51
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The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil. Food Chem 2008. [DOI: 10.1016/j.foodchem.2008.02.053] [Citation(s) in RCA: 116] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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52
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Rocha SM, Gonçalves V, Evtuguin D, Delgadillo I. Distinction and identification of lignins based on their volatile headspace composition. Talanta 2008; 75:594-7. [DOI: 10.1016/j.talanta.2007.11.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2007] [Revised: 10/18/2007] [Accepted: 11/07/2007] [Indexed: 11/30/2022]
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53
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Mildner-Szkudlarz S, Jeleń HH, Zawirska-Wojtasiak R. The use of electronic and human nose for monitoring rapeseed oil autoxidation. EUR J LIPID SCI TECH 2008. [DOI: 10.1002/ejlt.200700009] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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54
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Arvanitoyannis IS, Vlachos A. Implementation of Physicochemical and Sensory Analysis in Conjunction with Multivariate analysis towards Assessing Olive Oil Authentication/Adulteration. Crit Rev Food Sci Nutr 2007; 47:441-98. [PMID: 17558656 DOI: 10.1080/10408390600846325] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The authenticity of products labeled as olive oils, and in particular as virgin olive oils, stands for a very important issue both in terms of its health and commercial aspects. In view of the continuously increasing interest in virgin olive oil therapeutic properties, the traditional methods of characterization and physical and sensory analysis were further enriched with more advanced and sophisticated methods such as HPLC-MS, HPLC-GC/C/IRMS, RPLC-GC, DEPT, and CSIA among others. The results of both traditional and "novel" methods were treated both by means of classical multivariate analysis (cluster, principal component, correspondence, canonical, and discriminant) and artificial intelligence methods showing that nowadays the adulteration of virgin olive oil with seed oil is detectable at very low percentages, sometimes even at less than 1%. Furthermore, the detection of geographical origin of olive oil is equally feasible and much more accurate in countries like Italy and Spain where databases of physical/chemical properties exist. However, this geographical origin classification can also be accomplished in the absence of such databases provided that an adequate number of oil samples are used and the parameters studied have "discriminating power."
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Affiliation(s)
- Ioannis S Arvanitoyannis
- University of Thessaly, School of Agricultural Sciences, Department of Agriculture Animal Production and Aquatic Environment, Volos, Hellas, Greece.
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55
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Davis BM, McEwan MJ. Determination of olive oil oxidative status by selected ion flow tube mass spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:3334-8. [PMID: 17407314 DOI: 10.1021/jf063610c] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
The emergence of primary and secondary oxidation products in New Zealand extra virgin olive oil during accelerated thermal oxidation was measured and correlated with the concentrations of 13 headspace volatile compounds measured by selected ion flow tube mass spectrometry (SIFT-MS). SIFT-MS is a mass spectrometric technique that permits qualitative and absolute quantitative measurements to be made from whole air, headspace, or breath samples in real-time down to several parts per billion (ppb). It is well-suited to high-throughput analysis of headspace samples. Propanal, hexanal, and acetone were found at high concentrations in a rancid standard oil, while propanal, acetone, and acetic acid showed marked increases with oxidation time for the oils used in this study. A partial least-squares (PLS) regression model was constructed, which allowed the prediction of peroxide values (PV) for three separate oxidized oils. Sensory rancidity was also measured, although the correlations of headspace volatile compounds with sensory rancidity score were less satisfactory, and too few results were available for the construction of a PLS regression model. A fast (approximately 1 min), reliable method for prediction of olive oil PVs by SIFT-MS was developed.
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Affiliation(s)
- Brett M Davis
- Department of Chemistry, University of Canterbury, and Syft Technologies Ltd., 3 Craft Place, Middleton, PB4800 Christchurch, New Zealand
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56
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Escuderos ME, Uceda M, Sánchez S, Jiménez A. Instrumental technique evolution for olive oil sensory analysis. EUR J LIPID SCI TECH 2007. [DOI: 10.1002/ejlt.200600239] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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57
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Pinheiro C, Schäfer T, Crespo JG. Direct integration of pervaporation as a sample preparation method for a dedicated "electronic nose". Anal Chem 2007; 77:4927-35. [PMID: 16053306 DOI: 10.1021/ac050139y] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The present study investigates the possibility of monitoring the bioproduction of a complex aroma profile with an analytical electronic aroma-sensing technique, the so-called "electronic nose", combined with a pervaporative sample enrichment method necessary to overcome the ethanol interference on the sensors' response. It presents in detail the development of a direct integrated pervaporation-electronic nose unit for a simple and fast analysis, which are key criteria for this technique to be broadly implemented. The system developed was investigated using model solutions simulating the muscatel wine must fermentation. It proved to be able to evaluate different relevant aroma compounds in solutions of varying degree of complexity, and also in the presence of ethanol, which is a major interference on the sensors' response to the aromas. The transient sensors' response was investigated in detail, revealing information for sample discrimination and reducing the analysis time. The system developed allowed a simple, fast, and selective analysis, therefore permitting a high sample throughput over time, with the possibility of fully automation.
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Affiliation(s)
- Carmen Pinheiro
- REQUIMTE-CQFB, Chemistry Department, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
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58
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RAJ PAVITHRAN, PRAKASH MAYA, BHAT KODANGALAKESHAVA. QUALITY ASSESSMENT OF OIL BLENDS BY ELECTRONIC NOSE TECHNIQUE AND SENSORY METHODS. J SENS STUD 2006. [DOI: 10.1111/j.1745-459x.2006.00068.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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59
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Discrimination of virgin olive oil defects—comparison of two evaluation methods: HS-SPME GC-MS and electronic nose. ACTA ACUST UNITED AC 2006. [DOI: 10.1016/s0167-4501(06)80075-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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60
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61
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Differentiation of vegetable oils and determination of sunflower oil oxidation using a surface acoustic wave sensing device. Food Control 2004. [DOI: 10.1016/s0956-7135(02)00163-9] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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62
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Fenaille F, Visani P, Fumeaux R, Milo C, Guy PA. Comparison of mass spectrometry-based electronic nose and solid phase microextraction gas chromatography-mass spectrometry technique to assess infant formula oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:2790-2796. [PMID: 12696974 DOI: 10.1021/jf026131w] [Citation(s) in RCA: 64] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Two headspace techniques based on mass spectrometry detection (MS), electronic nose, and solid phase microextraction coupled to gas chromatography-mass spectrometry (SPME-GC/MS) were evaluated for their ability to differentiate various infant formula powders based on changes of their volatiles upon storage. The electronic nose gave unresolved MS fingerprints of the samples gas phases that were further submitted to principal component analysis (PCA). Such direct MS recording combined to multivariate treatment enabled a rapid differentiation of the infant formulas over a 4 week storage test. Although MS-based electronic nose advantages are its easy-to-use aspect and its meaningful data interpretation obtained with a high throughput (100 samples per 24 h), its greatest disadvantage is that the present compounds could not be identified and quantified. For these reasons, a SPME-GC/MS measurement was also investigated. This technique allowed the identification of saturated aldehydes as the main volatiles present in the headspace of infant milk powders. An isotope dilution assay was further developed to quantitate hexanal as a potential indicator of infant milk powder oxidation. Thus, hexanal content was found to vary from roughly 500 and 3500 microg/kg for relatively non-oxidized and oxidized infant formulas, respectively.
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Affiliation(s)
- François Fenaille
- Nestlé Research Center, Nestec Ltd., Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland
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63
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Ranalli A, Pollastri L, Contento S, Iannucci E, Lucera L. Effect of olive paste kneading process time on the overall quality of virgin olive oil. EUR J LIPID SCI TECH 2003. [DOI: 10.1002/ejlt.200390018] [Citation(s) in RCA: 74] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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64
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Haugen JE, Undeland I. Lipid oxidation in herring fillets (Clupea harengus) during ice storage measured by a commercial hybrid gas-sensor array system. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:752-759. [PMID: 12537453 DOI: 10.1021/jf0255533] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Volatile compounds released from herring fillets (Clupea harengus) during 15 days of storage on ice have been measured with a commercial hybrid gas-sensor array system. Using partial least-squares regression modeling, the sensor responses were correlated with data from chemical analyses (lipid oxidation products and antioxidants) and sensory analyses (odor). Eight of the 16 sensors proved significant in the correlation studies: 6 metal oxide semiconductor field effect transistor (MOSFET) sensors and 2 Taguchi type sensors. Correlation coefficients for chemical and sensory data ranged from 0.9 to 0.98 and from 0.49 to 0.92, respectively, with 0.92 referring to both "sharp/acrid" and "rancid" odors. Prediction errors ranged from 8 to 14% and from 11 to 25% for the chemical and sensory measures, respectively. That the prediction errors for oxidation product formation (5-9%) were close to the analytical errors of the chemical reference methods indicated close to "optimum" performance of the gas-sensor system. The sensor system predicted the storage time of the herring with a 1-day error. Results illustrate high potential of the gas-sensor technology in rapid nondestructive quality determination of ice-stored herring.
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Affiliation(s)
- John-Erik Haugen
- MATFORSK, Norwegian Food Research Institute, Osloveien 1, N-1430 As, Norway.
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65
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Vichi S, Castellote AI, Pizzale L, Conte LS, Buxaderas S, López-Tamames E. Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection. J Chromatogr A 2003; 983:19-33. [PMID: 12568367 DOI: 10.1016/s0021-9673(02)01691-6] [Citation(s) in RCA: 160] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
The efficiency of headspace solid-phase microextraction (SPME) was evaluated for the qualitative and semi-quantitative analysis of virgin olive oil volatile compounds. The behaviour of four fibre coatings was compared for sensitivity, repeatability and linearity of response. A divinylbenzene-Carboxen-polydimethylsiloxane fibre coating was found to be the most suitable for the analysis of virgin olive oil volatiles. Sampling and chromatographic conditions were examined and the SPME method, coupled to GC with MS and flame ionization detection, was applied to virgin olive oil samples. More than 100 compounds were isolated and characterised. The presence of some of these compounds in virgin olive oil has not previously been reported. The main volatile compounds present in the oil samples were determined quantitatively.
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Affiliation(s)
- Stefania Vichi
- Dipartimento di Scienze degli Alimenti, Università di Udine, Via Marangoni 97, 33100 Udine, Italy
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66
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Korel F, Bagdatlioglu N, Balaban MO, Hişil Y. Ground red peppers: capsaicinoids content, Scoville scores, and discrimination by an electronic nose. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:3257-3261. [PMID: 12009995 DOI: 10.1021/jf010537b] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
High-pressure liquid chromatography (HPLC) was used to determine the capsaicin, dihydrocapsaicin, and total capsaicinoids levels of different ground red pepper samples obtained from local retail markets in Izmir, Turkey. Scoville scores were determined using sensory tests. An electronic nose (EN) was used to discriminate ground red pepper samples by headspace volatiles. EN data were analyzed using discriminant function analysis (DFA). An overall correct classification rate of pepper varieties by EN of 91% was obtained. A linear correlation between capsaicin, dihydrocapsaicin, and total capsaicinoids and Scoville scores was also observed, and R (2) values of 0.89, 0.85, and 0.91 were obtained, respectively.
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Affiliation(s)
- Figen Korel
- Food Engineering Department, Engineering Faculty, Celal Bayar University, Muradiye-Manisa, 45140, Turkey
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67
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Cerrato Oliveros MC, Pérez Pavón JL, Garcı́a Pinto C, Fernández Laespada ME, Moreno Cordero B, Forina M. Electronic nose based on metal oxide semiconductor sensors as a fast alternative for the detection of adulteration of virgin olive oils. Anal Chim Acta 2002. [DOI: 10.1016/s0003-2670(02)00119-8] [Citation(s) in RCA: 70] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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68
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García-González DL, Aparicio R. Detection of vinegary defect in virgin olive oils by metal oxide sensors. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:1809-1814. [PMID: 11902916 DOI: 10.1021/jf011320k] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
An array of metal oxide sensors has been set up for detecting the vinegary defect in virgin olive oil. The optimization process was carried out evaluating the variables affecting the process by three desirability functions. Repeatability studies for 6 months and within day were done to evaluate the sensor responses and remove those with high relative standard deviation. The sensor responses were preprocessed applying five weight functions previously to build a regression model. Samples of Spanish Arbequina and Picual virgin olive oil varieties spiked with different amounts of acetic acid (15-200 mg/L) were used as a training set for the regression model. The test set was composed of samples of Italian Coratina virgin olive oil spiked with the vinegary standard at five percentages (10, 25, 40, 50, and 75). A fine-adjusted regression coefficient (R(adj)(2) = 0.98) was computed with the test set.
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69
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Stetter JR, Penrose WR. Understanding Chemical Sensors and Chemical Sensor Arrays (Electronic Noses): Past, Present, and Future. ACTA ACUST UNITED AC 2002. [DOI: 10.1002/1616-8984(200201)10:1<189::aid-seup189>3.0.co;2-n] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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70
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Du WX, Lin CM, Huang T, Kim J, Marshall M, Wei CI. Potential Application of the Electronic Nose for Quality Assessment of Salmon Fillets Under Various Storage Conditions. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb11402.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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71
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Du WX, Kim J, Cornell JA, Huang T, Marshall MR, Wei CI. Microbiological, sensory, and electronic nose evaluation of yellowfin tuna under various storage conditions. J Food Prot 2001; 64:2027-36. [PMID: 11770634 DOI: 10.4315/0362-028x-64.12.2027] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Microbiological assessment, sensory evaluation, and electronic nose (AromaScan) analysis were performed on yellowfin tuna stored at 0, 4, 10, and 22 degrees C for 0, 1, 3, 5, and 9 days. Fish color, texture, appearance, and odor were evaluated by a trained sensory panel, while aroma-odor properties were evaluated using an AromaScan. Bacterial enumeration was performed using plate count agar containing 1.5% NaCl. Tuna fillets stored at 22 degrees C for 3 days or longer had a bacterial load of over 10(7) CFU/g and were rated not acceptable for consumption (grade C) by the sensory panel. Tuna fillets stored at 4 degrees C for 9 days or 10 degrees C for over 5 days were rated as grade C products and also had a bacterial load of over 10(7) CFU/g. The change in fish quality as determined by AromaScan followed increases in microbiological counts in tuna fillets, indicating that bacterial load can serve as a useful and objective indicator of gross spoilage. Electronic nose devices can be used in conjunction with microbial counts and sensory panels to evaluate the degree of decomposition in tuna during storage.
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Affiliation(s)
- W X Du
- Food Science and Human Nutrition Department, University of Florida, Gainesville 32611-0370, USA
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