Nanomaterial Gas Sensors for Online Monitoring System of Fruit Jams

Abstract

Jams are appreciated worldwide and have become a growing market, due to the greater attention paid by consumers for healthy food. The selected products for this study represent a segment of the European market that addresses natural products without added sucrose or with a low content of natural sugars. This study aims to identify volatile organic compounds (VOCs) that characterize three flavors of fruit and five recipes using gas chromatography–mass spectrometry (GC–MS) and solid-phase micro-extraction (SPME) analysis. Furthermore, an innovative device, a small sensor system (S3), based on gas sensors with nanomaterials has been used; it may be particularly advantageous in the production line. Results obtained with linear discriminant analysis (LDA) show that S3 can distinguish among the different recipes thanks to the differences in the VOCs that are present in the specimens, as evidenced by the GC–MS analysis. Finally, this study highlights how the thermal processes for obtaining the jam do not alter the natural properties of the fruit.

The Physicochemical Characteristics of Gelam Honey and Its Outcome on the Female Reproductive Tissue of Sprague–Dawley Rats: A Preliminary Study

“…Phenolic compounds are aromatic organic compounds associated with free radical scavenging activity, which is beneficial for the preservation of cardiovascular and neurological system health and enhancement of the immune, respiratory and gastrointestinal systems [24,25]. 1H-Pyrazole, 4,5-dihydro-5, 5-dimethyl 1-4-isopropylidene-has been identified as a chemical constituent of the essential oil from the Tagetes minuta flower and apricot jams [26,27]. This compound was also identified in GH and is responsible for the aroma component of the honey.…”

Internet of Food (IoF), Tailor-Made Metal Oxide Gas Sensors to Support Tea Supply Chain

“…The GC oven temperature programming was applied as follows: at the beginning, the chromatographic column was held at 40 °C for 2 min and, subsequently, the temperature was raised from 40 to 100 °C at 2 °C/min. Next, the temperature was raised from 100 to 180 °C, with a rate of 5 °C/min; finally, the temperature was raised from 180 to 230 °C at a rate of 10 °C/min and was maintained for 5 min, for a total program time of 58 min [ 21 , 23 , 24 ].…”

An Array of MOX Sensors and ANNs to Assess Grated Parmigiano Reggiano Cheese Packs’ Compliance with CFPR Guidelines

“…The small sensors system (S3) device used in the present work has been completely designed and constructed at SENSOR Laboratory (University of Brescia, Brescia, Italy) in collaboration with NASYS S.r.l., a spin-off of the University of Brescia. It has been used in many applications [26][27][28]. Being an electronic nose-like device, the S3 comprises MOX gas sensors as sensing elements; in this case, the number of sensors was 8.…”