Triangular Test of Amanita Mushrooms by Using Electronic Nose and Sensory Panel

Portalo-Calero, Francisco; Arroyo, Patricia; Suárez, José I.; Lozano, Jesús

doi:10.3390/foods8090414

Cited by 16 publications

(20 citation statements)

References 34 publications

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“…Their study included A. rubescens aromatic profile and it was characterized by 3-octanone, 3-octanol, benzoic acid, undecanal, and α-pinene. According to Portalo-Calero et al [23] the 3-methyl-butanal, 2-methyl-butanal, hexanal, styrene, 3-octenol, 3-octanone, 3-octanol, and 2-ethyl-hexanol were identified by HS-SPME GC-MS in A. rubescens. This study is a first step in aiming to advance an understanding of the differentiation of developmental stages of Amanita rubescens through dichloromethane extracts.…”

Section: Discussionmentioning

confidence: 99%

“…The compound identification was carried out by comparing mass spectra (over 80% match) with a commercial database NIST library 2017 (National Institute of Standards and Technology, Gaithersburg, MD, USA) and Wiley library, retention times of the reference mixture standard of n-alkanes (11 components, Restek Corporation, Bellefonte, PA, USA), and a comparison of data on the occurrence of edible fungi with the literature [23,24]. The relative percentage (%) of the determined volatile compounds was calculated by dividing the individual peak area by the total area of all peaks.…”

Section: Volatile Compounds Determinationmentioning

confidence: 99%

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The Effect of Amanita rubescens Pers Developmental Stages on Aroma Profile

Štefániková

Martišová

Šnirc

et al. 2021

JoF

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The dichloromethane extraction was applied to extracted volatile compounds of the six developmental stages of caps and stipes of an Amanita rubescens mushroom and the relative contents were measured with the gas chromatography-mass spectrometry. The number of identified compounds ranged between 53 and 52, respectively, with a high ratio of alkane volatiles. The significant differences between the aroma compounds were determined in caps to identify their stages of development. The fully mature stage caps were characterized by 4,6-dimethyl-dodecane (7.69 ± 1.15%), 2-hexyl-1-decanol (11.8 ± 1.61%), 1,3-di-tert-butylbenzene (11.4 ± 1.25%), heptadecyl pentadecafluorooctanoate (2.16 ± 0.31%), and 2-hexyl-1-dodecanol (13.5 ± 1.33%). Niacinamide (3.90 ± 0.07%) and glycerol (3.62 ± 1.27%) was present in the caps in the early-stage of the rotting mushroom, which represented the 10th–12th day of fructification. The caps and stipes from the 12th–15th day of fructification were characterized by 2,3-butanediol (11.7 ± 0.13% and 8.00 ± 0.10%, respectively). Moreover, the caps from this developmental stage were characterized by 2-methyl- and 3-methyl butanoic acids (0.18 ± 0.03% and 0.33 ± 0.02%, respectively) which are typical for the rotting stage. In this study, we confirmed the effect of A. rubescens developmental stages on the aroma profile.

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Section: Discussionmentioning

confidence: 99%

Section: Volatile Compounds Determinationmentioning

confidence: 99%

The Effect of Amanita rubescens Pers Developmental Stages on Aroma Profile

Štefániková

Martišová

Šnirc

et al. 2021

JoF

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“…The electronic nose (e-nose) is an electromechanical powerful sensory device that enables the discrimination of aroma profiles of different matrices, such as wine [ 10 ], edible mushrooms [ 11 ], cooked chicken [ 12 ], edible oils [ 13 ], or fresh vegetables [ 14 ]. This device is also used to classify olives on olive trees [ 9 ] or even to differentiate table olives elaborated according to the Spanish-style protocol [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

E-Nose Discrimination of Abnormal Fermentations in Spanish-Style Green Olives

et al. 2021

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Current legislation in Spain indicates that table olives must be free of off-odors and off-flavors and without symptoms of ongoing alteration or abnormal fermentations. In this regard, the International Olive Council (IOC) has developed a protocol for the sensory classification of table olives according to the intensity of the predominantly perceived defect (PPD). An electronic nose (e-nose) was used to assess the abnormal fermentation defects of Spanish-style table olives that were previously classified by a tasting panel according to the IOC protocol, namely zapateria, butyric, putrid, and musty or humidity. When olives with different defects were mixed, the putrid defect had the greatest sensory impact on the others, while the butyric defect had the least sensory dominance. A total of 49 volatile compounds were identified by gas chromatography, and each defect was characterized by a specific profile. The e-nose data were analyzed using principal component analysis (PCA) and partial least square discriminant analysis (PLS-DA). The different defects were clearly separated from each other and from the control treatment, independently of PPD intensity. Moreover, the e-nose differentiated control olives from table olives with combined sensory defects despite the dilution effect resulting from the combination. These results demonstrate that e-nose can be used as an olfactory sensor for the organoleptic classification of table olives and can successfully support the tasting panel.

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“…14 With regards to edible oils, an E-nose has been used to classify different types of oils according to different varieties, to detect adulteration, and to evaluate the extent of oxidation. 12 This technology has also been applied to the detection of edible mushrooms, 15 and to the assessment of the quality and olfactory profiles of fresh-cut stored carrots. 16 Research using E-nose technology has been conducted to classify green fermented table olives as acceptable, unacceptable, or marginal, prior to making them available on the market.…”

Section: Introductionmentioning

confidence: 99%

“…With regards to edible oils, an E‐nose has been used to classify different types of oils according to different varieties, to detect adulteration, and to evaluate the extent of oxidation 12 . This technology has also been applied to the detection of edible mushrooms, 15 and to the assessment of the quality and olfactory profiles of fresh‐cut stored carrots 16 …”

Section: Introductionmentioning

confidence: 99%

Electronic nose application for the discrimination of sterilization treatments applied to Californian‐style black olive varieties

et al. 2021

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BACKGROUND: Olive oil continues to be the main destination for olives. The production of table olives is increasing. 'Californian-style' processes are among the most frequently employed to produce oxidized olives. Sensory evaluation requires the development of an instrumental detection method that can be used as an adjunct to traditional tasting panels.RESULTS: An electronic nose (E-nose) was used to classify two varieties of olives following exposure to different sterilization. Principal component analysis (PCA) revealed that both varieties had different volatile profiles. Sensory panel evaluations were similar for both. Partial least squares-discriminant analysis (PLS-DA) obtained from the E-nose was able to separate the two varieties and explained 82% of total variance. Moreover, volatile profiles correctly classified olives according to sterilization times recorded up to 121 °C . The only exception was at F 0 ≥ 22 min, at which a plot of PCA outcomes failed to differentiate scores. E-nose data showed similar results to those produced from the volatile analysis when grouping samples were sterilized to F 0 ≥ 18 min, at the same time distinguishing these samples from those subjected to less intense thermal treatments. A partial least squares (PLS) chemometric approach was evaluated for quantifying important olive quality parameters. With regards to validation parameters, R 2 P pertaining to perceived defect was 0.88, whilst R 2 P pertaining to overall assessment was 0.78. CONCLUSIONS: E-nose offers a fast, inexpensive and non-destructive method for discriminating between varieties and thermal treatments up to a point at which cooking defects are highly similar (from F 0 = 18 onwards).

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Triangular Test of Amanita Mushrooms by Using Electronic Nose and Sensory Panel

Cited by 16 publications

References 34 publications

The Effect of Amanita rubescens Pers Developmental Stages on Aroma Profile

The Effect of Amanita rubescens Pers Developmental Stages on Aroma Profile

E-Nose Discrimination of Abnormal Fermentations in Spanish-Style Green Olives

Electronic nose application for the discrimination of sterilization treatments applied to Californian‐style black olive varieties

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