Taint and odour related quality monitoring of two food packaging board products using gas chromatography, gas sensors and sensory analysis

1999 ◽  
Vol 14 (1) ◽  
pp. 5-16 ◽  
Author(s):  
Gunnar Forsgren ◽  
Håkan Frisell ◽  
Birger Ericsson
Keyword(s):  
Gas Chromatography ◽  
Gas Sensors ◽  
Sensory Analysis ◽  
Food Packaging ◽  
Quality Monitoring ◽  
Related Quality

scholarly journals Aromatic and Sensory Characterization of Maturana Blanca Wines Made with Different Technologies

Beverages ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 10
Author(s):  
Ana Naranjo ◽  
Leticia Martínez-Lapuente ◽  
Belén Ayestarán ◽  
Zenaida Guadalupe ◽  
Irene Pérez ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Sensory Analysis ◽  
Low Ph ◽  
Ethyl Esters ◽  
Vitis Vinifera L ◽  
White Variety ◽  
White Wines ◽  
Mass Detector ◽  
Oak Barrels

Vitis vinífera L. cv. Maturana Blanca is an autochthonous minor variety recently recovered in the Rioja Qualified Denomination of Origin (D.O.Ca Rioja, Spain) for the production of monovarietal white wines with singular and differentiated characteristics. In this paper, Maturana Blanca wines made with different technologies were analyzed by sensory analysis and aromatic profile by gas chromatography-mass detector. Maturana Blanca wines were characterized by low pH, high acidity, and yellowish tonalities. The compounds that most influenced the aroma of Maturana Blanca wines were those related to fruity (acetates and ethyl esters), floral aromas (2-phenylethanol), and spicy notes (γ-decalactone). These wines were mainly characterized by volatile compounds of fruity aromas of banana and apple. The use of pre-fermentative maceration increased the concentration of ethyl esters and acetates and produced wines with higher odor activity values, indicating a greater aromatic intensity. The aromatic profile of Maturana Blanca wines fermented in oak barrels showed a greater complexity as they were also characterized by the presence of important amounts of furfural, whiskey lactone, and eugenol. The sensory analysis confirmed the results obtained in the aromatic analysis, and described the wines as fresh and balanced in mouth, with notes of acidity and medium to high persistence. These results will contribute to a better knowledge of this white variety.

Selective C2H2 detection with high sensitivity using SnO2 nanorod based gas sensors integrated with a gas chromatography

2020 ◽  
Vol 307 ◽  
pp. 127598
Author(s):  
Jun Ho Lee ◽  
Min Sun Park ◽  
Hwaebong Jung ◽  
Yong-Sahm Choe ◽  
Wonkyung Kim ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Gas Sensors ◽  
High Sensitivity ◽  
Sno2 Nanorod

Determination of Benzene in Polypropylene Food-Packaging Materials and Food-Contact Paraffin Waxes

1991 ◽  
Vol 74 (2) ◽  
pp. 367-374
Author(s):  
Sandra L Varner ◽  
Henry C Hollifield ◽  
Denis Andrzejewski
Keyword(s):  
Gas Chromatography ◽  
Food Packaging ◽  
Fused Silica ◽  
Paraffin Wax ◽  
Gas Chromatography Mass Spectrometry ◽  
Food Contact ◽  
Limit Of Quantitation ◽  
Headspace Gas ◽  
Paraffin Waxes

Abstract An analytical procedure was developed for determination of benzene in polypropylene food packaging and was adapted for determination of benzene in commercial paraffin waxes Intended for food-contact use. The polymer was dissolved in hexadecane at 150°C. The wax was melted in an 80°C oven. A simple helium-sparging apparatus was used to remove the volatile chemical from the polymer or wax. The contaminant was collected In methanol, distilled water was added, and the resulting solution was analyzed by headspace gas chromatography. The Instrument was equipped with a 30 m fused silica open tubular capillary column and a photoionization detector. Average recoveries of benzene from polymer and paraffin wax at low parts-per-billion concentrations were 63 and 70%, respectively. Limits of detection and quantitation for analysis of polypropylene were 8 and 17 ppb, respectively; the limit of quantitation for analysis of paraffin wax was 2 ppb. in several commercial polypropylene products examined, benzene levels ranged from none detected to 426 ppb. In 3 commercial waxes examined, concentrations of 16-73 ppb benzene were determined. The presence of benzene was confirmed by gas chromatography/mass spectrometry

scholarly journals Highly selective detection of methanol over ethanol by a handheld gas sensor

2019 ◽  
Vol 10 (1) ◽  
Author(s):  
J. van den Broek ◽  
S. Abegg ◽  
S. E. Pratsinis ◽  
A. T. Güntner
Keyword(s):  
Gas Chromatography ◽  
Air Quality ◽  
Organ Failure ◽  
Gas Sensor ◽  
Chemical Sensors ◽  
Breath Analysis ◽  
Quality Monitoring ◽  
Selective Detection ◽  
Air Quality Monitoring ◽  
Proof Of Concept

Abstract Methanol poisoning causes blindness, organ failure or even death when recognized too late. Currently, there is no methanol detector for quick diagnosis by breath analysis or for screening of laced beverages. Typically, chemical sensors cannot distinguish methanol from the much higher ethanol background. Here, we present an inexpensive and handheld sensor for highly selective methanol detection. It consists of a separation column (Tenax) separating methanol from interferants like ethanol, acetone or hydrogen, as in gas chromatography, and a chemoresistive gas sensor (Pd-doped SnO2 nanoparticles) to quantify the methanol concentration. This way, methanol is measured within 2 min from 1 to 1000 ppm without interference of much higher ethanol levels (up to 62,000 ppm). As a proof-of-concept, we reliably measure methanol concentrations in spiked breath samples and liquor. This could enable the realization of highly selective sensors in emerging applications such as breath analysis or air quality monitoring.

scholarly journals Chemical composition and sensory evaluation of wines produced with different Moscato varieties

2019 ◽  
Vol 12 ◽  
pp. 02033 ◽  
Author(s):  
Â.R. Marcon ◽  
L.V. Schwarz ◽  
S.V. Dutra ◽  
A.P.L. Delamare ◽  
F. Gottardi ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Chemical Composition ◽  
Ethyl Acetate ◽  
Sensory Analysis ◽  
Isoamyl Acetate ◽  
The Other ◽  
Geographical Indication ◽  
Ethyl Hexanoate ◽  
Ethyl Decanoate ◽  
South Brazil

Moscato grapes give very aromatic musts and wines, characterized by the presence of monoterpenoids. The Farroupilha region situated in the highlands of South Brazil, is responsible for 50% of Brazilian Moscato wines production, and obtained its Geographical Indication (GI) in 2015. Brazilian Moscato wines are produced with several varieties, mainly Moscato Branco, Moscato Bianco R2 and Moscato Giallo. The objective of this study was to characterize the aromatic profile of wines produced with the three varieties. Microvinifications were conducted with grapes collected in three vineyards located in Farroupilha. Volatile compounds were evaluated using gas chromatography, and sensory characteristics were determined by a panel of enologists using a specific descriptive chard. Moscato Giallo wines exhibited the highest concentrations of ethyl acetate, 2-phenylethanol, isoamyl acetate, linalool, and α-terpineol; Moscato R2 wines showed the highest concentrations of ethyl decanoate and nerol, while Moscato Branco wines, the most representative variety of Brazilian sparkling Moscato wines, exhibited the highest concentrations of ethanal and ethyl hexanoate, and intermediary concentrations of the other compounds. In sensory analysis, the three varieties exhibited pear, pitanga, rosemary, and citric fruits aromas, but in general, Moscato Giallo and Moscato R2 were more intense, while Moscato Branco showed the highest acidity.

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