Gas Chromatography and Mass Spectroscopy (GC-MS) Technique for Food Analysis

Bubli, Saniya Yesmin; Haque, Farah; Khan, Mohidus Samad

doi:10.1007/978-3-030-68636-9_9

Cited by 2 publications

(3 citation statements)

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“…GC-MS technique is widely accepted for its high accuracy in odor detection and food analysis, enabling the detection and monitoring of various parameters of food quality and adulteration. 24 In the following sections, there will be experimental layouts including various steps of the study. The purpose of this study was to identify the degradation levels of a punch of minced beef meat and flaked poultry meat at intervals of 1−7 days under different environmental conditions such as temperatures of 4 and 22 °C using a sensor array.…”

Section: Introductionmentioning

confidence: 99%

“…This conventional approach enabled the modeling of such a system called E-nose with rapid advances in smell sensing technologies in the literature. GC-MS technique is widely accepted for its high accuracy in odor detection and food analysis, enabling the detection and monitoring of various parameters of food quality and adulteration …”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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System Design Based on Biological Olfaction for Meat Analysis Using E-Nose Sensors

Yurdakos,

Cihanbegendi

2024

ACS Omega

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The deterioration of food, especially in meat products, can lead to serious health problems. Even with modern preservation technologies, a significant amount of food is lost due to microbial deterioration. As the very first step of the preservation process, the microflora that grows during the storage time and in spoiling foods should be well-known to identify critical levels. Electronic nose and gas chromatography analysis systems can provide sensitive and promising results. Similarly, bacterial analysis is an important process for determining bacterial groups that result in the emergence of such gases in gas chromatography-mass spectrometry (GC-MS) analysis during the degradation time. This study aims to determine the degradation levels for some meat types under different environmental conditions, such as temperature and duration, to compare with other measurement techniques for evaluating the verification of data. E-nose device, developed in this study, can detect carbon monoxide (CO), methane (CH 4 ), ethanol (C 2 H 5 OH), and ammonia (NH 3 ) using metal oxide semiconductor (MOS) sensors. In order to test sensory measurements during this period, GC-MS and microbial measurements were used. E-nose measurements show that the results are in accord with each other. This system can easily be made portable, occupying very little space.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%