E-nose combined with chemometrics to trace tomato-juice quality

Hong, Xiaopeng; Wang, Jun; Qi, Guande

doi:10.1016/j.jfoodeng.2014.10.003

Cited by 57 publications

(38 citation statements)

References 31 publications

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“…The first two principal components (PC1 and PC2) accounted for 92.4% of the total variance with the highest variation of 59.4% and 33.0%, respectively. The total contribution of PC1 and PC2 to the variance was over 90%, which indicates that the first two PCs are sufficient to explain the total variance of the dataset [27].…”

Section: Pcamentioning

confidence: 97%

Exploration of a Method of Distinguishing Different Nongxiang Tieguanyin Tea Grades Based on Aroma Determined by GC-MS Combined with Chemometrics

2019

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An aroma-based method for distinguishing different grades of Nongxiang Tieguanyin was explored by taking special grade (K110) and 1–4 grades (K101, K102, K103, and K104) of this tea as samples. Tea samples were analyzed by gas chromatography–mass spectrometry (GC-MS) combined with chemometrics. Results showed differences in the types and relative contents of aroma components among different grades of Nongxiang Tieguanyin tea. In the principal component analysis (PCA) scoring plot, except for K102 and K103, tea samples of different grades were distributed in different regions. Components satisfying variable important for the projection (VIP) > 1 and peak areas with significant differences (p < 0.05) among different tea grades were screened. Finally, 18 differential variables were screened out from 143 volatiles. The clustering results of these variables were consistent with those of PCA. K102 and K103 were initially clustered into one group and then clustered with K101, K110, and K104 in turn. The clear PCA separation of these samples and uniform hierarchical cluster analysis (HCA) clustering results suggests that GC-MS coupled with chemometrics analysis is a valid and accurate approach for discriminating different grades of Nongxiang Tieguanyin. The screened differential variables could represent a difference in aroma quality among five grades of Nongxiang Tieguanyin tea. Clear rules between peak area and the grade were also observed in some differential variables. 1-Ethylpyrrole and unknown-32 were positively correlated with grade. 2-Methylfuran, 2-ethylfuran, 2-methylidenecyclopentan-1-ol, mesityl oxide, 2-amylfuran, and D-limonene were negatively correlated with grade. The peak areas of methyl acetate, dimethyl sulfide, 6-methylhept-5-en-2-one, and (Z)-β-ocimene initially decreased but then increased with declining grade. The toluene content was especially high in K104 but only a negligible difference was observed among other grades. This study provides a potential method for differentiating Nongxiang Tieguanyin teas of different grades based on aroma. Unknown samples could be classified by comparison of their spatial distribution with those of known standard samples in PCA or HCA, as well as the peak area differences of differential variables between unknown samples and known standard samples.

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Section: Pcamentioning

confidence: 97%

Exploration of a Method of Distinguishing Different Nongxiang Tieguanyin Tea Grades Based on Aroma Determined by GC-MS Combined with Chemometrics

2019

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“…The electronic nose (Germany Airsense PEN 3.5) was used to tentatively estimate the aroma profile similarity after fermentation. The E‐nose analysis was based on previous reports (Hong, Wang, & Qi, ; Li et al, ) and with modifications. The procedures were as follows: 5 ml of each bayberry wine sample was added in a 20‐ml glass vial and capped with a Teflon rubber cap.…”

Section: Methodsmentioning

confidence: 99%

“…The E-nose analysis was based on previous reports (Hong, Wang, & Qi, 2015;Li et al, 2017) and with modifications. The procedures were as follows: 5 ml of each bayberry wine sample was added in a 20-ml glass vial and capped with a Teflon rubber cap.…”

Section: Electronic Nose Analysismentioning

confidence: 99%

Comparison of bayberry fermented wine aroma from different cultivars by GC‐MS combined with electronic nose analysis

Cao

Weng

2020

Food Science & Nutrition

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Four bayberry cultivars (Biqi, Dongkui, Wandao, and Dingao) in eastern China were selected to produce the fermented bayberry wine. The volatile flavor compounds in different bayberry wine were compared by gas chromatography–mass spectrometry (GC‐MS) and electronic nose. The results showed that 46 volatile flavor compounds were found in bayberry wine, including 19 esters, 7 alcohols, 6 acids, 2 aldehydes, 2 ketones, 3 terpenes, and 7 others compounds. The most important contribution to the aroma of bayberry wine was esters and alcohols, respectively. Differentiation of four kinds of bayberry wine was conducted analysis by E‐nose. Sensory evaluation showed that Biqi bayberry wine was highly evaluated for its highest score in color, floral aroma, overall acceptability, and fruity aroma. Our results suggest that there were differences in the flavor characteristics of bayberry wine brewed from different varieties of bayberry. The results of this study will provide valuable information for bayberry wine makers to select raw materials.

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“…There was no overlapping between EUSO and other oils, and the total contribution variance of PC1 and PC2 were greater than 90 . Thus, the FTIR spectra convey appropriate information for the classification task, and the first two PCs are able to explain the total variance of the FTIR dataset 25,26 .…”

Section: Chemometric Tools Applied For Euso Differentiationmentioning

confidence: 99%

Authentication of <i>Eucommia ulmoides</i> Seed Oil Using Fourier Transform Infrared and Synchronous Fluorescence Spectroscopy Combined with Chemometrics

Huyan

Sherazi

et al. 2019

J. Oleo Sci.

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E-nose combined with chemometrics to trace tomato-juice quality

Cited by 57 publications

References 31 publications

Exploration of a Method of Distinguishing Different Nongxiang Tieguanyin Tea Grades Based on Aroma Determined by GC-MS Combined with Chemometrics

Exploration of a Method of Distinguishing Different Nongxiang Tieguanyin Tea Grades Based on Aroma Determined by GC-MS Combined with Chemometrics

Comparison of bayberry fermented wine aroma from different cultivars by GC‐MS combined with electronic nose analysis

Authentication of <i>Eucommia ulmoides</i> Seed Oil Using Fourier Transform Infrared and Synchronous Fluorescence Spectroscopy Combined with Chemometrics

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