采用超快速气相电子鼻对超高温灭菌(ultra high temperature,UHT)全脂、低脂和脱脂牛奶共36种样品的挥发性风味成分进行定性、定量分析,并结合主成分分析和多层感知器神经网络,对UHT牛奶的香气特征进行分类预测。结果表明,UHT牛奶中含...采用超快速气相电子鼻对超高温灭菌(ultra high temperature,UHT)全脂、低脂和脱脂牛奶共36种样品的挥发性风味成分进行定性、定量分析,并结合主成分分析和多层感知器神经网络,对UHT牛奶的香气特征进行分类预测。结果表明,UHT牛奶中含有29种共同的挥发性风味成分,主要为丙酮、正丁醇和δ-癸内酯等,其中丙酮含量最高,癸醛含量最低。异丁醇、乙偶姻、1-戊醇、E-3-己烯醛和癸醛只在UHT全脂牛奶中存在;3-甲基庚烷、2,6-二甲基吡嗪、E-2-壬烯-1-醇是UHT低脂牛奶的特有成分;α-蒎烯、5-甲基糠醛、癸酸仅在UHT脱脂牛奶中被检出。UHT牛奶主要香气特征体现为蔬菜味、奶油味、草香味、水果味及麦芽味。其中蔬菜味、奶油味、麦芽味在UHT全脂牛奶中分布最广泛;水果味在UHT低脂牛奶中分布最广泛;青草味在UHT脱脂牛奶中分布最广泛。主成分分析显示不同品牌UHT牛奶之间存在显著差异;多层感知器神经网络对UHT牛奶种类的预测准确率高达98.6%。展开更多
Liver disease is characterized by breath exhalation of peculiar volatile organic compounds(VOCs).Thanks to the availability of sensitive technologies for breath analysis,this empiric approach has recently gained incre...Liver disease is characterized by breath exhalation of peculiar volatile organic compounds(VOCs).Thanks to the availability of sensitive technologies for breath analysis,this empiric approach has recently gained increasing attention in the context of hepatology,following the good results obtained in other fields of medicine.After the first studies that led to the identification of selected VOCs for pathophysiological purposes,subsequent research has progressively turned towards the comprehensive assessment of exhaled breath for potential clinical application.Specific VOC patterns were found to discriminate subjects with liver cirrhosis,to rate disease severity,and,eventually,to forecast adverse clinical outcomes even beyond existing scores.Preliminary results suggest that breath analysis could be useful also for detecting and staging hepatic encephalopathy and for predicting steatohepatitis in patients with nonalcoholic fatty liver disease.However,clinical translation is still hampered by a number of methodological limitations,including the lack of standardization and the consequent poor comparability between studies and the absence of external validation of obtained results.Given the low-cost and easy execution at bedside of the new technologies(e-nose),larger and well-structured studies are expected in order to provide the adequate level of evidence to support VOC analysis in clinical practice.展开更多
文摘采用超快速气相电子鼻对超高温灭菌(ultra high temperature,UHT)全脂、低脂和脱脂牛奶共36种样品的挥发性风味成分进行定性、定量分析,并结合主成分分析和多层感知器神经网络,对UHT牛奶的香气特征进行分类预测。结果表明,UHT牛奶中含有29种共同的挥发性风味成分,主要为丙酮、正丁醇和δ-癸内酯等,其中丙酮含量最高,癸醛含量最低。异丁醇、乙偶姻、1-戊醇、E-3-己烯醛和癸醛只在UHT全脂牛奶中存在;3-甲基庚烷、2,6-二甲基吡嗪、E-2-壬烯-1-醇是UHT低脂牛奶的特有成分;α-蒎烯、5-甲基糠醛、癸酸仅在UHT脱脂牛奶中被检出。UHT牛奶主要香气特征体现为蔬菜味、奶油味、草香味、水果味及麦芽味。其中蔬菜味、奶油味、麦芽味在UHT全脂牛奶中分布最广泛;水果味在UHT低脂牛奶中分布最广泛;青草味在UHT脱脂牛奶中分布最广泛。主成分分析显示不同品牌UHT牛奶之间存在显著差异;多层感知器神经网络对UHT牛奶种类的预测准确率高达98.6%。
文摘Liver disease is characterized by breath exhalation of peculiar volatile organic compounds(VOCs).Thanks to the availability of sensitive technologies for breath analysis,this empiric approach has recently gained increasing attention in the context of hepatology,following the good results obtained in other fields of medicine.After the first studies that led to the identification of selected VOCs for pathophysiological purposes,subsequent research has progressively turned towards the comprehensive assessment of exhaled breath for potential clinical application.Specific VOC patterns were found to discriminate subjects with liver cirrhosis,to rate disease severity,and,eventually,to forecast adverse clinical outcomes even beyond existing scores.Preliminary results suggest that breath analysis could be useful also for detecting and staging hepatic encephalopathy and for predicting steatohepatitis in patients with nonalcoholic fatty liver disease.However,clinical translation is still hampered by a number of methodological limitations,including the lack of standardization and the consequent poor comparability between studies and the absence of external validation of obtained results.Given the low-cost and easy execution at bedside of the new technologies(e-nose),larger and well-structured studies are expected in order to provide the adequate level of evidence to support VOC analysis in clinical practice.
