Early detection of microbial contamination in processed tomatoes by electronic nose

Concina, Isabella; Falasconi, M.; Gobbi, Emanuela; Bianchi, Federica; Musci, M.; Mattarozzi, Monica; Pardo, Matteo; Mangia, Alessandro; Careri, Maria; Sberveglieri, G.

doi:10.1016/j.foodcont.2008.11.006

Cited by 127 publications

(59 citation statements)

References 30 publications

(34 reference statements)

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“…About a decade ago, the electronic nose was introduced as a very rapid tool for aroma profile analysis in several fields, including medical diagnosis [9], environmental pollution monitoring [10,11], cosmetics [12], and the automotive industry [13]. More recently, it has become more popular as a nondestructive technique for food analysis.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Lard's Aroma by an Electronic Nose for Rapid Halal Authentication

Nurjuliana

Man

Hashim

2010

J Americ Oil Chem Soc

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An electronic nose was successfully used to detect and discriminate lard from other types of animal body fats and samples containing lard. The results are presented in the form of VaporPrint TM , the image of the polar plot of the odor amplitudes from the surface acoustic wave (SAW) detector frequency. In the VaporPrint TM , the radial angles representing the sensor provides individual fingerprints of the aroma of different animal body fats. Principal component analysis (PCA) was used to interpret the data and it provided a good grouping of samples, with 61% of the variation accounted for by PC 1 and 29% accounted for by PC 2. All of the lard-containing samples formed a separate group from the samples that were free from lard. This method can be developed into a rapid method for detecting the presence of lard in food samples for Halal authentication.

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Section: Introductionmentioning

confidence: 99%

Analysis of Lard's Aroma by an Electronic Nose for Rapid Halal Authentication

Nurjuliana

Man

Hashim

2010

J Americ Oil Chem Soc

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“…Finally, various promising results have been also achieved with EN for microbial screening of fresh and processed vegetables, like onions [33] and tomatoes [34], fruit juices [13,35] and drinks [36,37].…”

Section: Microbiology Applications Of Ensmentioning

confidence: 99%

Electronic Nose for Microbiological Quality Control of Food Products

Falasconi

Concina

Gobbi

et al. 2012

International Journal of Electrochemistry

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Electronic noses (ENs) have recently emerged as valuable candidates in various areas of food quality control and traceability, including microbial contamination diagnosis. In this paper, the EN technology for microbiological screening of food products is reviewed. Four paradigmatic and diverse case studies are presented: (a)Alicyclobacillusspp. spoilage of fruit juices, (b) early detection of microbial contamination in processed tomatoes, (c) screening of fungal and fumonisin contamination of maize grains, and (d) fungal contamination on green coffee beans. Despite many successful results, the high intrinsic variability of food samples together with persisting limits of the sensor technology still impairs ENs trustful applications at the industrial scale. Both advantages and drawbacks of sensor technology in food quality control are discussed. Finally, recent trends and future directions are illustrated.

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“…Last three decades, e-nose systems have been used for monitoring of environmental pollutants, hazardous waste materials, warfare agents, disease diagnostics [15,16], food quality [17,18] and safety evaluation [9,10].…”

Section: Introductionmentioning

confidence: 99%

Development and evaluation of chemoresistive polymer sensors for low concentration detection of volatile organic compounds related to food safety applications

Khot

Panigrahi

Sengupta

2010

Sens. & Instrumen. Food Qual.

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This study was aimed at the development and evaluation of regioregular poly (3-hexyl thiophene) (rr-P3HT) based chemoresistive sensors to detect the alcoholic volatile organic compounds (VOCs): 3-methyl-1-butanol and 1-hexanol, found to be present in spoiled and Salmonella typhimurium contaminated beef packages. The sensors were developed using two types of dip coating methods: (1) vertical dip (90°), and (2) inclined dip (10°). Five layers of rr-P3HT were deposited on tin interdigitated flame retardant FR4 substrates. The morphological studies revealed that the rr-P3HT sensors developed with the inclined dip coating method had formed relatively smooth thin-film of rr-P3HT than sensors developed using the vertical dip coating method. The sensitivities of the vertical dip and inclined dip coated sensors were found to be repeatable for the same concentration and were also reproducible among different sensors for same VOC. The sensors exhibited selective response to trace level concentrations of 3-methyl-1-butanol and 1-hexanol, with a lower detection limit of about 10 and 15 ppm, respectively.

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Early detection of microbial contamination in processed tomatoes by electronic nose

Cited by 127 publications

References 30 publications

Analysis of Lard's Aroma by an Electronic Nose for Rapid Halal Authentication

Analysis of Lard's Aroma by an Electronic Nose for Rapid Halal Authentication

Electronic Nose for Microbiological Quality Control of Food Products

Development and evaluation of chemoresistive polymer sensors for low concentration detection of volatile organic compounds related to food safety applications

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