Multicomponent determination of flavour enhancers in food preparations by partial least squares and principal component regression modelling of spectrophotometric data

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Abstract
Three multivariate calibration methods, partial least squares (PLS-1 and PLS-2) and principal component regression (PCR), were applied to the simultaneous determination of three flavour enhancers (inosine 5′-monophosphate, guanosine 5′-monophosphate and monosodium glutamate), in mixtures by ultraviolet/visible absorption spectrophotometry. The absorption and first- and second-derivative absorption spectra of the ternary mixtures were used to perform the optimization of the calibration matrices by the PLS and PCR methods. The results obtained by the application of the different chemometric approaches are discussed and compared. No significant advantages were found for the prior differentiation step. The proposed method was applied satisfactorily to the determination of inosine 5′-monophosphate and guanosine 5′-monophosphate in several food preparations, in the presence of monosodium glutamate.