Screening Of Irradiated Tomatoes By Means Of An Electronic Nose

Winquist, Fredrik; Arwin, Hans; Lund, Eva; Forster, Robert J.; Day, Charles; Lundström, Ingemar

doi:10.1109/sensor.1995.717325

Cited by 6 publications

(3 citation statements)

References 5 publications

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“…This distinctive fingerprint of volatile profile can represent the differences and similarities of odor patterns from different food samples (Kim and others ). In the field of identification of irradiated foods, limited application of E‐nose to screen γ‐irradiated food samples have been found in the literature, such as detection of irradiated tomatoes (Winquist and others ), anchovy sauce (Kim and others ), red pepper powder (Lee and others ). A discrimination of the odor patterns of Korean radish kimchi containing irradiated red pepper powder has been reported by Lee and others (), showing the screening potential of E‐nose analysis in secondary products with an irradiated ingredient.…”

Section: Resultsmentioning

confidence: 99%

An Improved Approach to Identify Irradiated Spices Using Electronic Nose, FTIR, and EPR Spectroscopy

Sanyal

Ahn

Maeng

et al. 2014

Journal of Food Science

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Changes in cumin and chili powder from India resulting from electron-beam irradiation were investigated using 3 analytical methods: electronic nose (E-nose), Fourier transform infrared (FTIR) spectroscopy, and electron paramagnetic resonance (EPR) spectroscopy. The spices had been exposed to 6 to 14 kGy doses recommended for microbial decontamination. E-nose measured a clear difference in flavor patterns of the irradiated spices in comparison with the nonirradiated samples. Principal component analysis further showed a dose-dependent variation. FTIR spectra of the samples showed strong absorption bands at 3425, 3007 to 2854, and 1746 cm(-1). However, both nonirradiated and irradiated spice samples had comparable patterns without any noteworthy changes in functional groups. EPR spectroscopy of the irradiated samples showed a radiation-specific triplet signal at g = 2.006 with a hyper-fine coupling constant of 3 mT confirming the results obtained with the E-nose technique. Thus, E-nose was found to be a potential tool to identify irradiated spices.

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Section: Resultsmentioning

confidence: 99%

An Improved Approach to Identify Irradiated Spices Using Electronic Nose, FTIR, and EPR Spectroscopy

Sanyal

Ahn

Maeng

et al. 2014

Journal of Food Science

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“…Jiang et al reported different sensory (odor) scores for irradiated samples that could be easily explained based on E‐nose results, demonstrating the change in volatile profile of mushrooms. The potential of E‐nose analysis to screen irradiated samples such as irradiated tomatoes, anchovy sauce and red pepper powder has been reported. The successful discrimination of irradiated mushrooms ( Pleurotus eryngii ), due to the change in volatile profiles upon irradiation, was also reported by Akram et al using the E‐nose analysis.…”

Section: Resultsmentioning

confidence: 99%

Absorbed‐dose estimation and quality attributes of gamma‐irradiated fresh shiitake mushrooms

et al. 2012

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“…1d). The potential application of E-nose as a screening tool for discriminating irradiated samples such as, anchovy sauce (Kim et al 2004), spices (Sanyal et al 2014), tomatoes (Winquist et al 1995) and mushrooms (Akram et al 2012b) has also been reported based on the changes in volatile profiles.…”

Section: Screening Characteristics Of E-tongue and E-nose Analysesmentioning

confidence: 99%

E-sensing, calibrated PSL, and improved ESR techniques discriminate irradiated fresh grapefruits and lemons

Ameer

Chung

et al. 2019

J Food Sci Technol

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Grapefruit and lemon were exposed to phytosanitary irradiation doses of 0, 0.4, and 1 kGy, and then electronic-sensing screening of irradiation status and identification of radiation-induced ESR markers were conducted during 20 days storage. Codex standard photostimulated luminescence measurement (PSL 1 ) was not a reliable indicator of irradiation status. Electronic tongue and electronic nose, however, showed potential as screening tools for discriminating irradiated fruits from non-irradiated counterparts based on principal component analysis of taste attributes and flavor patterns. Calibrated PSL approach clearly distinguished irradiated from nonirradiated samples based on the PSL ratio (PSL 2 /PSL 1 ). Verification of irradiation status by electron spin resonance spectroscopy revealed clear paramagnetic centers from both irradiated fruits samples and ethanol-vacuum drying pretreatment improved radiation-induced ESR signal detection; not prominent enough in 0.4 kGy-irradiated commodities during 20 days of storage. Peel parts of both fruits showed high limonene which proportionally increased with irradiation doses (p \ 0.05 kGy).

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Screening Of Irradiated Tomatoes By Means Of An Electronic Nose

Cited by 6 publications

References 5 publications

An Improved Approach to Identify Irradiated Spices Using Electronic Nose, FTIR, and EPR Spectroscopy

An Improved Approach to Identify Irradiated Spices Using Electronic Nose, FTIR, and EPR Spectroscopy

Absorbed‐dose estimation and quality attributes of gamma‐irradiated fresh shiitake mushrooms

E-sensing, calibrated PSL, and improved ESR techniques discriminate irradiated fresh grapefruits and lemons

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