Electronic Nose for Differentiation and Quantification of Yeast Species in White Fresh Soft Cheese

Abu-Khalaf, Nawaf; Masoud, Wafa

doi:10.1155/2022/8472661

Cited by 10 publications

(11 citation statements)

References 23 publications

(26 reference statements)

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“…This response suggests that the e-nose can be used successfully to detect VOCs from fresh cheese [13]. Similar results have been reported by Abu-Khalaf et al [14] and Fujioka [5], who used electronic devices to evaluate VOCs in dairy products. However, according to Ampuero and Bosset [23] and Mu et al [24], using diverse electronic noses with various sensors and manufacturing protocols reduces the possibility of consistent comparison of sensor affinity to the types of VOCs.…”

Section: Discussionsupporting

confidence: 86%

“…Each sensor possesses different functions in the adsorption of VOCs, producing varying degrees of response due to their polymer composition, for example, polyvinyl butyral, polyvinyl acetate, polystyrene, and polyethylene oxide. The degree of response can be measured by the conduction of nanoparticles (black carbon and carbon nanotubes) [13,14].…”

Section: Electronic Nose (E-nose) Analysismentioning

confidence: 99%

“…In the food industry, e-nose has been used in dairy products to describe terms of flavor, variety type, ripening stage (in the case of cheese), or shelf-life prediction [3]. The e-nose systems have also been used to classify cheese type, production area, and ripening period [14]. Different electronic noses have classified Flamengo, Brie, Gruyère, and Mozzarella cheese [15].…”

Section: Introductionmentioning

confidence: 99%

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Application of an Electronic Nose and HS-SPME/GC-MS to Determine Volatile Organic Compounds in Fresh Mexican Cheese

Lee-Rangel

Mendoza

León-Martínez

et al. 2022

Foods

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Electronic devices have been used to describe chemical compounds in the food industry. However, there are different models and manufacturers of these devices; thus, there has been little consistency in the type of compounds and methods used for identification. This work aimed to determine the applicability of electronic nose (e-nose) Cyroanose 320 to describe the differentiation of volatile organic compounds (VOCs) in fresh Mexican cheese (F-MC) formulated with milk from two different dairy cattle breeds. The VOCs were described using a device manufactured by Sensigent and Solid-Phase Micro-extraction (SPME) coupled to GC-MS as a complementary method. The multivariate principal components analysis (PCA) and the partial least squares discriminant analysis (PLS-DA) were used to describe the relationships of VOCs to electronic nose data, sensory data, and response levels. In addition, variable importance in projection (VIP) was performed to characterize the e-nose signals to the VOCs. The e-nose distinguishes F-MC prepared with milk from two dairy breeds. Sensor number 31 correlated with carboxylic acids most in F-MC from Jersey milk. The HS-SPME/GC-MS identified eighteen VOCs in F-MC made with Holstein milk, while only eleven VOCs were identified for F-MC made with Jersey milk. The more significant peaks in both chromatogram analyses were Propanoic acid, 2-methyl-, 1-(1,1-dimethylethyl)-2-methyl-1,3-propanediyl ester in cheese made from Holstein milk and Propanoic acid, 2-methyl-, 3-hydroxy-2,4,4-trimethylpentyl ester in Jersey milk cheese. Both compounds are considered essential carboxylic acids in the dairy industry. Thus, sensor 31 in the electronic nose Cyranose 320 increased its response by essential carboxylic acids identified by HS-SPME/GC-MS as a complementary method. The e-nose Cyranose 320 is potentially helpful for evaluating fresh Mexican cheese authentication independent of cows’ milk samples from different breeds.

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Section: Discussionsupporting

confidence: 86%

Section: Electronic Nose (E-nose) Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Application of an Electronic Nose and HS-SPME/GC-MS to Determine Volatile Organic Compounds in Fresh Mexican Cheese

Lee-Rangel

Mendoza

León-Martínez

et al. 2022

Foods

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“…Most studies on E-noses aim to detect the characteristic odor alteration according to a distinct change in the growth of bacteria during the fermentation process. For example, an E-nose based on MOS was used to identify four yeast species (Pichia anomala, Pichia kluyveri, Hanseniaspora uvarum and Debaryomyces hansenii) in white fresh soft cheese [147]. The results showed a good prediction of cheese spoilage by using PLS models.…”

Section: E-nose For Lactic Acid Fermentationmentioning

confidence: 99%

Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications

Seesaard

Wongchoosuk

2022

Fermentation

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Fermented foods and beverages have become a part of daily diets in several societies around the world. Emitted volatile organic compounds play an important role in the determination of the chemical composition and other information of fermented foods and beverages. Electronic nose (E-nose) technologies enable non-destructive measurement and fast analysis, have low operating costs and simplicity, and have been employed for this purpose over the past decades. In this work, a comprehensive review of the recent progress in E-noses is presented according to the end products of the main fermentation types, including alcohol fermentation, lactic acid fermentation, acetic acid fermentation and alkaline fermentation. The benefits, research directions, limitations and challenges of current E-nose systems are investigated and highlighted for fermented foods and beverage applications.

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“…Chemical and biological sensor technologies have recently become popular analytical tools for complex liquid analysis [8][9][10]. Human smell and taste sensing have been mimicked by the electronic nose (EN) and the electronic tongue (ET) devices (gas and liquid sensors, respectively) and their communication with the human brain [8,[11][12][13][14][15][16][17]. Liquids and complex solutions can be analyzed using ET systems.…”

Section: Introductionmentioning

confidence: 99%

Electronic tongue for determining the limit of detection of human pathogenic bacteria

Rumaila

Masoud

et al. 2023

ADMET DMPK

Self Cite

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The Electronic tongue (ET) has been used as a diagnostic technique in the medical sector. It is composed of a multisensor array set with high cross-sensitivity and low selectivity characteristics. The research investigated using Astree II Alpha MOS ET to determine the limit of early detection and diagnosis of food-borne human pathogenic bacteria and to recognize unknown bacterial samples relying on pre-stored models. Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC25922) were proliferated in nutrient broth (NB) medium with original inoculum (approximately 107*105 CFU/mL). They were diluted up to 10-14 and the dilutions ranging from 10-14 to 10-4 were measured using ET. The partial least square (PLS) regression model detected the limit of detection (LOD) of the concentration that was monitored to grow the bacteria with different incubation periods (from 4 to 24 h). The measured data were analysed by principal component analysis (PCA) and followed by projecting unknown bacterial samples (at specific concentrations and time of incubation) to examine the recognition ability of the ET. Astree II ET was able to track bacterial proliferation and metabolic changes in the media at very low concentrations (between the dilutions 10-11 and 10-10 for both bacteria). S.aureus was detected after 6 h incubation period and between 6 and 8 h for E.coli. After creating the strains’ models, ET was also able to classify unknown samples according to their foot-printing characteristics in the media (S.aureus, E.coli or neither of them). The results considered ET a powerful potentiometric tool for the early identification of food-borne microorganisms in their native state within a complex system to save patients’ lives.

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Electronic Nose for Differentiation and Quantification of Yeast Species in White Fresh Soft Cheese

Cited by 10 publications

References 23 publications

Application of an Electronic Nose and HS-SPME/GC-MS to Determine Volatile Organic Compounds in Fresh Mexican Cheese

Application of an Electronic Nose and HS-SPME/GC-MS to Determine Volatile Organic Compounds in Fresh Mexican Cheese

Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications

Electronic tongue for determining the limit of detection of human pathogenic bacteria

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