1
|
Qi H, Luo J, Wu X, Zhang C. Application of nondestructive techniques for peach (Prunus persica) quality inspection: A review. J Food Sci 2024. [PMID: 39366769 DOI: 10.1111/1750-3841.17388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2024] [Revised: 08/26/2024] [Accepted: 08/27/2024] [Indexed: 10/06/2024]
Abstract
Peaches are highly valued for their rich nutritional content. Traditional fruit quality accessing methods (i.e., manual squeezing the fruit for firmness) are both subjective and destructive, which tend to diminish the integrity of fruit samples, consequently undermining their market value. Compared to traditional detection methods, nondestructive technology offers efficient and noninvasive solutions for rapidly and accurately assessing internal external quality of peaches. This can significantly enhance product classification and quality assurance while reducing the need for extensive human resources and minimizing potential physical damage to peaches. This review provided a comprehensive overview of nondestructive techniques for peach quality evaluation, including visible/near-infrared spectroscopy, machine vision technology, hyperspectral imaging, dielectric and optical properties, fluorescence spectroscopy, electronic nose/tongue, and acoustic vibration methods. It also evaluates the effectiveness of each technique in assessing internal quality, maturity, and disease detection of peaches. The advantages and limitations of each method were also summarized. This study focuses specifically on peaches and encompasses all existing nondestructive testing methods, providing valuable insights and references for future studies in the field of peach quality analysis using nondestructive testing methods.
Collapse
Affiliation(s)
- Hengnian Qi
- School of Information Engineering, Huzhou University, Huzhou, China
| | - Jiahao Luo
- School of Information Engineering, Huzhou University, Huzhou, China
| | - Xiaoping Wu
- School of Information Engineering, Huzhou University, Huzhou, China
| | - Chu Zhang
- School of Information Engineering, Huzhou University, Huzhou, China
| |
Collapse
|
2
|
Hu D, Jia T, Sun X, Zhou T, Huang Y, Sun Z, Zhang C, Sun T, Zhou G. Applications of optical property measurement for quality evaluation of agri-food products: a review. Crit Rev Food Sci Nutr 2023:1-21. [PMID: 37691446 DOI: 10.1080/10408398.2023.2255260] [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: 09/12/2023]
Abstract
Spectroscopic techniques coupled with chemometric approaches have been widely used for quality evaluation of agricultural and food (agri-food) products due to the nondestructive, simple, fast, and easy characters. However, these techniques face the issues or challenges of relatively weak robustness, generalizability, and applicability in modeling and prediction because they measure the aggregate amount of light interaction with tissues, resulting in the combined effect of absorption and scattering of photons. Optical property measurement could separate absorption from scattering, providing new insights into more reliable prediction performance in quality evaluation, which is attracting increasing attention. In this review, a brief overview of the currently popular measurement techniques, in terms of light transfer principles and data analysis algorithms, is first presented. Then, the emphases are put on the recent advances of these techniques for measuring optical properties of agri-food products since 2000. Corresponding applications on qualitative and quantitative analyses of quality evaluation, as well as light transfer simulations within tissues, were reviewed. Furthermore, the leading groups working on optical property measurement worldwide are highlighted, which is the first summary to the best of our knowledge. Finally, challenges for optical property measurement are discussed, and some viewpoints on future research directions are also given.
Collapse
Affiliation(s)
- Dong Hu
- College of Optical, Mechanical and Electrical Engineering, Zhejiang A&F University, Hangzhou, China
| | - Tianze Jia
- College of Optical, Mechanical and Electrical Engineering, Zhejiang A&F University, Hangzhou, China
| | - Xiaolin Sun
- College of Optical, Mechanical and Electrical Engineering, Zhejiang A&F University, Hangzhou, China
| | - Tongtong Zhou
- College of Optical, Mechanical and Electrical Engineering, Zhejiang A&F University, Hangzhou, China
| | - Yuping Huang
- College of Mechanical and Electronic Engineering, Nanjing Forestry University, Nanjing, China
| | - Zhizhong Sun
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, China
| | - Chang Zhang
- Office of Educational Administration, Zhejiang A&F University, Hangzhou, China
| | - Tong Sun
- College of Optical, Mechanical and Electrical Engineering, Zhejiang A&F University, Hangzhou, China
| | - Guoquan Zhou
- College of Optical, Mechanical and Electrical Engineering, Zhejiang A&F University, Hangzhou, China
| |
Collapse
|
3
|
Yu Z, Qiu C, Huang L, Gao Y, Tang D. Microelectromechanical Microsystems-Supported Photothermal Immunoassay for Point-of-Care Testing of Aflatoxin B1 in Foodstuff. Anal Chem 2023; 95:4212-4219. [PMID: 36780374 DOI: 10.1021/acs.analchem.2c05617] [Citation(s) in RCA: 65] [Impact Index Per Article: 65.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/15/2023]
Abstract
Accurate identification of acutely toxic and low-fatality mycotoxins on a large scale in a quick and cheap manner is critical for reducing population mortality. Herein, a portable photothermal immunosensing platform supported by a microelectromechanical microsystem (MEMS) without enzyme involvement was reported for point-of-care testing of mycotoxins (in the case of aflatoxin B1, AFB1) in food based on the precise satellite structure of Au nanoparticles. The synthesized Au nanoparticles with a well-defined, graded satellite structure exhibited a significantly enhanced photothermal response and were coupled by AFB1 antibodies to form signal conversion probes by physisorption for further target-promoted competitive responses in microplates. In addition, a coin-sized miniature NIR camera device was constructed for temperature acquisition during target testing based on advanced MEMS fabrication technology to address the limitation of expensive signal acquisition components of current photothermal sensors. The proposed MEMS readout-based microphotothermal test method provides excellent AFB1 response in the range of 0.5-500 ng g-1 with detection limits as low as 0.27 ng g-1. In addition, the main reasons for the efficient photothermal transduction efficiency of Au with different graded structures were analyzed by finite element simulations, providing theoretical guidance for the development of new Au-based photothermal agents. In conclusion, the proposed portable micro-photothermal test system offers great potential for point-of-care diagnostics for residents, which will continue to facilitate immediate food safety identification in resource-limited regions.
Collapse
Affiliation(s)
- Zhichao Yu
- Key Laboratory of Analytical Science for Food Safety and Biology (MOE & Fujian Province), Department of Chemistry, Fuzhou University, Fuzhou 350108, People's Republic of China
| | - Chicheng Qiu
- Zijin School of Geology and Mining, Fuzhou University, Fuzhou 350108, People's Republic of China
| | - Lingting Huang
- Key Laboratory of Analytical Science for Food Safety and Biology (MOE & Fujian Province), Department of Chemistry, Fuzhou University, Fuzhou 350108, People's Republic of China
| | - Yuan Gao
- Key Laboratory of Analytical Science for Food Safety and Biology (MOE & Fujian Province), Department of Chemistry, Fuzhou University, Fuzhou 350108, People's Republic of China
| | - Dianping Tang
- Key Laboratory of Analytical Science for Food Safety and Biology (MOE & Fujian Province), Department of Chemistry, Fuzhou University, Fuzhou 350108, People's Republic of China
| |
Collapse
|
4
|
Abstract
Fermented foods and beverages have become a part of daily diets in several societies around the world. Emitted volatile organic compounds play an important role in the determination of the chemical composition and other information of fermented foods and beverages. Electronic nose (E-nose) technologies enable non-destructive measurement and fast analysis, have low operating costs and simplicity, and have been employed for this purpose over the past decades. In this work, a comprehensive review of the recent progress in E-noses is presented according to the end products of the main fermentation types, including alcohol fermentation, lactic acid fermentation, acetic acid fermentation and alkaline fermentation. The benefits, research directions, limitations and challenges of current E-nose systems are investigated and highlighted for fermented foods and beverage applications.
Collapse
|
5
|
Mihaylova D, Popova A, Vrancheva R, Dincheva I. HS-SPME-GC-MS Volatile Profile Characterization of Peach ( Prunus persica L. Batsch) Varieties Grown in the Eastern Balkan Peninsula. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11020166. [PMID: 35050054 PMCID: PMC8778425 DOI: 10.3390/plants11020166] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 01/04/2022] [Accepted: 01/06/2022] [Indexed: 05/08/2023]
Abstract
The volatile compounds of eight peach varieties (Prunus persica L.)-"Filina", "Gergana", "Ufo-4", "July lady", "Laskava", "Flat Queen", "Evmolpiya", and "Morsiani 90"-growing in Bulgaria were analyzed for the first time. Gas chromatography-mass spectrometry (GC-MS) analysis and the HS-SPME technique revealed the presence of 65 volatile compounds; the main identified components were aldehydes, esters, and fatty acids. According to the provided principal component analysis (PCA) and hierarchical cluster analysis (HCA), the relative quantities of the identified volatile compounds depended on the studied peach variety. The results obtained could be successfully applied for the metabolic chemotaxonomy of peaches.
Collapse
Affiliation(s)
- Dasha Mihaylova
- Department of Biotechnology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria
- Correspondence: (D.M.); (A.P.)
| | - Aneta Popova
- Department of Catering and Nutrition, Economics Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria
- Correspondence: (D.M.); (A.P.)
| | - Radka Vrancheva
- Department of Analytical Chemistry and Physical Chemistry, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria;
| | - Ivayla Dincheva
- AgroBioInstitute, Agricultural Academy, 1164 Sofia, Bulgaria;
| |
Collapse
|
6
|
Non-Destructive Detection of Damaged Strawberries after Impact Based on Analyzing Volatile Organic Compounds. SENSORS 2022; 22:s22020427. [PMID: 35062387 PMCID: PMC8780591 DOI: 10.3390/s22020427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 01/04/2022] [Accepted: 01/05/2022] [Indexed: 11/17/2022]
Abstract
Strawberries are susceptible to mechanical damage. The detection of damaged strawberries by their volatile organic compounds (VOCs) can avoid the deficiencies of manual observation and spectral imaging technologies that cannot detect packaged fruits. In the present study, the detection of strawberries with impact damage is investigated using electronic nose (e-nose) technology. The results show that the e-nose technology can be used to detect strawberries that have suffered impact damage. The best model for detecting the extent of impact damage had a residual predictive deviation (RPD) value of 2.730, and the correct rate of the best model for identifying the damaged strawberries was 97.5%. However, the accuracy of the prediction of the occurrence time of impact was poor, and the RPD value of the best model was only 1.969. In addition, the gas chromatography-mass spectrophotometry analysis further shows that the VOCs of the strawberries changed after suffering impact damage, which was the reason why the e-nose technology could detect the damaged fruit. The above results show that the mechanical force of impact caused changes in the VOCs of strawberries and that it is possible to detect strawberries that have suffered impact damage using e-nose technology.
Collapse
|
7
|
Application of E-nose combined with ANN modelling for qualitative and quantitative analysis of benzoic acid in cola-type beverages. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01083-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
8
|
Tan F, Wang P, Zhan P, Tian H. Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments. Food Chem 2021; 366:130604. [PMID: 34298395 DOI: 10.1016/j.foodchem.2021.130604] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 05/10/2021] [Accepted: 07/12/2021] [Indexed: 11/30/2022]
Abstract
The aroma profiles of fresh flat peach juice (FPJ) samples obtained from four different cultivars (RP1), (ZLP), (RP18), and (ZP) were characterized by gas chromatography-Mass spectrometry-olfactometry (GC-MS-O). Totally, 32 aroma-active compounds in FPJs were identified by GC-MS-O and further quantified. Of these, 14 aroma-active compounds presented odor activity values (OAVs) greater than 1, with several lactones and aldehydes contributing as key aroma-active components of FPJs. Partial least-squares regression (PLSR) revealed that RP18 was greatly related to "fruity", "sweet" and "peach-like" attributes, while ZLP was highly correlated with "floral" and "green and grassy" attributes, confirming the quantitative describe analysis (QDA) results. In addition, an aroma recombination experiment was conducted to mimic the aroma profile of flat peach juice based on the actual concentrations of RP18. Omission experiments indicated that lactones were very highly significant for the characteristic aroma of FPJ.
Collapse
Affiliation(s)
- Fengling Tan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Peng Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Ping Zhan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China.
| | - Honglei Tian
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, Xi'an 710119, Shaanxi, China.
| |
Collapse
|
9
|
Niu Y, Deng J, Xiao Z, Zhu J. Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography-olfactometry, flame photometric detection and molecular sensory science approaches. Food Res Int 2021; 147:110457. [PMID: 34399457 DOI: 10.1016/j.foodres.2021.110457] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 05/07/2021] [Accepted: 05/23/2021] [Indexed: 10/21/2022]
Abstract
Aroma profiles and aroma-active compounds of "Yulu" peach from Fenghua (the peach known for the best flavor and quality in China) were investigated by headspace solid-phase microextraction (HS-SPME), solvent-assisted flavor evaporation (SAFE), gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and flame photometric detection (FPD). The combination of these methods improved the analysis and identification of aroma substances compared to the combination of a single aroma extraction method and GC-MS. A total of 85 aroma-active compounds, including 10 sulfur compounds were detected. Methional, methyl 3-(methylthio)propionate, methionol, and benzothiazole were first detected in peaches. These aroma compounds cannot only supplement the database of aroma substances of peaches, but also provide data support for traceability of the origins of "Yulu" peaches. In addition, the odor activity value (OAV) was used to identify the contributions of the most important compounds. The results indicated that hexanal, 3-methylbutanal, (E)-2-hexen-1-ol, 3-mercaptohexyl acetate, (E,E)-2,4-decadienal, 2-methylpropanal, γ-decalactone, 2-methylbutanal, theaspirane, and δ-decalactone were the key aroma-active compounds. The key characteristic aroma components were further ascertained by aroma reconstitution and omission experiments, which showed that the fruity, floral, sulfur, and sour notes could be well simulated. Finally, the perceptual interactions between different sulfur compounds and fruity recombination (FR) were explored. 3-mercaptohexanol and 4-methyl-4-mercaptopentan-2-one could significantly decrease the threshold of FR. The possible reason was that these two sulfur compounds had synergistic effects with the aroma compounds in FR, with the U model confirming the results of these synergistic effects. The perceptual interactions provide a basis for the regulation of characteristic fruity aroma of peach products.
Collapse
Affiliation(s)
- Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Jianming Deng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
| | - Jiancai Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| |
Collapse
|
10
|
Taiti C, Costa C, Petrucci WA, Luzzietti L, Giordani E, Mancuso S, Nencetti V. Are Peach Cultivars Used in Conventional Long Food Supply Chains Suitable for the High-Quality Short Markets? Foods 2021; 10:foods10061253. [PMID: 34073037 PMCID: PMC8228427 DOI: 10.3390/foods10061253] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 05/24/2021] [Accepted: 05/26/2021] [Indexed: 11/29/2022] Open
Abstract
Peaches are climacteric and highly perishable fruits, with a short shelf life, and are prone to rapid deterioration after harvest. In this study, the chemical proprieties, aroma profile and a sensory evaluation were conducted to: (1) characterize and compare fruits of 13 different peach and nectarine cultivars, harvested at physiological maturation; and (2) assess the suitability of these cultivars, that are successfully used in long food supply chains (LFSCs), for their use in short food supply chains (SFSCs). Through statistical analysis clear differences were found among the studied cultivars, and in particular between cultivars suited to SFSCs compared to those suited for LFSCs. Results indicate that, despite all cultivars being planted in the same orchards and with the same pre-harvest management and practices, their post-harvest performances were mainly influenced by the cultivar genetic makeup. Therefore, cultivars conventionally used in SFSCs, such as “Guglielmina” and “Regina di Londa”, had the best aroma, sweetness and juiciness compared to LSCPs ones. In contrast, the LSCPs varieties showed interesting values for firmness and crunchiness.
Collapse
Affiliation(s)
- Cosimo Taiti
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Viale delle Idee 30, Sesto F.no, 50019 Florence, Italy; (W.A.P.); (E.G.); (S.M.); (V.N.)
- Correspondence: ; Tel.: +39-055-457-4088
| | - Corrado Costa
- Consiglio per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria (CREA)—Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Monterotondo, 00189 Rome, Italy;
| | - William Antonio Petrucci
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Viale delle Idee 30, Sesto F.no, 50019 Florence, Italy; (W.A.P.); (E.G.); (S.M.); (V.N.)
| | - Laura Luzzietti
- Centre for Organismal Studies (COS) Heidelberg, Heidelberg University, 69120 Heidelberg, Germany;
| | - Edgardo Giordani
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Viale delle Idee 30, Sesto F.no, 50019 Florence, Italy; (W.A.P.); (E.G.); (S.M.); (V.N.)
| | - Stefano Mancuso
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Viale delle Idee 30, Sesto F.no, 50019 Florence, Italy; (W.A.P.); (E.G.); (S.M.); (V.N.)
| | - Valter Nencetti
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Viale delle Idee 30, Sesto F.no, 50019 Florence, Italy; (W.A.P.); (E.G.); (S.M.); (V.N.)
| |
Collapse
|
11
|
Makarichian A, Amiri Chayjan R, Ahmadi E, Mohtasebi SS. Assessment the influence of different drying methods and pre-storage periods on garlic (Allium Sativum L.) aroma using electronic nose. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.02.016] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
12
|
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
| |
Collapse
|
13
|
Wang Q, Wei Y, Jiang S, Wang X, Xu F, Wang H, Shao X. Flavor development in peach fruit treated with 1-methylcyclopropene during shelf storage. Food Res Int 2020; 137:109653. [DOI: 10.1016/j.foodres.2020.109653] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2020] [Revised: 08/03/2020] [Accepted: 08/29/2020] [Indexed: 12/22/2022]
|
14
|
Bianchi G, Provenzi L, Rizzolo A. Evolution of volatile compounds in 'Cuoredolce®' and 'Rugby' mini- watermelons (Citrullus lanatus (Thunb.) Matsumura and Nakai) in relation to ripening at harvest. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:945-952. [PMID: 31489633 DOI: 10.1002/jsfa.10023] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 08/30/2019] [Accepted: 09/01/2019] [Indexed: 05/15/2023]
Abstract
BACKGROUND Watermelon is appreciated for its nutritional properties and for its flavor. Among the flavor-active compounds that it contains, volatiles play a key role being responsible for aroma. Recent breeding activity has led to the release of mini-watermelons with reduced fruit weight. This paper reports on the characterization of aroma profiles of 'Rugby' and 'Cuoredolce®' novel mini-watermelon cultivars at the ripening stage. The main volatiles were identified and quantified using headspace solid-phase microextraction gas-chromatography mass spectrometry (HS-SPME-GC-MS), and their concentrations were correlated with the E-nose profile. The potential contribution of volatile compounds to the fruit aroma was evaluated by computing the odor activity values (OAV). RESULTS Twenty main volatile compounds were identified: aldehydes (9), alcohols (4), ketones (2), and terpenes and terpenoids (5). C-9 aldehydes and alcohols were the prevalent compounds. The two cultivars differed in precocity, with 'Rugby' being riper from the early stage considered. Many apocarotenoids with desirable olfactory notes were detected in the volatile profile of 'Rugby'. Four e-nose sensors' signals significantly changed with variety and ripening stage: W1W and W2W were positively correlated and W6S was negatively correlated with all identified volatiles, while W3S showed a negative correlation with 6-methyl-5-hepten-2-one, the major lycopene catabolite. CONCLUSIONS The aroma profiles described here contribute to the characterization of 'Cuoredolce®' and 'Rugby' mini-watermelon cultivars. Electronic-nose measurement was able to discriminate between cultivars and, to a lesser extent, among ripening stages. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Giulia Bianchi
- Council for Agriculture Research and Economics, Research Centre for Engineering and Agro-Food Processing (CREA-IT), Milan, Italy
| | - Lia Provenzi
- Department of Biosciences, University of Milano, Milan, Italy
| | - Anna Rizzolo
- Council for Agriculture Research and Economics, Research Centre for Engineering and Agro-Food Processing (CREA-IT), Milan, Italy
| |
Collapse
|
15
|
Bianchi G, Falcinelli B, Tosti G, Bocci L, Benincasa P. Taste quality traits and volatile profiles of sprouts and wheatgrass from hulled and non-hulled Triticum species. J Food Biochem 2019; 43:e12869. [PMID: 31353722 DOI: 10.1111/jfbc.12869] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Revised: 03/16/2019] [Accepted: 03/30/2019] [Indexed: 11/26/2022]
Abstract
Wheat sprouts and wheatgrass represent a sort of fresh vegetable for the ready-to-eat market and are acknowledged for their bioactive compounds content. Besides nutritional properties, sensory quality is a crucial issue for consumers' satisfaction. This work reports several sensory traits of sprouts and wheatgrass from five genotypes of Triticum species. Sprouts showed higher soluble solids content (SSC) and SSC/TA (titratable acidity) ratio than wheatgrass. The prevalent volatile compounds of both sprouts and wheatgrass were 1-penten-3-ol, 1-penten-3-one, E-2-hexenal, and 1-octen-3-ol, responsible for green, solvent, earthy, and mushroom odors. Differences among samples were affected more by the growing stage than by the genotype. PRACTICAL APPLICATIONS: Results indicate sprouts and wheatgrass have a strong flavor, which might not be acceptable to consumers. This suggests the addition of sprouts to vegetable-based products, such as salads, in order to enhance the taste complexity while providing valuable phytochemicals. Similarly, the strong flavor of wheatgrass, which is mainly used alone to make juices, could be mitigated by mixing it with other vegetable products or by using it as a garnishment. Overall, the observed sensory traits and volatile compounds represent a tool for a tailored choice of the sprout stage and genotype depending on the desired food specialty (e.g., salad, course garnishment, juice).
Collapse
Affiliation(s)
- Giulia Bianchi
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA), Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Milan, Italy
| | - Beatrice Falcinelli
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università di Perugia, Perugia, Italy
| | - Giacomo Tosti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università di Perugia, Perugia, Italy
| | - Laura Bocci
- Department of Communication and Social Research, University of Rome "La Sapienza", Rome, Italy
| | - Paolo Benincasa
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università di Perugia, Perugia, Italy
| |
Collapse
|
16
|
Esteves CH, Iglesias BA, Ogawa T, Araki K, Hoehne L, Gruber J. Identification of Tobacco Types and Cigarette Brands Using an Electronic Nose Based on Conductive Polymer/Porphyrin Composite Sensors. ACS OMEGA 2018; 3:6476-6482. [PMID: 30023949 PMCID: PMC6044931 DOI: 10.1021/acsomega.8b00403] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/05/2018] [Accepted: 05/31/2018] [Indexed: 06/08/2023]
Abstract
Three tobacco types (Burley, Flue Cured, and Oriental) and eight cigarette brands were unequivocally identified using an electronic nose formed by only three sensors based on a single novel conducting polymer (PF-BTB) doped with different porphyrins (H2TPP, H2TPFP, and H2BTBOP). The synthesis and characterization of the polymer are also discussed. Small changes in the porphyrin structure caused significant changes in the electrical conductance response patterns of the sensors upon exposure to complex chemical matrixes, representing a novel approach for tuning the selectivity of chemiresistive sensors for e-nose application. This e-nose is fast, cheap, reliable, can be easily operated, and could be a valuable tool for border agents fighting cigarette smuggling around the world, helping them prevent losses of millions in tax revenues and sales.
Collapse
Affiliation(s)
- C. Henrique
A. Esteves
- Departamento
de Química Fundamental, Instituto de Química, Universidade de São Paulo, Avenida Professor Lineu Prestes, 748, 05508-000 São Paulo, São Paulo, Brazil
| | - Bernardo A. Iglesias
- Departamento
de Química Fundamental, Instituto de Química, Universidade de São Paulo, Avenida Professor Lineu Prestes, 748, 05508-000 São Paulo, São Paulo, Brazil
- Departamento
de Química, Universidade Federal
de Santa Maria, Avenida
Roraima, 1000, 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Takuji Ogawa
- Graduate
School of Science, Department of Chemistry, Osaka University, Toyonaka, Osaka 560 0043, Japan
| | - Koiti Araki
- Departamento
de Química Fundamental, Instituto de Química, Universidade de São Paulo, Avenida Professor Lineu Prestes, 748, 05508-000 São Paulo, São Paulo, Brazil
| | - Lucélia Hoehne
- Centro
Universitário UNIVATES, Av. Avelino Talini 171, 95900-000 Lajeado, Rio Grande do Sul, Brazil
| | - Jonas Gruber
- Departamento
de Química Fundamental, Instituto de Química, Universidade de São Paulo, Avenida Professor Lineu Prestes, 748, 05508-000 São Paulo, São Paulo, Brazil
| |
Collapse
|
17
|
Wang X, Fu D, Fruk G, Chen E, Zhang X. Improving quality control and transparency in honey peach export chain by a multi-sensors-managed traceability system. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.01.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
18
|
Wei X, Zhang Y, Wu D, Wei Z, Chen K. Rapid and Non-Destructive Detection of Decay in Peach Fruit at the Cold Environment Using a Self-Developed Handheld Electronic-Nose System. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1286-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
19
|
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: 23] [Impact Index Per Article: 3.8] [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.
Collapse
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
| |
Collapse
|
20
|
Liu Q, Zhao N, Zhou D, Sun Y, Sun K, Pan L, Tu K. Discrimination and growth tracking of fungi contamination in peaches using electronic nose. Food Chem 2018; 262:226-234. [PMID: 29751914 DOI: 10.1016/j.foodchem.2018.04.100] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2018] [Revised: 03/29/2018] [Accepted: 04/23/2018] [Indexed: 12/13/2022]
Abstract
A non-destructive method for detection of fungal contamination in peaches using an electronic nose (E-nose) is presented. Peaches were inoculated with three common spoilage fungi, Botrytis cinerea, Monilinia fructicola and Rhizopus stolonifer and then stored for various periods. E-nose was then used to analyze volatile compounds generated in the fungi-inoculated peaches, which was then compared with the growth data (colony counts) of the fungi. The results showed that changes in volatile compounds in fungi-inoculated peaches were correlated with total amounts and species of fungi. Terpenes and aromatic compounds were the main contributors to E-nose responses. While principle component analysis (PC1) scores were highly correlated with fungal colony counts, Partial Least Squares Regression (PLSR) could effectively be used to predict fungal colony counts in peach samples. The results also showed that the E-nose had high discrimination accuracy, demonstrating the potential use of E-nose to discriminate among fungal contamination in peaches.
Collapse
Affiliation(s)
- Qiang Liu
- College of Food Science and Technology, Nanjing Agricultural University, No. 1. Weigang Road, Nanjing, Jiangsu 210096, PR China
| | - Nan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, No. 1. Weigang Road, Nanjing, Jiangsu 210096, PR China
| | - Dandan Zhou
- College of Food Science and Technology, Nanjing Agricultural University, No. 1. Weigang Road, Nanjing, Jiangsu 210096, PR China
| | - Ye Sun
- College of Food Science and Technology, Nanjing Agricultural University, No. 1. Weigang Road, Nanjing, Jiangsu 210096, PR China
| | - Ke Sun
- College of Food Science and Technology, Nanjing Agricultural University, No. 1. Weigang Road, Nanjing, Jiangsu 210096, PR China
| | - Leiqing Pan
- College of Food Science and Technology, Nanjing Agricultural University, No. 1. Weigang Road, Nanjing, Jiangsu 210096, PR China
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, No. 1. Weigang Road, Nanjing, Jiangsu 210096, PR China.
| |
Collapse
|
21
|
Quality assessment of Chinese liquor with different ages and prediction analysis based on gas chromatography and electronic nose. Sci Rep 2017; 7:6541. [PMID: 28747767 PMCID: PMC5529504 DOI: 10.1038/s41598-017-06958-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2017] [Accepted: 06/19/2017] [Indexed: 11/09/2022] Open
Abstract
The economic value of Chinese liquor is closely related with its age. Results from gas chromatograph (GC) analysis indicated that 8 dominant compounds were decreased with the increase of liquor age (0 to 5 years) while ethyl lactate was found to be the most stable dominant compound as no significant change was observed in it during the aging process. Liquor groups with different ages were well-discriminated by principal component analysis (PCA) based on electronic nose signals. High-accurate identification of liquor ages was realized using linear discriminant analysis (LDA) with the accuracy of 98.3% of the total 120 samples from six age groups. Partial least squares regression (PLSR) exhibited satisfying ability for liquor age prediction (R2: 0.9732 in calibration set and 0.9101 in validation set). The feasibility of volatile compounds prediction using PLSR combined with electronic nose was also verified by this research. However, the accuracies of PLSR models can be further promoted in future researches, perhaps by using more suitable sensors or modeling approaches.
Collapse
|
22
|
Bianchi T, Weesepoel Y, Koot A, Iglesias I, Eduardo I, Gratacós-Cubarsí M, Guerrero L, Hortós M, van Ruth S. Investigation of the aroma of commercial peach (Prunus persica L. Batsch) types by Proton Transfer Reaction-Mass Spectrometry (PTR-MS) and sensory analysis. Food Res Int 2017; 99:133-146. [PMID: 28784469 DOI: 10.1016/j.foodres.2017.05.007] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Revised: 05/04/2017] [Accepted: 05/08/2017] [Indexed: 01/03/2023]
Abstract
The aim of this study was to investigate the aroma and sensory profiles of various types of peaches (Prunus persica L. Batsch.). Forty-three commercial cultivars comprising peaches, flat peaches, nectarines, and canning peaches (pavías) were grown over two consecutive harvest years. Fruits were assessed for chemical aroma and sensory profiles. Chemical aroma profile was obtained by proton transfer reaction-mass spectrometry (PTR-MS) and spectral masses were tentatively identified with PTR-Time of Flight-MS (PTR-Tof-MS). Sensory analysis was performed at commercial maturity considering seven aroma/flavor attributes. The four types of peaches showed both distinct chemical aroma and sensory profiles. Flat peaches and canning peaches showed most distinct patterns according to discriminant analysis. The sensory data were related to the volatile compounds by partial least square regression. γ-Hexalactone, γ-octalactone, hotrienol, acetic acid and ethyl acetate correlated positively, and benzeneacetaldehyde, trimethylbenzene and acetaldehyde negatively to the intensities of aroma and ripe fruit sensory scores.
Collapse
Affiliation(s)
- Tiago Bianchi
- IRTA, Food Technology Centre, Finca Camps i Armet, 17121, Monells, Girona, Spain; RIKILT Wageningen Research, Wageningen University and Research, Akkermaalsbos 2, 6708 WB, Wageningen, The Netherlands.
| | - Yannick Weesepoel
- RIKILT Wageningen Research, Wageningen University and Research, Akkermaalsbos 2, 6708 WB, Wageningen, The Netherlands.
| | - Alex Koot
- RIKILT Wageningen Research, Wageningen University and Research, Akkermaalsbos 2, 6708 WB, Wageningen, The Netherlands.
| | - Ignasi Iglesias
- IRTA-Fruitcentre, PCiTAL Parc de Gardeny, 25003 Lleida, Spain.
| | - Iban Eduardo
- IRTA, Centre for Research in Agricultural Genomics, CSIC-IRTA-UAB-UB, 08193, Bellaterra, Barcelona, Spain.
| | | | - Luis Guerrero
- IRTA, Food Technology Centre, Finca Camps i Armet, 17121, Monells, Girona, Spain.
| | - Maria Hortós
- IRTA, Food Technology Centre, Finca Camps i Armet, 17121, Monells, Girona, Spain.
| | - Saskia van Ruth
- RIKILT Wageningen Research, Wageningen University and Research, Akkermaalsbos 2, 6708 WB, Wageningen, The Netherlands; Food Quality and Design Group, Wageningen University and Research, P.O. box 17, 6700 AA Wageningen, The Netherlands.
| |
Collapse
|
23
|
Postharvest Quality Monitoring and Variance Analysis of Peach and Nectarine Cold Chain with Multi-Sensors Technology. APPLIED SCIENCES-BASEL 2017. [DOI: 10.3390/app7020133] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
24
|
A novel method for qualitative analysis of edible oil oxidation using an electronic nose. Food Chem 2016; 202:229-35. [PMID: 26920289 DOI: 10.1016/j.foodchem.2016.01.144] [Citation(s) in RCA: 104] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2015] [Revised: 01/26/2016] [Accepted: 01/30/2016] [Indexed: 12/22/2022]
Abstract
An electronic nose (E-nose) was used for rapid assessment of the degree of oxidation in edible oils. Peroxide and acid values of edible oil samples were analyzed using data obtained by the American Oil Chemists' Society (AOCS) Official Method for reference. Qualitative discrimination between non-oxidized and oxidized oils was conducted using the E-nose technique developed in combination with cluster analysis (CA), principal component analysis (PCA), and linear discriminant analysis (LDA). The results from CA, PCA and LDA indicated that the E-nose technique could be used for differentiation of non-oxidized and oxidized oils. LDA produced slightly better results than CA and PCA. The proposed approach can be used as an alternative to AOCS Official Method as an innovative tool for rapid detection of edible oil oxidation.
Collapse
|
25
|
Electronic-nose applications for fruit identification, ripeness and quality grading. SENSORS 2015; 15:899-931. [PMID: 25569761 PMCID: PMC4327056 DOI: 10.3390/s150100899] [Citation(s) in RCA: 113] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2014] [Accepted: 12/25/2014] [Indexed: 11/17/2022]
Abstract
Fruits produce a wide range of volatile organic compounds that impart their characteristically distinct aromas and contribute to unique flavor characteristics. Fruit aroma and flavor characteristics are of key importance in determining consumer acceptance in commercial fruit markets based on individual preference. Fruit producers, suppliers and retailers traditionally utilize and rely on human testers or panels to evaluate fruit quality and aroma characters for assessing fruit salability in fresh markets. We explore the current and potential utilization of electronic-nose devices (with specialized sensor arrays), instruments that are very effective in discriminating complex mixtures of fruit volatiles, as new effective tools for more efficient fruit aroma analyses to replace conventional expensive methods used in fruit aroma assessments. We review the chemical nature of fruit volatiles during all stages of the agro-fruit production process, describe some of the more important applications that electronic nose (e-nose) technologies have provided for fruit aroma characterizations, and summarize recent research providing e-nose data on the effectiveness of these specialized gas-sensing instruments for fruit identifications, cultivar discriminations, ripeness assessments and fruit grading for assuring fruit quality in commercial markets.
Collapse
|
26
|
Qiu S, Wang J, Gao L. Discrimination and characterization of strawberry juice based on electronic nose and tongue: comparison of different juice processing approaches by LDA, PLSR, RF, and SVM. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6426-6434. [PMID: 25005851 DOI: 10.1021/jf501468b] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
An electronic nose (E-nose) and an electronic tongue (E-tongue) have been used to characterize five types of strawberry juices based on processing approaches (i.e., microwave pasteurization, steam blanching, high temperature short time pasteurization, frozen-thawed, and freshly squeezed). Juice quality parameters (vitamin C, pH, total soluble solid, total acid, and sugar/acid ratio) were detected by traditional measuring methods. Multivariate statistical methods (linear discriminant analysis (LDA) and partial least squares regression (PLSR)) and neural networks (Random Forest (RF) and Support Vector Machines) were employed to qualitative classification and quantitative regression. E-tongue system reached higher accuracy rates than E-nose did, and the simultaneous utilization did have an advantage in LDA classification and PLSR regression. According to cross-validation, RF has shown outstanding and indisputable performances in the qualitative and quantitative analysis. This work indicates that the simultaneous utilization of E-nose and E-tongue can discriminate processed fruit juices and predict quality parameters successfully for the beverage industry.
Collapse
Affiliation(s)
- Shanshan Qiu
- Department of Biosystems Engineering, Zhejiang University , 388 Yuhangtang Road, Hangzhou 310058, PR China
| | | | | |
Collapse
|
27
|
García-González DL, Tena N, Aparicio-Ruiz R, Aparicio R. Sensor responses to fat food aroma: A comprehensive study of dry-cured ham typicality. Talanta 2014; 120:342-8. [DOI: 10.1016/j.talanta.2013.12.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2013] [Revised: 11/29/2013] [Accepted: 12/04/2013] [Indexed: 11/15/2022]
|
28
|
Novellino E, Ritieni A, Rastrelli L. Recent trends and advances in food chemistry and analysis: research highlights from the IX Italian Congress of Food Chemistry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:1599-1603. [PMID: 23384190 DOI: 10.1021/jf303011q] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The IX Italian Congress of Food Chemistry (ChimAlSi_2012) contributed 12 lectures, 66 conferences, and 290 posters to the wealth of food knowledge; these were presented in four sessions: food safety, analytical techniques, bioactive compounds, and nutraceuticals. Emerging topics were discussed in two workshops dealing with food contaminants, and food and health. It has been an excellent forum for passionate exchange of recent results obtained in traditional and emerging fields of food chemistry. The symposium allowed coverage of the broad diversity of food-related topics, comprising food contaminants and food quality and the application of analytical approaches, such as sensorial, physical, chemical, spectroscopic, hyphenated mass spectrometric, biological and chemometric techniques, as well as nutrition and health aspects.
Collapse
Affiliation(s)
- Ettore Novellino
- Dipartimento di Chimica Farmaceutica e Tossicologica, University Federico II of Napoli, Napli, Italy
| | | | | |
Collapse
|