INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Yongxin Zheng,Hengkai Gao,Ziyao Liu,Cenhao Li,Xianchao Feng,Lin Chen
This study aimed to develop an ammonia and pH super-sensitive label by incorporating methyl red and bromothymol blue (MR-BTB, MB) into gellan gum/sodium carboxymethyl cellulose (GG/CMC-Na, GC). Furthermore, E-nose as an auxiliary tool combined with the labels to monitor meat freshness. Results showed that MB had more color change than pure MR or BTB, and the detection limit of ammonia about the MR-BTB (1:2) group was only 2.82 ppm. The addition of MB significantly increased tensile strength, moisture content, and water solubility, but decreased elongation at break and transmittance of the GC label ( p < 0.05). The result of FTIR and SEM indicated the formation of hydrogen bonds and well compatibility between MB and GC. Furthermore, the color of the GC-10.0MB label was constantly obviously changing during meat storage, indicating that the GC-10.0MB label had great potential for monitoring the freshness of the lamb meat. A high correlation was found between ΔE of GC-10.0MB label and TVB-N (R 2 = 0.9092) and pH (R 2 = 0.9114) of meat. Interestingly, the high correlation between ΔE of GC-10.0 MB label and the response value of S2 (R 2 = 0.7531), S6 (R 2 = 0.9921), and S7 sensor (R 2 = 0.8325) of E-nose was also found.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Shuang Gu,Wei Chen,Zhenhe Wang,Jun Wang,Yujia Huo
This study described the rapid detection of milled rice infected with Aspergillus spp. species based on headspace-gas chromatography ion-mobility spectrometry (HS-GC-IMS) and electronic nose (E-nose) combined with chemometrics, namely principal component analysis (PCA), k-nearest neighbor (kNN) and partial least squares regression (PLSR). 3D HS-GC-IMS imaging and their response differences enabled the discrimination among fungal species. kNN was used to differentiate rice samples with cdifferent levels of fungal infection and achieved correct classified rate of 94.44% and 91.67% by HS-GC-IMS and E-nose, respectively. PLSR method was used for quantitative regression of fungal colony counts in rice samples and good prediction performances were achieved by HS-GC-IMS (R p 2 = 0.909, RMSEP = 0.202) and E-nose (R p 2 = 0.864, RMSEP = 0.235). The results indicated that both HS-GC-IMS and E-nose approaches can potentially be implemented for the detection of fungal contamination levels in milled rice, and HS-GC-IMS fingerprinting coupled with chemometrics might be used as an alternative tool for a highly sensitive method. This research might provide scientific information on the rapid, non-destructive, and effective fungal detection system for rice grains .
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2021
·Vol. 101
·期 10
·4220-4228
·
IF 3.639
Shuang Gu,Zhenhe Wang,Wei Chen,Jun Wang
BACKGROUND Rice grains can be contaminated easily by certain fungi during storage and in the market chain, thus generating a risk for humans. Most classical methods for identifying and rectifying this problem are complex and time-consuming for manufacturers and consumers. However, E-nose technology provides analytical information in a non-destructive and environmentally friendly manner. Two-feature fusion data combined with chemometrics were employed for the determination of Aspergillus spp. contamination in milled rice. RESULTS Linear discriminant analysis (LDA) indicated that the efficiency of fusion signals (‘80 th s values’ and ‘area values’) outperformed that of independent E-nose signals. Linear discriminant analysis showed clear discrimination of fungal species in stored milled rice for four groups on day 2, and the discrimination accuracy reached 92.86% by using an extreme learning machine (ELM). Gas chromatography–mass spectrometry (GC–MS) analysis showed that the volatile compounds had close relationships with fungal species in rice. The quantification results of colony counts in milled rice showed that the monitoring models based on ELM and the genetic algorithm optimized support vector machine (GA-SVM) (R 2 = 0.924–0.983) achieved better performances than those based on partial least squares regression (PLSR) (R 2 = 0.877–0.913). The ability of the E-nose to monitor fungal infection at an early stage would help to prevent contaminated rice grains from entering the food chains. CONCLUSIONS The results indicated that an E-nose coupled with ELM or GA-SVM algorithm could be a useful tool for the rapid detection of fungal infection in milled rice, to prevent contaminated rice from entering the food chain. © 2021 Society of Chemical Industry
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Xiuhong Zhao,Yuxia Yang,Jinxi Cui,Yuxin Gan,Qingyu Yang
The effect of individually mixing Lactobacillus paracasei C5 and Lactobacillus pentosus D1 with yeast as starter cultures on bread flavor was investigated via electronic-nose, electronic-tongue, and GC × GC-ToF-MS methods The electronic-nose results showed that the bread smell could be completely distinguished. Electronic-tongue analysis revealed that the taste of mixed-fermented bread was positively correlated with sourness, sweetness, saltiness, and umami, while the taste of yeast-fermented bread was positively correlated with bitterness and astringency. GC × GC-TOF-MS was used to further detect volatile organic compounds, from which 15 ( L. paracasei bread) and 18 ( L. pentosus bread) major contributing aroma compounds were screened (ROAV ≥1 and VIP >1). Additionally, Lactobacillus was found to be positively correlated with 35 flavor substances and positively regulated the aroma profile of the bread, especially sweet-caramel, coffee-like, and roasted aromas. In conclusion, LAB involved in fermentation can improve the flavor of bread.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
Current Research in Food Science
·
2025
·
IF 7
Xuexue Zheng,He Xie,Wenjie Fu,Chao Wang,Tengfei Hu,Xingchang Ou,Jian'an Huang,Zhonghua Liu,Qin Li
While extensive research has focused on the flavor of Fu brick tea (FBT), the perceptual interactions among its aromatic components remain unclear. To address this, twenty representative aroma compounds were selected from FBT to determine their thresholds and evaluate their interactions by analyzing threshold changes before and after mixing. The results revealed discrepancies between the determined thresholds and literature values, particularly for α -terpineol, methyl heptenone, and geranylacetone, which demonstrated ratios of 73.54, 6.62, and 6.41, respectively. Mixtures with similar aromas or structures exhibited synergy, whereas those with differing aromas or structures displayed masking effects. Additionally, the odor compound ( E )-nerolidol was added to the tea infusion at a concentration below its threshold level to investigate its impact on the overall aroma perception of FBT through sensory analysis and electronic nose assessments. The findings indicated that sub-threshold compounds could significantly influence the overall aroma profile of FBT.
研究领域:
食品科学
·
感官分析
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 12
·1865
·
IF 4.7
Jiayu Lu,Zheng Jiang,Jingjie Dang,Dishuai Li,Daixin Yu,Cheng Qu,Qinan Wu
Chamomile has become one of the world’s most popular herbal teas due to its unique properties. Chamomile is widely used in dietary supplements, cosmetics, and herbal products. This study aimed to investigate the volatile aromatic components in chamomile. Two analytical techniques, gas chromatography–mass spectrometry (GC-MS) and an ultra-fast gas chromatography electronic nose, were employed to examine samples from Xinjiang (XJ), Shandong (SD), and Hebei (HB) in China, and imported samples from Germany (GER). The results revealed that all chamomile samples contained specific sesquiterpene compounds, including α-bisabolol, bisabolol oxide, bisabolone oxide, and chamazulene. Additionally, forty potential aroma components were identified by the electronic nose. The primary odor components of chamomile were characterized by fruity and spicy notes. The primary differences in the components of chamomile oil were identified as (E)-β-farnesene, chamazulene,α-bisabolol oxide B, spathulenol andα-bisabolone oxide A. Significant differences in aroma compounds included geosmin, butanoic acid, 2-butene, norfuraneol,γ-terpinene. This study demonstrates that GC–MS and the ultra-fast gas chromatography electronic nose can preliminarily distinguish chamomile from different areas, providing a method and guidance for the selection of origin and sensory evaluation of chamomile. The current study is limited by the sample size and it provides preliminary conclusions. Future studies with a larger sample size are warranted to further improve these findings.
研究领域:
植物学
·
分析化学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Yan Hu,Wei Chen,Mostafa Gouda,Huan Yao,Xinxin Zuo,Huahao Yu,Yuying Zhang,Lejia Ding,Fengle Zhu,Yuefei Wang,Xiaoli Li,Jihong Zhou,Yong He
Fuzhuan brick tea (FBT) fungal fermentation is a key factor in achieving its unique dark color, aroma, and taste. Therefore, it is essential to develop a rapid and reliable method that could assess its quality during FBT fermentation process. This study focused on using electronic nose (e-nose) and spectroscopy combination with sensory evaluations and physicochemical measurements for building machine learning (ML) models of FBT. The results showed that the fused data achieved 100 % accuracy in classifying the FBT fermentation process. The SPA-MLR method was the best prediction model for FBT quality (R 2 = 0.95, RMSEP = 0.07, RPD = 4.23), and the fermentation process was visualized. Where, it was effectively detecting the degree of fermentation relationship with the quality characteristics. In conclusion, the current study’s novelty comes from the established real-time method that could sensitively detect the unique post-fermentation quality components based on the integration of spectral, and e-nose and ML approaches.
研究领域:
食品科学
·
化学计量学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
SENSORS
·
2020
·Vol. 20
·期 4
·1065
·
IF 3.275
Huihui Zhang,Wenqing Shao,Shanshan Qiu,Jun Wang,Zhenbo Wei
Aroma and taste are the most important attributes of alcoholic beverages. In the study, the self-developed electronic tongue (e-tongue) and electronic nose (e-nose) were used for evaluating the marked ages of rice wines. Six types of feature data sets (e-tongue data set, e-nose data set, direct-fusion data set, weighted-fusion data set, optimized direct-fusion data set, and optimized weighted-fusion data set) were used for identifying rice wines with different wine ages. Pearson coefficient analysis and variance inflation factor (VIF) analysis were used to optimize the fusion matrixes by removing the multicollinear information. Two types of discrimination methods (principal component analysis (PCA) and locality preserving projections (LPP)) were used for classifying rice wines, and LPP performed better than PCA in the discrimination work. The best result was obtained by LPP based on the weighted-fusion data set, and all the samples could be classified clearly in the LPP plot. Therefore, the weighted-fusion data were used as independent variables of partial least squares regression, extreme learning machine, and support vector machines (LIBSVM) for evaluating wine ages, respectively. All the methods performed well with good prediction results, and LIBSVM presented the best correlation coefficient (R2≥ 0.9998).Keywords:e-tongue;e-nose;rice wine;modified electrodes;smartphone
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CERAMICS INTERNATIONAL
·
2022
·
IF 5.532
Zichen Zheng,Kewei Liu,Kaichun Xu,Chao Zhang
Various metal oxides with unique microstructures have been hopeful in fabricating gas sensors applications . This paper reports the room-temperature sensing properties of hierarchical Sb 2 WO 6 (antimony tungstate) microspheres for nonanal, which is a dominant aromatic aldehyde compound in cooked rice. The hierarchical Sb 2 WO 6 microspheres were obtained by pH control (from pH 1 to 5) through a one-step hydrothermal reaction . The experiment indicated that the optimal response of the Sb 2 WO 6 (pH = 4) gas sensor to 30 ppm nonanal reached 62 at room temperature, which was about 8 times that of Sb 2 WO 6 (pH = 1). The improved sensing performance resulted from the finer microstructure and larger specific surface area of Sb 2 WO 6 with a pH value of 4, providing abundant adsorption sites for nonanal molecules. Meanwhile, the practicability of cooked rice stored for various periods was verified through gas detection, and the results indicated that the sensor might recognize the deterioration of cooked rice and ready-to-eat rice. Therefore, the as-prepared sensor can be used in electronic nose systems to detect cooked rice and ready-to-eat rice deterioration and improve rice cooking methods.
研究领域:
材料科学
·
传感器技术
✓ 已验证
DOI
高影响因子
Foods
·
2020
·Vol. 9
·期 4
·444
·
IF 4.092
Lei Qin,Jing-Xuan Gao,Jia Xue,Dong Chen,Song-Yi Lin,Xiu-Ping Dong,Bei-Wei Zhu
To clarify the changes in the aroma characteristics of shiitake mushrooms (Lentinus edodes) during hot-air drying, volatile compounds ofL. edodeswere analyzed using sensory evaluation, electronic nose, and purge and trap combined with gas chromatography-mass spectrometry (PT-GC-MS) at different timepoints of the drying process. Results showed that the sensory and volatile profile changed significantly during the drying process at 60 °C for up to 12 h and the drying process could be divided into three stages: early stage (<2 h), middle stage (2–3.5 h) and late stage (>3.5 h). Volatile compounds in freshL. edodesconsisted mainly of ketones and alcohols. The early stage of drying decreased the concentration of ketone and alcohol compounds and promoted the generation of cyclic organosulfur compounds through a series of enzymatic and non-enzymatic reactions, which mainly contribute to the characteristic odor of shiitake mushroom. Partial least squares-discriminant analysis (PLS-DA) showed that the volatile compounds released after different drying times could be divided into four groups, which have been confirmed by sensory evaluation results. The results suggested that the unique flavor of dried mushrooms is mainly due to the activation of enzymes during the drying process, which act on lentinic acid to produce sulfur-containing heterocyclic compounds. We believe that our study makes a potential contribution to the mushroom cultivation and processing industry to achieve an improvement in sensory quality.Keywords:volatile compounds;electronic nose;PT-GC-MS;fingerprinting;Shiitake mushroom
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2022
·
IF 6.443
LI Junxing,Miao Aiqing,ZHAO Gangjun,Liu Xiaoxi,Wu Haibin,Luo Jianning,Gong Hao,Zheng Xiaoming,Deng Liting,Ma Chengying
‘Taro-like’ aroma is a pleasant flavor and value-added trait in pumpkin species imparted by unknown key volatile compounds. In this study, we used the electronic nose (E-nose), gas chromatography-mass spectrometry (GC–MS), and GC-Olfactometry (GC-O) to study the aroma profile, volatile compounds, and key contributors, respectively. By E-nose and GC–MS, we found significant differences in the aroma profiles and volatile compounds between fruits from five samples with/without ‘taro-like’ aroma. According to the analysis of differential volatile compounds obtained from GC–MS and the GC-O analysis of the sample with ‘taro-like’ aroma, we found that 2-acetyl-1-pyrroline representing the ‘taro’ odor was only identified in the sample with ‘taro-like’ aroma. Therefore, we conclude that 2-acetyl-1-pyrroline is the key contributor to the 'taro-like' aroma. Moreover, the relationship between 2-acetyl-1-pyrroline and ‘taro-like’ aroma was further verified via other pumpkin samples. Our results provide a theoretical basis for understanding the aroma characteristics of pumpkin fruit.
研究领域:
植物学
·
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Shouchun Liu,Luyao Zhang,Zhuyi Li,Meijiao Liu,Jing Chen,Pengzhi Hong,Saiyi Zhong,Jiamin Huang
This study aimed to simulate cold chain sales temperatures to predict the effects of temperature fluctuations on the physicochemical properties, moisture distribution, and flavor of vacuum-packed Penaeus vannamei . The results showed that the increase in freeze-thaw cycles, the pH, total volatile base nitrogen (TVB-N) and total plate count (TPC) of shrimp increased significantly. Meanwhile, sensory evaluation scores, hardness, elasticity and chewiness decreased. Low-frequency nuclear magnetic resonance (LF-NMR) analysis showed that the water content of shrimp continued to decline during storage as the immobilized water balance fell and the free water ratio increased in the F-T groups. In addition, W1S, W1W, W2S, and W6S in the electronic nose, which were characteristic sensors of whole shrimp odor, could distinguish samples with different sensory freshness, TPC, and TVB-N contents and rapidly detect the occurrence of shrimp quality deterioration. This study provided an experimental basis for the quality control of Penaeus vannamei during storage, transportation, and sales. It can further provide a reference for studying the cold chain preservation of aquatic products.
研究领域:
食品科学
·
水产保鲜
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）