Early detection of contamination and defect in foodstuffs by electronic nose: A review

Sanaeifar, Alireza; Dizaji, Hassan Zaki; Jafari, Abdolabbas; Guárdia, Miguel de la

doi:10.1016/j.trac.2017.09.014

Cited by 158 publications

(105 citation statements)

References 105 publications

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“…Methanol, ethanol, and 3-methyl-1-butanol are classified as alcohols, hexanal is an aldehyde, and limonen is a monoterpene. These VOCs have been registered most often in the case of grain stored in improper conditions (Jeleń, & Wąsowicz, 1998;Olsson et al, 2000, Rybiński, Szot, Rusinek, & Bocianowski, 2009Perkowski et al, 2012;Rusinek, & Kobyłka, 2014;Sanaeifar et al, 2017).…”

Section: Methodsmentioning

confidence: 99%

“…In this area, the occurrences of some VOCs can provide information about the presence of some fungi (Gębicki & Szulczyński, ). Early detection of volatile metabolites produced by fungi can prevent spoilage of agricultural or food commodities and economic losses in food industry (Rusinek & Kobyłka, ; Sanaeifar, ZakiDizaji, Jafari, & de la Guardia, ). In grain production, a few species of field and storage fungi, for example, Aspergillus , Fusarium , and Penicillium , are regarded as the greatest threat.…”

Section: Introductionmentioning

confidence: 99%

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Identification of Volatile Organic Compounds and Their Concentrations Using a Novel Method Analysis of MOS Sensors Signal

Gancarz

Nawrocka

Rusinek

2019

Journal of Food Science

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Volatile organic compounds (VOCs) are natural markers useful in rapid assessment of adverse changes occurring in biological material. The use of an electronic nose seems to be a good, fast, and cheap method to determine particular VOCs. This paper presents a new method determination for VOCs and their concentration based on three sensorgram parameters: maximum of normalized sensor response, reaction time, and cleaning time measured from the end of the test to the half value of the maximum of normalized sensor response. The novelty of the method consists in the use for the first time of two parameters: reaction time and cleaning time measured from the end of the test to the half value of the maximum of normalized sensor response. The VOC sensorgrams at different VOC concentrations (26 to 3,842 ppm) were measured by an electronic nose Food Volatile Compound Analyzer (Agrinose) equipped with eight metal oxide semiconductor sensors dedicated to detect different gases. In the present studies, only six sensors that best respond to the VOCs were used. The highest responses to VOCs were obtained for two sensors—TGS2602 and AS‐MLV‐P2. The results showed that the dependence between the sensorgram parameters on VOC concentration was well described by a logarithmic curve in the whole range of concentrations. Detailed analysis revealed that the cleaning time increases with an increase in the number of carbon atoms in aliphatic molecules. The principal component analysis (PCA) was used to verify the utility of the new three parameters method in VOCs differentiation. The PCA analysis of these parameters showed that maximum of the normalized sensor response alone, which has been used for identification of particular VOCs so far, could not be regarded as a good parameter used for this purpose. Application of all the three parameters gave the best results in VOC identification. The research indicates that the use of three parameters of a volatile compound instead of only one parameter can allow precise determination of substances. Moreover, the results indicate that the analyzed parameters depend on the chemical structure of VOCs.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Identification of Volatile Organic Compounds and Their Concentrations Using a Novel Method Analysis of MOS Sensors Signal

Gancarz

Nawrocka

Rusinek

2019

Journal of Food Science

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“…[14][15][16] Therefore, e-noses hardly meet the requirements in terms of precision, reproducibility, sensitivity, and stability, and they may be used successfully only after recognizing their inherent weaknesses. 14,17,18 After more than two decades of rather intensive research and academic applications (see for example some recent reviews where challenging problems are always mentioned 19,20 ), the e-nose technology is still essentially research laboratory-based with very limited area of routine use or even practical use. 17,21 Improvements of the technology need developments in the sample handling techniques and in sensors arrays with adaptive profiles.…”

Section: Gas Sensor-based Electronic Nosementioning

confidence: 99%

Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences

et al. 2019

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Direct‐injection mass spectrometry (DIMS) techniques have evolved into powerful methods to analyse volatile organic compounds (VOCs) without the need of chromatographic separation. Combined to chemometrics, they have been used in many domains to solve sample categorization issues based on volatilome determination. In this paper, different DIMS methods that have largely outperformed conventional electronic noses (e‐noses) in classification tasks are briefly reviewed, with an emphasis on food‐related applications. A particular attention is paid to proton transfer reaction mass spectrometry (PTR‐MS), and many results obtained using the powerful PTR‐time of flight‐MS (PTR‐ToF‐MS) instrument are reviewed. Data analysis and feature selection issues are also summarized and discussed. As a case study, a challenging problem of classification of dark chocolates that has been previously assessed by sensory evaluation in four distinct categories is presented. The VOC profiles of a set of 206 chocolate samples classified in the four sensory categories were analysed by PTR‐ToF‐MS. A supervised multivariate data analysis based on partial least squares regression‐discriminant analysis allowed the construction of a classification model that showed excellent prediction capability: 97% of a test set of 62 samples were correctly predicted in the sensory categories. Tentative identification of ions aided characterisation of chocolate classes. Variable selection using dedicated methods pinpointed some volatile compounds important for the discrimination of the chocolates. Among them, the CovSel method was used for the first time on PTR‐MS data resulting in a selection of 10 features that allowed a good prediction to be achieved. Finally, challenges and future needs in the field are discussed.

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“…The electronic nose has emerged as an instrument with potential application in various areas of food assessment, including food freshness detection, quality determination, and adulteration detection by analyzing volatile substances in foods (Sanaeifar, ZakiDizaji, Jafari, & Guardia, 2017). The electronic nose has emerged as an instrument with potential application in various areas of food assessment, including food freshness detection, quality determination, and adulteration detection by analyzing volatile substances in foods (Sanaeifar, ZakiDizaji, Jafari, & Guardia, 2017).…”

Section: Electric Nose Analysis Of Volatile Flavor Compounds In Flamentioning

confidence: 99%

Comparative flavor analysis of eight varieties of Xinjiang flatbreads from the Xinjiang Region of China

et al. 2019

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Background and objectives: The volatile and nonvolatile compounds of eight types of Xinjiang baked flatbreads were measured to identify their characteristic components, with key odorants determined using the relative odor activity values (ROAVs). Findings: Electronic nose results indicated that Walnut Nang aroma differed significantly from that of other Xinjiang flatbreads. GC-MS results demonstrated that the principal volatile compounds in flatbreads were mostly aldehydes, alcohols, and ketones, with volatile profiles of flatbreads varying greatly. Among the flavor components tested, aldehydes with ROAVs higher than 1 contributed most significantly to overall aroma. In Rose Nang, aldehydes and alcohols were key odorants, with (E,E)-2,4-decadienal playing a major role in most flatbreads. All tested flatbreads were distinguishable using the electric tongue and discriminant factor analysis. Sugar analysis revealed lower maltose but higher glucose, sucrose, and fructose levels in Rose Nang compared to other samples. Finally, umami taste amino acids were dominant in all tested Xinjiang flatbreads. Conclusions: Our comparative analysis of the flavor substances of different kinds of Xinjiang baked flatbreads lays a foundation for research on flavor formation. Significance and novelty: The analysis could provide a useful basis in the development of processing methods for Xinjiang flatbreads.

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Early detection of contamination and defect in foodstuffs by electronic nose: A review

Cited by 158 publications

References 105 publications

Identification of Volatile Organic Compounds and Their Concentrations Using a Novel Method Analysis of MOS Sensors Signal

Identification of Volatile Organic Compounds and Their Concentrations Using a Novel Method Analysis of MOS Sensors Signal

Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences

Comparative flavor analysis of eight varieties of Xinjiang flatbreads from the Xinjiang Region of China

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