کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6597138 | 1423852 | 2018 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Clustering of commercial fish sauce products based on an e-panel technique
ترجمه فارسی عنوان
خوشه بندی محصولات سس ماهی تجاری براساس تکنیک پانل الکترونیکی
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موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
Fish sauce is a brownish liquid seasoning with a characteristic flavor that is produced in Asian countries and limited areas of Europe. The types of fish and shellfish and fermentation process used in its production depend on the region from which it derives. Variations in ingredients and fermentation procedures yield end products with different smells, tastes, and colors. For this data article, we employed an electronic panel (e-panel) technique including an electronic nose (e-nose), electronic tongue (e-tongue), and electronic eye (e-eye), in which smell, taste, and color are evaluated by sensors instead of the human nose, tongue, and eye to avoid subjective error. The presented data comprise clustering of 46 commercially available fish sauce products based separate e-nose, e-tongue, and e-eye test results. Sensory intensity data from the e-nose, e-tongue, and e-eye were separately classified by cluster analysis and are shown in dendrograms. The hierarchical cluster analysis indicates major three groups on e-nose and e-tongue data, and major four groups on e-eye data.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Data in Brief - Volume 16, February 2018, Pages 515-520
Journal: Data in Brief - Volume 16, February 2018, Pages 515-520
نویسندگان
Mitsutoshi Nakano, Yoshimasa Sagane, Ryosuke Koizumi, Yozo Nakazawa, Masao Yamazaki, Kiyoharu Ikehama, Koichi Yoshida, Toshihiro Watanabe, Katsumi Takano, Hiroaki Sato,