Food analysis using artificial senses

Volatile Metabolites Emission by In Vivo Microalgae-An Overlooked Opportunity?

Fragrances and malodors are ubiquitous in the environment, arising from natural and artificial processes, by the generation of volatile organic compounds (VOCs). Although VOCs constitute only a fraction of the metabolites produced by an organism, the detection of VOCs has a broad range of civilian, industrial, military, medical, and national security applications. The VOC metabolic profile of an organism has been referred to as its 'volatilome' (or 'volatome') and the study of volatilome/volatome is characterized as 'volatilomics', a relatively new category in the 'omics' arena. There is considerable literature on VOCs extracted destructively from microalgae for applications such as food, natural products chemistry, and biofuels. VOC emissions from living (in vivo) microalgae too are being increasingly appreciated as potential real-time indicators of the organism's state of health (SoH) along with their contributions to the environment and ecology. This review summarizes VOC emissions from in vivo microalgae; tools and techniques for the collection, storage, transport, detection, and pattern analysis of VOC emissions; linking certain VOCs to biosynthetic/metabolic pathways; and the role of VOCs in microalgae growth, infochemical activities, predator-prey interactions, and general SoH.

Electronic noses: Powerful tools in meat quality assessment

Main factors that are considered by consumers when choosing meat products are colour and aroma, of which the latter is a more reliable indicator of quality. However, a simple sensory evaluation of hedonistic qualities is often not sufficient to determine whether protein is past its shelf life, and consumption of spoiled meat can lead to serious health hazards. Some volatile compounds can be used as spoilage indicators, and so a device equipped with a sensor sensitive to particular odorants would prove useful. Unfortunately, no such single compound has yet been identified, as the changes taking place in a sample of meat during storage are contingent on numerous factors. On the other hand, a combination of volatile compounds may form a unique 'fingerprint' which can be analysed pattern recognition algorithms with an electronic nose. It can supplement established techniques of meat quality assessment by providing results that correlate well with hedonic perception in a short time and at a low cost.

Comparison of an Electronic Nose Based on Ultrafast Gas Chromatography, Comprehensive Two-Dimensional Gas Chromatography, and Sensory Evaluation for an Analysis of Type of Whisky

Whisky is one of the most popular alcoholic beverages. There are many types of whisky, for example, Scotch, Irish, and American whisky (called bourbon). The whisky market is highly diversified, and, because of this, it is important to have a method which would enable rapid quality evaluation and authentication of the type of whisky. The aim of this work was to compare 3 methods: an electronic nose based on the technology of ultrafast gas chromatography (Fast-GC), comprehensive two-dimensional gas chromatography (GC × GC), and sensory evaluation. The selected whisky brands included 6 blended whiskies from Scotland, 4 blended whiskies from Ireland, and 4 bourbons produced in the USA. For data analysis, peak heights of chromatograms were used. The panelists who took part in sensory evaluations included 4 women and 4 men. The obtained data were analyzed by 2 chemometric methods: partial least squares discriminant analysis (PLS-DA) and discrimination function analysis (DFA). E-nose and GC × GC allowed for differentiation between whiskies by type. Sensory analysis did not allow for differentiation between whiskies by type, but it allowed giving consumer preferences.

Nanocomposite biosensors for point-of-care—evaluation of food quality and safety

Nanosensors have wide applications in the food industry. Nanosensors based on quantum dots for heavy metal and organophosphate pesticides detection, and nanocomposites as indicators for shelf life of fish/meat products, have served as important tools for food quality and safety assessment. Luminescent labels consisting of NPs conjugated to aptamers have been popular for rapid detection of infectious and foodborne pathogens. Various detection technologies, including microelectromechanical systems for gas analytes, microarrays for genetically modified foods, and label-free nanosensors using nanowires, microcantilevers, and resonators are being applied extensively in the food industry. An interesting aspect of nanosensors has also been in the development of the electronic nose and electronic tongue for assessing organoleptic qualities, such as, odor and taste of food products. Real-time monitoring of food products for rapid screening, counterfeiting, and tracking has boosted ingenious, intelligent, and innovative packaging of food products. This chapter will give an overview of the contribution of nanotechnology-based biosensors in the food industry, ongoing research, technology advancements, regulatory guidelines, future challenges, and industrial outlook.

Multisensor systems based on phthalocyanines for monitoring the quality of grapes

Arrays of phthalocyanine-based sensors with complementary activity have been used to develop voltammetric electronic tongues. Such systems have demonstrated to be useful in enology for the evaluation of quality of wines in different production stages, from grapes to bottles. In this paper, the state of the art of multisensor systems based on phthalocyanines dedicated to the analysis of musts (juices obtained from crushed grapes) is described. Such multisensor systems cover different types of sensors from simple Carbon Paste Electrodes, to sophiticated nanostructured sensors, including Langmuir–Blodgett or Layer by Layer thin films and biomimetic biosensors where phthalocyanines play a crucial role as electron mediator between enzymes and electrodes. In all cases, multisensor systems based on phthalocyanines have been able to discriminate musts prepared from different varieties of grapes. The performance of these systems can be improved by combining non-specific sensors with biosensors containing enzymes selective to phenols. In this case, excellent relationships have been found between the responses provided by the array and the content in phenols and acids provided by traditional chemical analysis.

Chemometrics Methods for Specificity, Authenticity and Traceability Analysis of Olive Oils: Principles, Classifications and Applications

Background. Olive oils (OOs) show high chemical variability due to several factors of genetic, environmental and anthropic types. Genetic and environmental factors are responsible for natural compositions and polymorphic diversification resulting in different varietal patterns and phenotypes. Anthropic factors, however, are at the origin of different blends’ preparation leading to normative, labelled or adulterated commercial products. Control of complex OO samples requires their (i) characterization by specific markers; (ii) authentication by fingerprint patterns; and (iii) monitoring by traceability analysis. Methods. These quality control and management aims require the use of several multivariate statistical tools: specificity highlighting requires ordination methods; authentication checking calls for classification and pattern recognition methods; traceability analysis implies the use of network-based approaches able to separate or extract mixed information and memorized signals from complex matrices. Results. This chapter presents a review of different chemometrics methods applied for the control of OO variability from metabolic and physical-chemical measured characteristics. The different chemometrics methods are illustrated by different study cases on monovarietal and blended OO originated from different countries. Conclusion. Chemometrics tools offer multiple ways for quantitative evaluations and qualitative control of complex chemical variability of OO in relation to several intrinsic and extrinsic factors.

Array of biosensors for discrimination of grapes according to grape variety, vintage and ripeness

A bioelectronic tongue based on nanostructured biosensors specific for the simultaneous detection of sugars and phenols has been developed. The array combined oxidases and dehydrogenases immobilized on a lipidic layer prepared using the Langmuir-Blodgett technique where Glucose oxidase, d-Fructose dehydrogenase, Tyrosinase or Laccase were imbibed. A phthalocyanine was co-immobilized in the sensing layer and used as electron mediator. The array thus formed has been used to analyze grapes and provides global information about the samples while providing specific information about their phenolic and their sugar content. Using Principal Component Analysis (PCA) the array of voltammetric biosensors has been successfully used to discriminate musts prepared from different varieties of grapes (Tempranillo, Garnacha, Cabernet-Sauvignon, Prieto Picudo and Mencía). Differences could be also detected between grapes of the same variety and cultivar harvested in two successive vintages (2012 and 2013). Moreover, the ripening of grapes could be monitored from veraison to maturity due to the changes in their phenolic and sugar content. Using Partial Least Squares (PLS-1) analysis, excellent correlations have been found between the responses provided by the array of biosensors and classical parameters directly related to phenols (total polyphenol index, TPI) and sugar concentration (degree Brix) measured by chemical methods with correlation coefficients close to 1 and errors close to 0. It is also worthy to notice the good correlations found with parameters associated with the pH and acidity that can be explained by taking into account the influence of the pH in the oxidation potentials of the phenols and in the enzymatic activity. This bioelectronic tongue can assess simultaneously the sugar and the phenolic content of grapes and could be used to monitor the maturity of the fruit and could be adapted easily to field analysis.

Electronic Noses and Tongues in Wine Industry

The quality of wines is usually evaluated by a sensory panel formed of trained experts or traditional chemical analysis. Over the last few decades, electronic noses (e-noses) and electronic tongues have been developed to determine the quality of foods and beverages. They consist of arrays of sensors with cross-sensitivity, combined with pattern recognition software, which provide a fingerprint of the samples that can be used to discriminate or classify the samples. This holistic approach is inspired by the method used in mammals to recognize food through their senses. They have been widely applied to the analysis of wines, including quality control, aging control, or the detection of fraudulence, among others. In this paper, the current status of research and development in the field of e-noses and tongues applied to the analysis of wines is reviewed. Their potential applications in the wine industry are described. The review ends with a final comment about expected future developments.

Chocolate Classification by an Electronic Nose with Pressure Controlled Generated Stimulation

In this work, we will analyze the response of a Metal Oxide Gas Sensor (MOGS) array to a flow controlled stimulus generated in a pressure controlled canister produced by a homemade olfactometer to build an E-nose. The built E-nose is capable of chocolate identification between the 26 analyzed chocolate bar samples and four features recognition (chocolate type, extra ingredient, sweetener and expiration date status). The data analysis tools used were Principal Components Analysis (PCA) and Artificial Neural Networks (ANNs). The chocolate identification E-nose average classification rate was of 81.3% with 0.99 accuracy (Acc), 0.86 precision (Prc), 0.84 sensitivity (Sen) and 0.99 specificity (Spe) for test. The chocolate feature recognition E-nose gives a classification rate of 85.36% with 0.96 Acc, 0.86 Prc, 0.85 Sen and 0.96 Spe. In addition, a preliminary sample aging analysis was made. The results prove the pressure controlled generated stimulus is reliable for this type of studies.

Prediction of Chinese green tea ranking by metabolite profiling using ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS)

Metabolomics profiling provides comprehensive picture of the chemical composition in teas therefore may be used to assess tea quality objectively and reliably. In the present experiment, water and methanol extracts of green teas from China were analyzed by ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS) with the objectives to establish a model for quality prediction and to identify potential marker metabolites. The blindly evaluated sensory score of green teas was predicted with excellent power (R²=0.87 and Q²=0.82) and accuracy (RMSEP=1.36) by a partial least-squares (PLS) regression model based on water extract. By contrast, methanol extract failed to reasonably predict the sensory scores. The levels in water extract of neotheaflavin, neotheaflavin 3-O-gallate, trigalloyl-β-d-glucopyranose, myricetin 3,3'-digalactoside, catechin-(4α→8)-epigallocatechin and kaempferol were significantly larger whereas those of theogallin and gallocatechin were less in the low (score<87) than in the high score (⩾90) group.

Influence of dissolution-modifying excipients in various pharmaceutical formulations on electronic tongue results

The overall performance of a potentiometric electronic tongue (ET) as well as the sensitivity and selectivity pattern of particular ion-selective electrodes forming the array towards exemplary APIs (metamizole sodium, pseudoephedrine sulphate) and excipients (hypromellose, carmellose, Eudragit E) was determined. Simultaneous sensing of both API and the encapsulating excipient in their physical mixture was noticed using potentiometric sensors. Usually, such altering of chemical image is treated as an evidence of taste masking/modified release effect (linked with chemical entrapment of API in polymer matrix), while the observed "mixture effect" can also take place which may complicate the interpretation of ET results. Moreover, the influence of the same excipients on chemical images of various APIs was compared and related to sensor array performance. The presented considerations should be taken into account in the case of ET assessment of drug dissolution profiles and detection of modified release effect, especially when novel drug delivery systems are considered.

Electronic tongues to assess wine sensory descriptors

This work reports the application of an electronic tongue as a tool towards the analysis of wine in tasks such as its discrimination based on the maturing in barrels or the prediction of the global scores assigned by a sensory panel. To this aim, red wine samples were first analysed with the voltammetric sensor array, without performing any sample pretreatment. Afterwards, obtained responses were preprocessed employing fast Fourier transform (FFT) for the compression and reduction of signal complexity, and obtained coefficients were then used as inputs to build the qualitative and quantitative models employing either linear discriminant analysis (LDA) or partial least squares regression (PLS), respectively. Satisfactory results were obtained overall, with a classification rate of 100% in the discrimination of the type of barrel used during wine maturing, a normalized NRMSE of 0.077 in the estimation of ageing time (months) or 0.11 in the prediction of the scores (0-10) from a trained sensory panel (all for the external test subset).

Influence of Experimental Conditions on Electronic Tongue Results-Case of Valsartan Minitablets Dissolution

A potentiometric electronic tongue was applied to study the release of valsartan from pharmaceutical formulations, i.e., minitablets uncoated and coated with Eudragit E. Special attention was paid to evaluate the influence of medium temperature and composition, as well as to compare the performances of the sensor arrays working in various hydrodynamic conditions. The drug dissolution profiles registered with the ion-sensitive electrodes were compared with standard dissolution tests performed with USP Apparatus 2 (paddle). Moreover, the signal changes of all sensors were processed by principal component analysis to visualize the release modifications, related to the presence of the coating agent. Finally, the importance and influence of the experimental conditions on the results obtained using potentiometric sensor arrays were discussed.

The Verification of the Usefulness of Electronic Nose Based on Ultra-Fast Gas Chromatography and Four Different Chemometric Methods for Rapid Analysis of Spirit Beverages

Spirit beverages are a diverse group of foodstuffs. They are very often counterfeited which cause the appearance of low quality products or wrongly labelled products on the market. It is important to find a proper quality control and botanical origin method enabling the same time preliminary check of the composition of investigated samples, which was the main goal of this work. For this purpose, the usefulness of electronic nose based on ultra-fast gas chromatography (fast GC e-nose) was verified. A set of 24 samples of raw spirits, 33 samples of vodkas, and 8 samples of whisky were analysed by fast GC e-nose. Four data analysis methods were used. The PCA was applied for the visualization of dataset, observation of the variation inside groups of samples, and selection of variables for the other three statistical methods. The SQC method was utilized to compare the quality of the samples. Both the DFA and SIMCA data analysis methods were used for discrimination of vodka, whisky, and spirits samples. The fast GC e-nose combined with four statistical methods can be used for rapid discrimination of raw spirits, vodkas, and whisky and in the same for preliminary determination of the composition of investigated samples.

Improvement of electrocatalytic effect in voltammetric sensors based on phthalocyanines

Voltammetric sensors based on phthalocyanines have been used to detect a variety of compounds. In this paper, the state of the art of sensors prepared using classical techniques will be revised. Then, new strategies to improve the performance of the sensors will be described using as example sensors chemically modified with lutetium bisphthalocyanine (LuPc[Formula: see text] dedicated to the detection of phenols of interest in the food industry. Classical LuPc2 carbon paste electrodes can detect phenols such as catechol, caffeic acid or pyrogallol with limits of detection in the range of 10[Formula: see text]–10[Formula: see text] M. The performance can be improved by using nanostructured Langmuir–Blodgett (LB) or Layer by Layer (LbL) films. The enhanced surface to volume ratio produce an increase in the sensitivity of the sensors. Limits of detection of 10[Formula: see text]–10[Formula: see text] M are attained, which are one order of magnitude lower than those obtained using conventional carbon paste electrodes. Moreover, these techniques can be used to co-immobilize two electrocatalytic materials in the same device. The limits of detection obtained in LB sensors combining LuPc2/AuNPs or LuPc2/CNT are further improved. Finally, the LB technique has been used to prepare biosensors where a phenol oxydase (such as tyrosinase or lacasse) is immobilized in a biomimetic environment that preserves the enzymatic activity. Moreover, LuPc2 can be co-immobilized with the enzyme in a lipidic film formed by arachidic acid (AA). LuPc2 can act as an electron mediator facilitating the electron transfer. These biomimetic sensors formed by LuPc2/AA/enzyme show Limits of detection of 10[Formula: see text] M and an enhanced selectivity.

Integrated, paper-based potentiometric electronic tongue for the analysis of beer and wine

The following manuscript details the stages of construction of a novel paper-based electronic tongue with an integrated Ag/AgCl reference, which can operate using a minimal amount of sample (40 μL). First, we optimized the fabrication procedure of silver electrodes, testing a set of different methodologies (electroless plating, use of silver nanoparticles and commercial silver paints). Later a novel, integrated electronic tongue system was assembled with the use of readily available materials such as paper, wax, lamination sheets, bleach etc. New system was thoroughly characterized and the ion-selective potentiometric sensors presented performance close to theoretical. An electronic tongue, composed of electrodes sensitive to sodium, calcium, ammonia and a cross-sensitive, anion-selective electrode was used to analyze 34 beer samples (12 types, 19 brands). This system was able to discriminate beers from different brands, and types, indicate presence of stabilizers and antioxidants, dyes or even unmalted cereals and carbohydrates added to the fermentation wort. Samples could be classified by type of fermentation (low, high) and system was able to predict pH and in part also alcohol content of tested beers. In the next step sample volume was minimalized by the use of paper sample pads and measurement in flow conditions. In order to test the impact of this advancement a four electrode system, with cross-sensitive (anion-selective, cation-selective, Ca(2+)/Mg(2+), K(+)/Na(+)) electrodes was applied for the analysis of 11 types of wine (4 types of grapes, red/white, 3 countries). Proposed matrix was able to group wines produced from different varieties of grapes (Chardonnay, Americanas, Malbec, Merlot) using only 40 μL of sample. Apart from that, storage stability studies were performed using a multimeter, therefore showing that not only fabrication but also detection can be accomplished by means of off-the-shelf components. This manuscript not only describes new paper-based, potentiometric sensors but also according to our knowledge is the first description of an electrochemical paper-based electronic tongue with integrated reference.

An electronic tongue based on conducting electrospun nanofibers for detecting tetracycline in milk samples

Impedimetric e-tongue based on conducting electrospun nanofibers provides a rapid and sensitive means for the detection of tetracycline residues in milk.

An Electrochemical Quartz Crystal Microbalance Multisensor System Based on Phthalocyanine Nanostructured Films: Discrimination of Musts

An array of electrochemical quartz crystal electrodes (EQCM) modified with nanostructured films based on phthalocyanines was developed and used to discriminate musts prepared from different varieties of grapes. Nanostructured films of iron, nickel and copper phthalocyanines were deposited on Pt/quartz crystals through the Layer by Layer technique by alternating layers of the corresponding phthalocyanine and poly-allylamine hydrochloride. Simultaneous electrochemical and mass measurements were used to study the mass changes accompanying the oxidation of electroactive species present in must samples obtained from six Spanish varieties of grapes (Juan García, Prieto Picudo, Mencía Regadío, Cabernet Sauvignon, Garnacha and Tempranillo). The mass and voltammetric outputs were processed using three-way models. Parallel Factor Analysis (PARAFAC) was successfully used to discriminate the must samples according to their variety. Multi-way partial least squares (N-PLS) evidenced the correlations existing between the voltammetric data and the polyphenolic content measured by chemical methods. Similarly, N-PLS showed a correlation between mass outputs and parameters related to the sugar content. These results demonstrated that electronic tongues based on arrays of EQCM sensors can offer advantages over arrays of mass or voltammetric sensors used separately.

Chemical composition analysis and authentication of whisky

Whisky (whiskey) is one of the most popular spirit-based drinks made from malted or saccharified grains, which should mature for at least 3 years in wooden barrels. High popularity of products usually causes a potential risk of adulteration. Thus authenticity assessment is one of the key elements of food product marketing. Authentication of whisky is based on comparing the composition of this alcohol with other spirit drinks. The present review summarizes all information about the comparison of whisky and other alcoholic beverages, the identification of type of whisky or the assessment of its quality and finally the authentication of whisky. The article also presents the various techniques used for analyzing whisky, such as gas and liquid chromatography with different types of detectors (FID, AED, UV-Vis), electronic nose, atomic absorption spectroscopy and mass spectrometry. In some cases the application of chemometric methods is also described, namely PCA, DFA, LDA, ANOVA, SIMCA, PNN, k-NN and CA, as well as preparation techniques such SPME or SPE.

Moving your laboratories to the field--Advantages and limitations of the use of field portable instruments in environmental sample analysis

The recent rapid progress in technology of field portable instruments has increased their applications in environmental sample analysis. These instruments offer a possibility of cost-effective, non-destructive, real-time, direct, on-site measurements of a wide range of both inorganic and organic analytes in gaseous, liquid and solid samples. Some of them do not require the use of reagents and do not produce any analytical waste. All these features contribute to the greenness of field portable techniques. Several stationary analytical instruments have their portable versions. The most popular ones include: gas chromatographs with different detectors (mass spectrometer (MS), flame ionization detector, photoionization detector), ultraviolet-visible and near-infrared spectrophotometers, X-ray fluorescence spectrometers, ion mobility spectrometers, electronic noses and electronic tongues. The use of portable instruments in environmental sample analysis gives a possibility of on-site screening and a subsequent selection of samples for routine laboratory analyses. They are also very useful in situations that require an emergency response and for process monitoring applications. However, quantification of results is still problematic in many cases. The other disadvantages include: higher detection limits and lower sensitivity than these obtained in laboratory conditions, a strong influence of environmental factors on the instrument performance and a high possibility of sample contamination in the field. This paper reviews recent applications of field portable instruments in environmental sample analysis and discusses their analytical capabilities.

Sensor Array Design for Complex Sensing Tasks

Chemical detection in complex environments presents numerous challenges for successful implementation. Arrays of sensors are often implemented for complex chemical sensing tasks, but systematic understanding of how individual sensor response characteristics contribute overall detection system performance remains elusive, with generalized strategies for design and optimization of these arrays rarely reported and even less commonly adopted by practitioners. This review focuses on the literature of nonspecific sensor array design and optimization strategies as well as related work that may inform future efforts in complex sensing with arrays.

Layer-by-layer fabrication of AgCl-PANI hybrid nanocomposite films for electronic tongues

The fabrication of nanostructured films with tailored properties is essential for many applications, particularly with materials such as polyaniline (PANI) whose electrical characteristics may be easily tuned. In this study we report the one-step synthesis of AgCl-PANI nanocomposites that could form layer-by-layer (LbL) films with poly(sodium 4-styrenesulfonate) (PSS) and be used for electronic tongues (e-tongues). The first AgCl-PANI layer was adsorbed on a quartz substrate according to a nucleation-and-growth mechanism explained using the Johnson-Mehl-Avrami (JMA) model, revealing a 3D film growth confirmed by atomic force microscopy (AFM) measurements for the AgCl-PANI/PSS LbL films. In contrast to conventional PANI-containing films, the AgCl-PANI/PSS LbL films deposited on interdigitated electrodes exhibited electrical resistance that was practically unaffected by changes in pH from 4 to 9, and therefore these films can be used in e-tongues for both acidic and basic media. With a sensor array made of AgCl-PANI/PSS LbL films with different numbers of bilayers, we demonstrated the suitability of the AgCl-PANI nanocomposite for an e-tongue capable of clearly discriminating the basic tastes from salt, acid and umami solutions. Significantly, the hybrid AgCl-PANI nanocomposite is promising for any application in which PANI de-doping at high pH is to be avoided.

Data fusion methodologies for food and beverage authentication and quality assessment - a review

The ever increasing interest of consumers for safety, authenticity and quality of food commodities has driven the attention towards the analytical techniques used for analyzing these commodities. In recent years, rapid and reliable sensor, spectroscopic and chromatographic techniques have emerged that, together with multivariate and multiway chemometrics, have improved the whole control process by reducing the time of analysis and providing more informative results. In this progression of more and better information, the combination (fusion) of outputs of different instrumental techniques has emerged as a means for increasing the reliability of classification or prediction of foodstuff specifications as compared to using a single analytical technique. Although promising results have been obtained in food and beverage authentication and quality assessment, the combination of data from several techniques is not straightforward and represents an important challenge for chemometricians. This review provides a general overview of data fusion strategies that have been used in the field of food and beverage authentication and quality assessment.

Determination of rice sensory quality with similarity analysis-artificial neural network method in electronic tongue system

A novel similarity analysis-artificial neural network method was developed in electronic tongue system for predicting rice sensory quality.

Application of gas sensor arrays in assessment of wastewater purification effects

A gas sensor array consisting of eight metal oxide semiconductor (MOS) type gas sensors was evaluated for its ability for assessment of the selected wastewater parameters. Municipal wastewater was collected in a wastewater treatment plant (WWTP) in a primary sedimentation tank and was treated in a laboratory-scale sequential batch reactor (SBR). A comparison of the gas sensor array (electronic nose) response to the standard physical-chemical parameters of treated wastewater was performed. To analyze the measurement results, artificial neural networks were used. E-nose—gas sensors array and artificial neural networks proved to be a suitable method for the monitoring of treated wastewater quality. Neural networks used for data validation showed high correlation between the electronic nose readouts and: (I) chemical oxygen demand (COD) (r = 0.988); (II) total suspended solids (TSS) (r = 0.938); (III) turbidity (r = 0.940); (IV) pH (r = 0.554); (V) nitrogen compounds: N-NO₃ (r = 0.958), N-NO₂ (r = 0.869) and N-NH₃ (r = 0.978); (VI) and volatile organic compounds (VOC) (r = 0.987). Good correlation of the abovementioned parameters are observed under stable treatment conditions in a laboratory batch reactor.

Utilization of phosphate rock from Lisina for direct application: release of plant nutrients in the exchange-fertilizer mixtures

This study examined the possibility of direct application of phosphate rock (PR) from Lisina deposit, in a mixture with natural clinoptilolite (Cp) and clinoptilolite partially saturated with ammonium ions (NH4-Cp). Solution P concentrations of the NH4-Cp/PR mixtures were sufficient for plant growth and ranged from 0.36 to 0.82 mg L(-1). The median NH4-Cp/PR ratio and the longest proposed mixing time had the most positive impact on the P concentration. Solution Ca concentrations of the NH4-Cp/PR mixtures were between 112.5 and 700.5 mg L(-1), indicating that use of the proposed NH4-Cp/PR mixtures solves the potential lack of Ca(2+) in the solution, which is typical for substrates of similar composition. Selected artificial neural networks (ANNs) were able to predict experimental variables for a broad range of the process parameters all through assay. Manifold effects of small changes in composition of the mixtures and time on the observed concentrations of nutrients were shown using the sensitivity analysis.