期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 54, 期 10, 页码 3118-3131出版社
SPRINGER INDIA
DOI: 10.1007/s13197-017-2748-8
关键词
Antioxidant capacity; E-nose; PCA; Physicochemical; Pumpkin
资金
- Natural Science Foundation of Jiangxi Province, China [20151BAB204039]
- Doctoral Research Startup Fund Project of Jiangxi Science and Technology Normal University [3000990310]
- Quality engineering projects of Jiangxi province
To ascertain the most discriminant variables for three pumpkin species principal component analysis (PCA) was performed. Twenty-four parameters (pH, conductivity, sucrose, glucose, total soluble solids, L*, a*, b*, individual weight, edible rate, firmness, citric acid, fumaric acid, l-ascorbic acid, malic acid, PPO activity, POD activity, total flavonoids, vitamin E, total phenolics, DPPH, FRAP, beta-carotene, and aroma) were considered. The studied pumpkin species were Cucurbita maxima, Cucurbita moschata, and Cucurbita pepo. Three pumpkin species were classified by PCA based on aroma, physicochemical and antioxidant properties because the sum of PC1 and PC2 were both greater than 85% (85.06 and 93.64% respectively). Results were validated by the PCA and showed that PPO activity, total flavonoid, sucrose, glucose, TSS, a*, pH, malic acid, vitamin E, DPPH, FRAP and beta-carotene, and aroma are highly useful parameters to classify pumpkin species.
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