Electronic nose guided determination of frying disposal time of sunflower oil using fuzzy logic analysis

Upadhyay, Rohit; Sehwag, Sneha; Mishra, Hari Niwas

doi:10.1016/j.foodchem.2016.10.089

Cited by 52 publications

(22 citation statements)

References 23 publications

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“…PLS calibration model was established with a good linear relationship ( R 2 = 0.980; SD = 1.433). The PLS model combined with the data obtained from FGC E‐nose were simple in contrast to previously reported use of fuzzy logic analyses to predict the frying disposal time of sunflower oils …”

Section: Discussionmentioning

confidence: 97%

“…E‐nose has been used for detecting edible oil oxidation . Some preliminary studies have shown the ability of E‐nose to discriminate between oils characterized by different degrees of degradation due to a prolonged frying process and to predict the frying disposal time of sunflower oils used for frying in combination with fuzzy logic analyses …”

Section: Introductionmentioning

confidence: 99%

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Rapid Measuring Flavor Quality Changes of Frying Rapeseed Oils using a Flash Gas Chromatography Electronic Nose

Huang

et al. 2019

Euro J Lipid Sci & Tech

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A flash gas chromatography electronic nose (FGC E‐nose) is applied to measure flavor quality changes and monitor the oxidation process of rapeseed oils during frying. Partial least squares regression (PLS) is applied to determine the relationship between total polar compounds (TPC) and some volatile compounds determined by FGC E‐nose in frying rapeseed oils. Qualitative differentiation between frying oil samples with different frying time is analyzed by principal component analysis (PCA) and hierarchical cluster analysis (HCA). The PCA and HCA results show that the FGC E‐nose could be used to discriminate oil samples with different frying time. The results show a good linear relationship (R2 = 0.98; SD = 1.433) between TPC in oil samples measured by AOCS method and that predicted by the FGC E‐nose responses using PLS method. Thus, this study indicates that the FGC E‐nose method could be available for rapid at‐ or on‐line implementation in oxidation control of frying oils. Practical Applications: Standard methods for determining the TPC of frying oil samples are labor‐intensive and require toxic chemicals. The volatile compounds determined by FGC E‐nose show a good linear relationship with TPC in frying rapeseed oil samples. The FGC E‐nose technique is suitable to monitor the frying process and the proposed method has the potential to be a more rapid and convenient tool for quality control of frying oils. A flash gas chromatography electronic nose (FGC E‐nose) is applied to measure flavor quality changes and monitor the oxidation process of rapeseed oils during frying. Partial least squares regression is applied to determine the relationship between total polar compounds and some volatile compounds determined by FGC E‐nose in frying rapeseed oils.

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Section: Discussionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Rapid Measuring Flavor Quality Changes of Frying Rapeseed Oils using a Flash Gas Chromatography Electronic Nose

Huang

et al. 2019

Euro J Lipid Sci & Tech

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“…The operating procedures were followed as previously reported by Upadhyay et al (2017b) to map the changes in sensor resistivity (ΔR/ R) with time. An e-nose (Fox 4000, Alpha MOS, Toulouse, France) consisting of an array of 18 MOS sensors (L, P, and T types) was used to generate the global aroma fingerprints of fried chips.…”

Section: E-nosementioning

confidence: 99%

“…The aroma comparison was made between training chips (T1-T5) and test chips (SOB 1, SO TBHQ and SO control ) collected after 0, 6, 12 and 18 h of frying to classify them. This is attributed to the evolution of volatile secondary oxidation products of oils absorbed by fried chips upon thermal incubation in e-nose and could be directly related to the degree of rancidity (Upadhyay et al, 2017b). 1a,b).…”

Section: E-nose Analysismentioning

confidence: 99%

“…An e-nose (Fox 4000, Alpha MOS, Toulouse, France) consisting of an array of 18 MOS sensors (L, P, and T types) was used to generate the global aroma fingerprints of fried chips. The operating procedures were followed as previously reported by Upadhyay et al (2017b) to map the changes in sensor resistivity (ΔR/ R) with time. The maximum values of ΔR/R were extracted from each sensor and radar charts for plotted to illustrate the aroma profiles of chips fried in test oils (SOBs), SO TBHQ and SO control .…”

Section: E-nosementioning

confidence: 99%

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Assessment of thermo‐oxidative rancidity in sunflower oil and fried potato chips stabilised with oleoresin sage (Salvia officinalis L.) and ascorbyl palmitate by altered triglycerides and electronic nose

Sehwag

Upadhyay

Mishra

2017

Int J of Food Sci Tech

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Summary Oleoresin sage (Salvia officinalis) (SAG) (200–1500 mg kg−1), ascorbyl palmitate (AP) (100–300 mg kg−1) and TBHQ (200 mg kg−1) were assessed for delaying the thermo‐oxidation in sunflower oil (SO) during 18 h of frying (180 °C). Electronic nose compared the global aroma fingerprints of potato chips fried in oils. The chemical rancidity indices viz., fatty acids, total polar compounds (TPC), altered triglycerides (dimers, polymers, oxidised monomers, diglycerides), free fatty acids, conjugated dienes and induction periods were monitored along with physical indices viz., viscosity and colour. SOSAG+AP (1309.62 + 270.71 mg kg−1) outperformed SOTBHQ by preserving polyunsaturated fatty acids (60.48% vs. 56.23%), retarding TPCs (28.16% vs. 29.91%), triglyceride dimers (90.24 vs. 95.82 mg g−1) and polymers (25.40 vs. 26.98 mg g−1) concomitantly extending the oil disposal time (basis 25% TPC) (15.9 vs. 14.7 h). The postfrying viscosity, colour values and global aroma fingerprints of fried chips indicate a close match between SOSAG+AP and SOTBHQ.

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It is an All‐Rounder! On the Development of Metal Halide Perovskite‐Based Fluorescent Sensors and Radiation Detectors

Aamir

Shahiduzzaman

Taima

et al. 2021

Advanced Optical Materials

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Electronic nose guided determination of frying disposal time of sunflower oil using fuzzy logic analysis

Cited by 52 publications

References 23 publications

Rapid Measuring Flavor Quality Changes of Frying Rapeseed Oils using a Flash Gas Chromatography Electronic Nose

Rapid Measuring Flavor Quality Changes of Frying Rapeseed Oils using a Flash Gas Chromatography Electronic Nose

Assessment of thermo‐oxidative rancidity in sunflower oil and fried potato chips stabilised with oleoresin sage (Salvia officinalis L.) and ascorbyl palmitate by altered triglycerides and electronic nose

It is an All‐Rounder! On the Development of Metal Halide Perovskite‐Based Fluorescent Sensors and Radiation Detectors

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