Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time

Abstract

Egg white protein (EWP) is susceptible to denaturation and coagulation when exposed to high temperatures, adversely affecting its flavour, thereby influencing consumers’ decisions. Here, we employ high-voltage cold plasma (HVCP) as a novel nonthermal technique to investigate its influence on the EWP’s flavour attributes using E-nose, E-tongue, and headspace gas-chromatography-ion-mobilisation spectrometry (HS-GC-IMS) due to their rapidness and high sensitivity in identifying flavour fingerprints in foods. The EWP was investigated at 0, 60, 120, 180, 240, and 300 s of HVCP treatment time. The results revealed that HVCP significantly influences the odour and taste attributes of the EWP across all treatments, with a more significant influence at 60 and 120 s of HVCP treatment. Principal component analyses of the E-nose and E-tongue clearly distinguish the odour and taste sensors’ responses. The HS-GC-IMS analysis identified 66 volatile compounds across the treatments. The volatile compounds’ concentrations increased as the HVCP treatment time was increased from 0 to 300 s. The significant compounds contributing to EWP characterisation include heptanal, ethylbenzene, ethanol, acetic acid, nonanal, heptacosane, 5-octadecanal, decanal, p-xylene, and octanal. Thus, this study shows that HVCP could be utilised to modify and improve the EWP flavour attributes.

Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements

“…In recent years, HVCP processing has been extensively used as a NTT for the enzymes inactivation in FJs [7] , [87] , [98] , [99] , [100] , [101] , [102] . It is based on protons, electrons, atoms, and ions in their excited and ground states.…”

Effect of Sichuan Pepper (Zanthoxylum genus) Addition on Flavor Profile in Fermented Ciba Chili (Capsicum genus) Using GC-IMS Combined with E-Nose and E-Tongue

“…It offers advantages such as swift response, high sensitivity, ease of operation, and cost-effectiveness [10]. These three technologies are commonly combined and extensively applied in the food industry, ranging from detecting food adulteration to optimizing processing techniques and selecting suitable storage conditions [11][12][13][14]. Existing research on fermented pepper products primarily focuses on flavor analysis, microbial diversity analysis, and the relationship between key flavors and microorganisms.…”

Environmental Engineering Applications of Electronic Nose Systems Based on MOX Gas Sensors

“…The low power requirement, simplicity, lightweight, the possibility of merging with fixed measurement systems, and portability are among the major advantages of MOX sensors [ 29 ]. Thus, for instance, these sensors are the basis of industrial and domestic carbon monoxide alarms [ 30 ], and they also have been employed in the e-noses systems for various applications including medicine [ 31 ], pharmacy [ 32 ], food quality control [ 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 ], agriculture [ 33 , 41 , 42 , 43 ], and odor classification [ 42 , 43 , 44 , 45 , 46 ], among others.…”