Electronic nose and sensorial analysis: comparison of performances in selected cases

Natale, Corrado Di; Macagnano, Antonella; Paolesse, Roberto; Mantini, Alessandro; Tarizzo, Enrico; D’Amico, A.; Sinesio, Fiorella; Bucarelli, F. M.; Moneta, Elisabetta; Quaglia, G. B.

doi:10.1016/s0925-4005(98)00242-1

Cited by 42 publications

(24 citation statements)

References 9 publications

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“…Commercially available electronic noses use an array of sensors combined with pattern recognition software. There have been several reports on electronic sensing in the food industry (Keller, Kangas, Liden, Hashem, & Kouzes, 1995;Schaller, Bosset, & Escher, 1998 authors reported positive applications of electronic nose technology to the discrimination of fruits of different quality or ripeness, such as: oranges (Brezmes et al, 2001); tomatoes (Brezmes, Llobet, Vilanova, Saiz, & Correig, 2000); apples (Di Natale et al, 2001;Di Natale et al, 1998;Magan & Evans, 2000;Saevels et al, 2003); grain (Young, Rossiter, Wang, & Miller, 1999), but still few literatures are referred to monitoring of fruit shelf life and quality attribute.…”

Section: Introductionmentioning

confidence: 99%

Monitoring storage shelf life of tomato using electronic nose technique

Gómez

Wang

et al. 2008

Journal of Food Engineering

151

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Section: Introductionmentioning

confidence: 99%

Monitoring storage shelf life of tomato using electronic nose technique

Gómez

Wang

et al. 2008

Journal of Food Engineering

151

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“…This type of e-nose is typically used for the objective detection of odors in foodstuff and other items of forensic importance (20)(21)(22)(23). The e-nose, for example, is able to qualitatively distinguish between different kinds of olive oils (24), different brands of coffee (25), and different beers (26), and also can distinguish the smell of car interiors (27).…”

Section: Resultsmentioning

confidence: 99%

“Electronic nose” detects major histocompatibility complex-dependent prerenal and postrenal odor components

Montag

Frank

Ulmer

et al. 2001

Proc. Natl. Acad. Sci. U.S.A.

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Mice prefer to mate with individuals expressing different MHC genes from their own. Volatile components presenting MHCdependent odor types are present in urine and can be detected by mice, as shown by extensive behavioral studies. Similar odor types are suspected to influence human behavior as well. Although a recent report indicates that MHC expression influences the ratio of volatile compounds such as phenylacetic acid, so far no other means than studying the behavior of mice or rats has been available to assess odor types. Here, we report the ability of a gas sensor array (referred to as ''electronic nose'') to detect MHCdependent odor types. The electronic nose consists of an array of chemophysical detectors, in our case quartz crystal microbalances and semiconducting metal-oxide sensors that change frequency or conductivity upon binding of very small numbers of individual molecules present in the gas phase of odorous fluids. The pattern of changes is characteristic for a particular smell. Our electronic nose distinguishes the urine odor types of MHC congenic mouse strains, MHC class I mutant mice, and HLA-A2 transgenic mice. In addition, MHC-dependent odor types can be detected in serum. The device also clearly differentiates between individual odor types of human sera from HLA homozygous individuals; however, HLA expression seems to have only a secondary influence. Thus, odor-type research can now be carried out with an objective and fast through-put system independent of behavioral studies.T he principal function of MHC molecules is to present peptides to T cells (1). MHC class I molecules are expressed on the cell membrane of almost all somatic cells. Typically, MHC I molecules present virus-derived peptides of 8-11 aa to virus-specific cytotoxic T cells. MHC class II molecules are expressed on a subset of cells only, most notably on B cells, dendritic cells, and macrophages. Typically, T-helper cells recognize peptides of 12-25 aa derived from antigen presented on B cell MHC II molecules (2). This induces the T cells to produce signals that activate the B cell to produce antibody. MHC I and II molecules have well-defined peptide receptor specificities that enable binding of peptides with certain sequence patterns. MHC genes are extremely polymorphic; there are, for example, more than 180 alleles at the HLA-B locus (3). This polymorphism is reflected in different peptide receptor specificities for each of the allelic products (4). In consequence, T cells from different individuals recognize a different selection of antigen peptides from the very same pathogen. Thus, pathogens can mutate their MHC-presented peptide sequences to escape T cell recognition in an individual; the same mutations, however, are useless for the pathogen in other individuals with different MHC expression. The extreme polymorphism is, therefore, assumed to have evolved to avoid pathogen escape from immune recognition on the species level (5).A driving force for establishment and maintenance of MHC polymorphism is probably the ''surv...

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“…Such device is usually characterised by reproducibility and reliability, as it has a short reaction and recovery time. Although the instrument does not allow the actual identification of compounds and has a higher detection limit against GC-MS, it has been successfully used in processing monitoring, shelf-life investigation, freshness evaluation and authenticity assessment in a wide range of food products (Di Natale, et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

Application of an Electronic Nose Coupled with Fuzzy-Wavelet Network for the Detection of Meat Spoilage

Kodogiannis

2017

Food Bioprocess Technol

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Application of an electronic nose coupled with fuzzy-wavelet network for the detection of meat spoilage Kodogiannis, V.This is an author's accepted manuscript of an article published in Food and Bioprocess Technology, doi: 10.1007/s11947-016-1851-6 in 2017.The final publication is available at Springer via:https://dx.doi.org/10.1007/s11947-016-1851-6The WestminsterResearch online digital archive at the University of Westminster aims to make the research output of the University available to a wider audience. Copyright and Moral Rights remain with the authors and/or copyright owners.Whilst further distribution of specific materials from within this archive is forbidden, you may freely distribute the URL of WestminsterResearch: ((http://westminsterresearch.wmin.ac.uk/). Abstract:Food product safety is one of the most promising areas for the application of electronic noses. During the last twenty years, these sensor-based systems have made odour analyses possible. Their application into the area of food is mainly focused on quality control, freshness evaluation, shelf-life analysis and authenticity assessment. In this paper, the performance of a portable electronic nose has been evaluated in monitoring the spoilage of beef fillets stored either aerobically or under modified atmosphere packaging, at different storage temperatures. A novel multi-output fuzzy wavelet neural network model has been developed, which incorporates a clustering pre-processing stage for the definition of fuzzy rules. The dual purpose of the proposed modelling approach is not only to classify beef samples in the relevant quality class (i.e. fresh, semi-fresh and spoiled), but also to predict their associated microbiological population. Comparison results against advanced machine learning schemes indicated that the proposed modelling scheme could be considered as a valuable detection methodology in food microbiology.

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Electronic nose and sensorial analysis: comparison of performances in selected cases

Cited by 42 publications

References 9 publications

Monitoring storage shelf life of tomato using electronic nose technique

Monitoring storage shelf life of tomato using electronic nose technique

“Electronic nose” detects major histocompatibility complex-dependent prerenal and postrenal odor components

Application of an Electronic Nose Coupled with Fuzzy-Wavelet Network for the Detection of Meat Spoilage

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