Continuous monitoring of volatile organic compounds through sensorization. Automatic sampling during pollution/odour/nuisance episodic events

Gallego, Eva María Martínez; Perales, J.F.; Calaf, Josep Maria

doi:10.1016/j.atmosenv.2023.119657

Cited by 8 publications

(3 citation statements)

References 52 publications

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“…In many references, TGS sensors were selective to hydrogen, methane, carbon monoxide and water vapour. 22,23 The sensor's performance depends on the presence of ambient oxygen. A reaction with adsorbed oxygen on the sensor surface creates the detection of combustible gas.…”

Section: Introductionmentioning

confidence: 99%

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Combination of metal oxide semiconductor gas sensor array and solid‐phase microextraction gas chromatography–mass spectrometry for odour classification of brewed coffee

Hardoyono,

Windhani

2023

Flavour & Fragrance J

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Odour analysis of coffee using low‐cost and portable instruments in coffee shops, restaurants and bars is essential to keep the loyalty of coffee consumers. This paper aimed to analyse the performance of a gas sensor array for odour classification of brewed coffee. Five grams of ground coffee sample from five different brands was brewed in 80 mL of hot water at a temperature of 90°C. The gas sensor array then measured the sensor's response to the brewed coffee odour. The recorded data were analysed using a principal component analysis (PCA), a hierarchical cluster analysis (HCA) and a support vector machine (SVM). Solid‐phase microextraction gas chromatography–mass spectrometry (SPME‐GC‐MS) was used to identify the five coffee samples' volatile organic compounds (VOCs). The visualisation of the PCA score plot shows that the gas sensor array efficiently classifies the brewed coffee based on different odours. The SVM classification using a polynomial kernel obtained an accuracy of 95.21% using training data sets and an accuracy of 96.94% using testing data sets. Meanwhile, for SVM classification using radial basis function kernel, the SVM obtained an accuracy of 100% for training data sets and 93.06% for testing data sets. The SPME‐GC‐MS analysis showed that the abundance of 2‐furanmethanol; 2‐methoxy‐4‐vinyl phenol; phenol, 4‐ethyl‐2‐methoxy‐ and acetic acid contributed to the separation of the first and the second clusters in the principal components coordinate. Based on data analysis, the gas sensor showed high performance as a low‐cost and portable instrument for odour analysis of coffee based on sensory technique.

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Section: Introductionmentioning

confidence: 99%

“…The gas sensor array in this experiment used eight metal oxide semiconductors (MOS) from the Taguchi Gas Sensor (TGS) manufactured by Figaro Inc, Japan. In many references, TGS sensors were selective to hydrogen, methane, carbon monoxide and water vapour 22,23 . The sensor's performance depends on the presence of ambient oxygen.…”

Section: Introductionmentioning

confidence: 99%

Combination of metal oxide semiconductor gas sensor array and solid‐phase microextraction gas chromatography–mass spectrometry for odour classification of brewed coffee

Hardoyono,

Windhani

2023

Flavour & Fragrance J

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“…HiSorb-TD, as an emerging pre-treatment method for volatile substances, is usually combined with gas chromatography-mass spectrometry (GC-MS). At present, it has been applied in the detection of environmental air [ 21 , 22 ] and chemical material security [ 23 , 24 ], but not in food, especially in raw meat.…”

Section: Introductionmentioning

confidence: 99%

Characterization and Discrimination of Volatile Compounds in Chilled Tan Mutton Meat during Storage Using HiSorb-TD-GC-MS and E-Nose

Yang

Chen

et al. 2023

Molecules

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Chilled Tan mutton is currently the mainstream of Tan mutton production and consumption in China, but the reports on chilled meat quality evaluation and shelf-life discrimination by volatiles are limited. This study aimed to investigate the changes of volatile compounds in chilled Tan mutton at four storage stages (1d, 3d, 5d, 7d) in order to differentiate the various storage stages. An analysis protocol was established for the characterization and discrimination of the volatiles in chilled Tan mutton based on high capacity sorptive extraction-thermal desorption-gas coupled with chromatography-mass spectrometry (HiSorb-TD-GC-MS), electronic nose (E-nose), and multivariate statistical analysis. A total of 96 volatile compounds were identified by HiSorb-TD-GC-MS, in which six compounds with relative odor activity value >1 were screened as the key characteristic volatiles in chilled Tan mutton. Four storage stages were discriminated by partial least squares discriminant analysis, and nine differential volatile compounds showed a variable importance for the projection score >1, including octanoic acid, methyl ester, decanoic acid, methyl ester, acetic acid, heptanoic acid, methyl ester, propanoic acid, 2-hydroxy-, methyl ester, (ñ)-, hexanoic acid, propanoic acid, butanoic acid, and nonanoic acid. With the volcano plot analysis, hexadecanoic acid, methyl ester, was the common volatile marker candidate to discriminate chilled stages of Tan mutton. Meanwhile, E-nose could discriminate chilled Tan mutton at different storage stages rapidly and efficiently using linear discriminant analysis. Furthermore, E-nose sensors could obtain comprehensive volatile profile information, especially in esters, acids, and alcohols, which could confirm the potential of E-nose for meat odor recognition. Thus, this analysis protocol could characterize and discriminate the volatiles in chilled Tan mutton during storage.

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Gas sensing for industrial application

Anwar

2024

Next-Generation Smart Biosensing

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Continuous monitoring of volatile organic compounds through sensorization. Automatic sampling during pollution/odour/nuisance episodic events

Cited by 8 publications

References 52 publications

Combination of metal oxide semiconductor gas sensor array and solid‐phase microextraction gas chromatography–mass spectrometry for odour classification of brewed coffee

Combination of metal oxide semiconductor gas sensor array and solid‐phase microextraction gas chromatography–mass spectrometry for odour classification of brewed coffee

Characterization and Discrimination of Volatile Compounds in Chilled Tan Mutton Meat during Storage Using HiSorb-TD-GC-MS and E-Nose

Gas sensing for industrial application

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