Application of electronic senses to characterize espresso coffees brewed with different thermal profiles

Buratti, Susanna; Benedetti, Simona; Giovanelli, G.

doi:10.1007/s00217-016-2769-y

Cited by 25 publications

(20 citation statements)

References 39 publications

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“…Also, the PEN-2 is used to monitoring the change in volatile production of mandarin during different picking-date [174]. Meanwhile, PEN-2 is used to characterize espresso coffees brewed with different thermal profiles [13].…”

Section: Applications Of Chemi-resistive Sensor-based E-nosementioning

confidence: 99%

“…To meet those requirements, many types of gas sensors with different transduction forms, e.g., chemi-resistor, field-effect transistor (FET), solid-state electrochemical sensor (SSES), quartz-crystal microbalance (QCM), gas capacitor, surface acoustic wave (SAW), have been well studied and developed. Among them, since the 1960s [7], a chemi-resistor that contains an active sensing layer bridging a pair of electrodes became a promising candidate due to its advantages [4][5][6][8][9][10][11][12] including easy-tofabricate, use of very small quantity (milligram level) active materials, wide adoption of sensitive materials, and simple sensing data, which ensure its success in certain commercialization opportunities [13][14][15]. However, it is rare to find chemi-resistors that can meet these specific requirements.…”

Section: Introductionmentioning

confidence: 99%

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Gas Sensors Based on Chemi-Resistive Hybrid Functional Nanomaterials

et al. 2020

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HIGHLIGHTS• This review gives a thinking based on the generic mechanisms rather than simply dividing them as different types of combination of materials, which is unique and valuable for understanding and developing the novel hybrid materials in the future.• The hybrid materials, their sensing mechanism, and their applications are systematically reviewed. Critical thinking and ideas regarding the orientation of the development of hybrid material-based gas sensor in the future are also discussed.ABSTRACT Chemi-resistive sensors based on hybrid functional materials are promising candidates for gas sensing with high responsivity, good selectivity, fast response/recovery, great stability/repeatability, room-working temperature, low cost, and easy-to-fabricate, for versatile applications. This progress report reviews the advantages and advances of these sensing structures compared with the single constituent, according to five main sensing forms: manipulating/constructing heterojunctions, catalytic reaction, charge transfer, charge carrier transport, molecular binding/sieving, and their combinations. Promises and challenges of the advances of each form are presented and discussed.Critical thinking and ideas regarding the orientation of the development of hybrid material-based gas sensor in the future are discussed.

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Section: Applications Of Chemi-resistive Sensor-based E-nosementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Gas Sensors Based on Chemi-Resistive Hybrid Functional Nanomaterials

et al. 2020

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“…The volatile compounds of jujube have been extensively studied, comprising alcohols, esters, acids, ketones, aldehydes, and heterocyclic compounds, and the change of these compounds during fermentation can significantly affect the aromatic profile and the overall quality of jujube juice (Cai et al, ). Since the E‐nose sensors are non‐specific, or semi‐specific for classes of compounds and the response value of sensors is related to the chemical composition of volatile compounds, the E‐nose sensors were grouped into three categories: WC (W1C, W3C, and W5C) for aromatic compounds; WW (W1W and W2W) for sulfur organic compounds and WS (W1S, W2S, W3S, W5S, and W6S) of broad range sensitivity (Buratti, Benedetti, & Giovanelli, ).…”

Section: Resultsmentioning

confidence: 99%

Different lactic acid bacteria strains affecting the flavor profile of fermented jujube juice

Cai

Tang

Zhao

et al. 2019

J Food Process Preserv

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Jujube juice was separately undergoing controlled lactic acid fermentation at 37°C for 24 hr with 90 different lactic acid bacteria (LAB) strains comprising 30 Lactobacillus casei strains, 30 Lactobacillus plantarum strains, and 30 Enterococcus faecium strains.Electronic nose and Electronic tongue combined with multivariate statistical analysis methods were applied for the investigation of how different LAB strains affecting the flavor profile of fermented jujube juice. A clear distinction of all the fermented jujube juice was achieved. It was found that compared with L. casei-fermented jujube juice and E. faecium-fermented jujube juice, L. plantarum-fermented jujube juice produce more aromatics compounds and less sulfur organic compounds, while its taste is mostly characterized by sourness, and is perceived less bitterness and astringent for better consumer preference. What's more, the high acid-producing ability of L.plantarum may contribute to an extension of microbial safety and shelf life for the product. Practical applicationsL. plantarum is considered as a microorganism with a documented history of food use with the generally recognized as safe (GRAS) status from the US Food and Drug Administration (US FDA) and the qualified presumption of safety (QPS) status from the European Food Safety Authorities (EFSA). Based on the findings of this research, L. plantarum could improve the flavor profile of the jujube juice and may contribute to an extension of microbial safety and shelf life for the product leads to antibacterial an excellent potential for future research and development.

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“…Espresso coffee is a beverage prepared on request by roast and ground (R&G) coffee forcing hot water at high pressure for a defined short time . This preparation method entails the developing of a widely appreciated beverage that possesses unique sensorial properties, which include a heavy body and intense aroma, a bitter/acid taste, and a pleasant lingering aftertaste . Furthermore, EC is a good source of bioactive compounds, eg, caffeine, chlorogenic acids, isoflavones, and other polyphenols such as lignans .…”

Section: Introductionmentioning

confidence: 99%

Development of an extraction method for the quantification of lignans in espresso coffee by using HPLC‐MS/MS triple quadrupole

Angeloni

Navarini²,

Sagratini

et al. 2018

J Mass Spectrom

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Lignans are polyphenolic compounds that are considered phytoestrogens for their plant origins, and they possess different biological activities. Three different extraction methods, ie, "dilute and shoot", acidic hydrolysis, and enzymatic digestion, have been compared for extracting lignans (secoisolariciresinol (SECO), matairesinol (MAT), and lariciresinol (LARI)) from espresso coffee (EC) by using high-performance liquid chromatography (HPLC) tandem mass spectrometry (MS/MS). The best recovery values (SECO: 97%, LARI: 98%, and MAT: 93%) were obtained by using enzymatic hydrolysis with Clara-Diastase at 10% (w/v), keeping the sample at 37°C for 3 hours. For this reason, this method has been chosen and then applied to quantify lignans in 9 different EC samples from 5 different geographical origins (Brazil, Colombia, El Salvador, Ethiopia, and India). Secoisolariciresinol and LARI were found in all EC samples from 27.9 to 52.0 μg L and from 5.3 to 27.8 μg L respectively, contrary to MAT that it was not possible to detect it in each type of coffee. This method confirms the high specificity and sensitivity of MS/MS system for detecting bioactives in complex matrix such as coffee.

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Application of electronic senses to characterize espresso coffees brewed with different thermal profiles

Cited by 25 publications

References 39 publications

Gas Sensors Based on Chemi-Resistive Hybrid Functional Nanomaterials

Gas Sensors Based on Chemi-Resistive Hybrid Functional Nanomaterials

Different lactic acid bacteria strains affecting the flavor profile of fermented jujube juice

Development of an extraction method for the quantification of lignans in espresso coffee by using HPLC‐MS/MS triple quadrupole

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