Food and Fermentation Industries >

2021 , Vol. 47 >Issue 10: 222 - 228

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025841

The composition analysis of free amino acids in market salad dressings using principal component analysis and cluster analysis

  • TANG Shijie ,
  • YIN Mingyu ,
  • RYOSUKE Matsuoka ,
  • XI Yinci ,
  • WANG Xichang
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  • 1(College of Food Science and Technology, Shanghai 201306 China)
    2(Food Science and Technology Laboratory, Shanghai 201306, China)

Received date: 2020-10-09

  Revised date: 2020-11-24

  Online published: 2021-06-17

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Abstract

This study aimed to evaluate the comprehensive quality of 6 kinds of salad dressings, which named BL、HS、HM、QB、KF、WM, sold in the market by principal component analysis and cluster analysis. Six kinds of salad dressing samples were analyzed by free amino acid analyzer under optimized conditions. There were 17 kinds of free amino acids were detected with the average total amount of 1 155.54 mg/100g. There were significant differences in the contents of free amino acids, total essential amino acids, taste-active amino acids and limiting amino acids. QB contained taste-active amino acids and essential amino acids, and WM contained more limiting amino acids. Glutamic acid contributed the most to the taste characteristics with TAV(Taste activity values)values ranged from 17.35 to 7 878.75. Two principal components were extracted by principal component analysis, and the cumulative variance contribution rate was 94.28% which indicated the effect of free amino acids on different salad dressings. And the highest comprehensive score was WM. Moreover, the results of cluster analysis showed that the 6 kinds of salad dressings could be divided into three groups which showed the same trends in principal component analysis. So, principal component analysis and cluster analysis can better analyze the composition of free amino acids in salad dressing, which can be used as the quality evaluation index of salad dressing. High or low free amino acid content will reduce the quality of salad dressing. The best quality salad dressing in this study is WM.

Key words： salad dressings; free amino acid; principal component analysis; cluster analysis

Cite this article

TANG Shijie , YIN Mingyu , RYOSUKE Matsuoka , XI Yinci , WANG Xichang . The composition analysis of free amino acids in market salad dressings using principal component analysis and cluster analysis[J]. Food and Fermentation Industries, 2021 , 47(10) : 222 -228 . DOI: 10.13995/j.cnki.11-1802/ts.025841

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