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Muñoz-Castells R, Modesti M, Moreno-García J, Rodríguez-Moreno M, Catini A, Capuano R, Di Natale C, Bellincontro A, Moreno J. Differentiation through E-nose and GC-FID data modeling of rosé sparkling wines elaborated via traditional and Charmat methods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 38018373 DOI: 10.1002/jsfa.13178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 11/13/2023] [Accepted: 11/29/2023] [Indexed: 11/30/2023]
Abstract
BACKGROUND The growing demand for rosé sparkling wine has led to an increase in its production. Traditional or Charmat wine-making influence the aromatic profiles in wine. An analysis such as gas chromatography makes an accurate assessment of wines based on volatile detection but is resource intensive. On the other hand, the electronic nose (E-nose) has emerged as a versatile tool, offering rapid, cost-effective discrimination of wines, and contributing insights into quality and production processes because of its aptitude to perform a global aromatic pattern evaluation. In the present study, rosé sparkling wines were produced using both methods and major volatile compounds and polyols were measured. Wines were tested by E-nose and predictive modelling was performed to distinguish them. RESULTS Volatile profiles showed differences between Charmat and traditional methods, especially at 5 months of aging. A partial least square discriminant analysis (PLS-DA) was carried out on E-nose detections, obtaining a model that describes 94% of the variability, separating samples in different clusters and correctly identifying different classes. The differences derived from PLS-DA clustering agree with the results obtained by gas-chromatography. Moreover, a principal components regression model was built to verify the ability of the E-nose to non-destructively predict the amount of different volatiles analyzed. CONCLUSION Production methods of Rosé sparkling wine affect the final wine aroma profiles as a result of the differences in terms of volatiles. The PLS-DA of the data obtained with E-nose reveals that distinguishing between Charmat and traditional methods is possible. Moreover, predictive models using gas chromatography-flame ionization detection analysis and E-nose highlight the possibility of fast and efficient prediction of volatiles from the E-nose. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Raquel Muñoz-Castells
- Department of Agricultural Chemistry, Edaphology and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Buildings, Agrifood Campus of International Excellence ceiA3, University of Córdoba, Córdoba, Spain
| | - Margherita Modesti
- Department for Innovation of Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Jaime Moreno-García
- Department of Agricultural Chemistry, Edaphology and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Buildings, Agrifood Campus of International Excellence ceiA3, University of Córdoba, Córdoba, Spain
| | - María Rodríguez-Moreno
- Department of Agricultural Chemistry, Edaphology and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Buildings, Agrifood Campus of International Excellence ceiA3, University of Córdoba, Córdoba, Spain
| | - Alexandro Catini
- Department of Electronic Engineering, University of Rome Tor Vergata, Rome, Italy
| | - Rosamaria Capuano
- Department of Electronic Engineering, University of Rome Tor Vergata, Rome, Italy
| | - Corrado Di Natale
- Department of Electronic Engineering, University of Rome Tor Vergata, Rome, Italy
| | - Andrea Bellincontro
- Department for Innovation of Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Juan Moreno
- Department of Agricultural Chemistry, Edaphology and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Buildings, Agrifood Campus of International Excellence ceiA3, University of Córdoba, Córdoba, Spain
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Feltes G, Ballen SC, Steffens J, Paroul N, Steffens C. Differentiating True and False Cinnamon: Exploring Multiple Approaches for Discrimination. MICROMACHINES 2023; 14:1819. [PMID: 37893256 PMCID: PMC10609063 DOI: 10.3390/mi14101819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 09/18/2023] [Accepted: 09/22/2023] [Indexed: 10/29/2023]
Abstract
This study presents a comprehensive literature review that investigates the distinctions between true and false cinnamon. Given the intricate compositions of essential oils (EOs), various discrimination approaches were explored to ensure quality, safety, and authenticity, thereby establishing consumer confidence. Through the utilization of physical-chemical and instrumental analyses, the purity of EOs was evaluated via qualitative and quantitative assessments, enabling the identification of constituents or compounds within the oils. Consequently, a diverse array of techniques has been documented, encompassing organoleptic, physical, chemical, and instrumental methodologies, such as spectroscopic and chromatographic methods. Electronic noses (e-noses) exhibit significant potential for identifying cinnamon adulteration, presenting a rapid, non-destructive, and cost-effective approach. Leveraging their capability to detect and analyze volatile organic compound (VOC) profiles, e-noses can contribute to ensuring authenticity and quality in the food and fragrance industries. Continued research and development efforts in this domain will assuredly augment the capacities of this promising avenue, which is the utilization of Artificial Intelligence (AI) and Machine Learning (ML) algorithms in conjunction with spectroscopic data to combat cinnamon adulteration.
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Affiliation(s)
- Giovana Feltes
- Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões, Av. Sete de Setembro, 1621, Erechim 99709-910, Brazil
| | - Sandra C Ballen
- Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões, Av. Sete de Setembro, 1621, Erechim 99709-910, Brazil
| | - Juliana Steffens
- Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões, Av. Sete de Setembro, 1621, Erechim 99709-910, Brazil
| | - Natalia Paroul
- Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões, Av. Sete de Setembro, 1621, Erechim 99709-910, Brazil
| | - Clarice Steffens
- Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões, Av. Sete de Setembro, 1621, Erechim 99709-910, Brazil
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Li S, Du D, Wang J, Wei Z. Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties. Crit Rev Food Sci Nutr 2022; 64:3764-3793. [PMID: 36259959 DOI: 10.1080/10408398.2022.2134982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fermented foods are sensitive to the production conditions because of microbial and enzymatic activities, which requires intelligent flavor sensing system (IFSS) to monitor and optimize the production process based on the flavor properties. As the simulation system of human olfaction and gustation, IFSS has been widely used in the field of food with the characteristics of nondestructive, pollution-free, and real-time detection. This paper reviews the application of IFSS in the control of fermentation, ripening, and shelf life, and the potential in the identification of quality differences and flavor-producing microbes in fermented foods. The survey found that electronic nose (tongue) is suitable to monitor fermentation process and identify food authenticity in real time based on the changes of flavor profile. Gas chromatography-ion mobility spectrometry and nuclear magnetic resonance technology can be used to analyze the flavor metabolism of fermented foods at various production stages and explore the correlation between flavor substances and microorganisms.
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Affiliation(s)
- Siying Li
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Dongdong Du
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Jun Wang
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Zhenbo Wei
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
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Basalekou M, Kyraleou M, Kallithraka S. Authentication of wine and other alcohol-based beverages—Future global scenario. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00028-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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5
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Schwarz M, Weber F, Durán-Guerrero E, Castro R, Rodríguez-Dodero MDC, García-Moreno MV, Winterhalter P, Guillén-Sánchez D. HPLC-DAD-MS and Antioxidant Profile of Fractions from Amontillado Sherry Wine Obtained Using High-Speed Counter-Current Chromatography. Foods 2021; 10:foods10010131. [PMID: 33435411 PMCID: PMC7826704 DOI: 10.3390/foods10010131] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/02/2021] [Accepted: 01/06/2021] [Indexed: 01/18/2023] Open
Abstract
In the present work, the polyphenolic profile of a complex matrix such as Amontillado sherry has been processed by means of high-speed counter-current chromatography (HSCCC) and characterized by HPLC-DAD-MS. An Amberlite XAD-7 column was used to obtain the wine extract, and three different biphasic solvent systems were applied for HSCCC separation: MTBE (methyl tert-butyl ether)/n-butanol/acetonitrile/water (1.1/3/1.1/5+0.1% trifluoroacetic acid), MTBE/n-butanol/acetonitrile/water (2/2/1/5), and hexane/ethyl acetate/ethanol/water (1/5/1/5). As a result, 42 phenolic compounds and furanic derivatives have been identified by means of HPLC-DAD-MS, with 11 of them being identified for the first time in Sherry wines: 3-feruloylquinic acid, isovanillin, ethyl vanillate, furoic acid, dihydro-p-coumaric acid, 6-O-feruloylglucose, ethyl gallate, hydroxytyrosol, methyl protocatechuate, homoveratric acid and veratraldehyde. In addition, the antioxidant capacity (ABTS) of the obtained fractions was determined, revealing higher values in those fractions in which compounds such as gallic acid, protocatechuic acid, protocatechualdehyde, trans-caftaric acid, syringic acid, isovanillin or tyrosol, among others, were present. This is the first time that HSCCC has been used to characterize the phenolic composition of Sherry wines.
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Affiliation(s)
- Mónica Schwarz
- “Salus Infirmorum” Faculty of Nursing, University of Cadiz, 11001 Cadiz, Spain;
- Nutrition and Bromatology Area, Faculty of Medicine, University of Cadiz, Plaza Falla, 9, 11003 Cadiz, Spain
| | - Fabian Weber
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany;
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Pol. Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.C.R.-D.); (M.V.G.-M.); (D.G.-S.)
- Correspondence: ; Tel.: +34-956-016-456
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Pol. Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.C.R.-D.); (M.V.G.-M.); (D.G.-S.)
| | - María del Carmen Rodríguez-Dodero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Pol. Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.C.R.-D.); (M.V.G.-M.); (D.G.-S.)
| | - Maria Valme García-Moreno
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Pol. Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.C.R.-D.); (M.V.G.-M.); (D.G.-S.)
| | - Peter Winterhalter
- Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany;
| | - Dominico Guillén-Sánchez
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Pol. Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.C.R.-D.); (M.V.G.-M.); (D.G.-S.)
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6
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Recent trends in quality control, discrimination and authentication of alcoholic beverages using nondestructive instrumental techniques. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.021] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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7
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Zhu Y, Chen J, Chen X, Chen D, Deng S. Use of relative odor activity value (ROAV) to link aroma profiles to volatile compounds: application to fresh and dried eel (Muraenesox cinereus). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1856133] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Yifan Zhu
- College of Food and Medicine, Zhejiang Ocean University, Zhoushan, P.R. China
| | - Jing Chen
- College of Food and Medicine, Zhejiang Ocean University, Zhoushan, P.R. China
| | - Xingjie Chen
- Department of quality management, Fujian Xian Yang Yang Biotechnology Co., Ltd, Ningde, P. R. China
| | - Dongzhi Chen
- College of Marine Science and Technology, Zhejiang Ocean University, Zhoushan, P.R. China
| | - Shanggui Deng
- College of Food and Medicine, Zhejiang Ocean University, Zhoushan, P.R. China
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Han F, Zhang D, Aheto JH, Feng F, Duan T. Integration of a low-cost electronic nose and a voltammetric electronic tongue for red wines identification. Food Sci Nutr 2020; 8:4330-4339. [PMID: 32884713 PMCID: PMC7455956 DOI: 10.1002/fsn3.1730] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 06/01/2020] [Accepted: 06/02/2020] [Indexed: 12/26/2022] Open
Abstract
The purpose of this present study was to develop a rapid and effective approach for identification of red wines that differ in geographical origins, brands, and grape varieties, a multi-sensor fusion technology based on a novel cost-effective electronic nose (E-nose) and a voltammetric electronic tongue (E-tongue) was proposed. The E-nose sensors was created using porphyrins or metalloporphyrins, pH indicators and Nile red printed on a C2 reverse phase silica gel plate. The voltammetric E-Tongue with six metallic working electrodes, namely platinum, gold, palladium, tungsten, titanium, and silver was employed to sense the taste of red wines. Principal component analysis (PCA) was utilized for dimensionality reduction and decorrelation of the raw sensors datasets. The fusion models derived from extreme learning machine (ELM) were built with PCA scores of E-nose and tongue as the inputs. Results showed superior performance (100% recognition rate) using combination of odor and taste sensors than individual artificial systems. The results suggested that fusion of the novel cost-effective E-nose created and voltammetric E-tongue coupled with ELM has a powerful potential in rapid quality evaluation of red wine.
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Affiliation(s)
- Fangkai Han
- School of Biological and Food EngineeringSuzhou UniversityAnhuiChina
| | - Dongjing Zhang
- School of Biological and Food EngineeringSuzhou UniversityAnhuiChina
| | - Joshua H. Aheto
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
| | - Fan Feng
- School of Biological and Food EngineeringSuzhou UniversityAnhuiChina
| | - Tengfei Duan
- School of Biological and Food EngineeringSuzhou UniversityAnhuiChina
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9
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Martínez-García R, Moreno J, Bellincontro A, Centioni L, Puig-Pujol A, Peinado RA, Mauricio JC, García-Martínez T. Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats. Food Chem 2020; 334:127574. [PMID: 32721835 DOI: 10.1016/j.foodchem.2020.127574] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 06/12/2020] [Accepted: 07/11/2020] [Indexed: 01/03/2023]
Abstract
Effect of yeast inoculation format (F), temperature (T), and "on lees" ageing time (t) factors were evaluated on the composition of sparkling wines by a quantitative fingerprint obtained from volatile metabolites and the response of an electronic nose (E-nose). Wines elaborated according the traditional method at 10 and 14 °C, free cells and yeast biocapsules formats were monitored at 15 and 24 months of ageing time. Sixty-six volatiles identified and quantified in the eight sampling lots were subjected to a pattern recognition technique. A dual criterion based on univariate (ANOVA) and multivariate analysis (PLS-DA) through the variable importance projection (VIP) values, allowed to identify ten volatiles as potential markers for T factor, eleven for t and twelve for F factors. The discriminant models based on E-nose dataset enable a 100% correct classification of samples, in relation with t and F factors and the 83% for T factor.
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Affiliation(s)
- Rafael Martínez-García
- Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain
| | - Juan Moreno
- Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain.
| | - Andrea Bellincontro
- DIBAF, Department for Innovation in Biological, Agro-food and Forest Systems - Postharvest Laboratory, University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy
| | - Luna Centioni
- DIBAF, Department for Innovation in Biological, Agro-food and Forest Systems - Postharvest Laboratory, University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy
| | - Anna Puig-Pujol
- Institut de Recerca i Tecnologia Agroalimentaries - Institut Català de la Vinya i el Vi), Plaça Àgora, 2, 08720 Vilafranca del Penedès (Barcelona), Spain
| | - Rafael A Peinado
- Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain.
| | - Juan Carlos Mauricio
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, kmm 396, 14014 Cordoba, Spain
| | - Teresa García-Martínez
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, kmm 396, 14014 Cordoba, Spain
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Kemahlıoğlu K, Kendirci P, Kadiroğlu P, Yücel U, Korel F. Effect of different raw materials on aroma fingerprints of ‘boza’ using an e-nose and sensory analysis. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2019.1584] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- K. Kemahlıoğlu
- Ege University, Ege Vocational School, Food Technology Department, Bornova, İzmir, Turkey
| | - P. Kendirci
- İzmir Katip Çelebi University, Gastronomy and Culinary Arts Department, Çiğli, İzmir, Turkey
| | - P. Kadiroğlu
- Adana Science and Technology University, Food Engineering Department, Sarıçam, Adana, Turkey
| | - U. Yücel
- Ege University, Ege Vocational School, Food Technology Department, Bornova, İzmir, Turkey
| | - F. Korel
- İzmir Institute of Technology, Food Engineering Department, Urla, İzmir, Turkey
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11
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Freshness Evaluation of Three Kinds of Meats Based on the Electronic Nose. SENSORS 2019; 19:s19030605. [PMID: 30709028 PMCID: PMC6387179 DOI: 10.3390/s19030605] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/04/2018] [Revised: 01/21/2019] [Accepted: 01/28/2019] [Indexed: 11/21/2022]
Abstract
The aim of this study was to use an electronic nose set up in our lab to detect and predict the freshness of pork, beef and mutton. Three kinds of freshness, including fresh, sub-fresh and putrid, was established by human sensory evaluation and was used as a reference for the electronic nose’s discriminant factor analysis. The principal component analysis results showed the electronic nose could distinguish well pork, beef and mutton samples with different storage times. In the PCA figures, three kinds of meats samples all presented an approximate parabola trend during 7 days’ storage time. The discriminant factor analysis showed electronic nose could distinguish and judge well the freshness of samples (accuracy was 89.5%, 84.2% and 94.7% for pork, beef and mutton, respectively). Therefore, the electronic nose is promising for meat fresh detection application.
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Wei X, Shao X, Wei Y, Cheong L, Pan L, Tu K. Rapid detection of adulterated peony seed oil by electronic nose. Journal of Food Science and Technology 2018; 55:2152-2159. [PMID: 29892116 DOI: 10.1007/s13197-018-3132-z] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/12/2018] [Accepted: 03/18/2018] [Indexed: 12/17/2022]
Abstract
Peony seed oil has recently been introduced as a high-quality food oil. Because the high price of peony seed oil may tempt unscrupulous merchants to dilute it with cheaper substitutes, a rapid detection method for likely adulterants is required. In this study, the fatty acid composition of peony seed oil and four less expensive edible oils (soybean oil, corn oil, sunflower oil, and rapeseed oil) were measured by gas chromatography mass spectrometry. Peony oil adulterated by other edible oils was assessed using iodine values to estimate the extent of adulteration. Adulteration was also measured using an electronic nose (E-nose) combined with principal component analysis (PCA) or linear discriminant analysis (LDA). Results indicated that peony seed oil was highly enriched in α-linolenic acid. Although the iodine value can be used to detect some adulterants by measuring unsaturation, it was not able to detect all four potential adulterants. In contrast, the E-nose can rapidly identify adulterated peony seed oil by sampling vapor. Data analyses using PCA and LDA show that LDA more effectively clusters the data, discriminates between pure and adulterated oil, and can detect adulteration at the 10% level. E-nose combined with LDA suitable for detection of peony seed oil adulteration.
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Affiliation(s)
- Xiaobao Wei
- 1Department of Food Science and Engineering, Ningbo University, Ningbo, China
| | - Xingfeng Shao
- 1Department of Food Science and Engineering, Ningbo University, Ningbo, China
| | - Yingying Wei
- 1Department of Food Science and Engineering, Ningbo University, Ningbo, China
| | - Lingzhi Cheong
- 1Department of Food Science and Engineering, Ningbo University, Ningbo, China
| | - Leiqing Pan
- 2College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Kang Tu
- 2College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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Paredes Doig AL, Sun Kou R, Picasso G, Doig Camino E, La Rosa-Toro Gómez A. Preparación, Caracterización y Aplicación de sensores de Pd-SnO como nariz electrónica en la clasificación de vinos peruanos y su comparación con técnicas cromatográficas. REVISTA COLOMBIANA DE QUÍMICA 2018. [DOI: 10.15446/rev.colomb.quim.v47n1.63070] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Se prepararon sensores basados en SnO dopados con paladio (0, 1, 3, 5 y 7%) mediante el método de impregnación húmeda. Para caracterizarlos, se usaron las técnicas de espectroscopía infrarroja con transformada de Fourier (FTIR), adsorción y desorción de N2 (BET), difracción de rayos X (XRD), microscopía electrónica de barrido (SEM) y espectroscopia de energía dispersiva de rayos X (EDX). Los sensores se evaluaron con etanol para que conformaran, junto a dos sensores comerciales, una nariz electrónica (E-nose) que lograse detectar componentes volátiles del aroma en vinos peruanos. Los resultados fueron interpretados a través del análisis de componentes principales (PCA) con la finalidad de buscar una técnica que complementase la información recolectada por la cromatografía de gases (GC) y la cromatografía líquida (HPLC), y justamente comparando los PCAs obtenidos del GC y el HPLC con los resultantes de la E-nose se encontró que estos últimos clasificaban mejor las muestras. Fue posible diferenciar tanto vinos de la misma uva como de distinta cepa. Además, se logró detectar vinos adulterados, lo cual contribuye a la industria vitivinícola en el control de su producción con la finalidad de mejorar la calidad de esta bebida para el consumidor.
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XIE S, HU F, SONG C, XI Z, ZHANG Z. Aromatic profiles of young wines from berries at different heights on grapevines. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.02515] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Sha XIE
- Northwest A&F University, China
| | - Fan HU
- Northwest A&F University, China
| | | | - Zhumei XI
- Northwest A&F University, China; Shaanxi Engineering Research Center for Viti-Viniculture, China
| | - Zhenwen ZHANG
- Northwest A&F University, China; Shaanxi Engineering Research Center for Viti-Viniculture, China
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15
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Hu Z, Li X, Wang H, Niu C, Yuan Y, Yue T. A novel method to quantify the activity of alcohol acetyltransferase Using a SnO2-based sensor of electronic nose. Food Chem 2016; 203:498-504. [PMID: 26948643 DOI: 10.1016/j.foodchem.2016.02.087] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2015] [Revised: 01/29/2016] [Accepted: 02/13/2016] [Indexed: 11/27/2022]
Abstract
Alcohol acetyltransferase (AATFase) extensively catalyzes the reactions of alcohols to acetic esters in microorganisms and plants. In this work, a novel method has been proposed to quantify the activity of AATFase using a SnO2-based sensor of electronic nose, which was determined on the basis of its higher sensitivity to the reducing alcohol than the oxidizing ester. The maximum value of the first-derivative of the signals from the SnO2-based sensor was therein found to be an eigenvalue of isoamyl alcohol concentration. Quadratic polynomial regression perfectly fitted the correlation between the eigenvalue and the isoamyl alcohol concentration. The method was used to determine the AATFase activity in this type of reaction by calculating the conversion rate of isoamyl alcohol. The proposed method has been successfully applied to determine the AATFase activity of a cider yeast strain. Compared with GC-MS, the method shows promises with ideal recovery and low cost.
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Affiliation(s)
- Zhongqiu Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, PR China
| | - Xiaojing Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, PR China
| | - Huxuan Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, PR China
| | - Chen Niu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, PR China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, PR China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, PR China.
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16
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Abstract
A colorimetric sensor array was developed to characterize and quantify the taste of white wines. A charge-coupled device (CCD) camera captured images of the sensor array from 23 different white wine samples, and the change in the R, G, B color components from the control were analyzed by principal component analysis. Additionally, high performance liquid chromatography (HPLC) was used to analyze the chemical components of each wine sample responsible for its taste. A two-dimensional score plot was created with 23 data points. It revealed clusters created from the same type of grape, and trends of sweetness, sourness, and astringency were mapped. An artificial neural network model was developed to predict the degree of sweetness, sourness, and astringency of the white wines. The coefficients of determination (R2) for the HPLC results and the sweetness, sourness, and astringency were 0.96, 0.95, and 0.83, respectively. This research could provide a simple and low-cost but sensitive taste prediction system, and, by helping consumer selection, will be able to have a positive effect on the wine industry.
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17
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Predicting the composition of red wine blends using an array of multicomponent Peptide-based sensors. Molecules 2015; 20:9170-82. [PMID: 26007178 PMCID: PMC6272560 DOI: 10.3390/molecules20059170] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2015] [Revised: 05/09/2015] [Accepted: 05/12/2015] [Indexed: 11/16/2022] Open
Abstract
Differential sensing using synthetic receptors as mimics of the mammalian senses of taste and smell is a powerful approach for the analysis of complex mixtures. Herein, we report on the effectiveness of a cross-reactive, supramolecular, peptide-based sensing array in differentiating and predicting the composition of red wine blends. Fifteen blends of Cabernet Sauvignon, Merlot and Cabernet Franc, in addition to the mono varietals, were used in this investigation. Linear Discriminant Analysis (LDA) showed a clear differentiation of blends based on tannin concentration and composition where certain mono varietals like Cabernet Sauvignon seemed to contribute less to the overall characteristics of the blend. Partial Least Squares (PLS) Regression and cross validation were used to build a predictive model for the responses of the receptors to eleven binary blends and the three mono varietals. The optimized model was later used to predict the percentage of each mono varietal in an independent test set composted of four tri-blends with a 15% average error. A partial least square regression model using the mouth-feel and taste descriptive sensory attributes of the wine blends revealed a strong correlation of the receptors to perceived astringency, which is indicative of selective binding to polyphenols in wine.
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18
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Zeng J, Cao X, Liu Y, Chen J, Ren K. A single cataluminescence sensor based on spectral array and its use in the identification of vinegars. Anal Chim Acta 2015; 864:64-73. [DOI: 10.1016/j.aca.2015.01.035] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2014] [Revised: 01/17/2015] [Accepted: 01/22/2015] [Indexed: 01/24/2023]
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19
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Wei Z, Wang J, Zhang W. Detecting internal quality of peanuts during storage using electronic nose responses combined with physicochemical methods. Food Chem 2015; 177:89-96. [PMID: 25660862 DOI: 10.1016/j.foodchem.2014.12.100] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2014] [Revised: 12/30/2014] [Accepted: 12/30/2014] [Indexed: 11/19/2022]
Abstract
In this study, the changes in the quality of unshelled peanuts and peanut kernels during storage were analyzed using an electronic nose (e-nose). The physicochemical indexes (acid and peroxide values) of peanut kernels were tested by traditional method as a reference. The storage time of peanut kernels increases from left to right in the cluster analysis plot based on the physicochemical indexes. The "maximum values", "area values", and "70th s values" methods were applied to extract the feature data from the e-nose responses. Principal component analysis (PCA) results indicated that the "70th s values" method produced the most accurate results, furthermore, unshelled peanut and peanut kernel samples presented similar characteristics in the PCA plots; the partial least squares regression (PLSR) results showed that the features of unshelled peanuts and peanut kernels are highly correlated with acid and peroxide values, respectively.
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Affiliation(s)
- Zhenbo Wei
- Department of Biosystems Engineering, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, PR China
| | - Jun Wang
- Department of Biosystems Engineering, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, PR China.
| | - Weilin Zhang
- Department of Biosystems Engineering, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, PR China
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20
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Narváez-Rivas M, Gallardo E, León-Camacho M. Evolution of volatile hydrocarbons from subcutaneous fat during ripening of Iberian dry-cured ham. A tool to differentiate between ripening periods of the process. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.031] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Quality Evaluation of Beef Seasonings Using Gas Chromatography-Mass Spectrometry and Electronic Nose: Correlation with Sensory Attributes and Classification According to Grade Level. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-0031-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Tian H, Li F, Qin L, Yu H, Ma X. Discrimination of chicken seasonings and beef seasonings using electronic nose and sensory evaluation. J Food Sci 2014; 79:S2346-53. [PMID: 25311825 DOI: 10.1111/1750-3841.12675] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2014] [Accepted: 08/26/2014] [Indexed: 11/29/2022]
Abstract
This study examines the feasibility of electronic nose as a method to discriminate chicken and beef seasonings and to predict sensory attributes. Sensory evaluation showed that 8 chicken seasonings and 4 beef seasonings could be well discriminated and classified based on 8 sensory attributes. The sensory attributes including chicken/beef, gamey, garlic, spicy, onion, soy sauce, retention, and overall aroma intensity were generated by a trained evaluation panel. Principal component analysis (PCA), discriminant factor analysis (DFA), and cluster analysis (CA) combined with electronic nose were used to discriminate seasoning samples based on the difference of the sensor response signals of chicken and beef seasonings. The correlation between sensory attributes and electronic nose sensors signal was established using partial least squares regression (PLSR) method. The results showed that the seasoning samples were all correctly classified by the electronic nose combined with PCA, DFA, and CA. The electronic nose gave good prediction results for all the sensory attributes with correlation coefficient (r) higher than 0.8. The work indicated that electronic nose is an effective method for discriminating different seasonings and predicting sensory attributes.
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Affiliation(s)
- Huaixiang Tian
- Dept. of Food Science and Technology, Shanghai Inst. of Technology, 100 Haiquan Road, 201418, Shanghai, China
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23
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Longobardi F, Casiello G, Ventrella A, Mazzilli V, Nardelli A, Sacco D, Catucci L, Agostiano A. Electronic nose and isotope ratio mass spectrometry in combination with chemometrics for the characterization of the geographical origin of Italian sweet cherries. Food Chem 2014; 170:90-6. [PMID: 25306321 DOI: 10.1016/j.foodchem.2014.08.057] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2014] [Revised: 08/06/2014] [Accepted: 08/12/2014] [Indexed: 11/30/2022]
Abstract
Sweet cherries from two Italian regions, Apulia and Emilia Romagna, were analysed using electronic nose (EN) and isotope ratio mass spectrometry (IRMS), with the aim of distinguishing them according to their geographic origin. The data were elaborated by statistical techniques, examining the EN and IRMS datasets both separately and in combination. Preliminary exploratory overviews were performed and then linear discriminant analyses (LDA) were used for classification. Regarding EN, different approaches for variable selection were tested, and the most suitable strategies were highlighted. The LDA classification results were expressed in terms of recognition and prediction abilities and it was found that both EN and IRMS performed well, with IRMS showing better cross-validated prediction ability (91.0%); the EN-IRMS combination gave slightly better results (92.3%). In order to validate the final results, the models were tested using an external set of samples with excellent results.
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Affiliation(s)
- F Longobardi
- Dipartimento di Chimica, Università di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy.
| | - G Casiello
- Dipartimento di Chimica, Università di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy
| | - A Ventrella
- Dipartimento di Chimica, Università di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy
| | - V Mazzilli
- Dipartimento di Chimica, Università di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy
| | - A Nardelli
- Dipartimento di Chimica, Università di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy
| | - D Sacco
- Dipartimento di Chimica, Università di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy
| | - L Catucci
- Dipartimento di Chimica, Università di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy; Consiglio Nazionale delle Ricerche, Istituto per i Processi Chimico-Fisici (IPCF-CNR), sez. di Bari, Via Orabona 4, 70126 Bari, Italy
| | - A Agostiano
- Dipartimento di Chimica, Università di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy; Consiglio Nazionale delle Ricerche, Istituto per i Processi Chimico-Fisici (IPCF-CNR), sez. di Bari, Via Orabona 4, 70126 Bari, Italy
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24
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Wang Q, Jin G, Jin Y, Ma M, Wang N, Liu C, He L. Discriminating eggs from different poultry species by fatty acids and volatiles profiling: Comparison of SPME-GC/MS, electronic nose, and principal component analysis method. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400016] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Qingling Wang
- National Research and Development Center for Egg Processing; College of Food Science and Technology of Huazhong Agricultural University; Wuhan Hubei, P. R. China
- Food College; Shihezi University; Xinjiang Autonomus Region Shihezi, P. R. China
| | - Guofeng Jin
- National Research and Development Center for Egg Processing; College of Food Science and Technology of Huazhong Agricultural University; Wuhan Hubei, P. R. China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing; College of Food Science and Technology of Huazhong Agricultural University; Wuhan Hubei, P. R. China
| | - Meihu Ma
- National Research and Development Center for Egg Processing; College of Food Science and Technology of Huazhong Agricultural University; Wuhan Hubei, P. R. China
| | - Ning Wang
- National Research and Development Center for Egg Processing; College of Food Science and Technology of Huazhong Agricultural University; Wuhan Hubei, P. R. China
| | - Chunyou Liu
- National Research and Development Center for Egg Processing; College of Food Science and Technology of Huazhong Agricultural University; Wuhan Hubei, P. R. China
| | - Liyuan He
- National Research and Development Center for Egg Processing; College of Food Science and Technology of Huazhong Agricultural University; Wuhan Hubei, P. R. China
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25
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Abstract
A smartphone takes a digital image of the paper microfluidic chip, after a red wine sample filled the entire 8 channels (each pre-loaded with a different chemical dye). The PCA score plot shows good statistical difference among the 6 red wine samples, where PC1 corresponded to the sweetness and PC2 to the bodyness of a red wine. The PCA model was validated with an additional 4 red wine samples from a different manufacturer.
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Affiliation(s)
- Tu San Park
- Department of Agricultural and Biosystems Engineering
- The University of Arizona
- Tucson, USA
| | - Cayla Baynes
- Biomedical Engineering Graduate Interdisciplinary Program and Department of Biomedical Engineering
- The University of Arizona
- Tucson, USA
| | - Seong-In Cho
- Department of Biosystems & Biomaterials Science and Engineering
- Seoul National University
- , Republic of Korea
| | - Jeong-Yeol Yoon
- Department of Agricultural and Biosystems Engineering
- The University of Arizona
- Tucson, USA
- Biomedical Engineering Graduate Interdisciplinary Program and Department of Biomedical Engineering
- The University of Arizona
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26
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Determination of the Optimum Sun-Drying Time for Vitis vinifera L. cv. Tempranillo Grapes by E-nose Analysis and Characterization of Their Volatile Composition. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1086-8] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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