Detection of Volatiles in Dark Chocolate Flavored with Orange Essential Oil by Electronic Nose

Galvagni, Elisiane; Fritzen, Andressa Arboit; Graboski, Adriana Márcia; Ballen, Sandra Cristina; Steffens, Juliana; Steffens, Clarice

doi:10.1007/s12161-020-01763-x

Cited by 16 publications

(7 citation statements)

References 47 publications

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“…From the fingerprint results combined with pattern recognition, it is possible to distinguish the volatile profiles and classify them according to the level or concentration of adulteration, type, technological process, and origin. Thus, the electronic nose plays an important role in quality detection, authentication, and food adulteration based on the analysis of volatile compounds, being widely used in different food matrices such as meats, oils, teas, coffees, grains, beers, milk, fruits, vegetables, and spices, among others, as can be seen in Table 5 [136][137][138]. Evaluation of the quality of oil used for frying Chemical sensor [152] The electronic nose is undoubtedly a promising and revolutionary tool in the detection and discrimination of adulterations in essential oils, foods, and drugs.…”

Section: Electronic Nosementioning

confidence: 99%

Differentiating True and False Cinnamon: Exploring Multiple Approaches for Discrimination

Feltes,

Ballen,

Steffens

et al. 2023

Micromachines

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This study presents a comprehensive literature review that investigates the distinctions between true and false cinnamon. Given the intricate compositions of essential oils (EOs), various discrimination approaches were explored to ensure quality, safety, and authenticity, thereby establishing consumer confidence. Through the utilization of physical–chemical and instrumental analyses, the purity of EOs was evaluated via qualitative and quantitative assessments, enabling the identification of constituents or compounds within the oils. Consequently, a diverse array of techniques has been documented, encompassing organoleptic, physical, chemical, and instrumental methodologies, such as spectroscopic and chromatographic methods. Electronic noses (e-noses) exhibit significant potential for identifying cinnamon adulteration, presenting a rapid, non-destructive, and cost-effective approach. Leveraging their capability to detect and analyze volatile organic compound (VOC) profiles, e-noses can contribute to ensuring authenticity and quality in the food and fragrance industries. Continued research and development efforts in this domain will assuredly augment the capacities of this promising avenue, which is the utilization of Artificial Intelligence (AI) and Machine Learning (ML) algorithms in conjunction with spectroscopic data to combat cinnamon adulteration.

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Section: Electronic Nosementioning

confidence: 99%

Differentiating True and False Cinnamon: Exploring Multiple Approaches for Discrimination

Feltes,

Ballen,

Steffens

et al. 2023

Micromachines

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“…Electronic nose and electronic tongue Electronic tongue can simulate human taste for food analysis (Galvagni et al, 2020), and it can effectively carry out signal acquisition and data analysis through sensors (Lu et al, 2016).…”

Section: Gc-o-msmentioning

confidence: 99%

“…The detection speed of electronic nose technology is fast, low cost, and less external interference factors, so the results are more accurate. The electronic nose is a sensor array in which many different sensors could interact with different chemical classes to distinguish different volatile compounds (Galvagni et al, 2020). In addition to the electronic nose, there is also an electronic tongue device, which could efficiently carry out signal acquisition and data analysis through some particularly sensitive sensors combined with multivariate analysis methods.…”

Section: Electronic Nose and Electronic Tonguementioning

confidence: 99%

Advances in processing, encapsulation, and analysis of food flavor compounds

Gan

Zhang

Mujumdar

et al. 2023

J Food Process Engineering

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In recent years, the market for edible flavor has become larger and the demand for edible flavor has become more diverse. Customers are paying more attention to natural, healthy, and functional flavors. This article reviews some new technologies about flavors in recent years, including processing technology, encapsulation, and detection of flavors. The synthetic technologies of flavor include thermal reaction technology, enzymatic hydrolysis technology, and microbial fermentation technology. The encapsulation technology includes nano‐emulsion and filled soluble hydrogel, as well as the new carrier materials used in packaging, such as β‐cyclodextrin, 2‐acetyl‐1‐pyrroline (2AP), yeast cell, and jackfruit seed starch (JM) are also hot spots in recent years. Finally, the detection of flavor components and the monitoring of characteristic flavor substances and harmful flavor substances are very important for flavor quality control. There are many detection techniques, such as chromatographic analysis techniques, solid‐phase microextraction, electronic nose and electronic tongue, sensor arrays, and fluorescence detection with DNA barcoding techniques and (quantitative) conformational relationships.

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“…To the best of our knowledge, the e‐nose system has not been used to discriminate between different artificial strawberry aromas. Moreover, in previous studies, it was mainly conducted to discriminate between different types of artificial aromas (Ballen et al, 2019; Galvagni et al, 2020; Graboski, Ballen, et al, 2018; Graboski, Galvagni, et al, 2018; Tiggemann et al, 2016), classify fruit grades (Baietto & Wilson, 2015), predict fruit quality (Xing et al, 2018), and detect mechanical damage in strawberries (Cao et al, 2022; Rao et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Discrimination of artificial strawberry aroma by electronic nose based on nanocomposites

Feltes,

Ballen,

Soares

et al. 2023

J Food Process Engineering

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An electronic nose containing an array of gas sensors with interdigitated electrodes coated with nanocomposites based on polyaniline (Pani) combined with carboxylated multiwalled carbon nanotubes doped with different acids was used to discriminate artificial strawberry aromas. Principal component analysis (PCA) and linear discriminant analysis (LDA) were used to investigate if the electronic nose was able to distinguish between different strawberry aromas. In addition, a nonlinear projection of the interactive document map technique (IDMAP) was applied to evaluate the distinction ability of the gas sensor array. The sensing layers showed tubular characteristics for Pani/MWCNT_COOH morphology and the group's representative doped state. The main and most common compound identified by gas chromatography in strawberry aromas was ethyl butyrate. The gas sensors showed high sensitivity (>6.55 mV/ppm), low limit of detection (LD <0.31 ppm), limit of quantification (LQ <5.43 ppm), short response time (<63 s) and recovery time (<10.15 s) for different artificial strawberry aromas. The results demonstrate that the electronic nose could differentiate among the artificial strawberry aromas. The volatile profile of strawberry aromas was distinguished into distinct groups using both LDA and PCA analysis. The use of IDMAP permitted the identification of the major contributors to the distinguishing ability of gas sensors with a high silhouette coefficient (0.91). The sensor array was efficient at aroma discrimination, demonstrating excellent potential for food analysis in industrial applications.Practical applicationsThe distinction between natural and artificial flavors has significantly shrunk as volatile chemical technology has advanced. Historically, it was difficult to industrially replicate natural aromas. Identification and analysis of aromas are challenging tasks. Targeted aroma compounds are frequently present in low concentrations (parts per million), which makes it very challenging to identify them. The electronic nose system is a promising new analytical method that can quickly and accurately, without pre‐treating the sample, detect and identify the full information of aroma compounds in real time. It is generally accepted as a nondestructive, affordable, and portable method with high feasibility, speed, and ease of use. For qualitative differentiation and distinguishing, PCA, LDA, and IDMAP methods were also used.

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Detection of Volatiles in Dark Chocolate Flavored with Orange Essential Oil by Electronic Nose

Cited by 16 publications

References 47 publications

Differentiating True and False Cinnamon: Exploring Multiple Approaches for Discrimination

Differentiating True and False Cinnamon: Exploring Multiple Approaches for Discrimination

Advances in processing, encapsulation, and analysis of food flavor compounds

Discrimination of artificial strawberry aroma by electronic nose based on nanocomposites

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