Storage effects on the quality quartet of orange juice submitted to moderate thermosonication: Predictive modeling and odor fingerprinting approach

The effects of moderate thermosonication (MTS) on the quality quartet: physico-chemical, microbial, nutritional and sensory qualities of orange juice (OJ) inoculated with Alicyclobacillus acidoterrestris (AAT) were studied during 24 days of storage at ambient and refrigerated temperatures. The bioactive compounds and antioxidant activity of OJ decreased with storage, while the pectin methyl esterase (PME) increased. Nonetheless, noticeable changes were observed from the 12th day of storage. There was no obvious (p > 0.05) variation in pH and total soluble solids. To determine the nutritional and microbial quality characteristics of OJ during storage, non-linear kinetic curves were successfully fitted with least square fitting polynomial and four-parameter log-logistic distribution models. The E-nose sensors succeeded in discriminating between the aroma of non-treated and treated OJ based on linear discriminant analysis (LDA). Furthermore, terpenes, alcohol and partially aromatic compounds were the main spoilage indicators of OJ during storage based on E-nose analysis and confirmed by HS-SPME-GC/MS analysis. Thus, MTS significantly extended the shelf life of the quality quartet of natural OJ at 4 °C. E-nose-GC/MS fusion offered odor fingerprints to AAT microorganisms that can be used as spoilage index without using traditional food analysis techniques. The proposed approach can be used as an alternative tool for rapid detection of spoilage microorganisms in OJ.     

Changes in Phenols,Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

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.     

鸡骨素及其酶解液的美拉德反应产物挥发性风味成分比较分析

利用固相微萃取/气相色谱-质谱(SPME/GC-MS)联用与电子鼻(E-Nose)嗅探技术对鸡骨素美拉德反应产物(MRPs1)及鸡骨素酶解液美拉德反应产物(MRPs2)中的挥发性风味成分进行比较分析。在两种产物中共鉴定出77种挥发性化学成分,其中醇类18种、醛酮类23种、酸类3种、酯类10种、杂环类7种及其他类16种,两种产物中共有成分26种。与MRPs1相比,MRPs2中醛酮、杂环类化合物的相对含量较高,但前者的酯类物质含量更为丰富。(E)-2-辛烯-1-醇、(6Z,9Z)-十五碳二烯-1-醇、苯甲醛、辛醛、6-甲基-5-庚烯-2-酮、2-乙基-3-羟基-4(4H)-吡喃酮、2,3,5-三甲基-6-乙基吡嗪、2-[(甲基二硫基)甲基]呋喃构成了MRPs2的特有成分,γ-丁位十二内酯为MRPs1的特有成分。在两种反应产物中,除4-甲基-5-羟乙基噻唑的相对含量均较高外(MRP1相似文献   

应用电子鼻检测食源性致病菌的研究

建立了一种快速检测食源性致病菌的电子鼻方法,并利用电子鼻技术检测细菌培养液的挥发性代谢产物。首先,利用主成分分析法对所得样品信息进行区分,结果显示该技术能够很好区分不同培养时间的单增李斯特菌(L.monocytogenes),并表明在培养8h后该菌的挥发性代谢产物发生了显著性的变化。然后,利用偏最小二乘法分析了培养液中的单增李斯特菌数量与电子鼻信号的线性关系,线性范围在106~108CFU/mL之间,相关系数R2=0.9937。     

Conductive bio-Polymer nano-Composites (CPC): Chitosan-carbon nanotube transducers assembled via spray layer-by-layer for volatile organic compound sensing

The chemo-electrical properties of chitosan-carbon nanotubes (Chit-CNT) Conductive bio-Polymer nano-Composites (CPC) transducers processed by spray layer-by-layer (LbL) technique have been investigated. Results show that unlike most synthetic polymer matrices, chitosan provides the transducer with high sensitivity towards not only polar vapours like water and methanol but also to a lesser extent toluene. Quantitative responses are obtained, well fitted with the Langmuir-Henry-Clustering (LHC) model allowing to link electrical signal to vapour content. Chit-CNT transducers selectivity was also correlated with an exponential law to the inverse of Flory-Huggins interaction parameter χ₁₂. These properties make Chit-CNT a good transducer to be implemented in an e-nose. Additionally, the observation by atomic force microscopy (AFM) of Chit-CNT morphology suggests a chemical nano-switching mechanism promoting tunnelling conduction and originating macroscopic vapour sensing.     

VOCs分子的半导体型传感器识别检测研究进展

具有体积小、功耗低、灵敏度高、硅工艺兼容性好等优点的金属氧化物半导体(MOS)气体传感器现已广泛地应用于军事、科研和国民经济的各个领域。然而MOS传感器的低选择性阻碍了其在物联网(IoT)时代的应用前景。为此,本文综述了解决MOS传感器选择性的研究进展,主要介绍了敏感材料性能提升、电子鼻和热调制三种改善MOS传感器选择性的技术方法,阐述了三种方法目前所存在的问题及其未来的发展趋势。同时,本文还对比介绍了机器嗅觉领域主流的主成分分析(PCA)、线性判别分析(LDA)和神经网络(NN)模式识别/机器学习算法。最后,本综述展望了具有数据降维、特征提取和鲁棒性识别分类性能的卷积神经网络(CNN)深度学习算法在气体识别领域的应用前景。基于敏感材料性能的提升、多种调制手段与阵列技术的结合以及人工智能(AI)领域深度学习算法的最新进展,将会极大地增强非选择性MOS传感器的挥发性有机化合物(VOCs)分子识别能力。     

Electronic Noses Using Quantitative Artificial Neural Network

The present paper covers a new type of electronic nose (e-nose) with a four-sensor array, which has been applied to detecting gases quantitatively in the presence of interference. This e-nose has adapted fundamental aspects of relative error (RE) in changing quantitative analysis into the artificial neural network (ANN). Thus, both the quantitative and the qualitative requirements for ANN in implementing e-nose can be satisfied. In addition, the e-nose uses only 4 sensors in the sensor array, and can be designed for different usages simply by changing one or two sensor(s). Various gases were tested by this kind of e-nose, including alcohol vapor, CO, iiquefied-petrol-gas and CO2. Satisfactory quantitative results were obtained and no qualitative mistake in prediction was observed for the samples being mixed with interference gases.     

Electronic Noses Using Quantitative Artificial Neural Networ

The present paper covers a new type of electronic nose(e-nose) with a four-sensor array,which has been applied to detecting gases quantitatively in the presence of interference. This e-nose has adapted fundamental aspects of relative error(RE) in changing quantitative analysis into the artificial neural network (ANN).. Thus, both the quantitative and the qualitative requirements for ANN in implementing e-nose can be satisfied. In addition, the e-nose uses only 4 sensors in the sensor array, and can be designed for different usages simply by changing one or two sensor(s). Various gases were tested by this kind of e-nose, including alcohol vapor, CO, liquefied-petrol-gas and CO2. Satisfactory quantitative results were obtained and no qualitative mistake in prediction was observed for the samples being mixed with interference gases.     

Analysis of Volatile Compounds in Sea Bass (Lateolabrax japonicus) Resulting from Different Slaughter Methods Using Electronic-Nose (E-Nose) and Gas Chromatography-Ion Mobility Spectrometry

Sea bass (Lateolabrax japonicus) is known for its unique flavor and high nutritional value. In this study, the influence of slaughter methods on the volatile compounds (VOCs) in sea bass was investigated using electronic nose (E-nose) technology and gas chromatography-ion mobility spectrometry (GC-IMS). VOCs in raw and cooked sea bass resulting from different slaughter methods were effectively distinguished using both techniques. Aldehydes, ketones, and alcohols were associated with the basic flavor of sea bass, whereas esters, organic acids, and furans enriched the aroma. In raw sea bass, the fishy odor was the strongest in the HSD group (head shot control death), followed by that in the IFD (ice faint to death) and BDS (bloodletting to death) groups. The VOC content increased and stabilized after steaming, enhancing pleasant odors such as fatty and fruity aromas. In cooked sea bass, the content of diacetyl and ethanol was the highest in the EAD group (eugenol anesthesia to death), which may be a residue of eugenol, imparting a distinct irritating chemical odor. Furthermore, abundant (E)-2-octenal, 2-heptanone, benzaldehyde, and esters in the BDS group imparted a strong, pleasant aroma. The findings indicate that heart puncture and bloodletting is the preferred slaughter method to maintain sea bass quality, providing new insights into the volatile changes in sea bass induced by different slaughter methods.     

通过挥发物鉴别葡萄变质状态-基于长光程红外光谱和简易电子鼻阵列

葡萄在劣变时会挥发出特定成分和浓度的气体。在变质葡萄的挥发物红外光谱中发现了乙醇、乙酸乙酯和二氧化碳的光谱特征。通过多次反射的光学系统提高了光谱测量的光程,从而获得了更高的探测灵敏度。利用新型光谱测量系统进一步研究了葡萄劣变过程中挥发物的精细化特征,并证实了其中含有多种醇类、酯类、醛类和乙烯的光谱特征。部分挥发物的浓度随贮藏时间展现规律性的变化,可以以其为生物标志物来表征葡萄的变质程度。进一步以光谱观测规律为基础研制了由传感器阵列组成的电子鼻,通过对特定挥发物的定量化测量实现葡萄变质的分类和预警。揭示了更为精细的葡萄劣变过程中挥发物的光谱特征变化规律,证实了通过挥发物测量鉴别水果变质的可行性,为开展水果变质的实时监测技术研究提供了理论和技术参考。