A novel strategy for discriminating different cultivation and screening odor and taste flavor compounds in Xinhui tangerine peel using E-nose, E-tongue, and chemometrics

Xin-qi, LI; Yang, Yang; Zhu, Yitian; Ben, Ailing; Qi, Jin

doi:10.1016/j.foodchem.2022.132519

Cited by 38 publications

(19 citation statements)

References 34 publications

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“…It also enables the visual analysis of volatile components, establishment of fingerprints, and separation of isomers [ 10 , 11 ]. Electronic tongue (E-tongue) and electronic nose (E-nose) can simulate the olfactory system and gustatory perceptions of humans, both consisting of an array of sensors and suitable pattern recognition [ 12 , 13 ]. They are often used in the food industry for food assessment and to differentiate the sensory quality by describing the overall odors and the nuances in taste [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula

Chi

Guo

Zhang

et al. 2022

Foods

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In order to analyze the influence of key additives during processing on the flavor of infant formula, the headspace-gas chromatography-ion mobility spectrometry, electronic tongue, and electronic nose techniques were used to evaluate flavor during the processing of stage 1 infant formula milk powder (0–6 months), including the analysis of seven critical additives. A total of 41 volatile compounds were identified, involving 12 aldehydes, 11 ketones, 9 esters, 4 olefins, 2 alcohols, 2 furans, and 1 acid. The electronic nose metal oxide sensor W5S had the highest response, followed by W1S and W2S, illustrating that these three sensors had great effects on distinguishing samples. The response results of the electronic tongue showed that the three sensory attributes of bitter, salty, and umami, as well as the richness of aftertaste, were more prominent, which contributed significantly to evaluating the taste profile and distinguishing among samples. Raw milk is an essential control point in the flavor formation process of stage 1 infant formula milk powder. Demineralized whey powder is the primary source of potential off-flavor components in hydrolyzed milk protein infant formula. This study revealed the quality characteristics and flavor differences of key additives in the production process of stage 1 infant formula milk powder, which could provide theoretical guidance for the quality control and sensory improvement of the industrialized production of infant formula.

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Section: Introductionmentioning

confidence: 99%

E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula

Chi

Guo

Zhang

et al. 2022

Foods

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“…The names of the sensors have the following response characteristics: W1C (aromatic compounds); W3C (ammonia and aromatic compounds); W6S (hydrogen); W5C (olefin and aromatic compounds); W5S (hydrocarbons); W1S (broad-methane); W1W (hydrogen sulfide); W2S (alcohols and partially aromatic compounds); W2W (aromatic compounds and organic sulfides); and W3S (alkanes (methane, etc.) [24] . After each test, a calibration technique for the sensor probe by using zero gas (activated carbon filtered gas) can be used to reduce the impact of changes caused by external parameters like: air relative humidity, temperature changes, and sensor changes over time.…”

Section: Methodsmentioning

confidence: 99%

Ultrasonic treatment maintains the flavor of the melon juice

Liu

Zhang

Wang

et al. 2023

Ultrasonics Sonochemistry

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“…The E-nose consists of ten different metal oxide sensors. Each sensor has its corresponding sensitive substances: sensor 1 W1C is sensitive to aromatic compounds; sensor 2 W5S is sensitive to oxynitride; sensor 3 W3C is sensitive to ammonia and aromatic compounds; sensor 4 W6S is sensitive to hydrogen; sensor 5 W5C is sensitive to alkanes and aromatic compounds; sensor 6 W1S is sensitive to methane; sensor 7 W1W is sensitive to sulfur compounds; sensor 8 W2S is sensitive to ethanol; sensor 9 W2W is sensitive to aromatic and organic sulfur compounds; and sensor 10 W3S is sensitive to long-chain alkanes [ 27 , 28 ]. Samples (10 g) were placed in a 100 mL beaker and sealed with tin foil for 60 min.…”

Section: Methodsmentioning

confidence: 99%

Discrimination and Characterization of Volatile Flavor Compounds in Fresh Oriental Melon after Forchlorfenuron Application Using Electronic Nose (E-Nose) and Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS)

Wang

Chen

Zhang

et al. 2023

Foods

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Aroma is a crucial factor determining the market value and consumer satisfaction of fresh oriental melon. However, few studies focus on the volatile flavor of fresh oriental melon, and the effect of forchlorfenuron application on the aroma profile is unclear. This study characterized the volatile profile of fresh oriental melon fruit after forchlorfenuron application by E-nose and HS-GC-IMS. The holistic variation of volatile compounds exhibited evident distinction based on linear discriminant analysis (LDA) with E-nose. Forty-eight volatile compounds were identified from fresh oriental melon via GC-IMS, mainly esters, alcohols, aldehydes, and ketones, along with smaller quantities of sulfides and terpenes. Compared to pollination melon fruits, 13 critical different volatile flavor compounds were screened out in forchlorfenuron application groups by the PLS-DA model, imparting sweet fruity flavor. The results of the current study provide a valuable basis for evaluating the flavor quality of oriental melon after forchlorfenuron treatment.

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A novel strategy for discriminating different cultivation and screening odor and taste flavor compounds in Xinhui tangerine peel using E-nose, E-tongue, and chemometrics

Cited by 38 publications

References 34 publications

E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula

E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula

Ultrasonic treatment maintains the flavor of the melon juice

Discrimination and Characterization of Volatile Flavor Compounds in Fresh Oriental Melon after Forchlorfenuron Application Using Electronic Nose (E-Nose) and Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS)

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