could be considered a defective product. In addn., LDA of gas chromatog. data allowed the assocn. of milk volatiles that contributed most significantly to the discrimination among flavor quality groups. Spoilage-assocd. volatiles were identified by using DH-GC-MS. The anal. system established has potential for application in the dairy industry for early detection of spoilage or for tracing defects assocd. with consumer complaints. on SciFinder (R)