Differentiation of Agaricus species and other homobasidiomycetes based on volatile production patterns using an electronic nose system

Keshri, G.; Challen, Michael P.; Elliott, Tim; Magan, Naresh

doi:10.1017/s0953756203007743

Cited by 21 publications

(22 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The effectiveness of the e-nose in aroma evaluation of vegetables has been tested. Keshri et al (2003) suggested the potential use of a commercial e-nose in the rapid differentiation of mycelia cultures of homobasidiomycete mushrooms. The authors reported good discriminating results between species on the basis of volatile production profiles.…”

Section: Introductionmentioning

confidence: 99%

Shelf life evaluation of fresh-cut pineapple by using an electronic nose

Torri

Sinelli

Limbo

2010

Postharvest Biology and Technology

View full text Add to dashboard Cite

We dedicate this work to the memory of Prof. Marco Riva who died unexpectedly. A valued colleague and scientist. Keywords:Electronic nose Fresh-cut fruit Freshness Pineapple Shelf life Temperature a b s t r a c tThe aim of this work was to investigate the applicability of a commercial electronic nose in monitoring freshness of minimally processed fruit (packaged pineapple slices) during storage. The pineapple samples were taken at the beginning of their commercial life and stored at three different temperatures (4-5, 7-8, and 15-16 • C) for 6-10 days. The measurements were performed by applying two analytical approaches using an electronic nose: a discontinuous method being a series of analyses on samples taken at various stages of storage, and a continuous method where the headspace around the fruit was automatically monitored by the electronic nose probe during the preservation of slices in a storage cell. The results obtained by the discontinuous approach showed that the electronic nose was able to discriminate between several samples and to monitor the changes in volatile compounds correlated with quality decay. The second derivative of the transition function, used to interpolate the PC1 score trend versus the storage time at each temperature, was calculated to estimate the stability time. Results revealed that fruit freshness was maintained for about 5 days at 5.3• C, 3 days at 8.6• C and 1 day at 15.8• C. Moreover, from the time-temperature tolerance chart, a Q 10 value of 4.48 was derived. These data were confirmed applying the continuous method: the fruit freshness was maintained for about 5 days at 4• C, 2 days at 7.6• C and 1 day at 16 • C. An interesting future development could be an application in-line of the continuous electronic nose method.

show abstract

Section: Introductionmentioning

confidence: 99%

Shelf life evaluation of fresh-cut pineapple by using an electronic nose

Torri

Sinelli

Limbo

2010

Postharvest Biology and Technology

View full text Add to dashboard Cite

show abstract

“…Particularly, humidity has a large impact on measurement results; hence, the construction of a calibration model for improvement [33], the construction of a system to control baseline humidity within a suitable range [34], or the introduction of pre-filters [22] have been conducted.…”

Section: Discussionmentioning

confidence: 99%

“…Previous studies on mushroom discrimination using several sensors have reported the classification of mushrooms in the same genus [11,21,22]. Miyashita et al used organic semiconductor thin film sensors to discern the productive area by the volatiles of Japanese and Chinese fresh shiitake mushrooms (four Japanese varieties and three Chinese varieties), but they could not discern the area due to the high variations in the data [21].…”

Section: Introductionmentioning

confidence: 99%

“…They reported that compared to the Italian variety, they could distinguish the Northern Chinese variety and Southern Chinese variety with accuracies of 86.5% and 94.5%, respectively [11]. Also, Keshri et al have reported that using principal component analysis (PCA) of volatile components from cultured mycelia, it was possible to discriminate between five of seven Agaricus species, but that some overlap was observed among samples [22]. …”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Discrimination Method of the Volatiles from Fresh Mushrooms by an Electronic Nose Using a Trapping System and Statistical Standardization to Reduce Sensor Value Variation

Fujioka

Shimizu

Manome

et al. 2013

Sensors

View full text Add to dashboard Cite

Electronic noses have the benefit of obtaining smell information in a simple and objective manner, therefore, many applications have been developed for broad analysis areas such as food, drinks, cosmetics, medicine, and agriculture. However, measurement values from electronic noses have a tendency to vary under humidity or alcohol exposure conditions, since several types of sensors in the devices are affected by such variables. Consequently, we show three techniques for reducing the variation of sensor values: (1) using a trapping system to reduce the infering components; (2) performing statistical standardization (calculation of z-score); and (3) selecting suitable sensors. With these techniques, we discriminated the volatiles of four types of fresh mushrooms: golden needle (Flammulina velutipes), white mushroom (Agaricus bisporus), shiitake (Lentinus edodes), and eryngii (Pleurotus eryngii) among six fresh mushrooms (hen of the woods (Grifola frondosa), shimeji (Hypsizygus marmoreus) plus the above mushrooms). Additionally, we succeeded in discrimination of white mushroom, only comparing with artificial mushroom flavors, such as champignon flavor and truffle flavor. In conclusion, our techniques will expand the options to reduce variations in sensor values.

show abstract

“…Most studies with electronic noses deal with the detection and classification of bacteria (Holmberg 1997, Gardner et al 1998), using sensorarrays consisting of six to nine metal oxide semiconductor gas sensors. Few reports are available for fungal detection: with an accuracy of 93% six spoilage fungi of meat (four Eurotium spp., each one Penicillium and Wallemia species) were classified on blood agar 24 hours after infestation and prior to visible growth, using an electronic nose consisting of 14 polymer sensors (Keshri et al 1998 (Keshri et al 2003). Twenty-four hours after their inoculation on rich potato-dextrose-agar (PDA) and a minimal medium (CzapekDox agar), 5 fungi suspected to be involved in SBS (Aspergillus flavus, Aspergillus niger, Cladosporium cladosporioides, Penicillium chrysogenum, and S. chartarum) were detected and classified by an electronic nose designed at North Carolina State University (NC State E-Nose) consisting of 15 metal oxide sensors.…”

Section: Electronic Nosesmentioning

confidence: 99%

Wood production, wood technology, and biotechnological impacts

Kües¹

2007

View full text Add to dashboard Cite

Differentiation of Agaricus species and other homobasidiomycetes based on volatile production patterns using an electronic nose system

Cited by 21 publications

References 14 publications

Shelf life evaluation of fresh-cut pineapple by using an electronic nose

Shelf life evaluation of fresh-cut pineapple by using an electronic nose

Discrimination Method of the Volatiles from Fresh Mushrooms by an Electronic Nose Using a Trapping System and Statistical Standardization to Reduce Sensor Value Variation

Wood production, wood technology, and biotechnological impacts

Contact Info

Product

Resources

About