Assessment of Quality of Confectionery Products Using Electronic Nose Technology

Aroma plays a significant role in the quality of citrus fruits and processed products. The detection and analysis of citrus volatiles can be measured by an electronic nose (E-nose); in this paper, an E-nose is employed to classify the juice which is stored for different days. Feature extraction and classification are two important requirements for an E-nose. During the training process, a classifier can optimize its own parameters to achieve a better classification accuracy but cannot decide its input data which is treated by feature extraction methods, so the classification result is not always ideal. Label consistent KSVD (L-KSVD) is a novel technique which can extract the feature and classify the data at the same time, and such an operation can improve the classification accuracy. We propose an enhanced L-KSVD called E-LCKSVD for E-nose in this paper. During E-LCKSVD, we introduce a kernel function to the traditional L-KSVD and present a new initialization technique of its dictionary; finally, the weighted coefficients of different parts of its object function is studied, and enhanced quantum-behaved particle swarm optimization (EQPSO) is employed to optimize these coefficients. During the experimental section, we firstly find the classification accuracy of KSVD, and L-KSVD is improved with the help of the kernel function; this can prove that their ability of dealing nonlinear data is improved. Then, we compare the results of different dictionary initialization techniques and prove our proposed method is better. Finally, we find the optimal value of the weighted coefficients of the object function of E-LCKSVD that can make E-nose reach a better performance.

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Chemosensory Device Assisted-Estimation of the Quality of Edible Oils with Repetitive Frying

Foods ◽

10.3390/foods10050972 ◽

2021 ◽

Vol 10 (5) ◽

pp. 972

Author(s):

Jookyeong Lee ◽

Changguk Boo ◽

Seong-jun Hong ◽

Eui-Cheol Shin

Keyword(s):

Soybean Oil ◽

Electronic Nose ◽

Canola Oil ◽

Fast Food ◽

Food Industry ◽

Multivariate Analyses ◽

Ethyl Butyrate ◽

Chemical Parameters ◽

Positive Correlations

This study investigated chemosensory degradations of soybean and canola oils with repeated frying in order to estimate the quality of the oils. Methods: Chemical parameters including oxygen induction time, acid value, p-anisidine value, malondialdehyde, and total polar compounds were measured. Electronic nose and electronic tongue analyses were performed to assess sensory properties. Multivariate analyses were employed to investigate relationships among tastes and volatile compounds using principal component analysis (PCA) and Pearson’s correlation analysis. Results: All chemical parameters increased with repeated frying in both oils. Electronic nose analysis found ethyl butyrate, 2-heptenal, and 2,4-pentanedione as major volatiles for soybean oil and ethyl butyrate and linalool for canola oil. As the numbers of frying increased, all volatiles showed an increased concentration in various extents. In multivariate analyses, ethyl butyrate revealed strong positive correlations with sourness, umami, and sweetness, and umami showed strong positive correlations with sourness and saltiness (p < 0.05). PCA confirmed that in PC1 with 49% variance, sourness, saltiness, and umami were at similar rates while acetyl pyrazine, 2,4-pentadieone, and 1-octanol were found at similar rates. Canola oil was chemically more stable and less susceptible to deterioration in all chemical parameters compared to soybean oil, resulting in a relatively better quality oil when repeatedly fried. Conclusion: The results suggested that minimum repeated frying (5 times) degrades chemosensory characteristics of both oils, thereby compromising their quality. The findings of this study will be utilized as a foundation for quality control of fried foods in food industry, fried food development, and fast-food industry.

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RESEARCH OF THE POSSIBILITY OF COOKING GLUTEN-FREE COOKIES WITH THE USE OF HYDROCOLLOIDS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2021.1.19 ◽

2021 ◽

Author(s):

А.К. СТРЕЛКОВА ◽

И.Б. КРАСИНА ◽

К.Н. СТОРЧЕУС ◽

Е.В. ФИЛИППОВА

Keyword(s):

Wheat Flour ◽

Xanthan Gum ◽

Guar Gum ◽

Raw Materials ◽

Sensory Properties ◽

Gluten Free ◽

Water Binding ◽

Gum Tragacanth ◽

Confectionery Products

Необходимость разработки безглютеновых продуктов обусловлена ростом численности людей страдающих целиакией, распространенность которой составляет 1 случай на 100–200 человек населения. Решение проблем, возникающих при производстве безглютеновых мучных кондитерских изделий, делает актуальным поиск новых видов сырья, не содержащего глютен и способного улучшать потребительские свойства изделий. В качестве источника безглютенового сырья была выбрана гречневая мука (ГМ). Получено безглютеновое печенье из ГМ в сочетании с различными гидроколлоидами – камедями акации, трагаканта, гуаровой и ксантановой, которые по отдельности добавляли в образцы ГМ в количестве 1г/100 г, и исследовано его физико-химические и сенсорные свойства в сравнении с аналогичными свойствами печенья из пшеничной муки (ПМ). Установлено, что образцы ГМ с добавкой камедей имеют более высокое содержание влаги, а печенье, полученное из смеси ГМ с камедью по разработанной нами технологии, – большую толщину, массу и сниженную прочность при разрушении по сравнению с ГМ и печеньем, изготовленным из нее. При сенсорной оценке качества изделий, проведенной по девятибалльной гедонистической шкале, установлено, что самые высокие показатели качества имеет печенье из ПМ, самые низкие – печенье, приготовленное из ГМ. Внесение камедей улучшило сенсорные показатели изделий на основе ГМ. Лучшим признан образец печенья на основе ГМ с добавлением ксантановой камеди. Таким образом, использование гидроколлоидов улучшает водосвязывающую способность муки и сенсорные показатели изделия – цвет, аромат, вкус и дает возможность получить безглютеновое печенье достаточно высокого качества, сопоставимого с качеством печенья из пшеничной муки. The need to develop gluten-free products is due to the growing number of people suffering from celiac disease, the prevalence of which is 1 case per 100–200 people of the population. Solving the problems that arise in the production of gluten-free flour confectionery products makes it relevant to search for new types of raw materials that do not contain gluten and can improve the consumer properties of products. Buckwheat flour (BF) was chosen as a source of gluten-free raw materials. Gluten-free cookies from BF were obtained in combination with various hydrocolloids-acacia, tragacanth, guar and xanthan gums, which were separately added to BF samples in the amount of 1 g/100 g, and its physical and chemical and sensory properties were studied in comparison with similar properties of wheat flour cookies (WF). The purpose of this work is to obtain gluten-free cookies from BF in combination with various hydrocolloids – acacia gum, tragacanth, guar gum and xanthan gum, which were separately added to BF in the amount of 1 g/100 g, and to study its physical, chemical and sensory properties in comparison with similar properties of cookies from WF. It was found that the samples of BF with the addition of gums have higher moisture content, and the cookies obtained from a mixture of BF with gum according to the technology developed by us – a greater thickness, weight and reduced strength at destruction compared to BF and cookies made from it. In the sensory evaluation of the quality of products conducted on a nine-point hedonistic scale, it was found that the highest quality indicators are cookies made from WF, the lowest – cookies made from BF. The introduction of gums improved the sensory performance of BF-based products. A sample of BF-based cookies with the addition of xanthan gum was recognized as the best. Thus, the use of hydrocolloids improves the water-binding ability of flour and the sensory characteristics of the product – color, aroma, taste, and makes it possible to obtain gluten-free cookies of sufficiently high quality, comparable to the quality of cookies made from wheat flour.

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Deteksi Formalin Pada Buah Tomat (Lycopersicum esculentum Mill) Dengan Teknologi Hidung Elektronik (Electronic Nose)

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v4i2.10935 ◽

2019 ◽

Vol 4 (2) ◽

pp. 359-366

Author(s):

Irfan Maibriadi ◽

Ratna Ratna ◽

Agus Arip Munawar

Keyword(s):

Principal Component Analysis ◽

Electronic Nose ◽

Principal Component ◽

Component Analysis ◽

Lycopersicum Esculentum ◽

Olfactory Ability ◽

Pca Method ◽

The Difference ◽

Electronic Nose Technology

Abstrak, Tujuan dari penelitian ini adalah mendeteksi kandungan dan kadar formalin pada buah tomat dengan menggunakan instrument berbasis teknologi Electronic nose. Penelitian ini menggunakan buah tomat yang telah direndam dengan formalin dengan kadar 0.5%, 1%, 2%, 3%, 4%, dan buah tomat tanpa perendaman dengan formalin (0%). Jumlah sampel yang digunakan pada penelitian ini adalah sebanyak 18 sampel. Pengukuran spektrum beras menggunakan sensor Piezoelectric Tranducer. Klasifikasi data spektrum buah tomat menggunakan metode Principal Component Analysis (PCA) dengan pretreatment nya adalah Gap Reduction. Hasil penelitian ini diperoleh yaitu: Hidung elektronik mulai merespon aroma formalin pada buah tomat pada detik ke-8.14, dan dapat mengklasifikasikan kandungan dan kadar formalin pada buah tomat pada detik ke 25.77. Hidung elektronik yang dikombinasikan dengan metode principal component analysis (PCA) telah berhasil mendeteksikandungan dan kadar formalin pada buah tomat dengan tingkat keberhasilan sebesar 99% (PC-1 sebesar 93% dan PC-2 sebesar 6%). Perbedaan kadar formalin menjadi faktor utama yang menyebabkan Elektronik nose mampu membedakan sampel buah tomat yang diuji, karena semakin tinggi kadar formalin pada buah tomat maka aroma khas dari buah tomat pun semakin menghilang, sehingga Electronic nose yang berbasis kemampuan penciuman dapat membedakannya.Detect Formaldehyde on Tomato (Lycopersicum esculentum Mill) With Electronic Nose TechnologyAbstract, The purpose of this study is to detect the contents and levels of formalin in tomatoes by using instruments based on Electronic nose technology. This study used tomatoes that have been soaked in formalin with a concentration of 0.5%, 1%, 2%, 3%, 4%, 5% and tomatoes without soaking with formalin (0%). The samples in this study were 18 samples. The measurements of the intensity on tomatoes aroma were using Piezoelectric Transducer sensors. The classification of tomato spectrum data was using the Principal Component Analysis (PCA) method with Gap Reduction pretreatment. The results of this study were obtained: the Electronic nose began to respond the smell of formalin on tomatoes at 8.14 seconds, and it could classify the content and formalin levels in tomatoes at 25.77 seconds. Electronic nose combined with the principal component analysis (PCA) method have successfully detected the content and levels of formalin in tomatoes with a success rate at 99% (PC-1 of 93% and PC-2 of 6%). The difference of grade formalin levels is the main factor that causes Electronic nose to be able to distinguish the tomato samples tested, because the higher of formalin content in tomatoes, the distinctive of tomatoes aroma is increasingly disappearing. Thereby, the Electronic nose based on the olfactory ability can distinguish them.

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A feature dimensionality reduction strategy coupled with an electronic nose to identify the quality of egg

Journal of Food Process Engineering ◽

10.1111/jfpe.13873 ◽

2021 ◽

Author(s):

Zhijie Hua ◽

Yang Yu ◽

Chenran Zhao ◽

Jinwei Zong ◽

Yan Shi ◽

...

Keyword(s):

Dimensionality Reduction ◽

Electronic Nose ◽

Reduction Strategy ◽

Feature Dimensionality Reduction

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Electronic nose sensor development using ANN backpropagation for Lombok Agarwood classification

Research in Agricultural Engineering ◽

10.17221/26/2020-rae ◽

2020 ◽

Vol 66 (No. 3) ◽

pp. 97-103

Author(s):

Farel Ahadyatulakbar Aditama ◽

Lalu Zulfikri ◽

Laili Mardiana ◽

Tri Mulyaningsih ◽

Nurul Qomariyah ◽

...

Keyword(s):

Electronic Nose ◽

Gas Sensors ◽

Poor Quality ◽

Backpropagation Algorithm ◽

The Poor ◽

Quality Classification ◽

Electronic Nose System ◽

System Prototype

The aim of the present study is the development of an electronic nose system prototype for the classification of Gyrinops versteegii agarwood. The prototype consists of three gas sensors, i.e., TGS822, TGS2620, and TGS2610. The data acquisition and quality classification of the nose system are controlled by the Artificial Neural Network backpropagation algorithm in the Arduino Mega2650 microcontroller module. The testing result shows that an electronic nose can distinguish the quality of Gyrinops versteegii agarwood. The good-quality agarwood has an output of [1 –1], while the poor-quality agarwood has an output of [–1 1].

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Improvement of accuracy in beer classification using transient features for electronic nose technology

Journal of Food Measurement & Characterization ◽

10.1007/s11694-018-9978-y ◽

2018 ◽

Vol 13 (1) ◽

pp. 656-662 ◽

Cited By ~ 5

Author(s):

Nitikarn Nimsuk

Keyword(s):

Electronic Nose ◽

Electronic Nose Technology

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The need for electronic noses for environmental odour exposure assessment

Water Science & Technology ◽

10.2166/wst.2013.544 ◽

2013 ◽

Vol 69 (1) ◽

pp. 135-141 ◽

Cited By ~ 12

Author(s):

Laura Capelli ◽

Licinia Dentoni ◽

Selena Sironi ◽

Renato Del Rosso

Keyword(s):

Exposure Assessment ◽

Electronic Nose ◽

Landfill Gas ◽

Monitoring Site ◽

Electronic Noses ◽

Odour Source ◽

Detection Frequency ◽

Odour Emissions ◽

Electronic Nose Technology

This paper focuses on the opportunities for using electronic noses for odour exposure assessment purposes, especially in cases where dispersion modelling is not applicable. Such cases include, for instance, those sources where a detailed characterisation and quantification of the odour emissions for every hour of the simulation time domain is particularly difficult, due to the nature of the source or to the variability of the emissions over time. In such situations, it is useful to determine odour exposure directly at receptors instead. This paper critically discusses the state of the art of electronic nose technology as far as its application to the determination of odour exposure at receptors is concerned. One example of electronic nose application to the monitoring of odours from an Italian municipal solid waste (MSW) landfill is reported, in order to discuss the instrument's potential and limits. The monitoring results are represented by the number of measures that are classified in a specific olfactory class; this information allows the odour exposure at each monitoring site in terms of odour detection frequency to be determined. Besides a quantification of the odour episodes, electronic noses allowed the identification of the landfill gas as the monitored landfill major odour source.

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