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Abi-Rizk H, Jouan-Rimbaud Bouveresse D, Chamberland J, Cordella CBY. Recent developments of e-sensing devices coupled to data processing techniques in food quality evaluation: a critical review. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2023; 15:5410-5440. [PMID: 37818969 DOI: 10.1039/d3ay01132a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/13/2023]
Abstract
A greater demand for high-quality food is being driven by the growth of economic and technological advancements. In this context, consumers are currently paying special attention to organoleptic characteristics such as smell, taste, and appearance. Motivated to mimic human senses, scientists developed electronic devices such as e-noses, e-tongues, and e-eyes, to spot signals relative to different chemical substances prevalent in food systems. To interpret the information provided by the sensors' responses, multiple chemometric approaches are used depending on the aim of the study. This review based on the Web of Science database, endeavored to scrutinize three e-sensing systems coupled to chemometric approaches for food quality evaluation. A total of 122 eligible articles pertaining to the e-nose, e-tongue and e-eye devices were selected to conduct this review. Most of the performed studies used exploratory analysis based on linear factorial methods, while classification and regression techniques came in the second position. Although their applications have been less common in food science, it is to be noted that nonlinear approaches based on artificial intelligence and machine learning deployed in a big-data context have generally yielded better results for classification and regression purposes, providing new perspectives for future studies.
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Affiliation(s)
- Hala Abi-Rizk
- LAboratoire de Recherche et de Traitement de l'Information Chimiosensorielle - LARTIC, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC, G1V 0A6, Canada.
| | | | - Julien Chamberland
- Department of Food Sciences, STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC, G1V 0A6, Canada
| | - Christophe B Y Cordella
- LAboratoire de Recherche et de Traitement de l'Information Chimiosensorielle - LARTIC, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC, G1V 0A6, Canada.
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Chen J, Pu D, Shi Y, Sun B, Guo H, Li K, Zhang Y. Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose. Foods 2023; 12:3136. [PMID: 37628135 PMCID: PMC10452978 DOI: 10.3390/foods12163136] [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: 07/04/2023] [Revised: 07/27/2023] [Accepted: 08/18/2023] [Indexed: 08/27/2023] Open
Abstract
The unique odors of yeast proteins (YPs) are decisive for their application in meat substitutes. Sensory evaluation, electronic nose, and gas chromatography-mass spectrometry/olfactory (GC-MS/O) were combined to characterize the aroma profiles and aroma-active compounds of YPs. The sensory evaluation results indicate that the sweaty aroma had the strongest intensity in YP #10, followed by rice bran, sour, and plastic. The electronic nose could effectively distinguish the aroma differences among five YPs. A total of 27 aroma-active compounds in the five YPs were identified by GC-MS/O. The concentration of 2-methyl-propanoic acid (6.37 μg/kg), butanoic acid (47.46 μg/kg), 3-methyl-butanoic acid (22.50 μg/kg), and indole (943.40 μg/kg) in YP #10's aroma was higher than that of the other YPs. The partial least squares regression method results show that o-cresol, (3S)-3,7-dimethyloct-7-en-1-ol, benzyl alcohol, octanal, 2-methyl-propanoic acid, butanoic acid, 3-methyl-butanoic acid, hexanal, heptanal, and indole were predicted as the potential aroma-active compounds significantly contributing to the aroma profiles of the five YPs. Addition experiments confirmed that the overall aroma profile intensities of the five YP samples were extended with the addition of these ten compounds, verifying their significant contributions.
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Affiliation(s)
- Jiahui Chen
- China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; (J.C.); (D.P.); (Y.S.); (B.S.)
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Dandan Pu
- China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; (J.C.); (D.P.); (Y.S.); (B.S.)
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Yige Shi
- China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; (J.C.); (D.P.); (Y.S.); (B.S.)
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; (J.C.); (D.P.); (Y.S.); (B.S.)
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Hui Guo
- Hubei Provincial Key Laboratory of Yeast Function, 168 Chengdong Road, Yichang 443003, China; (H.G.); (K.L.)
| | - Ku Li
- Hubei Provincial Key Laboratory of Yeast Function, 168 Chengdong Road, Yichang 443003, China; (H.G.); (K.L.)
| | - Yuyu Zhang
- China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; (J.C.); (D.P.); (Y.S.); (B.S.)
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
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Pajor F, Várkonyi D, Dalmadi I, Pásztorné-Huszár K, Egerszegi I, Penksza K, Póti P, Bodnár Á. Changes in Chemical Composition and Fatty Acid Profile of Milk and Cheese and Sensory Profile of Milk via Supplementation of Goats' Diet with Marine Algae. Animals (Basel) 2023; 13:2152. [PMID: 37443950 DOI: 10.3390/ani13132152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 06/20/2023] [Accepted: 06/22/2023] [Indexed: 07/15/2023] Open
Abstract
The aim of the present study was to assess the effects of the low level of Schizochytrium limacinum marine algae (daily 5 g per animal) on the milk, cheese, and whey composition; fatty acid profile of milk and cheese; and the sensory profile of goat milk using an e-nose device. Thirty Alpine goats were randomly divided into two groups: the control group (C, n = 15)-fed grass with daily 600 g concentrate and the experimental group (MA, n = 15) who received the same forage and concentrate supplemented with 5 g/head/day marine algae. Animals were kept indoors and the investigation period lasted 52 days, including the first six weeks as the period of adaptation and the last 10 days as the treatment period. During the adaptation period, bulk milk samples from each group were collected once a week (0, 7, 14, 21, 28, 35, and 42 d), while during the treatment period (10 days), bulk milk samples from each group were taken every day, and cheese samples were processed from bulk milk each day from both groups. Marine algae supplementation had no negative effect on milk composition. In contrast, the marine algae inclusion significantly elevated the fat and protein content of whey and the protein content of cheese, as well as the recovery of fat and protein in the curd, while increasing the cheeses' moisture content on a fat-free basis. The marine algae supplementation significantly increased the docosahexaenoic acid (DHA) and the rumenic acid (CLA c9t11) concentrations and decreased the n-6/n-3 ratio in the milk and cheese. There were no significant differences between the C and the MA group with regard to the sensory profiles of the milk. It can be concluded that the milk obtained from goats given daily supplementation of 5g of MA has a fatty acid profile more beneficial to human health, without any negative effects on the milk's aromatic components.
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Affiliation(s)
- Ferenc Pajor
- Department of Animal Husbandry Technology and Animal Welfare, Institute of Animal Sciences, Hungarian University of Agriculture and Life Sciences, Páter Károly 1, 2100 Gödöllő, Hungary
| | - Dávid Várkonyi
- Department of Animal Husbandry Technology and Animal Welfare, Institute of Animal Sciences, Hungarian University of Agriculture and Life Sciences, Páter Károly 1, 2100 Gödöllő, Hungary
| | - István Dalmadi
- Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary
| | - Klára Pásztorné-Huszár
- Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary
| | - István Egerszegi
- Department of Animal Husbandry Technology and Animal Welfare, Institute of Animal Sciences, Hungarian University of Agriculture and Life Sciences, Páter Károly 1, 2100 Gödöllő, Hungary
| | - Károly Penksza
- Department of Botany, Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Páter Károly 1, 2100 Gödöllő, Hungary
| | - Péter Póti
- Department of Animal Husbandry Technology and Animal Welfare, Institute of Animal Sciences, Hungarian University of Agriculture and Life Sciences, Páter Károly 1, 2100 Gödöllő, Hungary
| | - Ákos Bodnár
- Department of Animal Husbandry Technology and Animal Welfare, Institute of Animal Sciences, Hungarian University of Agriculture and Life Sciences, Páter Károly 1, 2100 Gödöllő, Hungary
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Ma Y, Li J, Liu Y, Dou N, Mu S, Wei X, Bilawal A, Hou J, Jiang Z. Lactitol and β-cyclodextrin alleviate the intensity of goaty flavor. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1588-1592. [PMID: 36318369 DOI: 10.1002/jsfa.12304] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 10/06/2022] [Accepted: 11/01/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Goat milk has balanced nutritional composition, is conducive to digestion and absorption, and does not easily lead to allergic reactions. However, the special goaty flavor in milk has seriously affected consumer acceptance. It is imperative to alleviate the goaty flavor in a safe and efficient way. RESULTS This study indicated that the supplementation of 6 g kg-1 β-cyclodextrin or 8 g kg-1 lactitol in goat milk significantly alleviated goaty flavor and improved sensory characteristics. Furthermore, the supplementation of β-cyclodextrin and lactitol had a synergistic effect in reducing the content of free fatty acids that cause goaty flavor. The content of caproic acid (C6 H12 O2 ), octanoic acid (C8 H6 O2 ), and decanoic acid (C10 H20 O2 ) decreased by 42.46%, 39.45%, and 46.41%, respectively, after a combined group was supplemented with 6 g kg-1 β-cyclodextrin and 7 g kg-1 lactitol, which was significantly lower than in groups given β-cyclodextrin or lactitol individually. CONCLUSION This study provides a novel and effective approach to alleviate goaty flavor and promote the competitiveness of goat milk products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yue Ma
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Jinzhe Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Yue Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Nianxu Dou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Sinan Mu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Xuan Wei
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Akhunzada Bilawal
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
- Heilongjiang Green Food Science Research Institute, Harbin, People's Republic of China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
- Heilongjiang Green Food Science Research Institute, Harbin, People's Republic of China
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Chen L, Ning F, Zhao L, Ming H, Zhang J, Yu W, Yi S, Luo L. Quality assessment of royal jelly based on physicochemical properties and flavor profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue analyses. Food Chem 2022; 403:134392. [DOI: 10.1016/j.foodchem.2022.134392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 09/19/2022] [Accepted: 09/20/2022] [Indexed: 11/26/2022]
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Tang L, Zhang Y, Jin Y, Yu M, Song H. Switchable GC/GC × GC–olfactometry–mass spectrometry system for the analysis of aroma components of infant formula milk-based on cow and goat milk. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Physicochemical, Electronic Nose and Tongue, Sensory Evaluation Determination Combined with Chemometrics to Characterize Ficus hirta Vahl. (Moraceae) Beer. J FOOD QUALITY 2022. [DOI: 10.1155/2022/8948603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Ficus hirta Vahl. (FHV) is widely consumed because of its functional and aromatic compounds. The incorporation of adjuncts contributes to the functional and flavor properties of beers. This study aims to enrich FHV extractions to develop beers with satisfactory physicochemical, antioxidant, and sensory characteristics. As a result, beers with 0.1 g/mL (P1) and 0.067 g/mL (P3) FHV extraction showed the highest values of physicochemical properties including °Brix, antioxidant activity, foam, lightness, and color intensity. Electronic nose and tongue results show that the aroma of P1 and taste of P3 were quite different from those of other FHV beers, resulting in substantially high consumer preference. The liking drivers of FHV beers were color appearance, hop and malty odor, sweet and malty flavor, thickness, and carbonation mouthfeel. However, the astringency flavor attribute was the disliking factor for beers. The results of this study may provide some references and guidelines for the development of Ficus hirta Vahl. functional beer to control the physicochemical, antioxidative, and sensory properties of the beer.
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Wang W, Wang M, Xu C, Liu Z, Gu L, Ma J, Jiang L, Jiang Z, Hou J. Effects of Soybean Oil Body as a Milk Fat Substitute on Ice Cream: Physicochemical, Sensory and Digestive Properties. Foods 2022; 11:foods11101504. [PMID: 35627074 PMCID: PMC9141774 DOI: 10.3390/foods11101504] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/20/2022] [Accepted: 05/20/2022] [Indexed: 11/25/2022] Open
Abstract
Soybean oil body (SOB) has potential as a milk fat substitute due to its ideal emulsification, stability and potential biological activity. In this study, SOB was used as a milk fat substitute to prepare ice cream, expecting to reduce the content of saturated fatty acid and improve the quality defects of ice cream products caused by the poor stability of milk fat at low temperatures. This study investigated the effect of SOB as a milk fat substitute (the substitution amount was 10–50%) on ice cream through apparent viscosity, particle size, overrun, melting, texture, sensory and digestive properties. The results show SOB substitution for milk fat significantly increased the apparent viscosity and droplet uniformity and decreased the particle size of the ice cream mixes, indicating that there were lots of intermolecular interactions to improve ice cream stability. In addition, ice cream with 30% to 50% SOB substitution had better melting properties and texture characteristics. The ice cream with 40% SOB substitution had the highest overall acceptability. Furthermore, SOB substitution for milk fat increased unsaturated fatty acid content in ice cream and fatty acid release during digestion, which had potential health benefits for consumers. Therefore, SOB as a milk fat substitute may be an effective way to improve the nutritional value and quality characteristics of dairy products.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Juncai Hou
- Correspondence: ; Tel.: +86-451-55190710
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Vargas-Bello-Pérez E, Khushvakov J, Ye Y, Pedersen NC, Hansen HH, Ahrné L, Khakimov B. Goat Milk Foodomics. Dietary Supplementation of Sunflower Oil and Rapeseed Oil Modify Milk Amino Acid and Organic Acid Profiles in Dairy Goats. Front Vet Sci 2022; 9:837229. [PMID: 35400103 PMCID: PMC8987497 DOI: 10.3389/fvets.2022.837229] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Accepted: 02/08/2022] [Indexed: 12/13/2022] Open
Abstract
The dietary supplementation of vegetable oils is known to improve the dietary energy density as well as milk fatty acid profile; however, the impacts on the milk foodome is largely unknown. This study investigated the effect of two different sources of unsaturated fatty acids, rapeseed oil and sunflower oil, as a feeding supplement on the milk foodome from dairy goats. Nine Danish Landrace goats at 42 ± 5 days in milk were allocated to three treatment groups for 42 days with three animals per group. A control group received a basal diet made of forage and concentrate at an 85:15 ratio. On top of the basal diet, the second and third groups received rapeseed oil or sunflower oil supplements at 4% of dry matter, respectively. Goat milk was sampled on days 14, 21, and 42. The milk foodome was measured using gas chromatography–mass spectrometry and proton nuclear magnetic resonance spectroscopy. The milk levels of 2-hydroxyisovaleric acid, oxaloacetic acid, and taurine were higher in the milk from goats fed with sunflower oil compared to the control group. More glucose-1-phosphate was found in the milk from goats fed with rapeseed oil compared to the control group. Amino acids, valine and tyrosine, and 2-hydroxyisovaleric acid and oxaloacetic acid were higher in the sunflower group compared to the rapeseed group, while the milk from the rapeseed-fed goats had greater levels of ethanol and 2-oxoglutaric acid compared to the sunflower group. Thus, results show that foodomics is suitable for studying how milk chemistry changes as a function of feeding regime.
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Affiliation(s)
- Einar Vargas-Bello-Pérez
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg, Denmark
- *Correspondence: Einar Vargas-Bello-Pérez
| | - Jaloliddin Khushvakov
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
- Institute of Chemistry and Biotechnology, School of Life Sciences and Facility Management, Zurich University of Applied Sciences, Wädenswil, Switzerland
| | - Yongxin Ye
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
| | - Nanna Camilla Pedersen
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg, Denmark
| | - Hanne Helene Hansen
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg, Denmark
| | - Lilia Ahrné
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
| | - Bekzod Khakimov
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
- Bekzod Khakimov
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Mohd Ali M, Hashim N. Non-destructive methods for detection of food quality. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00003-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
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Andrewes P, Bullock S, Turnbull R, Coolbear T. Chemical instrumental analysis versus human evaluation to measure sensory properties of dairy products: What is fit for purpose? Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105098] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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12
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Gao Y, Hou L, Gao J, Li D, Tian Z, Fan B, Wang F, Li S. Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review. Foods 2021; 10:2294. [PMID: 34681343 PMCID: PMC8534989 DOI: 10.3390/foods10102294] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Accepted: 09/22/2021] [Indexed: 12/15/2022] Open
Abstract
Fermentation is an important process that can provide new flavors and nutritional and functional foods, to deal with changing consumer preferences. Fermented foods have complex chemical components that can modulate unique qualitative properties. Consequently, monitoring the small molecular metabolites in fermented food is critical to clarify its qualitative properties and help deliver personalized nutrition. In recent years, the application of metabolomics to nutrition research of fermented foods has expanded. In this review, we examine the application of metabolomics technologies in food, with a primary focus on the different analytical approaches suitable for food metabolomics and discuss the advantages and disadvantages of these approaches. In addition, we summarize emerging studies applying metabolomics in the comprehensive analysis of the flavor, nutrition, function, and safety of fermented foods, as well as emphasize the applicability of metabolomics in characterizing the qualitative properties of fermented foods.
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Affiliation(s)
- Yaxin Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Lizhen Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Jie Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Danfeng Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Zhiliang Tian
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Bei Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Fengzhong Wang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Shuying Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
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Microbiological, physicochemical, and sensory properties of goat milk co-fermented with isolated new yeasts. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01091-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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14
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Zine‐eddine Y, Zinelabidine LH, Kzaiber F, Oussama A, Boutoial K. The use of paired comparison test on the goat's milk adulteration detection (whole and semiskimmed). J SENS STUD 2021. [DOI: 10.1111/joss.12690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yassine Zine‐eddine
- Laboratory of the Engineering and Applied Technologies Higher School of Technology, Sultan Moulay Slimane University Beni Mellal Morocco
| | - Lalla Hasna Zinelabidine
- Department of Biotechnologies and Valorization of Plants Genetic Resources Faculty of Science and Technology, Sultan Moulay Slimane University Beni Mellal Morocco
| | - Fouzia Kzaiber
- Laboratory of the Engineering and Applied Technologies Higher School of Technology, Sultan Moulay Slimane University Beni Mellal Morocco
| | - Abdelkhalek Oussama
- Laboratory of Spectro‐Chemometrics and Environment Faculty of Science and Technology, Sultan Moulay Slimane University Beni Mellal Morocco
| | - Khalid Boutoial
- Laboratory of the Engineering and Applied Technologies Higher School of Technology, Sultan Moulay Slimane University Beni Mellal Morocco
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15
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Chen X, Wang J, Stevenson RJ, Ang X, Peng Y, Quek SY. Lipase-catalyzed modification of milk fat: A promising way to alter flavor notes of goat milk products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111286] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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16
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Wang Z, Dou R, Yang R, Cai K, Li C, Li W. Changes in Phenols, Polysaccharides and Volatile Profiles of Noni ( Morinda citrifolia L.) Juice during Fermentation. Molecules 2021; 26:molecules26092604. [PMID: 33946973 PMCID: PMC8125466 DOI: 10.3390/molecules26092604] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 04/22/2021] [Accepted: 04/26/2021] [Indexed: 01/26/2023] Open
Abstract
The change in phenols, polysaccharides and volatile profiles of noni juice from laboratory- and factory-scale fermentation was analyzed during a 63-day fermentation process. The phenol and polysaccharide contents and aroma characteristics clearly changed according to fermentation scale and time conditions. The flavonoid content in noni juice gradually increased with fermentation. Seventy-three volatile compounds were identified by solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC-MS). Methyl hexanoate, 3-methyl-3-buten-1-ol, octanoic acid, hexanoic acid and 2-heptanone were found to be the main aroma components of fresh and fermented noni juice. A decrease in octanoic acid and hexanoic acid contents resulted in the less pungent aroma in noni juice from factory-scale fermentation. The results of principal component analysis of the electronic nose suggested that the difference in nitrogen oxide, alkanes, alcohols, and aromatic and sulfur compounds, contributed to the discrimination of noni juice from different fermentation times and scales.
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Affiliation(s)
- Zhulin Wang
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.W.); (R.D.); (K.C.); (C.L.)
| | - Rong Dou
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.W.); (R.D.); (K.C.); (C.L.)
| | - Ruili Yang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China;
| | - Kun Cai
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.W.); (R.D.); (K.C.); (C.L.)
| | - Congfa Li
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.W.); (R.D.); (K.C.); (C.L.)
| | - Wu Li
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.W.); (R.D.); (K.C.); (C.L.)
- Correspondence: ; Tel.: +86-898-6619-8861; Fax: +86-898-6619-3581
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Xu M, Wang J, Zhu L. Tea quality evaluation by applying E-nose combined with chemometrics methods. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1549-1561. [PMID: 33746282 PMCID: PMC7925804 DOI: 10.1007/s13197-020-04667-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/30/2020] [Accepted: 07/31/2020] [Indexed: 10/23/2022]
Abstract
Tea is one of the most popular beverage with distinct flavor consumed worldwide. It is of significance to establish evaluation method for tea quality controlling. In this work, electronic nose (E-nose) was applied to assess tea quality grades by detecting the volatile components of tea leaves and tea infusion samples. The "35th s value", "70th s value" and "average differential value" were extracted as features from E-nose responding signals. Three data reduction methods including principle component analysis (PCA), multi-dimensional scaling (MDS) and linear discriminant analysis (LDA) were introduced to improve the efficiency of E-nose analysis. Logistic regression (LR) and support vector machine (SVM) were applied to set up qualitative classification models. The results indicated that LDA outperformed original data, PCA and MDS in both LR and SVM models. SVM had an advantage over LR in developing classification models. The classification accuracy of SVM based on the data processed by LDA for tea infusion samples was 100%. Quantitative analysis was conducted to predict the contents of volatile compounds in tea samples based on E-nose signals. The prediction results of SVM based on the data processed by LDA for linalool (training set: R2 = 0.9523; testing set: R2 = 0.9343), nonanal (training set: R2 = 0.9617; testing set: R2 = 0.8980) and geraniol (training set: R2 = 0.9576; testing set: R2 = 0.9315) were satisfactory. The research manifested the feasibility of E-nose for qualitatively and quantitatively analyzing tea quality grades.
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Affiliation(s)
- Min Xu
- Department of Biosystems Engineering, Zhejiang University, 866 Yuhangtang Road, Hangzhou, 310058 People’s Republic of China
| | - Jun Wang
- Department of Biosystems Engineering, Zhejiang University, 866 Yuhangtang Road, Hangzhou, 310058 People’s Republic of China
| | - Luyi Zhu
- Department of Biosystems Engineering, Zhejiang University, 866 Yuhangtang Road, Hangzhou, 310058 People’s Republic of China
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Mohd Ali M, Hashim N, Abd Aziz S, Lasekan O. Principles and recent advances in electronic nose for quality inspection of agricultural and food products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.028] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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19
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Huang Z, Huang L, Xing G, Xu X, Tu C, Dong M. Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk. Foods 2020; 9:foods9030299. [PMID: 32155720 PMCID: PMC7143118 DOI: 10.3390/foods9030299] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 02/29/2020] [Accepted: 03/04/2020] [Indexed: 11/17/2022] Open
Abstract
In this study, a multi-starters fermentation system involved lactic acid bacteria and yeasts was applied to obtain a novel acidified goat milk (AGM). Significant differences were found in the volatile flavor profile among goat milk, goat yogurt, and AGM reflected by principal component analysis of electronic nose (E-nose) data. Gas chromatography–mass spectrometry (GC-MS) results indicated that the relative content of free octanoic acid decreased, and more aromas were formed in AGM, which were considered to mask the goaty smell and give AGM a pleasant flavor. Rheological analysis indicated that AGM had higher apparent viscosity and G’ and G’’ moduli than goat yogurt and goat milk. Therefore, the goat yogurt fermented by lactic acid bacteria and K. marxianus exhibits a new method to alleviate the goaty flavor in goat milk and provides a novel option for those who were allergic to milk protein and dislike goaty flavor in goat milk.
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Affiliation(s)
- Zhihai Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Lu Huang
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Guangliang Xing
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Xiao Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- College of Life Science, Shaoxing University, Shaoxing 312000, China
| | - Chuanhai Tu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Correspondence:
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Tang X, Yu Z. Rapid evaluation of chicken meat freshness using gas sensor array and signal analysis considering total volatile basic nitrogen. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1716797] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Xuxiang Tang
- School of Management and E-business, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Zhi Yu
- Center of Networking and Information, Zhejiang Gongshang University, Hangzhou, P.R. China
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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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Effect of Spices on the Formation of VOCs in Roasted Mutton Based on GC-MS and Principal Component Analysis. J FOOD QUALITY 2019. [DOI: 10.1155/2019/8568920] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
Peppertree prickly ash, Amomum tsao-ko, cumin, and ginger have long been used in Asian countries to modify the flavor and to partially neutralize any unpleasant odors present in roast lamb. The purpose of this study was to evaluate the change in the amount of volatile components present in roast lamb compared to meat added with peppertree prickly ash, Amomum tsao-ko, cumin, and ginger. Principal component analysis was carried out on the 27 initially selected from 88 volatile substances, and 15 substances with a projection of more than 0.25 in the load matrix were used as indicators to study the different contents in roasted mutton and lamb prepared by adding peppertree prickly ash, Amomum tsao-ko, cumin, and ginger. The types of VOCs (volatile organic compounds) detected in roast meat without adding spices were the least. Roast meat with the addition of cumin leads to the strongest content of aldehydes, followed by the addition of Amomum tsao-ko. Additionally, roast meat with the addition of Chinese prickly ash leads to the strongest content of terpenes, followed by the addition of ginger. Moreover, with the addition of spices, the content of volatiles responsible for the presence of a mutton odor (such as hexanal, heptanal, pentanal, (z)-4-decenal, benzaldehyde, p-propyl-anisole, and dimethyl ether) was not significantly decreased, and in fact some volatiles increased in amount such as pentanal, hexanal, octanal, and (z)-4-decenal. In conclusion, the effect of addition of spices on the volatile profile of roasted mutton and lamb can be attributed to the generation of flavor volatiles mainly derived from raw spices’ hot action, with few additional volatiles formed during boiling.
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Nouri B, Mohtasebi SS, Jahanbakhshi A. Application of an olfactory system to detect and distinguish bitter chocolates with different percentages of cocoa. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13248] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Behzad Nouri
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and TechnologyUniversity of Tehran Karaj Iran
| | - Seyed Saeid Mohtasebi
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and TechnologyUniversity of Tehran Karaj Iran
| | - Ahmad Jahanbakhshi
- Department of Biosystems EngineeringUniversity of Mohaghegh Ardabili Ardabil Iran
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Saktiawati AMI, Putera DD, Setyawan A, Mahendradhata Y, van der Werf TS. Diagnosis of tuberculosis through breath test: A systematic review. EBioMedicine 2019; 46:202-214. [PMID: 31401197 PMCID: PMC6712009 DOI: 10.1016/j.ebiom.2019.07.056] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 07/20/2019] [Accepted: 07/22/2019] [Indexed: 12/28/2022] Open
Abstract
Background Breath tests may diagnose tuberculosis (TB) through detecting specific volatile organic compounds produced by Mycobacterium tuberculosis or the infected host. Methods To estimate the diagnostic accuracy of breath test with electronic-nose and other devices against culture or other tests for TB, we screened multiple databases until January 6, 2019. Findings We included fourteen studies, with 1715 subjects in the analysis. The pooled sensitivity and specificity of electronic-nose were 0.93 (95% CI 0.82–0.97) and 0.93 (95% CI 0.82–0.97), respectively, and no heterogeneity was found. The sensitivity and specificity of other breath test devices ranged from 0.62 to 1.00, and 0.11 to 0.84, respectively. Interpretation The low to moderate evidence of these studies shows that breath tests can diagnose TB accurately, however, to give a real-time test result, additional development is needed. Research should also focus on sputum smear negative TB, children, and the positioning of breath testing in the diagnostic work flow. Funding The authors received no specific funding for this work.
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Affiliation(s)
- Antonia M I Saktiawati
- Department of Internal Medicine, Faculty of Medicine, Public Health, and Nursing, Universitas Gadjah Mada, Yogyakarta, Indonesia; University of Groningen, University Medical Centre Groningen, Department of Pulmonary Diseases and Tuberculosis, Groningen, the Netherlands; Center for Tropical Medicine, Faculty of Medicine, Public Health, and Nursing, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | | | - Althaf Setyawan
- Department of Biostatistics, Epidemiology, and Population Health, Faculty of Medicine, Public Health and Nursing, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Yodi Mahendradhata
- Center for Tropical Medicine, Faculty of Medicine, Public Health, and Nursing, Universitas Gadjah Mada, Yogyakarta, Indonesia; Department of Health Policy and Management, Faculty of Medicine, Public Health, and Nursing, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Tjip S van der Werf
- University of Groningen, University Medical Centre Groningen, Department of Pulmonary Diseases and Tuberculosis, Groningen, the Netherlands; University of Groningen, University Medical Center Groningen, Department of Internal Medicine-Infectious Diseases, Groningen, the Netherlands.
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Saktiawati AMI, Stienstra Y, Subronto YW, Rintiswati N, Sumardi, Gerritsen JW, Oord H, Akkerman OW, van der Werf TS. Sensitivity and specificity of an electronic nose in diagnosing pulmonary tuberculosis among patients with suspected tuberculosis. PLoS One 2019; 14:e0217963. [PMID: 31194793 PMCID: PMC6563983 DOI: 10.1371/journal.pone.0217963] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2019] [Accepted: 05/22/2019] [Indexed: 02/07/2023] Open
Abstract
OBJECTIVE To investigate the potency of a hand-held point-of-care electronic-nose to diagnose pulmonary tuberculosis (PTB) among those suspected of PTB. METHODS Setting: Lung clinics and Dr. Sardjito Hospital, Yogyakarta, Indonesia. Participants: patients with suspected PTB and healthy controls. Sampling: 5 minutes exhaled breath. Sputum-smear-microscopy, culture, chest-radiography, and follow-up for 1.5-2.5 years, were used to classify patients with suspected PTB as active PTB, probably active PTB, probably no PTB, and no PTB. After building a breath model based on active PTB, no PTB, and healthy controls (Calibration phase), we validated the model in all patients with suspected PTB (Validation phase). In each variable (sex, age, Body Mass Index, co-morbidities, smoking status, consumption of alcohol, use of antibiotics, flu symptoms, stress, food and drink intake), one stratum's Receiver Operating Characteristic (ROC)-curve indicating sensitivity and specificity of the breath test was compared with another stratum's ROC-curve. Differences between Area-under-the-Curve between strata (p<0.05) indicated an association between the variable and sensitivity-specificity of the breath test. Statistical analysis was performed using STATA/SE 15. RESULTS Of 400 enrolled participants, 73 were excluded due to extra-pulmonary TB, incomplete data, previous TB, and cancer. Calibration phase involved 182 subjects, and the result was validated in 287 subjects. Sensitivity was 85% (95%CI: 75-92%) and 78% (95%CI: 70-85%), specificity was 55% (95%CI: 44-65%) and 42% (95%CI: 34-50%), in calibration and validation phases, respectively. Test sensitivity and specificity were lower in men. CONCLUSION The electronic-nose showed modest sensitivity and low specificity among patients with suspected PTB. To improve the sensitivity, a larger calibration group needs to be involved. With its portable form, it could be used for TB screening in remote rural areas and health care settings.
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Affiliation(s)
- Antonia M. I. Saktiawati
- Department of Internal Medicine, Faculty of Medicine, Public Health and Nursing, Universitas Gadjah Mada, Yogyakarta, Indonesia
- University of Groningen, University Medical Center Groningen, Department of Pulmonary Diseases and Tuberculosis, Groningen, the Netherlands
- Center for Tropical Medicine, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Ymkje Stienstra
- University of Groningen, University Medical Center Groningen, Department of Internal Medicine—Infectious Diseases, Groningen, the Netherlands
| | - Yanri W. Subronto
- Department of Internal Medicine, Faculty of Medicine, Public Health and Nursing, Universitas Gadjah Mada, Yogyakarta, Indonesia
- Center for Tropical Medicine, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Ning Rintiswati
- Center for Tropical Medicine, Universitas Gadjah Mada, Yogyakarta, Indonesia
- Department of Microbiology, Faculty of Medicine, Public Health and Nursing, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Sumardi
- Department of Internal Medicine, Faculty of Medicine, Public Health and Nursing, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | | | - Henny Oord
- eNose B.V. (The eNose Company), Zutphen, The Netherlands
| | - Onno W. Akkerman
- University of Groningen, University Medical Center Groningen, Department of Pulmonary Diseases and Tuberculosis, Groningen, the Netherlands
- University of Groningen, University Medical Center Groningen, Tuberculosis Center Beatrixoord, Haren, the Netherlands
| | - Tjip S. van der Werf
- University of Groningen, University Medical Center Groningen, Department of Pulmonary Diseases and Tuberculosis, Groningen, the Netherlands
- University of Groningen, University Medical Center Groningen, Department of Internal Medicine—Infectious Diseases, Groningen, the Netherlands
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Characterization of a seafood-flavoring enzymatic hydrolysate from brown alga Laminaria japonica. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00034-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Zhao L, Feng R, Ren F, Mao X. Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.029] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Vacca GM, Paschino P, Dettori ML, Bergamaschi M, Cipolat-Gotet C, Bittante G, Pazzola M. Environmental, morphological, and productive characterization of Sardinian goats and use of latent explanatory factors for population analysis. J Anim Sci 2017; 94:3947-3957. [PMID: 27898896 DOI: 10.2527/jas.2016-0542] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Dairy goat farming is practiced worldwide, within a range of different farming systems. Here we investigated the effects of environmental factors and morphology on milk traits of the Sardinian goat population. Sardinian goats are currently reared in Sardinia (Italy) in a low-input context, similar to many goat farming systems, especially in developing countries. Milk and morphological traits from 1,050 Sardinian goats from 42 farms were recorded. We observed a high variability regarding morphological traits, such as coat color, ear length and direction, horn presence, and udder shape. Such variability derived partly from the unplanned repeated crossbreeding of the native Sardinian goats with exotic breeds, especially Maltese goats. The farms located in the mountains were characterized by the traditional farming system and the lowest percentage of crossbred goats. Explanatory factors analysis was used to summarize the interrelated measured milk variables. The explanatory factor related to fat, protein, and energy content of milk (the "Quality" latent variable) explained about 30% of the variance of the whole data set of measured milk traits followed by the "Hygiene" (19%), "Production" (19%), and "Acidity" (11%) factors. The "Quality" and "Hygiene" factors were not affected by any of the farm classification items, whereas "Production" and "Acidity" were affected only by altitude and size of herds, respectively, indicating the adaptation of the local goat population to different environmental conditions. The use of latent explanatory factor analysis allowed us to clearly explain the large variability of milk traits, revealing that the Sardinian goat population cannot be divided into subpopulations based on milk attitude The factors, properly integrated with genetic data, may be useful tools in future selection programs.
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Jia R, Chen H, Chen H, Ding W. Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt. J Dairy Sci 2016; 99:221-7. [DOI: 10.3168/jds.2015-10114] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2015] [Accepted: 09/09/2015] [Indexed: 11/19/2022]
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