Changes of the volatile fraction of cooked chicken meat during chill storing: results obtained by the electronic nose in comparison to GC-MS and GC olfactometry

Siegmund, Britta; Pfannhauser, W.

doi:10.1007/s002170050426

Cited by 40 publications

(22 citation statements)

References 17 publications

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“…The consistent pattern of volatile compounds reported herein for poultry meat stored for up to 2 days at 4 °C contrasts with those reported by Siegmund and Pfannhauser12 for cooked chicken stored under the same conditions. These researchers detected differences in volatile fractions after 0, 5, 24 and 48 h of meat storage at 4 °C.…”

Section: Discussionsupporting

confidence: 63%

“…Similar to the application of the electronic nose to the determination of the quality of beef, pork and fish, a potential exists for utilising this technology in assessing the microbiological quality of poultry products. Siegmund and Pfannhauser12 used this technology to assess changes in the volatile fraction of cooked chicken meat during chilled (4 °C) storage. These researchers demonstrated that the results obtained with an electronic nose were highly correlated with those obtained using gas chromatography–mass spectrometry (GC–MS) and GC olfactometry.…”

Section: Introductionmentioning

confidence: 99%

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Unexpectedly high rates of obesity and dysglycemia among villagers in Cameroon

Napoli

Mottini

Arigliani

et al. 2010

Diabetes Metabolism Res

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Our survey in Cameroon recorded obesity and dysglycemia in inhabitants, which are similar to those reported elsewhere in the region. Typically these metabolic disturbances are attributed to the adoption of a new urban lifestyle including diminished physical activity and an altered ('Western') diet. Unexpectedly we found that, like urban populations, our rural population had high rates of metabolic disturbances, despite living in villages and being physically active and consuming traditional diet that is high in plant sources of food and low in meat. From our preliminary study, we raise the possibility that the environmental elements that are driving the pandemic of obesity and diabetes in sub-Saharan Africa are far more complex than heretofore appreciated.

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Section: Discussionsupporting

confidence: 63%

Section: Introductionmentioning

confidence: 99%

Unexpectedly high rates of obesity and dysglycemia among villagers in Cameroon

Napoli

Mottini

Arigliani

et al. 2010

Diabetes Metabolism Res

View full text Add to dashboard Cite

show abstract

“…Electronic nose systems do not give any specific information about the compounds causing the aroma nor about their identity (Siegmund & Pfannhauser, 1999). However, with the aid of appropriate mathematical techniques, like artificial neural networks (ANNs) or statistical methods, the electronic nose could recognize the aroma pattern from a particular sample and help in distinguishing it from other samples (Eklov, Johansson, Winquist, & Lundstrom, 1998;Srivastava, 2003).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of an artificial olfactory system for grain quality discrimination

Balasubramanian

Panigrahi

Kottapalli³

et al. 2007

LWT - Food Science and Technology

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“…Siegmund and Pfannhauser [40] used an electronic nose to study the changes of the volatile fraction of heat-treated chicken meat during storage. They compared the results obtained in this study with those obtained with a GC-MS and GC olfactometry.…”

Section: Applications To Meatmentioning

confidence: 99%

Meat Quality Assessment by Electronic Nose (Machine Olfaction Technology)

Ghasemi-Varnamkhasti

Mohtasebi

Siadat

et al. 2009

Sensors

111

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Over the last twenty years, newly developed chemical sensor systems (so called “electronic noses”) have made odor analyses possible. These systems involve various types of electronic chemical gas sensors with partial specificity, as well as suitable statistical methods enabling the recognition of complex odors. As commercial instruments have become available, a substantial increase in research into the application of electronic noses in the evaluation of volatile compounds in food, cosmetic and other items of everyday life is observed. At present, the commercial gas sensor technologies comprise metal oxide semiconductors, metal oxide semiconductor field effect transistors, organic conducting polymers, and piezoelectric crystal sensors. Further sensors based on fibreoptic, electrochemical and bi-metal principles are still in the developmental stage. Statistical analysis techniques range from simple graphical evaluation to multivariate analysis such as artificial neural network and radial basis function. The introduction of electronic noses into the area of food is envisaged for quality control, process monitoring, freshness evaluation, shelf-life investigation and authenticity assessment. Considerable work has already been carried out on meat, grains, coffee, mushrooms, cheese, sugar, fish, beer and other beverages, as well as on the odor quality evaluation of food packaging material. This paper describes the applications of these systems for meat quality assessment, where fast detection methods are essential for appropriate product management. The results suggest the possibility of using this new technology in meat handling.

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Changes of the volatile fraction of cooked chicken meat during chill storing: results obtained by the electronic nose in comparison to GC-MS and GC olfactometry

Cited by 40 publications

References 17 publications

Unexpectedly high rates of obesity and dysglycemia among villagers in Cameroon

Unexpectedly high rates of obesity and dysglycemia among villagers in Cameroon

Evaluation of an artificial olfactory system for grain quality discrimination

Meat Quality Assessment by Electronic Nose (Machine Olfaction Technology)

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