Classification of chilli sauces: multivariate pattern recognition using selected gcms retention time peaks of chilli sauce samples

Hin, L.K. and Mohd, M.A. and Abas, M.R. and Zain, S.M. (2008) Classification of chilli sauces: multivariate pattern recognition using selected gcms retention time peaks of chilli sauce samples. Malaysian Journal of Analytical Sciences, 12 (1). pp. 210-216.

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Abstract

As a preliminary work on the possibility of separating classes of chili sauces based on taste or customer preferences, organic compounds from different kinds of chili sauces of various brands were separated and analyzed by gas chromatography/mass spectrometry (GC/MS). It was found that these organic compounds do form a basis for separation of different types of sauces. The similarity and dissimilarity of chromatograms due to the organic composition of the chili sauces were explored by multivariate pattern recognition techniques based on cluster analysis (CA) and principal component analysis (PCA). Both CA and PCA results exhibit four linearly separable classes, namely general sauces, hot sauces, sauces with benzoic acid and sauces with garlic. It was concluded that by using chosen retention peaks in the chromatograms of various sauce samples as multivariate features, CA and PCA can be successfully used to reveal the natural clusters existing in chili sauces according to their organic composition.

Item Type: Article
Additional Information: Department of Chemistry, Faculty of Science Building, University of Malaya, 50603 Kuala Lumpur, MALAYSIA
Uncontrolled Keywords: Chemometrics; Chili sauce; Principal component analysis; PCA; Cluster analysis
Subjects: Q Science > QD Chemistry
Divisions: Faculty of Science > Dept of Chemistry
Depositing User: Miss Malisa Diana
Date Deposited: 08 May 2013 01:32
Last Modified: 08 May 2013 01:32
URI: http://eprints.um.edu.my/id/eprint/6025

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