Aging discrimination of French cheese types based on the optimization of an electronic nose using multivariate computational approaches combined with response surface method (RSM)

Ghasemi-Varnamkhasti, Mahdi; Mohammad‐Razdari, Ayat; Yoosefian, Seyedeh Hoda; Izadi, Zahra; Siadat, Maryam

doi:10.1016/j.lwt.2019.04.099

Cited by 30 publications

(19 citation statements)

References 38 publications

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“…R 2 (coefficient of determination), an indicator used as a measure of model suitability and model, can indicate the relationship between the experimental and predicted values of the response. The closer R 2 is to 1, the more accurate the model is [ 16 ]. The R 2 of the regression model were 89.63% and 97.78%, respectively.…”

Section: Resultsmentioning

confidence: 99%

Optimization of Enzyme-Assisted Extraction and Purification of Flavonoids from Pinus koraiensis Nut-Coated Film and Antioxidant Activity Evaluation

Zhang

Wang

et al. 2021

Molecules

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Pinus koraiensis nut-coated film is a kind of by-product of nut processing, which has been shown to contain flavonoids, polyphenols, and other substances that can be used to produce natural antioxidant extracts. In this study, response surface methodology (RSM) was used to optimize the extraction process of flavonoids of P. koraiensis nut-coated film (PNF), and macroporous resin HPD600 was used to purify PNF (P-PNF). Its antioxidant activity was examined by DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging capacity, oxygen free radical absorption capacity (ORAC), total oxygen radical capture (TRAP), and iron ion reduction capacity. Under the ideal extraction conditions comprising a cellulase dosage of 90 U/g, a material/liquid ratio of 1:20 (g/mL), and an extraction time of 2 h, the PNF yield was 3.37%. Purification conditions were sample concentration of 2.0 mg/mL, pH of 5, water washing volume of 3 bed volume (BV), eluent ethanol concentration of 50%, and volume of 2 BV. The P-PNF recovery was 84.32%, and purity increased from 33.80% to 61.70%. Additionally, P-PNF showed increased antioxidant activity compared to PNF. Cumulatively, this study obtained the optimal values for the process parameters in order to achieve the maximum rates of extraction of PNF for economically optimal production at an industrial scale.

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Section: Resultsmentioning

confidence: 99%

Optimization of Enzyme-Assisted Extraction and Purification of Flavonoids from Pinus koraiensis Nut-Coated Film and Antioxidant Activity Evaluation

Zhang

Wang

et al. 2021

Molecules

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“…The data preprocessing, baseline correction, compression, and normalization are included. The baseline correction is done in order to increase the quality of the sensors response in three differential, fractional, and relative methods (Ghasemi‐Varnamkhasti, Mohammad‐Razdari, Yoosefian, Izadi, & Siadat, ). In this study, the fractional method was used to correct the base line.…”

Section: Methodsmentioning

confidence: 99%

“…PCA is one of the most commonly used methods for data analysis and reduction of dimensions in multivariate systems (Esteki, Farajmand, Kolahderazi, & Simal‐Gandara, ). Also, data loading plots relate to the relative importance of the sensor set in PCA (Ghasemi‐Varnamkhasti, Mohammad‐Razdari, Yoosefian, Izadi, & Siadat, ). This pattern recognition technique was used to study the distinction between different percentages of tomato paste adulteration.…”

Section: Methodsmentioning

confidence: 99%

Potential application of electronic nose coupled with chemometric tools for authentication assessment in tomato paste

Mohammad‐Razdari

Ghasemi‐Varnamkhasti

Yoosefian

et al. 2019

J Food Process Engineering

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In this study, adulteration in tomato paste was investigated using a gas sensors array. For this purpose, olfactory machine system was evaluated based on five gas sensors to investigate pumpkin, potato, and starch adulteration (0, 5, 10, 15, and 20%). Principal component analysis (PCA), linear discriminant analysis (LDA), support vector machine (SVM), and partial least square (PLS) methods were used for classification and analysis of sensors response. The use of PCA method in the classification of pumpkin, potato, and starch adulteration has explained 99% of the variance between the data. Also, TGS2610, MQ3, TGS2620, and TGS2600 sensors are widely used for classification. LDA method precision for pumpkin, potato, and starch adulteration classification was 79.07, 83.87, and 92.22%, respectively. In SVM method, C-SVM function as polynomial function and Nu-SVM as radial base function were used for pumpkin classification with 98.84 and 88.14% precision, respectively. In the classification of potato adulteration, the polynomial function had 90.32 and 83.87% precision in C-SVM and 96.77 and 86.02% precision in Nu-SVM. Finally, the two TGS2610 and MQ3 sensors had the best results for classification by PLS. Among the methods of classification, PCA method for categorizing pumpkin adulteration and PLS method in the classification of potato and starch adulteration had the best results. Practical applicationsIn this study, an electronic nose system was examined based on five metal oxide semiconductor sensors to recognize pumpkin, potato, and starch adulteration in tomato paste in combination with pattern recognition methods including PCA, LDA, SVM, and PLS.According to results, it is recommended to use TGS2610 and MQ-3 sensors combined with PCA and SVM method in the design and development of the electronic nose system. Also, potential of the electronic nose system uses for food adulteration monitoring.

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“…The e-nose technology in this study can detect the fingerprint of VOCs present in the headspace of the “bryndza” sample and “parenica” cheese previously described [ 22 ] by means of a gas chromatography principle. There are several studies in which an e-nose method containing 10 metal-oxide semiconductors for characterization of the volatile profile of French cheese types [ 57 ], Danish blue cheese [ 58 ], or Pecorino cheese were used [ 59 ]. These mentioned works used e-nose with sensors and it could not determine and identify concrete VOCs and therefore there was a need to confirm the results by GC methods.…”

Section: Discussionmentioning

confidence: 99%

The Impact of Different Factors on the Quality and Volatile Organic Compounds Profile in “Bryndza” Cheese

Štefániková

Ducková

Miškeje

et al. 2020

Foods

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The aim of this study was to evaluate the influence of different factors on the basic physicochemical and microbiological parameters, as well as volatile organic compounds of traditionally (farm) and industrially produced “bryndza” cheese. The samples were obtained from eight producers in different areas of Slovakia during the ewe’s milk production season, from May to September. The physicochemical parameters set by the legislation were monitored by reference methods. The “bryndza” cheese microbiota was determined by using the plate cultivation method. There was analysis of volatile organic compounds carried out by electronic nose, as well as gas chromatography mass spectrometry. Seasonality and production technology (traditional and industrial ones) are the main factors that affect the standard quality of “bryndza" cheese. Lactic acid bacteria were dominated from bacterial microbiota, mostly presumptive lactococci, followed presumptive lactobacilli and enterococci. The numbers of coliform bacteria were higher in traditionally produced “bryndza” cheese than in industrially produced “bryndza” cheese. The presence of Dipodascus geotrichum was detected in all samples. There were key volatile organic compounds such as ethyl acetate, isoamyl acetate, 2-butanone, hexanoic acid, D-limonene, and 2,3-butanedione. The statistically significant differences were found among “bryndza” cheese samples and these differences were connected with the type of milk and dairies.

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Aging discrimination of French cheese types based on the optimization of an electronic nose using multivariate computational approaches combined with response surface method (RSM)

Cited by 30 publications

References 38 publications

Optimization of Enzyme-Assisted Extraction and Purification of Flavonoids from Pinus koraiensis Nut-Coated Film and Antioxidant Activity Evaluation

Optimization of Enzyme-Assisted Extraction and Purification of Flavonoids from Pinus koraiensis Nut-Coated Film and Antioxidant Activity Evaluation

Potential application of electronic nose coupled with chemometric tools for authentication assessment in tomato paste

The Impact of Different Factors on the Quality and Volatile Organic Compounds Profile in “Bryndza” Cheese

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