Progress in the Application of Chemometrics in the Field of Food Flavor

Abstract

Flavor substances affect the sensory properties of food and consumer choices, and flavor substance analysis is crucial for improving food quality and developing new products. However, the vast amount of flavor substance data and inappropriate statistical analysis greatly limit the development of this field. Therefore, it is crucial to use new chemometrics methods, such as artificial intelligence algorithms, correctly and reasonably to obtain effective information in this field. In recent years, chemometrics methods have been widely applied in food research. In addition to dimensionality reduction, classification and regression methods, various neural network methods have also emerged in the field of food research. However, a summary of their reasonable application is lacking. Therefore, this article summarizes the statistical analysis methods available to study food flavor, including principal component analysis, linear discriminant analysis, linear regression methods such as partial least squares regression, and nonlinear methods such as fuzzy logic and artificial neural networks, explains their principles and provides application examples. This article aims to provide effective methods and ideas for further research on chemometrics in the field of food flavor.

Keywords

• chemometrics; food flavor science; sensory analysis; statistical analysis