On-line assessment of oil quality during deep frying using an electronic nose and proton transfer reaction mass spectrometry

Majchrzak, Tomasz; Wojnowski, W.; Głowacz‐Różyńska, Agnieszka; Wasik, Andrzej

doi:10.1016/j.foodcont.2020.107659

Cited by 22 publications

(12 citation statements)

References 40 publications

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“…As many chemical methods for the characterisation of non-volatile compounds as markers are time-consuming and require a lot of chemicals, the analysis of volatile compounds is particularly promising [31]. Recent studies also show developments to assess lipid oxidation by volatile compounds online during frying [32].…”

Section: Introductionmentioning

confidence: 99%

Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil

Grebenteuch

Kroh

Drusch

et al. 2021

Foods

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The lipid oxidation of fats and oils leads to volatile organic compounds, having a decisive influence on the sensory quality of foods. To understand formation and degradation pathways and to evaluate the suitability of lipid-derived aldehydes as marker substances for the oxidative status of foods, the formation of secondary and tertiary lipid oxidation compounds was investigated with gas chromatography in rapeseed oils. After 120 min, up to 65 compounds were detected. In addition to secondary degradation products, tertiary products such as alkyl furans, ketones, and aldol condensation products were also found. The comparison of rapeseed oils, differing in their initial peroxide values, showed that the formation rate of secondary compounds was higher in pre-damaged oils. Simultaneously, a faster degradation, especially of unsaturated aldehydes, was observed. Consequently, the formation of tertiary products (e.g., alkyl furans, aldol adducts) from well-known lipid oxidation products (i.e., propanal, hexanal, 2-hexenal, and 2-nonenal) was investigated in model systems. The experiments showed that these compounds form the new substances in subsequent reactions, especially, when other compounds such as phospholipids are present. Hexanal and propanal are suitable as marker compounds in the early phase of lipid oxidation, but at an advanced stage they are subject to aldol condensation. Consequently, the detection of tertiary degradation products needs to be considered in advanced lipid oxidation.

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Section: Introductionmentioning

confidence: 99%

Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil

Grebenteuch

Kroh

Drusch

et al. 2021

Foods

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“…In [37], an optimized deep CNN for dendrobium classification based on electronic nose was proposed. In [38], on-line assessment of oil quality during deep frying was addressed by using an electronic nose and proton transfer reaction mass spectrometry. In [39], a novel method for rapid quantitative evaluating formaldehyde in squid based on electronic nose was devised.…”

Section: The Related Applicationsmentioning

confidence: 99%

Using Recurrent Neural Network to Optimize Electronic Nose System with Dimensionality Reduction

Zou

2020

Electronics

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Electronic nose is an electronic olfactory system that simulates the biological olfactory mechanism, which mainly includes gas sensor, data pre-processing, and pattern recognition. In recent years, the proposals of electronic nose have been widely developed, which proves that electronic nose is a considerably important tool. However, the most recent studies concentrate on the applications of electronic nose, which gradually neglects the inherent technique improvement of electronic nose. Although there are some proposals on the technique improvement, they usually pay attention to the modification of gas sensor module and barely consider the improvement of the last two modules. Therefore, this paper optimizes the electronic nose system from the perspective of data pre-processing and pattern recognition. Recurrent neural network (RNN) is used to do pattern recognition and guarantee accuracy rate and stability. Regarding the high-dimensional data pre-processing, the method of locally linear embedding (LLE) is used to do dimensionality reduction. The experiments are made based on the real sensor drift dataset, and the results show that the proposed optimization mechanism not only has higher accuracy rate and stability, but also has lower response time than the three baselines. In addition, regarding the usage of RNN model, the experimental results also show its efficiency in terms of recall ratio, precision ratio, and F1 value.

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“…Recently, studies have been carried out using electronic noses to predict the quality of the oil to be processed from the measurements obtained in freshly harvested olives [ 20 ] and to evaluate the odours produced in anomalous fermentations of Spanish-style green olives [ 15 ]. The variation of the volatile organic compounds generated in food after thermal treatments has also been studied to monitor the evaluation of the quality of the oil used for frying [ 21 ], to identify the olfactory profile of rapeseed oil as a function of heating time [ 22 ], or in the sensory evaluation of Californian-style black olive sterilization treatments [ 23 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Polyphenol and Volatile Fractions of Californian-Style Black Olives and Innovative Application of E-nose for Acrylamide Determination

Martín-Tornero

Sánchez

Lozano

et al. 2021

Foods

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Californian-style black olives require a sterilization treatment that produces a carcinogenic contaminant, acrylamide. Thus, this compound was evaluated in two different olive cultivars using an electronic nose (E-nose). The sterilization intensity had a significant influence on the final phenol concentrations, acrylamide content, and volatile compounds. Increasing the sterilization intensity from 10 to 26 min (F0) reduced the phenol content, but it promoted acrylamide synthesis, leading to a wide range of this toxic substance. The Ester and phenol groups of volatile compounds decreased their content when the sterilization treatment increased; however, aldehyde and other volatile compound groups significantly increased their contents according to the thermal treatments. The compounds 4-ethenyl-pyridine, benzaldehyde, and 2,4-dimethyl-hexane are volatile compounds with unpleasant odours and demonstrated a high amount of influence on the differences found after the application of the thermal treatments. The “Manzanilla Cacereña” variety presented the highest amount of phenolic compounds and the lowest acrylamide content. Finally, it was found that acrylamide content is correlated with volatile compounds, which was determined using multiple linear regression analysis (R2 = 0.9994). Furthermore, the aroma of table olives was analysed using an E-nose, and these results combined with Partial Least Square (PLS) were shown to be an accurate method (range to error ratio (RER) >10 and ratio of performance to deviation (RPD) >2.5) for the indirect quantification of this toxic substance.

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On-line assessment of oil quality during deep frying using an electronic nose and proton transfer reaction mass spectrometry

Cited by 22 publications

References 40 publications

Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil

Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil

Using Recurrent Neural Network to Optimize Electronic Nose System with Dimensionality Reduction

Characterization of Polyphenol and Volatile Fractions of Californian-Style Black Olives and Innovative Application of E-nose for Acrylamide Determination

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