Physicochemical parameters combined flash GC e-nose and artificial neural network for quality and volatile characterization of vinegar with different brewing techniques

Liu, Yu; Fei, Chenghao; Mao, Chunqin; Ji, De; Gong, Jingwen; Qin, Yuwen; Qu, Lingyun; Zhang, Wei; Bian, Zhenhua; Su, Lianlin; Lu, Tulin

doi:10.1016/j.foodchem.2021.131658

Cited by 34 publications

(10 citation statements)

References 31 publications

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“…E-nose data for C. fimbriata-infected sweetpotatoes at 0 h, 48 h, 64 h, and 72 h were used for discrimination. The division of the data sets referred to the method of Li et al [51]; 70% of the data was selected as the calibration set and 30% as the prediction set. The higher the sensitivity, specificity, precision, and accuracy of the models, the better the performance.…”

Section: Early Discrimination Of C Fimbriata-infected Sweetpotatoes C...mentioning

confidence: 99%

“…These results showed that E-nose could not only discriminate fresh sweetpotatoes (0 h) from C. fimbriata-infected sweetpotatoes but also accurately discriminate infected sweetpotatoes at 48 h, 64 h, and 72 h. At the same time, it also indicated that E-nose can discriminate C. fimbriata-infected sweetpotatoes as early as E-nose data for C. fimbriata-infected sweetpotatoes at 0 h, 48 h, 64 h, and 72 h were used for discrimination. The division of the data sets referred to the method of Li et al [51]; 70% of the data was selected as the calibration set and 30% as the prediction set. The higher the sensitivity, specificity, precision, and accuracy of the models, the better the performance.…”

Section: Early Discrimination Of C Fimbriata-infected Sweetpotatoes C...mentioning

confidence: 99%

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Early Discrimination and Prediction of C. fimbriata-Infected Sweetpotatoes during the Asymptomatic Period Using Electronic Nose

Pang

Zhang

et al. 2022

Foods

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Sweetpotato is prone to disease caused by C. fimbriata without obvious lesions on the surface in the early period of infection. Therefore, it is necessary to explore the possibility of developing an efficient early disease detection method for sweetpotatoes that can be used before symptoms are observed. In this study, sweetpotatoes were inoculated with C. fimbriata and stored for different lengths of time. The total colony count was detected every 8 h; HS-SPME/GC–MS and E-nose were used simultaneously to detect volatile compounds. The results indicated that the growth of C. fimbriata entered the exponential phase at 48 h, resulting in significant differences in concentrations of volatile compounds in infected sweetpotatoes at different times, especially toxic ipomeamarone in ketones. The contents of volatile compounds were related to the responses of the sensors. E-nose was combined with multiple chemometrics methods to discriminate and predict infected sweetpotatoes at 0 h, 48 h, 64 h, and 72 h. Among the methods used, linear discriminant analysis (LDA) had the best discriminant effect, with sensitivity, specificity, precision, and accuracy scores of 100%. E-nose combined with K-nearest neighbours (KNN) achieved the best predictions for ipomeamarone contents and total colony counts. This study illustrates that E-nose is a feasible and promising technology for the early detection of C. fimbriata infection in sweetpotatoes during the asymptomatic period.

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Section: Early Discrimination Of C Fimbriata-infected Sweetpotatoes C...mentioning

confidence: 99%

Section: Early Discrimination Of C Fimbriata-infected Sweetpotatoes C...mentioning

confidence: 99%

Early Discrimination and Prediction of C. fimbriata-Infected Sweetpotatoes during the Asymptomatic Period Using Electronic Nose

Pang

Zhang

et al. 2022

Foods

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“…As an example, volatile components of fish (ammonia, indole, histamine, trimethylamine, and ammonia sulphide) can be used as indicators for detecting changes in freshness ( 8 ). It has been reported that the odour is directly related to the presence of volatile substances ( 9 , 10 ). However, the judgment of food odour depends on human olfactory sensation, which is subjective and affected by the environment and the physical condition of the human, resulting in poor repeatability ( 11 ).…”

Section: Introductionmentioning

confidence: 99%

Variations in volatile flavour compounds in Crataegi fructus roasting revealed by E-nose and HS-GC-MS

Fei

Xue

et al. 2023

Front. Nutr.

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IntroductionCrataegi fructus (CF) is an edible and medicinal functional food used worldwide that enhances digestion if consumed in the roasted form. The odour of CF, as a measure of processing degree during roasting, significantly changes. However, the changes remain unclear, but are worth exploring.MethodsHerein, the variations in volatile flavour compounds due to CF roasting were investigated using an electronic nose (E-nose) and headspace gas chromatography–mass spectrometry (HS-GC-MS).ResultsA total of 54 components were identified by GC-MS. Aldehydes, ketones, esters, and furans showed the most significant changes. The Maillard reaction, Strecker degradation, and fatty acid oxidation and degradation are the main reactions that occur during roasting. The results of grey relational analysis (GRA) showed that 25 volatile compounds were closely related to odour (r > 0.9). Finally, 9 volatile components [relative odour activity value, (ROAV) ≥ 1] were confirmed as key substances causing odour changes.DiscussionThis study not only achieves the objectification of odour evaluation during food processing, but also verifies the applicability and similarity of the E-nose and HS-GC-MS.

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“…Flavor, which is the sum of taste and smell, is one of the most intuitive and important attributes that affect the quality and consumer acceptance of vinegar. The volatile compounds associated with aroma make a major contribution to flavor, 18 and their unique profile represents the fingerprint of each vinegar. The aroma is considered one of the most important indicators of the quality of vinegar 19,20 …”

Section: Introductionmentioning

confidence: 99%

Vinegars from fruits of Myrciaria cauliflora (Mart.) O.Berg and Myrciaria jaboticaba (Vell.) Berg: Phytochemical, volatile, and sensory profiles, antioxidant activity, and chemical characteristics

Pagliarini,

Santos

et al. 2023

JSFA Reports

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BackgroundJabuticaba is a tasty Brazilian fruit that can be used in vinegar production. This study aimed to determine the phenolic, volatile, and sensory profiles, antioxidant activity and chemical characteristics of vinegars produced with fruits, with and without the peel, of Myrciaria cauliflora (Mart.) O. Berg and Myrciaria jaboticaba (Vell.) Berg.ResultsFourteen phenolic compounds were identified and quantified, classified between phenolic acids and flavonoids, with emphasis on 3,4‐DHB, chlorogenic acid, and sinapic acid. The highest antioxidant activity was found in M. jaboticaba vinegar, made with unpeeled fruits. For volatile compounds, 21 esters, 7 alcohols, 5 terpenes, 1 ketone, and 1 vinylarene were identified. Sensory analysis showed similarities in terms of taste and differences in terms of odor between Jabuticaba vinegars and commercial vinegars. The mineral content demonstrates the nutritional potential of vinegars in terms of macro and micronutrients, with a predominance of potassium and calcium. Phenolic compounds, acetic acid, and esters were the main chemical groups identified. Vinegars, in general, showed differences concerning the presence and absence of peels.ConclusionVinegars produced with different varieties of Jabuticabas can be a promising alternative for obtaining beverages with important compounds for human health, promoting local production, and adding value to regional products.This article is protected by copyright. All rights reserved.

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Physicochemical parameters combined flash GC e-nose and artificial neural network for quality and volatile characterization of vinegar with different brewing techniques

Cited by 34 publications

References 31 publications

Early Discrimination and Prediction of C. fimbriata-Infected Sweetpotatoes during the Asymptomatic Period Using Electronic Nose

Early Discrimination and Prediction of C. fimbriata-Infected Sweetpotatoes during the Asymptomatic Period Using Electronic Nose

Variations in volatile flavour compounds in Crataegi fructus roasting revealed by E-nose and HS-GC-MS

Vinegars from fruits of Myrciaria cauliflora (Mart.) O.Berg and Myrciaria jaboticaba (Vell.) Berg: Phytochemical, volatile, and sensory profiles, antioxidant activity, and chemical characteristics

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