Sensory based quality control utilising an electronic nose and GC-MS analyses to predict end-product quality from raw materials

Hansen, Thomas Bruun; Petersen, Mikael Agerlin; Byrne, Derek V.

doi:10.1016/j.meatsci.2003.11.024

Cited by 37 publications

(28 citation statements)

References 21 publications

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“…These differences could be also related to possible different metabolic pathways: it has been reported that terpenols (and long branched-chain alcohols also) can be degraded by some species of Pseudomonas, yielding metabolites identical to those found in the amino acid-specific pathways (41,59). Butylhydroxytoluene and 4-methylguaiacol usually derive from animal feeding (6), and phtalates can arise from packaging, while thiophenes derive from proteins and phospholipids (22). Among the detected volatile molecules, some possible specific markers were identified.…”

Section: Discussionmentioning

confidence: 99%

“…However, these kinds of studies may help to provide useful data for the interpretation of responses obtained from electronic nose analyses applied in the quality assurance and quality control for meat products. SPME-GC/MS has been often used for the analysis of cured or cooked meat products (22,36,38,50,52). However, there is still a lack of available data on the chemical composition and structural identity of the volatile metabolites in the HS of raw meat samples kept under controlled conditions that can be related to species-specific microbial metabolism.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

Ercolini¹,

Russo

Nasi

et al. 2009

Appl Environ Microbiol

307

182

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Mesophilic and psychrotrophic populations from refrigerated meat were identified in this study, and the spoilage potential of microbial isolates in packaged beef was evaluated by analyzing the release of volatile organic compounds (VOC) by gas chromatography-mass spectrometry (GC/MS). Fifty mesophilic and twentynine psychrotrophic isolates were analyzed by random amplified polymorphic DNA-PCR, and representative strains were identified by 16S rRNA gene sequencing. Carnobacterium maltaromaticum and C. divergens were the species most frequently found in both mesophilic and psychrotrophic populations. Acinetobacter baumannii, Buttiauxella spp. and Serratia spp. were identified among the mesophilic isolates, while Pseudomonas spp. were commonly identified among the psychrotrophs. The isolates were further characterized for their growth at different temperatures and their proteolytic activity in vitro on meat proteins extracts at 7°C. Selected proteolytic strains of Serratia proteamaculans, Pseudomonas fragi, and C. maltaromaticum were used to examine their spoilage potential in situ. Single strains of these species and mixtures of these strains were used to contaminate beef chops that were packed and stored at 7°C. At time intervals up to 1 month, viable counts were determined, and VOC were identified by GC/MS. Generally, the VOC concentrations went to increase during the storage of the contaminated meats, and the profiles of the analyzed meat changed dramatically depending on the contaminating microbial species. About 100 volatiles were identified in the different contaminated samples. Among the detected volatiles, some specific molecules were identified only when the meat was contaminated by a specific microbial species. Compounds such as 2-ethyl-1-hexanol, 2-buten-1-ol, 2-hexyl-1-octanol, 2-nonanone, and 2-ethylhexanal were detectable only for C. maltaromaticum, which also produced the highest number of aldehydes, lactones, and sulfur compounds. The highest number of alcohols and ketons were detected in the headspace of meat samples contaminated by P. fragi, whereas the highest concentrations of some alcohols, such as 1-octen-3-ol, and some esters, such as isoamyl acetate, were produced by S. proteamaculans. In conclusion, different microbial species can contribute to meat spoilage with release of different volatile compounds that concur to the overall quality decrease of spoiling meat.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

Ercolini¹,

Russo

Nasi

et al. 2009

Appl Environ Microbiol

307

182

View full text Add to dashboard Cite

show abstract

“…It linearly classifies the characteristic vector after dimensionality reduction and displays the major two-dimensional map on a PCA analysis map. In the case of the absence or lack of sample information, PCA can quickly scan all data to determine the associated features of the samples and make a conclusion based on the available information (Hansen et al, 2005;Pereira et al, 2006;Park et al, 2010].…”

Section: Results Of the Sensor Signals Of R Laevigata Samplesmentioning

confidence: 99%

“…Scent analysis a TCM with modern technologies such as gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). GC-MS in itself yields information on the concentration of volatiles present in a sample, but little is known about the relationship between these volatiles in a mixture and how they contribute to perceived sensory attributes (Hansen et al, 2005). Moreover, GC and GC-MS are still expensive and require trained personnel, EN instruments impress by virtue of simple or no sample work-up, automated measurement capability and easy, but mostly black box, pattern recognition and interpretation software (Alexandros et al, 2002;Hans et al, 2008;Han et al, 2009].…”

Section: Discussionmentioning

confidence: 99%

Scent analysis of Rosa laevigata through metal oxide sensor array electronic nose

Chen¹,

Jian²,

Han³

et al. 2011

Rev. bras. farmacogn.

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Abstract:The scent fingerprint of Rosa laevigata Michx., Rosaceae, samples harvested at different periods was investigated. Principal component analysis (PCA) and discriminant factor analysis (DFA) were done on the scent response values measured by an electronic nose (EN) sensor. Statistical quality control (SQC) analysis was also conducted. The R. laevigata samples were clustered into two categories after being analyzed by PCA and DFA. One cluster consisted of samples No. 1 to No. 6, and the other consisted of samples No. 7 to No. 10. The combination of EN, PCA, and DFA for scent analysis can be used for the quality control of traditional Chinese medicines.

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“…Data projection methods such as principal components analysis (PCA) are becoming increasingly popular (Byrne, O'sullivan, Bredie, Anderson, & Martens, 2003;Faber et al, 2003;Gimeno, Ansorena, Astiasarán, & Bello, 2000;Hansen, Petersen, & Byrne, 2005;Martens & Martens, 2001;Thybo, Kü hn, & Martens, 2003;Zamora & Guirao, 2004). PCA performed on a data matrix, X, is achieved via an eigenvector decomposition of the corresponding covariance matrix, X T X.…”

Section: Data Fusionmentioning

confidence: 99%

Fusion of sensory and mechanical testing data to define measures of snack food texture

Bruwer

MacGregor

Bourg³

2007

Food Quality and Preference

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Sensory based quality control utilising an electronic nose and GC-MS analyses to predict end-product quality from raw materials

Cited by 37 publications

References 21 publications

Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

Scent analysis of Rosa laevigata through metal oxide sensor array electronic nose

Fusion of sensory and mechanical testing data to define measures of snack food texture

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