Organic electronic nose applied to food traceability, adulteration, and authenticity

Feltes, Giovana; Steffens, Juliana; Paroul, Natália; Steffens, Clarice

doi:10.1016/b978-0-323-91157-3.00020-9

Cited by 4 publications

(4 citation statements)

References 142 publications

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“…Several characteristics of plants, such as size, shape, texture, morphology, and tissues, are used as a basis for detecting adulterants for different parts of the plant, such as roots, leaves, stems, flowers, and fruits. Generally, these characteristics resemble real samples and are evaluated individually; the results found must be authenticated through microscopic methods [85,86].…”

Section: Physicalmentioning

confidence: 99%

“…The microscopic analysis aims to observe cellular, structural, and internal tissue characteristics of the food matrix, being more effective in powdered samples where the macroscopic characteristics have little effectiveness [85].…”

Section: Physicalmentioning

confidence: 99%

“…Spectroscopic techniques are used to analyze the composition and structure of spices, with emphasis on ultraviolet and visible, infrared, vibrational, fluorescence, Raman, mass spectroscopy, nuclear, and infrared magnetic resonance techniques. These techniques are based on the interaction of electromagnetic radiation with the sample, so they are fast, non-destructive, non-invasive, and highly sensitive [85].…”

Section: Spectroscopicmentioning

confidence: 99%

See 2 more Smart Citations

Differentiating True and False Cinnamon: Exploring Multiple Approaches for Discrimination

Feltes,

Ballen,

Steffens

et al. 2023

Micromachines

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This study presents a comprehensive literature review that investigates the distinctions between true and false cinnamon. Given the intricate compositions of essential oils (EOs), various discrimination approaches were explored to ensure quality, safety, and authenticity, thereby establishing consumer confidence. Through the utilization of physical–chemical and instrumental analyses, the purity of EOs was evaluated via qualitative and quantitative assessments, enabling the identification of constituents or compounds within the oils. Consequently, a diverse array of techniques has been documented, encompassing organoleptic, physical, chemical, and instrumental methodologies, such as spectroscopic and chromatographic methods. Electronic noses (e-noses) exhibit significant potential for identifying cinnamon adulteration, presenting a rapid, non-destructive, and cost-effective approach. Leveraging their capability to detect and analyze volatile organic compound (VOC) profiles, e-noses can contribute to ensuring authenticity and quality in the food and fragrance industries. Continued research and development efforts in this domain will assuredly augment the capacities of this promising avenue, which is the utilization of Artificial Intelligence (AI) and Machine Learning (ML) algorithms in conjunction with spectroscopic data to combat cinnamon adulteration.

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Section: Physicalmentioning

confidence: 99%

Section: Physicalmentioning

confidence: 99%

Section: Spectroscopicmentioning

confidence: 99%

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Differentiating True and False Cinnamon: Exploring Multiple Approaches for Discrimination

Feltes,

Ballen,

Steffens

et al. 2023

Micromachines

View full text Add to dashboard Cite

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“…The electronic nose is composed of a gas sensor array, which collects electrical signals and responds to the whole set of volatile compounds in a unique digital pattern (fingerprint) (Tan & Xu, 2020) in association with an appropriate pattern recognition statistical system. The discrimination of aroma compounds has attracted increasing attention from producers and consumers since brand awareness is getting stronger (Cao et al, 2022; Feltes et al, 2023). To the best of our knowledge, the e‐nose system has not been used to discriminate between different artificial strawberry aromas.…”

Section: Introductionmentioning

confidence: 99%

Discrimination of artificial strawberry aroma by electronic nose based on nanocomposites

Feltes,

Ballen,

Soares

et al. 2023

J Food Process Engineering

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An electronic nose containing an array of gas sensors with interdigitated electrodes coated with nanocomposites based on polyaniline (Pani) combined with carboxylated multiwalled carbon nanotubes doped with different acids was used to discriminate artificial strawberry aromas. Principal component analysis (PCA) and linear discriminant analysis (LDA) were used to investigate if the electronic nose was able to distinguish between different strawberry aromas. In addition, a nonlinear projection of the interactive document map technique (IDMAP) was applied to evaluate the distinction ability of the gas sensor array. The sensing layers showed tubular characteristics for Pani/MWCNT_COOH morphology and the group's representative doped state. The main and most common compound identified by gas chromatography in strawberry aromas was ethyl butyrate. The gas sensors showed high sensitivity (>6.55 mV/ppm), low limit of detection (LD <0.31 ppm), limit of quantification (LQ <5.43 ppm), short response time (<63 s) and recovery time (<10.15 s) for different artificial strawberry aromas. The results demonstrate that the electronic nose could differentiate among the artificial strawberry aromas. The volatile profile of strawberry aromas was distinguished into distinct groups using both LDA and PCA analysis. The use of IDMAP permitted the identification of the major contributors to the distinguishing ability of gas sensors with a high silhouette coefficient (0.91). The sensor array was efficient at aroma discrimination, demonstrating excellent potential for food analysis in industrial applications.Practical applicationsThe distinction between natural and artificial flavors has significantly shrunk as volatile chemical technology has advanced. Historically, it was difficult to industrially replicate natural aromas. Identification and analysis of aromas are challenging tasks. Targeted aroma compounds are frequently present in low concentrations (parts per million), which makes it very challenging to identify them. The electronic nose system is a promising new analytical method that can quickly and accurately, without pre‐treating the sample, detect and identify the full information of aroma compounds in real time. It is generally accepted as a nondestructive, affordable, and portable method with high feasibility, speed, and ease of use. For qualitative differentiation and distinguishing, PCA, LDA, and IDMAP methods were also used.

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Analysis of chicken and pig DNA content in commercial dry foods for adult cats

Kępińska-Pacelik,

Biel,

Natonek-Wiśniewska

et al. 2024

Vet Res Commun

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Among pets, cats are the most popular in Europe. Despite the fact, the interest in the safety and quality of their food is much lower compared to the interest of caregivers in the nutrition of dogs. In this research, 27 commercial cat foods were analyzed for mislabeled component composition. Cat foods were divided into a control group, a group of fish foods and a group of other foods with alternative sources of animal protein. Chicken and pig DNA detection was performed using real-time PCR. In this research, 100% of the cat foods contained chicken DNA and 96% of the foods – pig DNA, despite the lack of declaration of these ingredients on the product label. The results indicate that cat food appear to be mislabeled to an even greater extent than dog food. Moreover, manufacturers’ declarations in terms of ingredient composition do not reflect the actual composition of commercial products available on the market and intended for everyday feeding of animals. Mislabeling of these products also poses a risk for animals suffering from food allergies.

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Organic electronic nose applied to food traceability, adulteration, and authenticity

Cited by 4 publications

References 142 publications

Differentiating True and False Cinnamon: Exploring Multiple Approaches for Discrimination

Differentiating True and False Cinnamon: Exploring Multiple Approaches for Discrimination

Discrimination of artificial strawberry aroma by electronic nose based on nanocomposites

Analysis of chicken and pig DNA content in commercial dry foods for adult cats

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