Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose

The sensory perception of food is a dynamic process,which is closely related to the release of flavor substances during oral processing.It’s not only affected by the food material,but also subjected to the individual oral environment.To explore the oral processing characteristics of soft-boiled chicken,the sensory properties,texture,particle size,viscosity,characteristic values of electronic nose and tongue of different chicken samples were investigated.The correlation analysis showed that the physical characteristics especially the cohesiveness,springiness,resilience of the sample determined oral processing behavior.The addition of chicken skin played a role in lubrication during oral processing.The particle size of the bolus was heightened at the early stage,and the fluidity was enhanced in the end,which reduced the chewing time to the swallowing point and raised the aromatic compounds signal of electronic nose.But the effect of chicken skin on chicken thigh with relatively high fat content,was opposite in electronic nose,which had a certain masking effect on the perception of umami and sweet taste.In conclusion,fat played a critical role in chicken oral processing and chicken thigh had obvious advantages in comprehensive evaluation of soft-boiled chicken,which was more popular among people.

Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose,SPME-GC-MS and HS-GC-IMS

Traditionally fermented shrimp paste has a long fermentation period and is susceptible of external factors,which leads to unstable quality and limits its development and application.Therefore,the purpose of this study is to analyze the flavor changes in the shrimp paste fermentation process and screen out the key volatile aroma components in the shrimp paste to control the flavor quality of the shrimp paste products.The overall odor profile was detected by the electronic nose.A total of 106 volatile flavor compounds in the shrimp paste samples at different fermentation stages were identified by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)and headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS).The main aroma components alcohols,aldehydes,pyrazines and other substances in the fermentation process showed an overall upward trend.A total of 17 key volatile aroma components in shrimp paste at different fermentation stages were identified by the relative aroma activity value(ROAV)method.The combination of electronic nose,SPME-GC-MS and HS-GC-IMS could comprehensively reflect the changes of volatile components in shrimp paste at different fermentation stages,which helps to further understand the mechanism of shrimp paste flavor formation and provides a basis for the regulation of the flavor quality of shrimp paste products.

Potential of eNose Technology for Monitoring Biological CO_(2) Conversion Processes

Electronic nose(eNose) is a modern bioelectronic sensor for monitoring biological processes that convert CO_(2) into valueadded products, such as products formed during photosynthesis and microbial fermentation. eNose technology uses an array of sensors to detect and quantify gases, including CO_(2), in the air. This study briefly introduces the concept of eNose technology and potential applications thereof in monitoring CO_(2) conversion processes. It also provides background information on biological CO_(2) conversion processes. Furthermore, the working principles of eNose technology vis-à-vis gas detection are discussed along with its advantages and limitations versus traditional monitoring methods. This study also provides case studies that have used this technology for monitoring biological CO_(2) conversion processes. eNose-predicted measurements were observed to be completely aligned with biological parameters for R~2 values of 0.864, 0.808, 0.802, and 0.948. We test eNose technology in a variety of biological settings, such as algae farms or bioreactors, to determine its effectiveness in monitoring CO_(2) conversion processes. We also explore the potential benefits of employing this technology vis-à-vis monitoring biological CO_(2) conversion processes, such as increased reaction efficiency and reduced costs versus traditional monitoring methods. Moreover, future directions and challenges of using this technology in CO_(2) capture and conversion have been discussed. Overall, we believe this study would contribute to developing new and innovative methods for monitoring biological CO_(2) conversion processes and mitigating climate change.

Analyzing the Flavor Compounds in Chinese Traditional Fermented Shrimp Pastes by HS-SPME-GC/MS and Electronic Nose

Shrimp paste is a type of condiments with high nutritional value.However,the flavors of shrimp paste,particularly the non-uniformity flavors,have limited its application in food processing.In order to identify the characteristic flavor compounds in Chinese traditional shrimp pastes,five kinds of typical commercial products were evaluated in this study.The differences in the volatile composition of the five products were investigated.Solid phase micro-extraction method was employed to extract the volatile compounds.GC-MS and electronic nose were applied to identify the compounds,and the data were analyzed using principal component analysis(PCA).A total of 62 volatile compounds were identified,including 8 alcohols,7 aldehydes,3 ketones,7 ethers,7 acids,3 esters,6 hydrocarbons,12 pyrazines,2 phenols,and 7 other compounds.The typical volatile compounds contributing to the flavor of shrimp paste were found as follows:dimethyl disulfide,dimethyl tetrasulfide,dimethyl trisulfide,2,3,5-trimethyl-6-ethyl pyrazine,ethyl-2,5-dimethyl-pyrazine,phenol and indole.Propanoic acid,butanoic acid,furans,and 2-hydroxy-3-pentanone caused unpleasant odors,such as pungent and rancid odors.Principal component analysis showed that the content of volatile compounds varied depending on the processing conditions and shrimp species.These results indicated that the combinations of multiple analysis and identification methods could make up the limitations of a single method,enhance the accuracy of identification,and provide useful information for sensory research and product development.

Rapid Identification of Rice Samples Using an Electronic Nose

Four rice samples of long grain type were tested using an electronic nose (Cyranose-320).Samples of 5 g of each variety of rice were placed individually in vials and were analyzed with the electronic nose unit consisting of 32 polymer sensors.The Cyranose-320 was able to differentiate between varieties of rice.The chemical composition of the rice odors for differentiating rice samples needs to be investigated.The optimum parameter settings should be considered during the Cyranose-320 training process especially for multiple samples,which are helpful for obtaining an accurate training model to improve identification capability.Further,it is necessary to investigate the E-nose sensor selection for obtaining better classification accuracy.A re- duced number of sensors could potentially shorten the data processing time,and could be used to establish an application pro- cedure and reduce the cost for a specific electronic nose.Further research is needed for developing analytical procedures that adapt the Cyranose-320 as a tool for testing rice quality.

Electronic Nose with an Air Sensor Matrix for Detecting Beef Freshness

China is one of the largest meat producing countries in the wodd. With the growing concern for food safety more attention has been paid to meat quality. The application of conventional test methods for meat quality is limited by many factors, and subjectiveness, such as longer time to prepare samples and to test. A sensor matrix was constructed with several separate air sensors, and tests were conducted to detect the freshness of the beef. The results show that the air sensors TGS2610, TGS2600, TGS2611, TGS2620 and TGS2602 made by Tianjin Figaro Electronic Co, Ltd could be used to determine the degree of freshness but TGS2442 is not suitable. This study provides a foundation for designing and making an economical and practical detector for beef freshness.

Comparison of Algorithms for an Electronic Nose in Identifying Liquors

When the electronic nose is used to identify different varieties of distilled liquors, the pattern recognition algorithm is chosen on the basis of the experience, which lacks the guiding principle. In this research, the different brands of distilled spirits were identified using the pattern recognition algorithms （principal component analysis and the artificial neural network）. The recognition rates of different algorithms were compared. The recognition rate of the Back Propagation Neural Network （BPNN） is the highest. Owing to the slow convergence speed of the BPNN, it tends easily to get into a local minimum. A chaotic BPNN was tried in order to overcome the disadvantage of the BPNN. The convergence speed of the chaotic BPNN is 75.5 times faster than that of the BPNN.

The Joint Use of Electronic Nose and Electronic Tongue for the Evaluation of the Sensorial Properties of Green and Black Tea Infusions as Related to Their Chemical Composition

The objectives of the present study were to determine the effects of the brewing method on the amount of the major catechins, methylxanthines, total polyphenols and antioxidant capacity in green and black teas, and to correlate the chemical composition of tea infusions to their sensorial properties by the combined use of the electronic nose and tongue. For this purpose, tea infusions were prepared from 7 green teas and 6 black teas using different extraction times (3 - 5 and 10 min). The extraction of total polyphenols and catechins was increased by prolonging the infusion time from 3 - 5 to 10 min, while the caffeine amounts did not increase. The antioxidant activity of teas was well correlated with polyphenol content. Electronic tongue and electronic nose were able to discriminate green teas from black teas on the basis of their sensorial properties. Considering the taste, green teas were characterized by astringency and aftertaste-astringency and this sensation was increased by prolonging the infusion time;black teas were perceived as more bitter, sour, salty and the extraction time affected the astringent sensation. The aroma of green and black teas was discriminated by specific sensors and the increase of the extraction time produced more richly flavoured infusions. This work adds information about correlation between sensorial properties, antioxidant capacity and chemical composition of green and black teas.

Using an Electronic Nose to Rapidly Assess Grandlure Content in Boll Weevil Pheromone Lures

Samples of pheromone lures used in boll weevil, Anthonomus grandis （Boheman）, eradication programs are routinely analyzed by Gas Chromatography （GC） to ensure lures are adequately dosed with grandlure, the synthetic aggregation phero- mone produced by male weevils. However, preparation of GC samples is tedious, time consuming, and requires a moderate level of experience. We examined the use of a commercially-available electronic nose （e-nose） for rapidly assessing the grandlure contents of lures. The e-nose was trained to recognize headspace collections of grandlure emitted from new lures and after lures were aged under field conditions for 4 d, 7 d, 10 d, and 14 d. Based on cross-validation of the training set, the e-nose was 82% accurate in discriminating among the different age classes of lures. Upon sampling headspace collections of pheromone from a different set of field-aged lures, the e-nose was 〈50% accurate in discriminating 4 d, 7 d, and 10 d aged lures from the other age classes of lures. However, the e-nose identified new and 14 d aged lure samples with 100% accuracy. In light of these findings, e-nose technology shows considerable promise as an alternative approach for rapidly assessing the initial grandlure contents of lures used in boll weevil eradication programs.

The influence of temperature on flow-induced forces on quartz-crystal-microbalance sensors in a Chinese liquor identification electronic-nose: three-dimensional computational fluid dynamics simulation and analysis

An electronic-nose is developed based on eight quartz-crystal-microbalance (QCM) gas sensors in a sensor box, and is used to detect Chinese liquors at room temperature. Each sensor is a highly-accurate and highly-sensitive oscillator that has experienced airflow disturbances under the condition of varying room temperatures due to unstable flow-induced forces on the sensors surfaces. The three-dimensional (3D) nature of the airflow inside the sensor box and the interactions of the airflow on the sensors surfaces at different temperatures are studied by computational fluid dynamics (CFD) tools. Higher simulation accuracy is achieved by optimizing meshes, meshing the computational domain using a fine unstructural tetrahedron mesh. An optimum temperature, 30 ℃, is obtained by analyzing the distributions of velocity streamlines and the static pressure, as well as the flow-induced forces over time, all of which may be used to improve the identification accuracy of the electronic-nose for achieving stable and repeatable signals by removing the influence of temperature.

A HYBRID ELECTRONIC NOSES’SYSTEM BASED ON MOS-SAW DETECTION UNITS INTENDED FOR LUNG CANCER DIAGNOSIS

In this paper,a hybrid electronic noses’system(HENS)based on MOS-SAW detection units intended for lung cancer diagnosis is proposed.The MOS gas sensors are used to detect the VOC molecules with low molecular weight(LMW),and the SAW sensors are adopted for the detection of VOC with high molecular weight(HMW).Thus,the novel combination of these two kinds of gas sensors provides higher sensitivities to more of VOC species in breath than that of using only a single kind of sensor.The signals from MOS-SAW detection units are then recognized by a multi-model diagnosis method.Applying four algorithms,six models were established for diagnosis and tested by leave-one-out cross-validation method.The model by artificial neural network(ANN)was selected as the best model to analyze breath samples.89 clinical samples were tested with MOS-SAW ANN diagnostic model,which takes the features derived from both the MOS and SAW sensors.It shows the highest sensitivity of 93.62%,and the highest selectivity of 83.37%.The study shows that,promisingly,our HENS is effective during screening of lung cancer patients,especially among the people of high risk.

Analysis of the Volatile Chemicals of Longjing Tea from Different Production Locations Using Electronic Nose

Electronic nose has been applied in analysis of food products by monitoring their flavours.But it gives an overall response to a mixture of volatile components.In this work,multianalysis and chemometrics technique were employed to analyse the E-nose and GC-MS data of Longjing tea produced in different locations in Zhejiang province,China.A good discrimination of Longjing tea samples was obtained by E-nose according to the producing area,and a total of 38 compounds were commonly identified from the GC-MS data.Each individual volatile component was related to E-nose response using PLSR and the significance of each component was evaluated by the coefficient R2.Results indicated that isoamyl isovalerate,cis-3-hexenyl hexanoate,cadinene,phenylethylalcohol and linalool played an important role in response on E-nose sensors.It was possible to give a complementary information concerning the individual chemicals interacts with the sensors of E-nose instead of the total volatile components.

Discrimination between Chinese Jing Wine and Counterfeit Using Different Signal Features of an Electronic Nose

Because sensory analysis and chromatographic analysis were not well suitable for the discrimination between Chinese Jing wines and counterfeits, an electronic nose (in short, eNose) was employed to carry out the task. In the investigation three kinds of features of eNose signals were extracted and as input data of principal component analysis (PCA). These features are named as mean-differential coefficient value (MDCV), energy value of wavelet packet decomposition (WE) and relative steady-state response value (RSV), respectively. The results demonstrated that the discrimination based on these features data could all be performed by PCA, and the RSV was the best. At the same time, an evaluation method was proposed to evaluate the discrimination capability of these features quantitatively, and the evaluation results are basically in accord with PCA discrimination results. This showed the evaluation method was appropriate for evaluating the discrimination capability of different features. In conclusion, the investigation indicated that the eNose coupled with PCA was absolutely competent for the discrimination tasks, and especially the feature RSV was simple and reliable.

Monitoring of Lactic Fermentation with a Coupling Electronic Nose and Gas Chromatography

In this work, the performance of dehydratation-desalcoholization system based on an electronic nose coupled to gas chromatography was tested. The system was used for monitoring the volatile compounds produced during a lactic fermentation with a heterofermentative bacteria (Lactobacillus fermentum Ogi E1). The monitoring was carried out with dehydratation and desalcoholization or dehydratation only, on the basis of low ethanol concentration produced by this bacteria. In the first case, fermentation head-space analyses showed low signals from each gas sensor, then the principal components analyses (PCA) resulted confused. However with the only dehydratation system, the electronic nose was able to detect some volatile compounds during bioprocess. The PCA showed a single distribution, permitting to conclude that principal component 1 represented the ethanol concentration. The system is appropriate to monitor some parameters during the fermentations process as ethanol, lactate and biomass concentration.

Odour Impact Assessment by Means of Dispersion Modeling, Dynamic Olfactometry and Mobile Electronic Nose around Agadir Fishing Port in Morocco

Odorous emissions emitted from various sources including industrial and commercial activities have particular concerns about human health. These malodors emissions are an environmental concern that affects health status and social life of the neighbors. That requires the local authority to set up a management strategy to control this nuisance. The evaluation of odour emissions from fishing port is complex because these emissions depend on several factors such as multiple sources of odor emissions, meteorological conditions, topography and others. That imposes the use of complementary approaches to monitor odours. In this paper, the case of Agadir fishing port is studied, which is adjacent to the tourist area and residential neighborhoods and which hosts a number of points that can generate odors. To assess this odour impact, three methods are used such as dynamic olfactometry, dispersion modeling and mobile electronic nose (e-nose). The use of these three methods in a complementary manner to assess odour impacts around a fishing port allowed both the quantification of the emissions using dynamic olfactometry and the evaluation of their impact on the study area with model dispersion. The results enabled also to identify the most affected areas of the city by odor emissions and to recognize the meteorological parameters maximizing odor impact. The other goal of this work is to compare the results of the odour dispersion modeling and e-nose measurements for one year in terms of frequency of overtaking the set alert thresholds over the same period. Comparison highlights the strengths and weaknesses of both approaches. Modeling can be used predicatively but it does not take into account fugitive emissions reliably in the absence of data on these emissions, modeling based on the hourly average misjudges the odor peaks, while e-nose made it possible to obtain validated data and provides accurate, affordable and real-time odour measurement capability tacking in to account the role of human perception without being able to characterize the extent of the odor nuisance caused by each source. We conclude that these three valuation methods provide complementary information about odor nuisance and reasonable estimates of odors.

EN 50155:2021标准中的型式试验的技术要点解析

本文对EN 50155:2021中的型式试验要求进行了解读,概述了各试验项目的要求,总结了按标准开展型式试验过程中的注意事项,为业主、设备供应商和第三方检测机构的相关人员在开展型式试验时提供必要的技术参考。

Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection

In the present study,flavor profiles of Chinese spiced beef in the cooking process were comparatively analyzed by electronic nose,gas chromatography–mass spectrometry(GC–MS)with a thermal desorption system(TDS),and solid-phase microextraction(SPME).A total of 82 volatile compounds were identified,and 3-methyl-butanal,pentanal,hexanal,-xylene,heptanal,limonene,terpinene,octanal,linalool,4-terpinenol,-terpineol,and(E)-anethole were identified as the characteristic flavor compounds in Chinese spiced beef.Variation in the content of volatile components produced by different cooking processes was observed.In general,a cooking time of 4 h resulted in optimal flavor quality and stability.Results indicated that the electronic nose could profile and rapidly distinguish variation among different cooking time.The volatile profiling by TDS-GC–MS and responses from the electronic nose,in combination with multivariate statistical analysis,are a promising tool for control the cooking process of spiced beef.

Evaluation of Maturity and Flavor of Melons Using an Electronic Nose

In this work,an electronic nose was used to evaluate the different cultivars and mature stages of melons,so as to establish a scientific method to accurately distinguish the maturity and varieties of melons. Principal component analysis (PCA) and linear discriminant analysis (LDA ) showed that immature melons could be well distinguished from mature melons using electronic nose. When PCA method was used to analyze,electronic nose could completely classify and identify the maturity of melons. Meanwhile,the electronic nose could distinguish different varieties of melons with high discrimination value. The flavor of samples under cut or no cut conditions would slightly change,leading to the variation of discrimination value among different varieties. The samples with similar flavor under no cut condition could be analyzed through cutting mode. The research built a rapid and accurate method to judge the maturity of melons instead of man sense.

A novel quality evaluation method for magnolia bark using electronic nose and colorimeter data with multiple statistical algorithms

Background:Magnolia bark(Magnolia Officinalis REHD.&WILS.and Magnolia officinalis REHD.&WILS.VAR.biloba REHD.&WILS,Hou Po in Chinese),is widely applied in clinical prescriptions and Chinese patent medicines.Origin place is a crucial factor affecting the quality of Hou Po,and chemical composition is an important index for evaluating its quality,which is closely related to its clinical efficacy.This study aims to develop a novel method for rapidly,accurately and comprehensively identifying the origin places of Hou Po and predicting the contents of its important chemical components.Methods:High performance liquid chromatography was used to analyze the contents of magnolol and honokiol and ultra-performance liquid chromatography the contents of magnocurarine and magnoflorine.The cold soak method was used to determine the contents of water-soluble extracts.The E-nose and colorimeter were used to determine the odor and color characteristics,respectively,of the collected Hou Po samples.Results:Using several statistical algorithms,different discriminant models based on the E-nose and colorimeter data were established to distinguish the origin place of Hou-Po and predict the chemical components of honokiol,magnolol,magnocurarine,magnoflorine and water-soluble extracts.The results showed that the Random Forest classifier combined with the ten-fold cross-validation method provided the highest classification accuracy for origin place,accounting for 99.53%among these models.The correlation coefficients between predicted and experimental values of the five chemical components were all higher than 0.96.Conclusion:This study has indicated that the electronic nose and colorimeter are promising methods for evaluating the quality of Chinese herbal medicines both qualitatively and quantitatively.

基于E-nose、HS-SPME-GC-MS和GC-IMS检测三种草莓鲜榨汁的香气

不同草莓品种鲜榨汁风味存在较大区别,风味特征会直接影响草莓鲜榨汁消费者接受度和经济价值。本研究以妙香3号草莓、红颜草莓和黔莓2号草莓为研究对象,利用电子鼻(Electronic nose,E-nose)、顶空固相微萃取-气相色谱-质谱联用(Headspace Solid Phase Micro Extraction-Gas Chromatography-Mass Spectrometry,HS-SPME-GC-MS)和气相色谱-离子迁移谱(Gas Chromatography-Ion Mobility Spectrometry,GC-IMS)对三种草莓鲜榨汁的挥发性风味物质进行定性和定量分析。结果表明,三种草莓鲜榨汁中挥发性风味物质含量和种类有明显差别。电子鼻可以有效区分三种草莓鲜榨汁;HS-SPME-GC-MS检测出89种挥发性风味物质,包括55种酯类、9种醛类、7种醇类、13种酮类和5种酸类。其中22种挥发性风味物质是三种草莓鲜榨汁共有的,包括11种酯类、4种醛类、芳樟醇、5种酮类及壬酸。妙香3号鲜榨汁中5-己基二氢-2(3H)-呋喃酮含量较高,红颜草莓鲜榨汁中乙酸己酯和(Z)-乙酸-2-己烯-1-醇酯含量较高,黔莓2号草莓鲜榨汁中乙酸甲酯、丁酸甲酯、己酸甲酯、己醛、(E)-2己烯醛、芳樟醇和4-甲氧基-2,5-二甲基-3(2H)-呋喃酮含量较高。GC-IMS检测出60种挥发性风味物质,包括24种酯类、12种醛类、7种醇类、10种酮类、2种呋喃和5种其他物质。丁酸乙酯、乙酸异丙酯、2-己烯醛、1-戊烯-3-醇含量在三种草莓鲜榨汁中含量均较高,是形成草莓风味特性的关键物质。