Growth Prediction of the Total Bacterial Count in Freshly Squeezed Strawberry Juice during Cold Storage Using Electronic Nose and Electronic Tongue

Abstract

The growth models of total bacterial count in freshly squeezed strawberry juice were established by gas and taste sensors in this paper. By selecting the optimal sensors and fusing the response values, the Modified Gompertz, Logistic, Huang and Baranyi models were used to predict and simulate the growth of bacteria. The results showed that the R2 values for fitting the growth model of total bacterial count of the sensor S7 (an electronic nose sensor), of sweetness and of the principal components scores were 0.890–0.944, 0.861–0.885 and 0.954–0.964, respectively. The correlation coefficients, or R-values, between models fitted by the response values and total bacterial count ranged from 0.815 to 0.999. A single system of electronic nose (E-nose) or electronic tongue (E-tongue) sensors could be used to predict the total bacterial count in freshly squeezed strawberry juice during cold storage, while the higher rate was gained by the combination of these two systems. The fusion of E-nose and E-tongue had the best fitting-precision in predicting the total bacterial count in freshly squeezed strawberry juice during cold storage. This study proved that it was feasible to predict the growth of bacteria in freshly squeezed strawberry juice using E-nose and E-tongue sensors.

Volatile Profile of Strawberry Fruits and Influence of Different Drying Methods on Their Aroma and Flavor: A Review

“…Additionally, Rasekh et al [62] examined two types of natural and industrial strawberry juices; as a result of this study, E-nose could be used for real monitoring of the volatile components of the food to evaluate the quality and adulteration of the fruit juice with satisfactory results [65]. Recently, Zhang et al [66] applied the fusion of E-nose and E-tongue sensors based on changes in the odor and taste features to predict the total bacterial count in freshly squeezed strawberry juice during cold storage. The results showed that microbial contamination was related to the changes in the aroma and taste futures of freshly squeezed strawberry juice during cold storage [66].…”

“…Recently, Zhang et al [66] applied the fusion of E-nose and E-tongue sensors based on changes in the odor and taste features to predict the total bacterial count in freshly squeezed strawberry juice during cold storage. The results showed that microbial contamination was related to the changes in the aroma and taste futures of freshly squeezed strawberry juice during cold storage [66]. In conclusion, the application of GC-based methods PTR-MS and E-nose has greatly increased in the strawberry industry due to the promising alternative in the quality and sensory inspection of food products.…”

Juice Quality Evaluation with Multisensor Systems—A Review

“…In summary, the electronic nose is a device capable of analysing and identifying odours, which is widely used in the food industry. Thanks to its various sensors, the e-nose can determine the chemical composition, detect contaminants and control the microbiological status of juices without the need for complex laboratory methods [ 124 , 132 , 147 , 148 ]. In this way the electronic nose supports quality control processes and helps ensure food safety, which results in a reduction in food waste and financial losses for processing plants and, above all, consumer satisfaction [ 149 , 150 ].…”