Abstract
Abstract As continuation of our research work on the development and prediction of retention/release property of odorant molecules in Water and pectin gels, in this research, on the one hand, we investigate to establish the quantitative structure property relationship (QSPR) of the retention/release property of odorant molecules in dairy gels using principal components analysis (PCA) and multiple linear regression (MLR). We propose quantitative models according to these analyses. The multiple linear regression (MLR) method showed a correlation coefficient of 0.901 and 0.917 for DG (dairy gel without pectin) and DG-P (dairy gel with pectin) medias, respectively. On the other hand, we compared these results with the other of our previous works to detect the pectin impacts of the retention/release property of studied compounds in different medias (with and without pectin). The comparison indicates that the effects of pectin vary according molecules: adding pectin increases the retention of some molecules, but increases the release of other molecules.
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