scholarly journals Relationship of electronic nose analyses and sensory evaluation of vegetable oils during storage

2001 ◽  
Vol 78 (9) ◽  
pp. 937-940 ◽  
Author(s):  
N. Shen ◽  
S. Moizuddin ◽  
L. Wilson ◽  
S. Duvick ◽  
P. White ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Vegetable Oils ◽  
Electronic Nose ◽  
Relationship Of

scholarly journals Factor relationship of the parameters of the harmonic oscillatory system when cleaning the filtration surface of the plant for vegetable oil regeneration

2020 ◽  
pp. 100-102
Author(s):  
Phelix Yakovlevich Rudik ◽  
Natalya Lvovna Morgunova ◽  
Evgeniy Aleksandrovich Sundukov
Keyword(s):  
Shelf Life ◽  
Vegetable Oil ◽  
Vegetable Oils ◽  
Oscillatory System ◽  
Solid Particles ◽  
Design Parameters ◽  
Small Enterprises ◽  
Relationship Of ◽  
Filtration Surface

When processing oilseeds, technologies are needed to obtain valuable vegetable oils by pressing with a long shelf life. Existing technologies for cleaning vegetable oils in small enterprises do not allow cleaning the oil from all undesirable substances and therefore the oils have a short shelf life, quickly oxidize and lose their presentation. The article theoretically substantiates the design parameters of a directional ultrasonic and mechanical oscillatory system for cleaning the filtration surface of the installation from accumulated solid particles in the oil.

Discrimination of Chicken Seasonings and Beef Seasonings Using Electronic Nose and Sensory Evaluation

2014 ◽  
Vol 79 (11) ◽  
pp. S2346-S2353 ◽  
Author(s):  
Huaixiang Tian ◽  
Fenghua Li ◽  
Lan Qin ◽  
Haiyan Yu ◽  
Xia Ma
Keyword(s):  
Sensory Evaluation ◽  
Electronic Nose

scholarly journals Comparison of an Electronic Nose Based on Ultrafast Gas Chromatography, Comprehensive Two-Dimensional Gas Chromatography, and Sensory Evaluation for an Analysis of Type of Whisky

2017 ◽  
Vol 2017 ◽  
pp. 1-13 ◽  
Author(s):  
Paulina Wiśniewska ◽  
Magdalena Śliwińska ◽  
Tomasz Dymerski ◽  
Waldemar Wardencki ◽  
Jacek Namieśnik
Keyword(s):  
Gas Chromatography ◽  
Sensory Evaluation ◽  
Electronic Nose ◽  
Quality Evaluation ◽  
Consumer Preferences ◽  
Function Analysis ◽  
Alcoholic Beverages ◽  
Two Dimensional ◽  
The Usa ◽  
Fast Gc

Whisky is one of the most popular alcoholic beverages. There are many types of whisky, for example, Scotch, Irish, and American whisky (called bourbon). The whisky market is highly diversified, and, because of this, it is important to have a method which would enable rapid quality evaluation and authentication of the type of whisky. The aim of this work was to compare 3 methods: an electronic nose based on the technology of ultrafast gas chromatography (Fast-GC), comprehensive two-dimensional gas chromatography (GC × GC), and sensory evaluation. The selected whisky brands included 6 blended whiskies from Scotland, 4 blended whiskies from Ireland, and 4 bourbons produced in the USA. For data analysis, peak heights of chromatograms were used. The panelists who took part in sensory evaluations included 4 women and 4 men. The obtained data were analyzed by 2 chemometric methods: partial least squares discriminant analysis (PLS-DA) and discrimination function analysis (DFA). E-nose and GC × GC allowed for differentiation between whiskies by type. Sensory analysis did not allow for differentiation between whiskies by type, but it allowed giving consumer preferences.

Electronic nose based on metal oxide semiconductor sensors and pattern recognition techniques: characterisation of vegetable oils

2001 ◽  
Vol 449 (1-2) ◽  
pp. 69-80 ◽  
Author(s):  
Yolanda González Martı́n ◽  
M.Concepción Cerrato Oliveros ◽  
José Luis Pérez Pavón ◽  
Carmelo Garcı́a Pinto ◽  
Bernardo Moreno Cordero
Keyword(s):  
Pattern Recognition ◽  
Metal Oxide ◽  
Vegetable Oils ◽  
Electronic Nose ◽  
Metal Oxide Semiconductor ◽  
Oxide Semiconductor ◽  
Pattern Recognition Techniques ◽  
Semiconductor Sensors

scholarly journals Optimization of brandy base wine production technique using ginger pomace

2021 ◽  
Vol 261 ◽  
pp. 02086
Author(s):  
Bao Chu ◽  
Yuhong Jin ◽  
Aiying Gao ◽  
Shuai Wu
Keyword(s):  
Physicochemical Properties ◽  
Sensory Evaluation ◽  
Electronic Nose ◽  
Yeast Strain ◽  
Total Acidity ◽  
Production Technique ◽  
Wine Production ◽  
Fermentation Temperature ◽  
Aroma Components ◽  
Water Ratio

In this work, the effects of ginger pomace/water ratio, yeast strain selection, sugar and yeast addition, fermentation temperature on the physicochemical properties and sensory evaluation of ginger brandy and its base wine was investigated to optimize production technique. It was found that the pH and total acidity of ginger brandy base wine were mainly influenced by ginger pomace/water ratio, yeast strain, sugar and yeast addition, fermentation temperature. Gingerol content was mostly affected by ginger pomace/water ratio. The results of electronic nose analysis showed that main aroma components of ginger pomace brandy were mainly affected by ginger pomace/water ratio. In general, the optimized production technique was ginger pomace/water ratio at 1:3, 3# yeast strain, sugar and yeast addition (102 g/L and 0.40 g/L), fermentation temperature (18°C). Ginger brandy base wine made by above technique after second full distillation could produce ginger brandy with typical, strong and balanced ginger aroma, mellow and full-bodied taste, and long aftertaste.

Electronic Noses in Food Analysis

2018 ◽  
pp. 132-150
Author(s):  
Runu Banerjee Roy ◽  
Rajib Bandyopadhyay ◽  
Bipan Tudu ◽  
Nabarun Bhattacharyya
Keyword(s):  
Sensory Evaluation ◽  
Electronic Nose ◽  
Food Quality ◽  
Food Analysis ◽  
Physical State ◽  
High Variability ◽  
Quality Monitoring ◽  
Seasonal Effect ◽  
Electronic Noses ◽  
Food Industries

Food quality evaluation is a tedious job as it can be sensed either by its flavor, taste, or appearance. Sensory evaluation for food quality determination is very complex and depends on biological sensor systems and is subject to high variability depending on taster's mood, physical state, etc. Moreover, as it is purely subjective, the observations may vary for different tasters. For food industries the instrumental means for quality monitoring has significant appreciations which are repeatable, accurate, and reliable. Electronic nose is an array of sensors that senses based on aroma of samples. For the last two decades, electronic nose has been applied in several domains of applications in food analysis, for example, food quality monitoring based on seasonal effect, ageing, geographical origin, fermentation, etc. This chapter aims to focus on different domains of application of electronic nose in food analysis.

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