Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME/GC-MS, electronic nose, and sensory evaluation

Jo, Doekjo; Kim, Gui‐Ran; Yeo, Soo‐Hwan; Jeong, Yong-Jin; Noh, Bong Soo; Kwon, Joong‐Ho

doi:10.1007/s10068-013-0251-1

Cited by 29 publications

(24 citation statements)

References 23 publications

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“…So EN sensor array forms different responding pattern for Kiwi fruits with different storage days. EN system's unique functions have been confirmed such as analysis of aroma compounds of commercial cider vinegars, 33 composition of commercial truffle flavored oils, 34 detection of adulteration in cherry tomato juices, 35 etc. All sensors' initiative responses to Kiwi fruit are close to zero.…”

Section: Weight Lossmentioning

confidence: 97%

Kiwi fruit (Actinidia chinensis) quality determination based on surface acoustic wave resonator combined with electronic nose

Liu

Hui

2015

Bioengineered

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Keywords: electronic nose, frequency, Kiwi fruit quality, signal-to-noise ratio, surface acoustic wave resonatorIn this study, electronic nose (EN) combined with a 433 MHz surface acoustic wave resonator (SAWR) was used to determine Kiwi fruit quality under 12-day storage. EN responses to Kiwi samples were measured and analyzed by principal component analysis (PCA) and stochastic resonance (SR) methods. SAWR frequency eigen values were also measured to predict freshness. Kiwi fruit sample's weight loss index and human sensory evaluation were examined to characteristic its quality and freshness. Kiwi fruit's quality predictive models based on EN, SAWR, and EN combined with SAWR were developed, respectively. Weight loss and human sensory evaluation results demonstrated that Kiwi fruit's quality decline and overall acceptance decrease during the storage. Experiment result indicated that the PCA method could qualitatively discriminate all Kiwi fruit samples with different storage time. Both SR and SAWR frequency analysis methods could successfully discriminate samples with high regression coefficients (R = 0.98093 and R = 0.99014, respectively). The validation experiment results showed that the mixed predictive model developed using EN combined with SAWR present higher quality prediction accuracy than the model developed either by EN or by SAWR. This method exhibits some advantages including high accuracy, non-destructive, low cost, etc. It provides an effective way for fruit quality rapid analysis.

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Section: Weight Lossmentioning

confidence: 97%

Kiwi fruit (Actinidia chinensis) quality determination based on surface acoustic wave resonator combined with electronic nose

Liu

Hui

2015

Bioengineered

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“…The possibility of detecting a large number of alcohols and terpenes was shown, and the possibility of industrial monitoring of such processes using artificial sensing systems was highly appreciated. Among other applications of e-nose systems are the optimization of grape drying times in the production of sweet wines [85], the prediction of Fuji apple storage time [86], aroma studies of white pepper with various genotypes [87], vinegar component identification [88], flavor control of chocolate products [89], ethanol concentration evaluations in Chinese spirits [90], fuel quality assessments based on an evaluation of oxidation product accumulation [44], food allergens detection [78,91], etc. Among the most common applications of e-nose systems is the continuous control of technological processes.…”

Section: Foodstuffs Analysismentioning

confidence: 99%

“…Consequently, the results of studies have coincided with the results of arbitration methods and panelist tasting. Thus, the reliability of the results and the informativeness of the e-nose systems have been proven by traditional organoleptic assessments of products such as beer [92], oysters [93], shrimp [94], vinegar [88], and milk [95]. According to the results, organoleptic evaluation and e-nose systems showed high correlations in the sample rankings, additionally allowing for the identification of the substances responsible for sample differentiation [92].…”

Section: Foodstuffs Analysismentioning

confidence: 99%

A Perspective on Recent Advances in Piezoelectric Chemical Sensors for Environmental Monitoring and Foodstuffs Analysis

Кучменко

Lvova

2019

Chemosensors

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This paper provides a selection of the last two decades publications on the development and application of chemical sensors based on piezoelectric quartz resonators for a wide range of analytical tasks. Most of the attention is devoted to an analysis of gas and liquid media and to industrial processes controls utilizing single quartz crystal microbalance (QCM) sensors, bulk acoustic wave (BAW) sensors, and their arrays in e-nose systems. The unique opportunity to estimate several heavy metals in natural and wastewater samples from the output of a QCM sensor array highly sensitive to changes in metal ion activity in water vapor is shown. The high potential of QCM multisensor systems for fast and cost-effective water contamination assessments “in situ” without sample pretreatment is demonstrated.

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“…With these analytical methods, a link can be made between the metabolites, substrates, and microbes identified (Cheng et al 2014a, b). In addition, pyrolysis MS and nuclear magnetic resonance spectroscopy are always conducted to distinguish representative compounds of well-known flavor types of vinegar Caligiani et al 2007;Jo et al 2013;Zhang et al 2008). The physicochemical properties, concentrations of organic acids, content of polyphenols, and levels of other compounds in different types of vinegar are presented in Tables 3 and 4.…”

Section: Physicochemical Properties and Compounds In Different Types mentioning

confidence: 99%

“…For instance, acetic acid has strong antibacterial activity at low pH, so vinegar with high acidity has a better inhibitory effect on vinegar spoilage. By contrast, moderately acidic vinegar has been revealed to retain most sensory odors and volatile compounds (Jo et al 2013). Consequently, to guarantee the quality of vinegar, we should control the physicochemical parameters at suitable values.…”

Section: Physicochemical Properties and Compounds In Different Types mentioning

confidence: 99%

Microbial diversity and their roles in the vinegar fermentation process

Feng

et al. 2015

Appl Microbiol Biotechnol

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Vinegar is one of the oldest acetic acid-diluted solution products in the world. It is produced from any fermentable sugary substrate by various fermentation methods. The final vinegar products possess unique functions, which are endowed with many kinds of compounds formed in the fermentation process. The quality of vinegar is determined by many factors, especially by the raw materials and microbial diversity involved in vinegar fermentation. Given that metabolic products from the fermenting strains are directly related to the quality of the final products of vinegar, the microbial diversity and features of the dominant strains involved in different fermentation stages should be analyzed to improve the strains and stabilize fermentation. Moreover, although numerous microbiological studies have been conducted to examine the process of vinegar fermentation, knowledge about microbial diversity and their roles involved in fermentation is still fragmentary and not systematic enough. Therefore, in this review, the dominant microorganism species involved in the stages of alcoholic fermentation and acetic acid fermentation of dissimilar vinegars were summarized. We also summarized various physicochemical properties and crucial compounds in disparate types of vinegar. Furthermore, the merits and drawbacks of vital fermentation methods were generalized. Finally, we described in detail the relationships among microbial diversity, raw materials, fermentation methods, physicochemical properties, compounds, functionality, and final quality of vinegar. The integration of this information can provide us a detailed map about the microbial diversity and function involved in vinegar fermentation.

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Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME/GC-MS, electronic nose, and sensory evaluation

Cited by 29 publications

References 23 publications

Kiwi fruit (Actinidia chinensis) quality determination based on surface acoustic wave resonator combined with electronic nose

Kiwi fruit (Actinidia chinensis) quality determination based on surface acoustic wave resonator combined with electronic nose

A Perspective on Recent Advances in Piezoelectric Chemical Sensors for Environmental Monitoring and Foodstuffs Analysis

Microbial diversity and their roles in the vinegar fermentation process

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