The use of electronic and human nose for monitoring rapeseed oil autoxidation

Mildner–Szkudlarz, Sylwia; Jeleń, Henryk H.; Zawirska‐Wojtasiak, Renata

doi:10.1002/ejlt.200700009

Cited by 45 publications

(23 citation statements)

References 20 publications

(24 reference statements)

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“…The main aroma profile in lychee juice are alcohols and terpenoids, while the main volatiles in lychee wine are higher alcohols and esters (Alves et al, ; Chen, Yap, & Liu, ). Not all volatiles are odorants, and their impacts on flavor are related to their concentration and odor threshold (Mildner‐Szkudlarz, Jeleń, & Zawirska‐Wojtasiak, ). Ten key aroma compounds were selected based on the following (Table ).…”

Section: Introductionmentioning

confidence: 99%

Characterization of aroma profile and characteristic aromas during lychee wine fermentation

Tang

Zeng

Brennan

et al. 2019

J Food Process Preserv

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Characteristic aroma substances of cis‐rose oxide imparts the odorant of “lychee‐like,” while of citronellol is the precursor of it in lychee. The characterization of volatiles of lychee wine fermentation using headspace solid‐phase microextraction gas chromatography‐mass spectrometry combined with headspace gas chromatography‐ion mobility spectrometry were done to regulate processing. Results indicated that the total of 97 volatiles (38 in common) were observed during fermentation, including 39 terpenoids, 5 alcohols, 22 esters, 4 acids, 7 alkenes, 4 ketones and ethers, 3 sulfur compounds and others. Losses of characteristic aromas mainly occurred during primary fermentation more than threefold decrease. The volatility of cis‐rose oxide was stronger than citronellol, which implied that more gentle processing should be performed to protect lychee flavor. Cis‐rose oxide was a mixture of monomer and dimer with unequal proportion, while citronellol was a monomer in lychee. The work provides important new information on aroma development during fermentation. Practical applications Fruit consumption, among which tropical fruit‐based products have gained huge popularity in the recent years. The main high value‐added processed products of lychee pulp are lychee wine and vinegar; however, the typical aroma always decreased or disappeared during fermentation. Therefore, this study aims at providing more information for product improvement and process development.

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Section: Introductionmentioning

confidence: 99%

Characterization of aroma profile and characteristic aromas during lychee wine fermentation

Tang

Zeng

Brennan

et al. 2019

J Food Process Preserv

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“…This technique combines PLSR and DA. Thus, this process demonstrates the advantages of PLS, that is, feature extraction and noise reduction, and is applicable particularly in situations involving few samples but numerous variables [16]. The samples analyzed and the methods for data processing in PLS-DA were similar to those in PCA.…”

Section: Statistical Data Processingmentioning

confidence: 86%

Quality Control of Mutton by Using Volatile Compound Fingerprinting Techniques and Chemometric Methods

Zhan

Tian

Sun

et al. 2017

Journal of Food Quality

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A method for chromatographic fingerprinting of flavor was established for the quality control of mutton. Twenty-five mutton samples that were chosen from twelve batches were investigated by gas chromatography-mass spectroscopy (GC-MS) and gas chromatography-olfactometry (GC-O). Spectral correlative chromatograms combined with GC-O assessment were employed, and 32 common odor-active compounds that characterize mutton flavor fingerprint were obtained. Based on the flavor chromatographic fingerprint data, principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) were designed and employed as chromatographic fingerprint methods. Defined categories were perfectly discriminated after PLS-DA was conducted on the fused matrix, demonstrating a 100% accurate classification. Fourteen constituents were further screened with PLS-DA to be the main chemical markers, and they were used to develop similar approaches for the determination of mutton quality and traceability. The flavor fingerprint of mutton established using SPME-GC-MS/O coupled with PLS-DA is appropriate for differentiating and identifying samples, and the procedure would be used in quality control.

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“…Electronic nose (E‐nose) captures volatile compounds in the samples using a series of sensors to simulate artificial sensory . E‐nose has been used for detecting edible oil oxidation . Some preliminary studies have shown the ability of E‐nose to discriminate between oils characterized by different degrees of degradation due to a prolonged frying process and to predict the frying disposal time of sunflower oils used for frying in combination with fuzzy logic analyses …”

Section: Introductionmentioning

confidence: 99%

Rapid Measuring Flavor Quality Changes of Frying Rapeseed Oils using a Flash Gas Chromatography Electronic Nose

Huang

et al. 2019

Euro J Lipid Sci & Tech

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A flash gas chromatography electronic nose (FGC E‐nose) is applied to measure flavor quality changes and monitor the oxidation process of rapeseed oils during frying. Partial least squares regression (PLS) is applied to determine the relationship between total polar compounds (TPC) and some volatile compounds determined by FGC E‐nose in frying rapeseed oils. Qualitative differentiation between frying oil samples with different frying time is analyzed by principal component analysis (PCA) and hierarchical cluster analysis (HCA). The PCA and HCA results show that the FGC E‐nose could be used to discriminate oil samples with different frying time. The results show a good linear relationship (R2 = 0.98; SD = 1.433) between TPC in oil samples measured by AOCS method and that predicted by the FGC E‐nose responses using PLS method. Thus, this study indicates that the FGC E‐nose method could be available for rapid at‐ or on‐line implementation in oxidation control of frying oils. Practical Applications: Standard methods for determining the TPC of frying oil samples are labor‐intensive and require toxic chemicals. The volatile compounds determined by FGC E‐nose show a good linear relationship with TPC in frying rapeseed oil samples. The FGC E‐nose technique is suitable to monitor the frying process and the proposed method has the potential to be a more rapid and convenient tool for quality control of frying oils. A flash gas chromatography electronic nose (FGC E‐nose) is applied to measure flavor quality changes and monitor the oxidation process of rapeseed oils during frying. Partial least squares regression is applied to determine the relationship between total polar compounds and some volatile compounds determined by FGC E‐nose in frying rapeseed oils.

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The use of electronic and human nose for monitoring rapeseed oil autoxidation

Cited by 45 publications

References 20 publications

Characterization of aroma profile and characteristic aromas during lychee wine fermentation

Characterization of aroma profile and characteristic aromas during lychee wine fermentation

Quality Control of Mutton by Using Volatile Compound Fingerprinting Techniques and Chemometric Methods

Rapid Measuring Flavor Quality Changes of Frying Rapeseed Oils using a Flash Gas Chromatography Electronic Nose

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