We present a new pattern recognition system based on moving average and linear discriminant analysis （LDA）, which can be used to process the original signal of the new polymer quartz piezoelectric crystal air-sensit...We present a new pattern recognition system based on moving average and linear discriminant analysis （LDA）, which can be used to process the original signal of the new polymer quartz piezoelectric crystal air-sensitive sensor system we designed, called the new e-nose. Using the new e-nose, we obtain the template datum of Chinese spirits via a new pattern recognition system. To verify the effectiveness of the new pattern recognition system, we select three kinds of Chinese spirits to test, our results confirm that the new pattern recognition system can perfectly identify and distinguish between the Chinese spirits.展开更多
This paper presents a new pattern recognition system for Chinese spirit identification by using the polymer quartz piezoelectric crystal sensor based e-nose. The sensors are designed based on quartz crystal microbala...This paper presents a new pattern recognition system for Chinese spirit identification by using the polymer quartz piezoelectric crystal sensor based e-nose. The sensors are designed based on quartz crystal microbalance（QCM） principle,and they could capture different vibration frequency signal values for Chinese spirit identification. For each sensor in an8-channel sensor array, seven characteristic values of the original vibration frequency signal values, i.e., average value（A）,root-mean-square value（RMS）, shape factor value（S_f）, crest factor value（C_f）, impulse factor value（I_f）, clearance factor value（CL_f）, kurtosis factor value（K_v） are first extracted. Then the dimension of the characteristic values is reduced by the principle components analysis（PCA） method. Finally the back propagation（BP） neutral network algorithm is used to recognize Chinese spirits. The experimental results show that the recognition rate of six kinds of Chinese spirits is 93.33% and our proposed new pattern recognition system can identify Chinese spirits effectively.展开更多
Being cheap,nondestructive,and easy to use,gas sensors play important roles in the food industry.However,most gas sensors are suitable more for laboratory-quality fast testing rather than for cold-chain continuous and...Being cheap,nondestructive,and easy to use,gas sensors play important roles in the food industry.However,most gas sensors are suitable more for laboratory-quality fast testing rather than for cold-chain continuous and cumulative testing.Also,an ideal electronic nose(E-nose)in a cold chain should be stable to its surroundings and remain highly accurate and portable.In this work,a portable film bulk acoustic resonator(FBAR)-based E-nose was built for real-time measurement of banana shelf time.The sensor chamber to contain the portable circuit of the E-nose is as small as a smartphone,and by introducing an air-tight FBAR as a reference,the E-nose can avoid most of the drift caused by surroundings.With the help of porous layer by layer(LBL)coating of the FBAR,the sensitivity of the E-nose is 5 ppm to ethylene and 0.5 ppm to isoamyl acetate and isoamyl butyrate,while the detection range is large enough to cover a relative humidity of 0.8.In this regard,the E-nose can easily discriminate between yellow bananas with green necks and entirely yellow bananas while allowing the bananas to maintain their biological activities in their normal storage state,thereby showing the possibility of real-time shelf time detection.This portable FBAR-based E-nose has a large testing scale,high sensitivity,good humidity tolerance,and low frequency drift to its surroundings,thereby meeting the needs of cold-chain usage.展开更多
To scientifically and objectively monitor the fermentation quality of black tea,a computer vision system(CVS)and electronic nose(e-nose)were employed to analyze the black tea image and odor eigenvalues of Yinghong No....To scientifically and objectively monitor the fermentation quality of black tea,a computer vision system(CVS)and electronic nose(e-nose)were employed to analyze the black tea image and odor eigenvalues of Yinghong No.9 black tea.First,the variation trends of tea polyphenols,volatile substances,image eigenvalues and odor eigenvalues with the extension of fermentation time were analyzed,and the fermentation process was categorized into three stages for classification.Second,principal component analysis(PCA)was employed on the image and odor eigenvalues obtained by CVS and e-nose.Partial least squares discriminant analysis(PLS-DA)was performed on 117 volatile components,and 51 differential volatiles were screened out based on variable importance in projection(VIP≥1)and one-way analysis of variance(P<0.05),including geraniol,linalool,nerolidol,and α-ionone.Then,image features and odor features are fused by using a data fusion strategy.Finally,the image,smell and fusion information were combined with random forest(RF),K-nearest neighbor(KNN)and support vector machine(SVM)to establish the classification models of different fermentation stages and to compare them.The results show that the feature-level fusion strategy integrating the SVM was the most efficient approach,with classification accuracy rates of 100%for the training sets and 95.6%for the testing sets.The performance of Support Vector Regression(SVR)prediction models for tea polyphenol content based on feature-level fusion data outperformed data-level models(Rc,RMSEC,Rp and RMSEP of 0.96,0.48 mg/g,0.94,0.6 mg/g).展开更多
In order to reveal the flavor characteristics of Chinese pancakes,the aroma and taste compounds of seven traditional Chinese pancakes were identified.The results showed that electronic nose(E-nose)analysis with PCA co...In order to reveal the flavor characteristics of Chinese pancakes,the aroma and taste compounds of seven traditional Chinese pancakes were identified.The results showed that electronic nose(E-nose)analysis with PCA could successfully distinguish the aroma profiles of seven Chinese pancakes;the principal components PC1 and PC2 represented 75.74%and 23.2%of the total variance(98.94%)respectively.Meanwhile,the discrimination index of taste profiles of seven Chinese pancakes based on electronic tongue(E-tongue)analysis with LDA was 99.32%;the discriminant factors DF1 and DF2 represented 94.99%and 4.33%of the total variance respectively.Furthermore,GC-MS results demonstrated that thirty-threeflavor compounds were identified in seven Chinese pancakes,including aldehydes,alcohols,alkanes,acids,and aromatics.Among the flavor components,aldehydes with ROAVs higher than 1 contributed most significantly to the overall aroma,such as(E,E)-2,4-nonadienal present the largest contribution in Qingzhou pancake,Jinan and Yishui pancake;hexanal present the largest contribution in Shenxian and Gaomi pancake;nonanal and benzeneacetaldehyde present the largest contribution in Linqu and Tai’an pancake,respectively.The umami and sweet taste amino acids were the most abundant in all the Chinese pancake samples,and Qingzhou pancake had relatively high amino acid content.The content of glucose was higher than maltose in Gaomi,Shenxian,and Tai’an pancakes,whereas the content of maltose was higher than glucose in Linqu,Qingzhou,Jinan,and Yishui pancakes.These results indicated that the aroma and taste profiles of Chinese pancakes differed significantly in terms of their flavor compound composition.The presented results could be beneficial for providing a comprehensive method for flavor profile identification of traditional whole-grain-based staples such as Chinese pancakes.展开更多
Background:An e-nose or an e-tongue is a group of gas sensors or chemical sensors that simulate human nose or human tongue.Both e-nose and e-tongue have showngreat promise and utility in improving assessments of food ...Background:An e-nose or an e-tongue is a group of gas sensors or chemical sensors that simulate human nose or human tongue.Both e-nose and e-tongue have showngreat promise and utility in improving assessments of food quality characteristics compared with traditional detection methods.Scope and approach:This review summarizes the application of e-nose and e-tongue in determining the quality-related properties of foods.The working principles,applications,and limitations of the sensors employed by electronic noses and electronic tongueswere introduced and compared.Widelyemployed pattern recognition algorithms,including artificial neural network(ANN),convolutional neural network(CNN),principal component analysis(PCA),partial least square regression(PLS),and support vector machine(SVM),were introduced and compared in this review.Key findings and conclusions:Overall,e-nose or e-tongue combining pattern recognition algorithms are very powerful analytical tools,which are relatively low-cost,rapid,and accurate.E-nose and e-tongue are also suitable for both in-line and off-line measurements,which are very useful in monitoring food processing and detecting the end product quality.The user of e-nose and e-tongue need to strictly control sample preparation,sampling,and data processing.展开更多
Controlling the quality and health of foodstuffs is of great importance.The quality of foods like garlic is strongly influenced by the conditions of processing.Fungal infection is one of the most common hazards of gar...Controlling the quality and health of foodstuffs is of great importance.The quality of foods like garlic is strongly influenced by the conditions of processing.Fungal infection is one of the most common hazards of garlic produc-tivity that can affect its processing as well.This research aimed to use the E-Nose to investigate the aroma of garlic as a quality control factor influenced by different treatments such as type of processing,type of fungal infection,and time elapsed since the date of inoculation.The data was investigated and categorized through different meth-ods such as principal component analysis(PCA),linear discriminant analysis(LDA),Support vector machine(SVM),and backpropagation neural network(BPNN).The Index of deterioration toughness increased during the monitor-ing period.In the analysis of the data related to the unprocessed whole(UW),dried slices(DS),garlic powder(PO),and garlic tablet(TA),the PCA included 55%,75%,47%,and 53%of the data,respectively.The LDA was able to clas-sify the aroma of UW,DS,PO,and TA samples based on the TFI treatment with an accuracy of 90%,93.33%,88.89%,and 60%,respectively.Also,the BPNN classified the aromas of UW,DS,PO,and TA samples based on the TEI treatment with an accuracy of 90%,95.6%,72.2%,and 82.2%,respectively.The results revealed that the aroma alteration can be used as a comprehensive factor in the quality control of processed products.As well,the type of processing had significant effects on the severity of decay caused by fungal infection.展开更多
The effects of high pressure(HP) treatment on spoilage characteristic and shelf life extension of Pacific oysters(Crassostrea gigas) during refrigerated storage were studied.Results showed that HP treatment of 275 MPa...The effects of high pressure(HP) treatment on spoilage characteristic and shelf life extension of Pacific oysters(Crassostrea gigas) during refrigerated storage were studied.Results showed that HP treatment of 275 MPa for 3 min or 300 MPa for 2 min could achieve 100% full release of oyster adductor muscle,pressures higher than 350 MPa caused excessive release as the shells of oysters were broken,thus use of higher pressures should be cautious in oyster processing industry because of its adverse impact on the appearance of shells.HP treatment(300 MPa,2 min) was proper for the shucking of Pacific oyster(Crassostrea gigas) in China.This treatment caused no organoleptic disadvantage.Moreover,HP treatment resulted in obvious differences in biochemical spoilage indicators(p H,TVB-N and TBARS) changes and volatile compounds profile determined by electronic nose during storage.HP treatment(300 MPa,2 min) also led to a reduction of aerobic bacterial count(APC) by 1.27 log cycles.Furthermore,the APC values of oysters treated by HP were always lower than those of the control samples during storage.Based on the organoleptic,biochemical and microbiological indicators,shelf life of 6-8 d for control and 12 d for HP-treated oysters could be expected.HP treatment showed great potential in oyster processing and preservation.展开更多
The present paper covers a new type of electronic nose (e-nose) with a four-sensor array, which has been applied to detecting gases quantitatively in the presence of interference. This e-nose has adapted fundamental a...The present paper covers a new type of electronic nose (e-nose) with a four-sensor array, which has been applied to detecting gases quantitatively in the presence of interference. This e-nose has adapted fundamental aspects of relative error (RE) in changing quantitative analysis into the artificial neural network (ANN). Thus, both the quantitative and the qualitative requirements for ANN in implementing e-nose can be satisfied. In addition, the e-nose uses only 4 sensors in the sensor array, and can be designed for different usages simply by changing one or two sensor(s). Various gases were tested by this kind of e-nose, including alcohol vapor, CO, iiquefied-petrol-gas and CO2. Satisfactory quantitative results were obtained and no qualitative mistake in prediction was observed for the samples being mixed with interference gases.展开更多
A study was carried out to examine the quality parameters of commercially available popular deep-fried snack-Mu- rukku. Eight samples (four spicy and four salty) of most commonly consumed deep-fried snacks in India, v...A study was carried out to examine the quality parameters of commercially available popular deep-fried snack-Mu- rukku. Eight samples (four spicy and four salty) of most commonly consumed deep-fried snacks in India, viz., murukku (an extruded strands-like product made from the mixture of rice flour and black gram dhal flour) were analyzed for moisture, oil content, CIE instrumental color (L*a*b*), instrumental texture measurement (breaking strength of murukku strands), aroma finger printing by electronic nose and sensory quality. Quantitative descriptive analysis (QDA) and results showed that sample ‘A’ had highest acceptance and sample D lowest acceptance scores. The results indicated that significant variations were observed in moisture content (2.21 - 3.35%), oil content (30.10 - 34.61%) and textural parameters. Electronic nose technique was found useful in fingerprinting the aroma pattern of market samples in a short time. Descriptive sensory profiling coupled with principal component analysis showed the interrelationship among and between sensory, instrumental, chemical parameters.展开更多
Recently, biological technology and computer science are of great importance in medical applications. Since one’s breath biomarkers have been proved to be related with diseases, it is possible to detect diseases by a...Recently, biological technology and computer science are of great importance in medical applications. Since one’s breath biomarkers have been proved to be related with diseases, it is possible to detect diseases by analysis of breath samples captured by e-noses. In this paper, a novel medical e-nose system specific to disease diagnosis was used to collect a large-scale breath dataset. Methods for signal processing, feature extracting as well as feature & sensor selection were discussed for detecting diseases on respiratory, metabolic and digestive system. Sequential forward selection is used to select the best combination of sensors and features. The experimental results showed that the proposed system was able to well distinguish healthy samples and samples with different diseases. The results also showed the most significant sensors and features for different tasks, which meets the relationship between diseases and breath biomarkers. By selecting best combination of different sensors and features for different tasks, the e-nose system is shown to be helpful and effective for diseases diagnosis on respiratory, metabolic and digestive system.展开更多
This study aimed to assess the fermentability of a pistachio-based beverage.The effects of lactic acid fermen-tation on the odor profile and the stability of the beverage were also assessed.To this end,a procedure for...This study aimed to assess the fermentability of a pistachio-based beverage.The effects of lactic acid fermen-tation on the odor profile and the stability of the beverage were also assessed.To this end,a procedure for obtaining a pistachio beverage was developed,and the nutritional composition of the beverage was obtained.The beverage was characterized by a high content of fiber(2.9%),fat(4.6%),and protein(2%),and contained high amounts of K and Mg.For the experiment,43 cultures of the following lactic acid bacteria were used:Companilactibacillus paralimentarius,Companilactibacillus kimchi,Levilactibacillus brevis,Lactiplantibacillu pentosus,Lactiplantibacillus plantarum,Lactiplantibacillus paraplantarum,Latilactobacillus curvatus,Leuconostoc pseudome-senteroides,and Furfurilactobacillus rossiae.The cultures were evaluated for the following technological charac-teristics:i)growth and acidifying activity,ii)production of exopolysaccharides;iii)presence of histidine decarboxylase(hdcA)gene;iv)antimicrobial activity against Listeria innocua.The cultures were used in model pistachio-based fermentations to assess their ability to grow and acidify.The odor profile of the beverage after 24 h fermentation was assessed using an electronic nose system(E-nose).The pistachio-based beverage resulted an optimal substrate for lactic acid bacteria that reached loads between 8 and 10 log CFU/mL and acidified the beverage to pH values between 4 and 5.5.In the beverage,viable counts of all cultures remained above 8 log CFU/mL after 30 days of storage at 4℃.The E-nose analysis represented a valid screening method to evaluate the effects of the fermentative activity of microbial starters on the qualitative characteristics of this novel food matrix.展开更多
基金Project supported by the National High Technology Research and Development Program of China(Grant No.2013AA030901)
文摘We present a new pattern recognition system based on moving average and linear discriminant analysis （LDA）, which can be used to process the original signal of the new polymer quartz piezoelectric crystal air-sensitive sensor system we designed, called the new e-nose. Using the new e-nose, we obtain the template datum of Chinese spirits via a new pattern recognition system. To verify the effectiveness of the new pattern recognition system, we select three kinds of Chinese spirits to test, our results confirm that the new pattern recognition system can perfectly identify and distinguish between the Chinese spirits.
基金Project supported by the National High Technology Research and Development Program of China(Grant No.2013AA030901)the Fundamental Research Funds for the Central Universities,China(Grant No.FRF-TP-14-120A2)
文摘This paper presents a new pattern recognition system for Chinese spirit identification by using the polymer quartz piezoelectric crystal sensor based e-nose. The sensors are designed based on quartz crystal microbalance（QCM） principle,and they could capture different vibration frequency signal values for Chinese spirit identification. For each sensor in an8-channel sensor array, seven characteristic values of the original vibration frequency signal values, i.e., average value（A）,root-mean-square value（RMS）, shape factor value（S_f）, crest factor value（C_f）, impulse factor value（I_f）, clearance factor value（CL_f）, kurtosis factor value（K_v） are first extracted. Then the dimension of the characteristic values is reduced by the principle components analysis（PCA） method. Finally the back propagation（BP） neutral network algorithm is used to recognize Chinese spirits. The experimental results show that the recognition rate of six kinds of Chinese spirits is 93.33% and our proposed new pattern recognition system can identify Chinese spirits effectively.
基金supported financially by the National Natural Science Foundation of China (Grant Nos.22078051 and U1801258)the Fundamental Research Funds for the Central Universities (Grant No.DUT22LAB610).
文摘Being cheap,nondestructive,and easy to use,gas sensors play important roles in the food industry.However,most gas sensors are suitable more for laboratory-quality fast testing rather than for cold-chain continuous and cumulative testing.Also,an ideal electronic nose(E-nose)in a cold chain should be stable to its surroundings and remain highly accurate and portable.In this work,a portable film bulk acoustic resonator(FBAR)-based E-nose was built for real-time measurement of banana shelf time.The sensor chamber to contain the portable circuit of the E-nose is as small as a smartphone,and by introducing an air-tight FBAR as a reference,the E-nose can avoid most of the drift caused by surroundings.With the help of porous layer by layer(LBL)coating of the FBAR,the sensitivity of the E-nose is 5 ppm to ethylene and 0.5 ppm to isoamyl acetate and isoamyl butyrate,while the detection range is large enough to cover a relative humidity of 0.8.In this regard,the E-nose can easily discriminate between yellow bananas with green necks and entirely yellow bananas while allowing the bananas to maintain their biological activities in their normal storage state,thereby showing the possibility of real-time shelf time detection.This portable FBAR-based E-nose has a large testing scale,high sensitivity,good humidity tolerance,and low frequency drift to its surroundings,thereby meeting the needs of cold-chain usage.
基金The authors gratefully acknowledge financial support from the Open Project of Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization(2020KF02)Guangzhou Science and Technology Program Project(202002020079)+1 种基金Guangdong Provincial Special Fund for Modern Agriculture Industry Technology Innovation Teams(2022KJ120)Qingyuan Science and Technology Program Project(2022KJJH065).
文摘To scientifically and objectively monitor the fermentation quality of black tea,a computer vision system(CVS)and electronic nose(e-nose)were employed to analyze the black tea image and odor eigenvalues of Yinghong No.9 black tea.First,the variation trends of tea polyphenols,volatile substances,image eigenvalues and odor eigenvalues with the extension of fermentation time were analyzed,and the fermentation process was categorized into three stages for classification.Second,principal component analysis(PCA)was employed on the image and odor eigenvalues obtained by CVS and e-nose.Partial least squares discriminant analysis(PLS-DA)was performed on 117 volatile components,and 51 differential volatiles were screened out based on variable importance in projection(VIP≥1)and one-way analysis of variance(P<0.05),including geraniol,linalool,nerolidol,and α-ionone.Then,image features and odor features are fused by using a data fusion strategy.Finally,the image,smell and fusion information were combined with random forest(RF),K-nearest neighbor(KNN)and support vector machine(SVM)to establish the classification models of different fermentation stages and to compare them.The results show that the feature-level fusion strategy integrating the SVM was the most efficient approach,with classification accuracy rates of 100%for the training sets and 95.6%for the testing sets.The performance of Support Vector Regression(SVR)prediction models for tea polyphenol content based on feature-level fusion data outperformed data-level models(Rc,RMSEC,Rp and RMSEP of 0.96,0.48 mg/g,0.94,0.6 mg/g).
基金supported by the Special Fund of the National Key Research and Development Program of China(Grant No.2017YFD0400103).
文摘In order to reveal the flavor characteristics of Chinese pancakes,the aroma and taste compounds of seven traditional Chinese pancakes were identified.The results showed that electronic nose(E-nose)analysis with PCA could successfully distinguish the aroma profiles of seven Chinese pancakes;the principal components PC1 and PC2 represented 75.74%and 23.2%of the total variance(98.94%)respectively.Meanwhile,the discrimination index of taste profiles of seven Chinese pancakes based on electronic tongue(E-tongue)analysis with LDA was 99.32%;the discriminant factors DF1 and DF2 represented 94.99%and 4.33%of the total variance respectively.Furthermore,GC-MS results demonstrated that thirty-threeflavor compounds were identified in seven Chinese pancakes,including aldehydes,alcohols,alkanes,acids,and aromatics.Among the flavor components,aldehydes with ROAVs higher than 1 contributed most significantly to the overall aroma,such as(E,E)-2,4-nonadienal present the largest contribution in Qingzhou pancake,Jinan and Yishui pancake;hexanal present the largest contribution in Shenxian and Gaomi pancake;nonanal and benzeneacetaldehyde present the largest contribution in Linqu and Tai’an pancake,respectively.The umami and sweet taste amino acids were the most abundant in all the Chinese pancake samples,and Qingzhou pancake had relatively high amino acid content.The content of glucose was higher than maltose in Gaomi,Shenxian,and Tai’an pancakes,whereas the content of maltose was higher than glucose in Linqu,Qingzhou,Jinan,and Yishui pancakes.These results indicated that the aroma and taste profiles of Chinese pancakes differed significantly in terms of their flavor compound composition.The presented results could be beneficial for providing a comprehensive method for flavor profile identification of traditional whole-grain-based staples such as Chinese pancakes.
文摘Background:An e-nose or an e-tongue is a group of gas sensors or chemical sensors that simulate human nose or human tongue.Both e-nose and e-tongue have showngreat promise and utility in improving assessments of food quality characteristics compared with traditional detection methods.Scope and approach:This review summarizes the application of e-nose and e-tongue in determining the quality-related properties of foods.The working principles,applications,and limitations of the sensors employed by electronic noses and electronic tongueswere introduced and compared.Widelyemployed pattern recognition algorithms,including artificial neural network(ANN),convolutional neural network(CNN),principal component analysis(PCA),partial least square regression(PLS),and support vector machine(SVM),were introduced and compared in this review.Key findings and conclusions:Overall,e-nose or e-tongue combining pattern recognition algorithms are very powerful analytical tools,which are relatively low-cost,rapid,and accurate.E-nose and e-tongue are also suitable for both in-line and off-line measurements,which are very useful in monitoring food processing and detecting the end product quality.The user of e-nose and e-tongue need to strictly control sample preparation,sampling,and data processing.
文摘Controlling the quality and health of foodstuffs is of great importance.The quality of foods like garlic is strongly influenced by the conditions of processing.Fungal infection is one of the most common hazards of garlic produc-tivity that can affect its processing as well.This research aimed to use the E-Nose to investigate the aroma of garlic as a quality control factor influenced by different treatments such as type of processing,type of fungal infection,and time elapsed since the date of inoculation.The data was investigated and categorized through different meth-ods such as principal component analysis(PCA),linear discriminant analysis(LDA),Support vector machine(SVM),and backpropagation neural network(BPNN).The Index of deterioration toughness increased during the monitor-ing period.In the analysis of the data related to the unprocessed whole(UW),dried slices(DS),garlic powder(PO),and garlic tablet(TA),the PCA included 55%,75%,47%,and 53%of the data,respectively.The LDA was able to clas-sify the aroma of UW,DS,PO,and TA samples based on the TFI treatment with an accuracy of 90%,93.33%,88.89%,and 60%,respectively.Also,the BPNN classified the aromas of UW,DS,PO,and TA samples based on the TEI treatment with an accuracy of 90%,95.6%,72.2%,and 82.2%,respectively.The results revealed that the aroma alteration can be used as a comprehensive factor in the quality control of processed products.As well,the type of processing had significant effects on the severity of decay caused by fungal infection.
基金Financial support by the National Natural Science Foundation of China(No.31301587)
文摘The effects of high pressure(HP) treatment on spoilage characteristic and shelf life extension of Pacific oysters(Crassostrea gigas) during refrigerated storage were studied.Results showed that HP treatment of 275 MPa for 3 min or 300 MPa for 2 min could achieve 100% full release of oyster adductor muscle,pressures higher than 350 MPa caused excessive release as the shells of oysters were broken,thus use of higher pressures should be cautious in oyster processing industry because of its adverse impact on the appearance of shells.HP treatment(300 MPa,2 min) was proper for the shucking of Pacific oyster(Crassostrea gigas) in China.This treatment caused no organoleptic disadvantage.Moreover,HP treatment resulted in obvious differences in biochemical spoilage indicators(p H,TVB-N and TBARS) changes and volatile compounds profile determined by electronic nose during storage.HP treatment(300 MPa,2 min) also led to a reduction of aerobic bacterial count(APC) by 1.27 log cycles.Furthermore,the APC values of oysters treated by HP were always lower than those of the control samples during storage.Based on the organoleptic,biochemical and microbiological indicators,shelf life of 6-8 d for control and 12 d for HP-treated oysters could be expected.HP treatment showed great potential in oyster processing and preservation.
基金Ministry of Science and Technology of China(Contract #96-A23-03-07)and partially by NationalNatural Science Foundation of China(No.29485009).
文摘The present paper covers a new type of electronic nose (e-nose) with a four-sensor array, which has been applied to detecting gases quantitatively in the presence of interference. This e-nose has adapted fundamental aspects of relative error (RE) in changing quantitative analysis into the artificial neural network (ANN). Thus, both the quantitative and the qualitative requirements for ANN in implementing e-nose can be satisfied. In addition, the e-nose uses only 4 sensors in the sensor array, and can be designed for different usages simply by changing one or two sensor(s). Various gases were tested by this kind of e-nose, including alcohol vapor, CO, iiquefied-petrol-gas and CO2. Satisfactory quantitative results were obtained and no qualitative mistake in prediction was observed for the samples being mixed with interference gases.
文摘A study was carried out to examine the quality parameters of commercially available popular deep-fried snack-Mu- rukku. Eight samples (four spicy and four salty) of most commonly consumed deep-fried snacks in India, viz., murukku (an extruded strands-like product made from the mixture of rice flour and black gram dhal flour) were analyzed for moisture, oil content, CIE instrumental color (L*a*b*), instrumental texture measurement (breaking strength of murukku strands), aroma finger printing by electronic nose and sensory quality. Quantitative descriptive analysis (QDA) and results showed that sample ‘A’ had highest acceptance and sample D lowest acceptance scores. The results indicated that significant variations were observed in moisture content (2.21 - 3.35%), oil content (30.10 - 34.61%) and textural parameters. Electronic nose technique was found useful in fingerprinting the aroma pattern of market samples in a short time. Descriptive sensory profiling coupled with principal component analysis showed the interrelationship among and between sensory, instrumental, chemical parameters.
文摘Recently, biological technology and computer science are of great importance in medical applications. Since one’s breath biomarkers have been proved to be related with diseases, it is possible to detect diseases by analysis of breath samples captured by e-noses. In this paper, a novel medical e-nose system specific to disease diagnosis was used to collect a large-scale breath dataset. Methods for signal processing, feature extracting as well as feature & sensor selection were discussed for detecting diseases on respiratory, metabolic and digestive system. Sequential forward selection is used to select the best combination of sensors and features. The experimental results showed that the proposed system was able to well distinguish healthy samples and samples with different diseases. The results also showed the most significant sensors and features for different tasks, which meets the relationship between diseases and breath biomarkers. By selecting best combination of different sensors and features for different tasks, the e-nose system is shown to be helpful and effective for diseases diagnosis on respiratory, metabolic and digestive system.
基金funded by Bilateral project between ISA-CNR e Centro de Investigación y Desarrollo en Criotecnología de Alimentos(CONICET-UNLP-CIC Buenos Aires)entitled“Development of func-tional pistachio-based fermented beverage”(SAC.AD002.001.024)partially supported by the project“BioMemory-Network of scien-tific collections for bio-monitoring,biodiversity conservation,agri-food and environmental sustainability,and well-being”(https://biomemory.cnr.it)funded by the Department of Biology,Agriculture and Food Sci-ences(DiSBA),National Research Council of Italy(CNR),project no.SAC.AD002.173.
文摘This study aimed to assess the fermentability of a pistachio-based beverage.The effects of lactic acid fermen-tation on the odor profile and the stability of the beverage were also assessed.To this end,a procedure for obtaining a pistachio beverage was developed,and the nutritional composition of the beverage was obtained.The beverage was characterized by a high content of fiber(2.9%),fat(4.6%),and protein(2%),and contained high amounts of K and Mg.For the experiment,43 cultures of the following lactic acid bacteria were used:Companilactibacillus paralimentarius,Companilactibacillus kimchi,Levilactibacillus brevis,Lactiplantibacillu pentosus,Lactiplantibacillus plantarum,Lactiplantibacillus paraplantarum,Latilactobacillus curvatus,Leuconostoc pseudome-senteroides,and Furfurilactobacillus rossiae.The cultures were evaluated for the following technological charac-teristics:i)growth and acidifying activity,ii)production of exopolysaccharides;iii)presence of histidine decarboxylase(hdcA)gene;iv)antimicrobial activity against Listeria innocua.The cultures were used in model pistachio-based fermentations to assess their ability to grow and acidify.The odor profile of the beverage after 24 h fermentation was assessed using an electronic nose system(E-nose).The pistachio-based beverage resulted an optimal substrate for lactic acid bacteria that reached loads between 8 and 10 log CFU/mL and acidified the beverage to pH values between 4 and 5.5.In the beverage,viable counts of all cultures remained above 8 log CFU/mL after 30 days of storage at 4℃.The E-nose analysis represented a valid screening method to evaluate the effects of the fermentative activity of microbial starters on the qualitative characteristics of this novel food matrix.
