scholarly journals Electronic Nose, Tongue and Eye: Their Usefulness for the Food Industry

Revista Vitae ◽  
2020 ◽  
Vol 27 (3) ◽  
Author(s):  
Roberto Ordoñez-Araque ◽  
Johnny Rodríguez-Villacres ◽  
Julio Urresto-Villegas
Keyword(s):  
Mechanism Of Action ◽  
Electronic Nose ◽  
Sensory Analysis ◽  
Food Industry ◽  
Sensory Characteristics ◽  
Inclusion Criteria ◽  
Food Industries ◽  
Different Types ◽  
The Future ◽  
Main Components

Background: The electronic nose, tongue, and eye are futuristic technologies that have been used for many years; they have been gaining market in different types of industries and can increasingly be found in the food area; their function is to determine sensory characteristics (smell, aroma, and flavor) and objective visuals, without the subjectivity that can be represented by sensory analysis by people (the study that can complement the analysis of machines, without being exclusive). Objectives: Find the main generalities of these mechanisms, their sensors, software, mechanism of action, and applications within the food industry. Methods: A search was carried out in the main databases of indexed articles, with terms that allowed collecting the necessary information, and 89 articles were used that met different inclusion criteria. Results: The main outcomes were to understand the operation of each of these technologies, what their main components are, and how they can be linked in the beer, wine, oil, fruit, vegetable, dairy, etc. industry to determine their quality, safety, and fraud. Conclusions: The use of electronic nose, tongue, and eye is found in more food industries every day. Its technology continues to evolve; the future of sensory analysis will undoubtedly apply these mechanisms due to the reliability, speed, and reproducibility of the results.

Enzyme Immobilization on Nanomaterials for Biosensor and Biocatalyst in Food and Biomedical Industry

2019 ◽  
Vol 25 (24) ◽  
pp. 2661-2676 ◽  
Author(s):  
Sundaresan Bhavaniramya ◽  
Ramar Vanajothi ◽  
Selvaraju Vishnupriya ◽  
Kumpati Premkumar ◽  
Mohammad S. Al-Aboody ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Enzyme Immobilization ◽  
Food Industry ◽  
Environmental Changes ◽  
Immobilized Enzymes ◽  
Food Industries ◽  
Physiological Processes ◽  
Different Types ◽  
Simple Processing ◽  
Biomedical Industry

Enzymes exhibit a great catalytic activity for several physiological processes. Utilization of immobilized enzymes has a great potential in several food industries due to their excellent functional properties, simple processing and cost effectiveness during the past decades. Though they have several applications, they still exhibit some challenges. To overcome the challenges, nanoparticles with their unique physicochemical properties act as very attractive carriers for enzyme immobilization. The enzyme immobilization method is not only widely used in the food industry but is also a component methodology in the pharmaceutical industry. Compared to the free enzymes, immobilized forms are more robust and resistant to environmental changes. In this method, the mobility of enzymes is artificially restricted to changing their structure and properties. Due to their sensitive nature, the classical immobilization methods are still limited as a result of the reduction of enzyme activity. In order to improve the enzyme activity and their properties, nanomaterials are used as a carrier for enzyme immobilization. Recently, much attention has been directed towards the research on the potentiality of the immobilized enzymes in the food industry. Hence, the present review emphasizes the different types of immobilization methods that is presently used in the food industry and other applications. Various types of nanomaterials such as nanofibers, nanoflowers and magnetic nanoparticles are significantly used as a support material in the immobilization methods. However, several numbers of immobilized enzymes are used in the food industries to improve the processing methods which not only reduce the production cost but also the effluents from the industry.

Comparative flavor analysis of four kinds of sweet fermented grains by sensory analysis combined with GC-MS

2022 ◽  
Vol 0 (0) ◽  
Author(s):  
Lei Wang ◽  
Ke Yang ◽  
Liu Liu
Keyword(s):  
Physicochemical Properties ◽  
Volatile Compounds ◽  
Electronic Nose ◽  
Sensory Analysis ◽  
Raw Materials ◽  
Electronic Tongue ◽  
Volatile Components ◽  
Red Rice ◽  
Different Types ◽  
Fermented Grains

Abstract Four types of cereals (glutinous rice, purple rice, red rice, yellow millet) were selected to produce sweet fermented grains. Flavor profiles of sweet fermented grains are comparatively studied to distinguish various flavor types by using GC-MS, electronic nose (E-nose), and sensory analysis, and the amino acid composition and physicochemical properties of sweet fermented grains were analyzed. The results showed that the volatile compounds of sweet fermented grains were significantly different. Esters and alcohols were the major volatile compounds in sweet fermented grains. The electronic nose, electronic tongue and sensory analysis jointly verified that the volatile components of sweet fermented grains had differences between them. The sweet fermented grains could be classified based on differences in volatile compounds. In the amino acids analysis, Glu, Pro, Asp and Leu were the most abundant. The difference in physicochemical properties is more helpful to distinguish different types of sweet fermented grains. Correlation analysis between antioxidant active substances and color value showed a positive correlation between with a* value, and a negative correlation with L*, b* value. Our results suggested that there were differences in the flavor characteristics of sweet fermented grains fermented from different types of cereals. The results of the study will provide valuable information for the selection of raw materials for sweet fermented grains.

scholarly journals MATERIALS AND METHODS OF THE STUDY OF INFLUENCE OF AGROTECHNICAL METHODS ON SENSORY CHARACTERISTICS OF TECHNICAL SORTS OF GRAPE

2017 ◽  
Vol 2 ◽  
pp. 34-41
Author(s):  
Oksana Tkachenko ◽  
Aleksandr Pashkovskiy ◽  
Andrey Shtirbu
Keyword(s):  
Experimental Data ◽  
Factor Analysis ◽  
Field Experiment ◽  
Analysis Of Variance ◽  
Sensory Analysis ◽  
Sensory Characteristics ◽  
Mathematical Processing ◽  
Main Components ◽  
To Receive

The topicality of using the sensory analysis of berries in enological practice at planning of agrotechnical complex at vineyard to receive the certain style and quality of production was grounded. For study of the influence of agrotechnical methods on sensory characteristics of technical sorts of grape Zagrey and Fragrant, selected by NSC “IVaW named after V.E. Tairov” (Ukraine), there was elaborated the algorithm of research, including field experiment and laboratory sensory analysis. The method of organoleptic analysis of berries, consisted of 20 parameters for assessment of visual, tactile and gustatory properties of pulp, peel and seeds, was approbated. Mathematical processing of experimental data was carried out by the methods of one- and two-factor analysis of variance and analysis of main components in the environment of package of applied programs MS Excell 2010, Statistica Statsoft ver. 7. 0 (Tulsa, USA). The sensory descriptors, characterizing the quality of studied sorts of grape, were determined. It was established, that agrotechnical methods of planting grape bushes influenced the sensory characteristics of berries of studied sorts.

scholarly journals Electronic nose to differentiate between several drying techniques for Origanum syriacum leaves

Food Research ◽  
2021 ◽  
Vol 5 (6) ◽  
pp. 260-265
Author(s):  
S. Mudalal ◽  
N. Abu-Khalaf
Keyword(s):  
Electronic Nose ◽  
Sensory Analysis ◽  
Multivariate Data Analysis ◽  
Principal Component ◽  
Colour Index ◽  
Functional Ingredients ◽  
Freeze Dried ◽  
Drying Techniques ◽  
Different Types ◽  
Drying Technology

Dried oregano (Origanum syriacum L.) is a common product in the Mediterranean diet and it has wide culinary applications. The quality and functional ingredients profile of oregano is highly affected by drying technology. This study was aimed to discriminate different quality traits of air, solar, and freeze-dried oregano by employing electronic nose (e-nose), chromameter, and sensory analysis. E-nose signals were analysed by using multivariate data analysis (MVDA). Our findings showed that the e-nose signal exhibited different clusters for all groups by using principal component analysis (PCA). Moreover, there were clear differences in the colour index (L*a*b*) between groups. Freeze-dried oregano exhibited significantly lower L*-values than air and solar-dried oregano. Sensory analysis showed that there were clear differences between solar and freeze-dried oregano. In this context, f-dried thyme had significantly lower values of colour acceptance (4.80 vs. 7.57, p<0.05), degree of freshness (5.57 vs. 7.14, p<0.05), taste acceptance (5.46 vs. 6.75, p<0.05), and overall acceptance (5.75 vs. 7.19, p<0.05) than solar-dried thyme, respectively. In conclusion, e-nose and chromameter were effective tools to discriminate between different types of dried oregano

Characterization of Different Types of Biomass Wastes Using Thermogravimetric and ICP-MS Analyses

2020 ◽  
Vol 70 (12) ◽  
pp. 4594-4600
Keyword(s):  
Thermogravimetric Analysis ◽  
Food Industry ◽  
Wood Waste ◽  
Biomass Ash ◽  
Minor Elements ◽  
Ms Analysis ◽  
Icp Ms ◽  
Different Types

The purpose of this study was to characterize some types of biomass wastes resulted from different activities such as: agriculture, forestry and food industry using thermogravimetric and ICP-MS analyses. Also, it was optimized an ICP-MS method for the determination of As, Cd and Pb from biomass ash samples. The ICP-MS analysis revealed that the highest concentration of metals (As, Cd, Pb) was recorded in the wood waste ash sample, also the thermogravimetric analysis indicated that the highest amount of ash was obtained for the same sample (26.82%). The biomass wastes mentioned in this study are alternative recyclable materials, reusable as pellets and briquettes. Keywords: ash, biomass, ICP-MS, minor elements, TG

Application of Tea Extract in Food Industry

2020 ◽  
Vol 16 (7) ◽  
pp. 998-1004
Author(s):  
Aziz H. Rad ◽  
Raana B. Fathipour ◽  
Fariba K. Bidgoli ◽  
Aslan Azizi
Keyword(s):  
Food Industry ◽  
Health Benefits ◽  
Epigallocatechin Gallate ◽  
Water Extraction ◽  
Ultrasound Assisted Extraction ◽  
Epicatechin Gallate ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Main Components ◽  
Tea Extract

Background and Objectives: Tea is considered one of the most consumed drinks around the world and the health benefits of it have recently attracted the attention of different researchers. It has also been proven beneficial in preventing the danger of some diseases like cancer and cardiovascular problems. Further, lipid oxidation is one of the major problems in food products. Considering the above-mentioned issues, the present review focused on various techniques used to extract polyphenols from different kinds of tea, as well as their use in the food industry. Results and Conclusion: Based on our findings in this review, the main components of tea are polyphenols that have health benefits and include catechins, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, gallic acid, flavonoids, flavonols, and theophlavins. From these components, catechin is regarded as the most beneficial component. Many techniques have been discovered and reformed to extract tea compounds such as solvent-based extraction, microwave-assisted water extraction, and ultrasound-assisted extraction techniques. Overall, the microwave-assisted water extraction method is a useful method for extracting tea polyphenols, which may be used in the meat, oil, and dairy industries.

scholarly journals Asteroid and Comet Surveys

1994 ◽  
Vol 161 ◽  
pp. 385-400
Author(s):  
B.G. Marsden
Keyword(s):  
Logical Sequence ◽  
Different Types ◽  
The Future ◽  
Ecliptic Latitude ◽  
Similarities And Differences

Past surveys are described in the logical sequence of (1) comets visually, (2) asteroids visually, (3) asteroids photographically and (4) comets photographically. Plots show the evolution of asteroid surveys in terms of visual discovery magnitude and ecliptic latitude, and similarities and differences between surveys for the different types of body are discussed. The paper ends with a brief discussion of more recent discovery methods and some thoughts on the future.

scholarly journals Project Narratives That Potentially Perform and Change the Future

2021 ◽  
pp. 875697282199534
Author(s):  
Natalya Sergeeva ◽  
Graham M. Winch
Keyword(s):  
Life Cycle ◽  
Value Creation ◽  
Future Research ◽  
Future Research Agenda ◽  
Project Life Cycle ◽  
Different Types ◽  
The Future ◽  
Organizational Narrative ◽  
Project Life ◽  
Future Project

This article develops a framework for applying organizational narrative theory to understand project narratives that potentially perform and change the future. Project narratives are temporal but often get repeated throughout the project life cycle to stabilize meaning, and could be about project mission, vision, identity, value creation, and so forth. Project narratives have important implications for organizational identity and image crafting. This article differentiates among different types of project narratives in relation to a project life cycle, providing case studies of project narratives on three major UK rail projects. We then set out the future research agenda into project narrative work.

Regulating for Content on the Internet: Meeting Cultural and Social Objectives for Broadband

2001 ◽  
Vol 101 (1) ◽  
pp. 19-31 ◽  
Author(s):  
Gerard Goggin ◽  
Catherine Griff
Keyword(s):  
The Internet ◽  
Final Report ◽  
Media Convergence ◽  
Different Types ◽  
The Future ◽  
Broadcasting Regulation ◽  
Productivity Commission ◽  
Specific Regulation ◽  
Film And Video ◽  
Do So

Much of the present debate about content on the internet revolves around how to control the distribution of different sorts of harmful or undesirable material. Yet there are considerable issues about whether sufficient sorts of desired cultural content will be available, such as ‘national’, ‘Australian’ content. In traditional broadcasting, regulation has been devised to encourage or mandate different types of content, where it is believed that the market will not do so by itself. At present, such regulatory arrangements are under threat in television, as the Productivity Commission Broadcasting Inquiry final report has noted. But what of the future for certain types of content on the internet? Do we need specific regulation and policy to promote the availability of content on the internet? Or is such a project simply irrelevant in the context of gradual but inexorable media convergence? Is regulating for content just as quixotic and fraught with peril as regulating of content from a censorship perspective often appears to be? In this article, we consider the case of Australian content for broadband technologies, especially in relation to film and video, and make some preliminary observations on the promotion and regulation of internet content.

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