Cheeses Made from Raw and Pasteurized Cow’s Milk Analysed by an Electronic Nose and an Electronic Tongue

Valente, Nuno I.P.; Rudnitskaya, Alisa; Oliveira, João A.B.P.; Gaspar, E.; Gomes, M. Teresa S.R.

doi:10.3390/s18082415

Cited by 27 publications

(18 citation statements)

References 33 publications

(33 reference statements)

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“…It has been proven that the heat treatment of milk changes its properties. Also, many of these changes depend on the intensity of the thermal treatment [19,20]. No significant differences were observed in other sensory factors.…”

Section: Sensory Evaluationmentioning

confidence: 96%

Investigating and Comparing the Physicochemical, Microbial and Sensory Characteristics of Traditional and Pasteurized Siahmazgi Cheese

Moradi¹,

Nasiri²,

Tabari³

et al. 2019

SJNHC

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Healthy food production is the main priority of food technology and dairy products which plays an important role in the household food basket. Traditional dairy products take a large part in the market and sometimes are causing transmission of various diseases to humans, particularly in the cheese market. Siahmazgi cheese is a type of traditional cheese, produced from raw milk in the north of Iran, and is getting increasingly popular. In this research, physicochemical, microbial and sensory characteristics of five samples of bought traditional cheese and five samples of manufactured pasteurized cheese are studied on days 0, 30, and 60. The result of the physicochemical survey shows the solids content, pH, and fat contents of traditional and pasteurized cheese samples decreased over 60 days, but the difference was not always statistically significant. On the other hand, the protein and salt content of traditional and pasteurized cheeses significantly increased over 60 days (p<0.05). The protein and salt content were higher in traditional samples. The results also revealed that pasteurization eliminates pathogens from cheese whereas most of the traditional Siahmazgi cheeses were infected by Coliform, Escherichia coli, yeast-mold, and staphylococcus. There was not observed salmonella infection in any samples of traditional Siahmazgi cheeses. Sensory evaluation between pasteurized and traditional Siahmazgi cheese shows that only texture has significantly changed over 60 days and the other sensory features were the same.

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Section: Sensory Evaluationmentioning

confidence: 96%

Investigating and Comparing the Physicochemical, Microbial and Sensory Characteristics of Traditional and Pasteurized Siahmazgi Cheese

Moradi¹,

Nasiri²,

Tabari³

et al. 2019

SJNHC

View full text Add to dashboard Cite

show abstract

“…Particularly, electronic nose and tongue technologies are intelligent smell and taste recognition systems that simulate the respective human physiological senses [19]. These techniques are commonly applied to the flavor analysis of various food products such as beverages (e.g., wine) and condiments [20]. The combination of electronic nose and tongue sensing makes the detection result more accurate.…”

Section: Introductionmentioning

confidence: 99%

Influence of Triazole Pesticides on Wine Flavor and Quality Based on Multidimensional Analysis Technology

Xiao

Chen

et al. 2020

Molecules

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Triazole pesticides are widely used to control grapevine diseases. In this study, we investigated the impact of three triazole pesticides—triadimefon, tebuconazole, and paclobutrazol—on the concentrations of wine aroma compounds. All three triazole pesticides significantly affected the ester and acid aroma components. Among them, paclobutrazol exhibited the greatest negative influence on the wine aroma quality through its effect on the ester and acid aroma substances, followed by tebuconazole and triadimefon. Qualitative and quantitative analysis by solid-phase micro-extraction gas chromatography coupled with mass spectrometry revealed that the triazole pesticides also changed the flower and fruit flavor component contents of the wines. This was attributed to changes in the yeast fermentation activity caused by the pesticide residues. The study reveals that triazole pesticides negatively impact on the volatile composition of wines with a potential undesirable effect on wine quality, underlining the desirability of stricter control by the food industry over pesticide residues in winemaking.

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“…Flavor of rice wine consists of taste and smell information; both types of information play crucial roles and the application of one apparatus (e-nose or e-tongue) is insufficient to obtain the complete flavor profile of Chinese rice wines [31]. Multi-sensor data fusion technology is defined as the comprehensive decision-making process, and the merging of the data set with different types can probably improve the efficiency of the identification models [32,33].…”

Section: Introductionmentioning

confidence: 99%

Collaborative Analysis on the Marked Ages of Rice Wines by Electronic Tongue and Nose based on Different Feature Data Sets

Zhang

Shao

Qiu

et al. 2020

Sensors

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Aroma and taste are the most important attributes of alcoholic beverages. In the study, the self-developed electronic tongue (e-tongue) and electronic nose (e-nose) were used for evaluating the marked ages of rice wines. Six types of feature data sets (e-tongue data set, e-nose data set, direct-fusion data set, weighted-fusion data set, optimized direct-fusion data set, and optimized weighted-fusion data set) were used for identifying rice wines with different wine ages. Pearson coefficient analysis and variance inflation factor (VIF) analysis were used to optimize the fusion matrixes by removing the multicollinear information. Two types of discrimination methods (principal component analysis (PCA) and locality preserving projections (LPP)) were used for classifying rice wines, and LPP performed better than PCA in the discrimination work. The best result was obtained by LPP based on the weighted-fusion data set, and all the samples could be classified clearly in the LPP plot. Therefore, the weighted-fusion data were used as independent variables of partial least squares regression, extreme learning machine, and support vector machines (LIBSVM) for evaluating wine ages, respectively. All the methods performed well with good prediction results, and LIBSVM presented the best correlation coefficient (R2 ≥ 0.9998).

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Cheeses Made from Raw and Pasteurized Cow’s Milk Analysed by an Electronic Nose and an Electronic Tongue

Cited by 27 publications

References 33 publications

Investigating and Comparing the Physicochemical, Microbial and Sensory Characteristics of Traditional and Pasteurized Siahmazgi Cheese

Investigating and Comparing the Physicochemical, Microbial and Sensory Characteristics of Traditional and Pasteurized Siahmazgi Cheese

Influence of Triazole Pesticides on Wine Flavor and Quality Based on Multidimensional Analysis Technology

Collaborative Analysis on the Marked Ages of Rice Wines by Electronic Tongue and Nose based on Different Feature Data Sets

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