			Home About us Contact

Electronic Nose Technology (electronic + nose_technology)

Distribution by Scientific Domains

Chemistry	60%

Selected Abstracts

Electronic Nose Technology in Quality Assessment: Predicting Volatile Composition of Danish Blue Cheese During Ripening

JOURNAL OF FOOD SCIENCE, Issue 6 2005
Jeorgos Trihaas
ABSTRACT This work describes for the 1st time the use of an electronic nose (e-nose) for the determination of changes of blue cheeses flavor during maturation. Headspace analysis of Danish blue cheeses was made for 2 dairy units of the same producer. An e-nose registered changes in cheeses flavor 5, 8, 12, and 20 wk after brining. Volatiles were collected from the headspace and analyzed by gas chromatography-mass spectrometry (GC-MS). Features from the chemical sensors of the e-nose were used to model the volatile changes by multivariate methods. Differences registered during ripening of the cheeses as well as between producing units are described and discussed for both methods. Cheeses from different units showed significant differences in their e-nose flavor profiles at early ripening stages but with ripening became more and more alike. Prediction of the concentration of 25 identified aroma compounds by e-nose features was possible by partial least square regression (PLS-R). It was not possible to create a reliable predictive model for both units because cheeses from 1 unit were contaminated by Geotrichum candidum, leading to unstable ripening patterns. Correction of the e-nose features by multiple scatter correction (MSC) and mean normalization (MN) of the integrated GC areas made correlation of the volatile concentration to the e-nose signal features possible. Prediction models were created, evaluated, and used to reconstruct the headspace of unknown cheese samples by e-nose measurements. Classification of predicted volatile compositions of unknown samples by their ripening stage was successful at a 78% and 54% overall correct classification for dairy units 1 and 2, respectively. Compared with GC-MS, the application of the rapid and less demanding e-nose seems an attractive alternative for this type of investigation. [source]

Book Review: Handbook of Machine Olfaction,Electronic Nose Technology.

CHEMPHYSCHEM, Issue 11 2003
Editors T. C. Pearce, H. T. Nagle, J. W. Gardner, S. S. Schiffman
No abstract is available for this article. [source]

Electronic nose analysis of volatile compounds from poultry meat samples, fresh and after refrigerated storage,

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 3 2002
Dorothy D, H Boothe
Abstract Electronic nose technology has previously been applied to the assessment of the quality of red meats, pork and fish, but not poultry products. In the present study the ability of the electronic nose to assess the microbiological quality of raw poultry meat as a function of storage time and temperature was investigated. Four types of chicken pieces (boneless breast with and without skin, wings and thighs) were stored for up to 2 days at 13,°C (the maximum allowable temperature in poultry processing environments) or for up to 5 days at 4,°C (refrigeration temperature for raw poultry products prior to shipping or further processing). Saline rinses of meat samples were serially diluted in tryptic soy broth to 10,10. The rinses and their associated serial dilutions were analysed on an electronic nose with 12 metal oxide sensors in order to determine the specificity and sensitivity respectively of the assay. Principal component analysis (PCA) maps of the data confirmed that the electronic nose could differentiate volatile compounds associated with individual types of meat samples properly stored at 4,°C from those maintained at processing temperature, 13,°C, for a comparable time, even as early as day 1 of storage. Differences in headspace gases from any type of meat sample stored at one temperature could also be determined with increased storage time. However, data from samples stored at 4,°C clustered more tightly in PCA maps than those associated with samples maintained at 13,°C, indicating a greater diversity in volatile compounds at the higher temperature. We have shown herein that the electronic nose can detect changes in the volatile compounds associated with chicken meat based on product storage time and temperature; the technology can assess length of sample storage as well as deviation from refrigeration temperature. Published in 2002 for SCI by John Wiley & Sons, Ltd. [source]

Recognition of anaerobic bacterial isolates in vitro using electronic nose technology

LETTERS IN APPLIED MICROBIOLOGY, Issue 5 2002
A. Pavlou
Aims: Use of an electronic nose (e.nose) system to differentiation between anaerobic bacteria grown in vitro on agar media. Methods and Results: Cultures of Clostridium spp. (14 strains) and Bacteroides fragilis (12 strains) were grown on blood agar plates and incubated in sampling bags for 30 min before head space analysis of the volatiles. Qualitative analyses of the volatile production patterns was carried out using an e.nose system with 14 conducting polymer sensors. Using data analysis techniques such as principal components analysis (PCA), genetic algorithms and neural networks it was possible to differentiate between agar blanks and individual species which accounted for all the data. A total of eight unknowns were correctly discriminated into the bacterial groups. Conclusions: This is the first report of in vitro complex volatile pattern recognition and differentiation of anaerobic pathogens. Significance and Impact of the Study: These results suggest the potential for application of e.nose technology in early diagnosis of microbial pathogens of medical importance. [source]

The Diagnostic Utility of an Electronic Nose: Rhinologic Applications

THE LARYNGOSCOPE, Issue 9 2002
Erica R. Thaler MD
Abstract Objective/Hypothesis The thesis explores the applicability of electronic nose technology in medical decision-making. Specifically, the studies undertaken in the thesis were designed to test the ability of the electronic nose to assist in diagnostic questions encountered in the field of rhinology. Study Design Three separate studies were undertaken. All involved analysis of specimens by the electronic nose, obtained either in vitro or in vivo: known matched sets of cerebrospinal fluid and serum, bacterial samples from known plated specimens, and culture swabs taken from patients suspected of having rhinosinusitis who also had a matched standard bacterial culture taken from the same site. The goal of analysis was to determine whether the electronic nose was able to identify or categorize specimens or groups of specimens. Methods Each specimen was tested using the organic semiconductor-based Cyranose 320 electronic nose. Data from the 32-element sensor array were subjected to principal-component analysis to depict differences in odorant patterns. Distinction of specimens was identified by calculation of Mahalanobis distance. Results The electronic nose was able to distinguish serum from cerebrospinal fluid in pure isolates as well as in isolates collected on small cottonoid pledgets at amounts of 0.2 mL or greater. It was also able to distinguish between control swabs and bacterial samples as well as among bacterial samples collected in vitro. Preliminary work suggests that it may be able to distinguish between presence and absence of bacterial infection in specimens collected on nasal swabs. Conclusions The electronic nose is able to distinguish reliably between cerebrospinal fluid and serum sampled in small amounts, may be able to identify presence and type of bacterial pathogen in vitro, and is able to identify presence or absence of bacteria on nasal swabs. Because this information is available immediately, the electronic nose may be a powerful new technology for diagnostic use, not only for rhinologic purposes but in many other aspects of medicine as well. [source]