Evaluation of the freshness of fresh-cut green bell pepper (Capsicum annuum var. grossum) using electronic nose

Abstract

This study investigated a freshness assessment method utilizing electronic nose (e-nose) for fresh-cut green bell pepper (Capsicum annuum var. grossum) stored at 7±1 °C. Physicochemical results showed that the fresh-cut green bell peppers were fresh until 5 days and became spoiled at 7 days, particularly as evidenced by a surge in aerobic plate count and MDA content on subsequent days. The e-nose data combined hierarchical cluster analysis (HCA) can preliminarily distinguish between fresh (days 0, 1, 3 and 5) and spoiled (days 7 and 9) samples. Principal component analysis (PCA) result showed that days 0 and 1 samples were mixed together in PCA plot, and the other different groups can be obtained according to the different sampling days. Partial least squares (PLS) statistical model (R 2 =0.9783, RMSE=0.3317) was used to correlate the e-nose data with the aerobic plate counts. The results suggested the promising possibility of e-nose system for monitoring freshness of fresh-cut green bell pepper.

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

“…As shown in the radar diagram, the samples had high signals in sensors S1, S5, S6, S7, S9, and S13. These sensors represented aromatic compounds, alcohols, sulfur organic compounds, aliphatic hydrocarbons, and polar aromatic compounds, respectively (Chen, Zhang, Bhandari, & Guo, 2018; Sun, Zhang, Bhandari, & Yang, 2019; Wang, Zhang, Wang, & Martynenko, 2018). This was consistent with the GC–MS data of steamed stuffed bun in the research of Zhou and Yang (2016) that is, the main flavor substances included alcohols, hydrocarbons, aldehydes, aromatic compounds, sulfur compounds, heterocyclic compounds, and so on.…”

Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMR

“…The ginger samples of different drying group (2.0 g dry basis) were placed in a sealed vial (20 mL) for 60min. The 14 sensors of the electronic nose (iNose; Ruifen Trading Co., Shanghai, China) were used to collect the aroma of each sample and the parameters of the electronic nose were selected based on the machine and the pre-experiment (Chen et al, 2018). The decline trend of the electronic nose aroma curve was very gentle after 150 s. Therefore, the acquisition time was setted at 150 s, which was enough to make the sensor stable.…”

“…The 14 sensors of the electronic nose represented 14 kinds of flavor substances, as shown in Table 1 (Chen et al, 2018). A radar diagram (Fig.…”

Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview

“…The hierarchical cluster analysis (HCA) showed the best separation between fresh and spoiled vegetables. Additionally, good correlation was achieved when aerobic plate count was quantified with PLS (R 2 = 0.9783, RMSE = 0.3317) [ 197 ]. The same group of authors reported good results when monitoring fresh-cut broccoli during storage with both SPME-GC–MS and electronic nose (14 MOS gas sensors).…”