| Description |
1 online resource (366 p.) |
| Series |
Food Analysis and Properties Series |
|
Food Analysis and Properties Series
|
| Contents |
Cover -- Half Title -- Series -- Title -- Copyright -- Contents -- Series Preface -- Preface -- About the Editors -- List of Contributors -- Section 1 Flavoromics -- Chapter 1 Flavoromic Analyses of Aroma and Taste: Markers and Genetic Association Studies -- 1.1 Introduction -- 1.2 Markers Associated with Food Aroma and Taste -- 1.2.1 Alcohols -- 1.2.2 Aldehydes -- 1.2.3 Amines -- 1.2.4 Esters -- 1.2.5 Ketones -- 1.2.6 Lactones -- 1.2.7 Terpenes -- 1.3 Omics -- 1.4 Conclusion -- References -- Section 2 Analysis Techniques -- Chapter 2 Targeted and Untargeted Analyses |
|
2.1 Introduction (Overview of Mass Spectrometry Analysis) -- 2.1.1 Targeted Analysis -- 2.1.2 Untargeted Analysis -- 2.1.3 Extracted Ion Chromatogram (XIC) -- 2.2 Targeted and Untargeted Analyses: Workflows -- 2.3 Conclusion -- References -- Chapter 3 Analysis Techniques: 2D-GC, HPLC, GCO, MS, NMR -- 3.1 Introduction -- 3.2 Analysis Techniques -- 3.2.1 Gas Chromatography-Olfactometry -- 3.2.2 Comprehensive Two-Dimensional Gas Chromatography (GC × GC) -- 3.2.3 GC-MS -- 3.2.4 GC-FPD -- 3.2.5 LC-MS -- 3.2.6 NMR -- 3.3 Applications -- 3.3.1 Dairy Products -- 3.3.2 Fruits -- 3.3.3 Seeds |
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3.3.4 Truffles -- 3.3.5 Essential Oils -- 3.3.6 Bread -- 3.3.7 Coffee -- 3.3.8 Spirits -- 3.3.9 Rebaudioside A -- References -- Section 3 Data -- Chapter 4 Data Handling -- 4.1 Background -- 4.2 Data Collection -- 4.2.1 Unstructured Data -- 4.2.2 Structured Data -- 4.2.3 Data Type -- 4.3 KNIME Application -- 4.4 Sample Data -- 4.5 Data Preparation -- 4.5.1 Feature Selection -- 4.5.2 Record Selection -- 4.5.3 Impute Missing Values -- 4.5.4 Remove Outliers -- 4.6 Data Normalization -- 4.6.1 Min-Max Normalization -- 4.6.2 z-Score Normalization -- 4.7 Data Visualization -- 4.7.1 Bar Chart |
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4.7.2 Histogram -- 4.7.3 Boxplot -- 4.7.4 Scatter Plot -- 4.8 Conclusion -- Notes -- References -- Chapter 5 Data Mining -- 5.1 Introduction -- 5.2 Classification Analysis -- 5.2.1 Preliminaries -- 5.2.2 Linear Discriminant Analysis -- 5.2.3 Decision Tree -- 5.2.4 Bayesian Classification -- 5.2.5 Multiclass Classification -- 5.2.6 Model Evaluation -- 5.3 Regression Analysis -- 5.3.1 Simple Linear Regression -- 5.3.2 Multiple Linear Regression -- 5.3.3 Nonlinear Regression -- 5.3.4 Regression with Dimensionality Reduction -- 5.3.5 Model Evaluation -- 5.4 Correlation Analysis |
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5.4.1 Correlation between Numerical Attributes -- 5.4.2 Correlation between Categorical Attributes -- 5.4.3 Correlation between Numerical and Categorical Attributes -- 5.5 Cluster Analysis -- 5.5.1 Connectivity-Based Clustering -- 5.5.2 Centroid-Based Clustering -- 5.5.3 Density-Based Clustering -- 5.5.4 Clustering Evaluation -- References -- Chapter 6 Unsupervised and Supervised Chemometrics in Flavoromics -- 6.1 Introduction -- 6.1.1 Targeted versus Untargeted Approaches -- 6.1.2 Commonly Used Instrumentation -- 6.1.3 Challenges in Flavoromics and the Role of Chemometrics |
| Notes |
Description based upon print version of record |
|
6.2 Chemometric Techniques in Flavoromics |
| Form |
Electronic book
|
| Author |
Bordiga, Matteo
|
| ISBN |
9781003816010 |
|
1003816010 |
|
