Comparison of an Electronic Nose with the Sensory Evaluation of Food Products by “Triangle Test”

Benedetti, Simona; Pompei, C.; Mannino, Saverio

doi:10.1002/elan.200303036

Cited by 20 publications

(7 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Parmigiano Reggiano and Pecorino Romano were also discriminated from each other. Using a different kind of electronic nose, Benedetti et al (2004) also found similar results for these cheese varieties. Processing technology for Grana and Grana Padano cheeses have similarities although the former is produced in Finland and the latter in Italy.…”

Section: Discrimination Of Cheeses By Varietysupporting

confidence: 80%

Preliminary study of ion mobility based electronic nose MGD-1 for discrimination of hard cheeses

Gürsoy

Somervuo

Alatossava

2009

Journal of Food Engineering

View full text Add to dashboard Cite

Section: Discrimination Of Cheeses By Varietysupporting

confidence: 80%

Preliminary study of ion mobility based electronic nose MGD-1 for discrimination of hard cheeses

Gürsoy

Somervuo

Alatossava

2009

Journal of Food Engineering

View full text Add to dashboard Cite

“…However, the variation was random and not significant; high standard deviation was found across various sample volumes (50-500 L) but not across vials in the carousel. This was also confirmed in the literature [32,33]. Almost all MOSFET sensors of e-nose 1 were found to be replicate dependent and almost all MOS sensors varied over time.…”

Section: Mosfet/mos E-nose Characterisationsupporting

confidence: 74%

Methodological variation in headspace analysis of liquid samples using electronic nose

Knobloch

Turner

Spooner

et al. 2009

Sensors and Actuators B: Chemical

View full text Add to dashboard Cite

a b s t r a c tIn past years, numerous electronic nose (e-nose) developments have been published describing analyses of solid-, liquid-or gaseous media in microbiological-, environmental-, agricultural-or medical applications. However, little has been reported about complex methodological pitfalls that might be associated with commercially available e-nose technology. In this paper, some of these pitfalls such as temperature, the use of filters and mass flow using different sampling methods (static-and dynamic sampling) are described for two generations of conducting polymer e-noses (ST114/214, CPs, both Scensive Tech. Ltd.). A comparison with metal oxide semiconducting field effect transistor/metal oxide semiconductor (MOSFET/MOS) e-noses regarding stability across replicates and over time was made. Changes in temperature were found to give larger sensor responses, whereas the application of filters led to quantitative and qualitative changes in sensor responses due to a change in mass flow which was also affected by the sampling method. Static sampling provided more stable flows across replicates. Variation was investigated for CPs and MOSFET/MOS e-noses that gave different responses over time and across replicates. These methodological factors cause a lack of stability and reproducibility, demonstrating the pitfalls of e-nose technology and therefore limit their utility for discriminating between samples.

show abstract

“…All of these techniques are time-consuming and expensive and electronic noses and tongues are not selective. 2,3,5,11,13,14,23 The brewing of beer is a typical example of a food production process. Despite economic interests such as cost reduction and short duration of the production process, the product quality should be assured for the consumer with regard to taste.…”

Section: Introductionmentioning

confidence: 99%

Beer Fermentation Control Using Ion Mobility Spectrometry - Results of a Pilot Study

Vautz

Baumbach

Jung³

2006

Journal of the Institute of Brewing

View full text Add to dashboard Cite

Beer fermentation -a time consuming part of the production process -is typically terminated based on the degradation of diacetyl and 2,3-pentanedione below the odour threshold. Presently no on-line control of both analytes is available. As a consequence, fermentation is often carried out longer than necessary, thus decreasing productivity. In this pilot study, an ion mobility spectrometer using a UV-lamp as an ionisation source and a GC column (30°C constant) for pre-separation were used for the rapid determination of both analytes from the headspace of beer wort, during and after fermentation. Samples were heated to 60°C. Results from such analyses were available after a few minutes without further sample treatment or pre-concentration. Detection limits were below the odour threshold (ng/L range in the gas phase corresponding to the µg/L range in the liquid phase). Results were validated by comparison with the brewery's standard GC-MS method. When applied on-line and in-situ, as a routine test in a brewery, it will help to ensure low levels of diacetyl and 2,3-pentanedione in the product on the one hand and will increase productivity by saving time during fermentation on the other (up to one day in large breweries and even more than one day in smaller ones) by obtaining on-line data of the relevant analytes. After optimisation of the method, further odour or taste relevant analytes could be determined simultaneously.

show abstract

Comparison of an Electronic Nose with the Sensory Evaluation of Food Products by “Triangle Test”

Cited by 20 publications

References 12 publications

Preliminary study of ion mobility based electronic nose MGD-1 for discrimination of hard cheeses

Preliminary study of ion mobility based electronic nose MGD-1 for discrimination of hard cheeses

Methodological variation in headspace analysis of liquid samples using electronic nose

Beer Fermentation Control Using Ion Mobility Spectrometry - Results of a Pilot Study

Contact Info

Product

Resources

About