Monitoring vinegar acetic fermentation using a colorimetric sensor array

被引:51
作者
Chen, Quansheng [1 ]
Liu, Aiping [1 ]
Zhao, Jiewen [1 ]
Ouyang, Qin [1 ]
Sun, Zongbao [1 ]
Huang, Lin [1 ]
机构
[1] Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China
来源
SENSORS AND ACTUATORS B-CHEMICAL | 2013年 / 183卷
基金
中国国家自然科学基金;
关键词
Colorimetric sensors array; Multivariate calibration; Monitor; Vinegar; Acetic fermentation; ELECTRONIC NOSE; DISCRIMINATION; OPTIMIZATION; TEA;
D O I
10.1016/j.snb.2013.04.033
中图分类号
O65 [分析化学];
学科分类号
070302 ; 081704 ;
摘要
This paper attempted a portable colorimetric sensor array to monitor vinegar acetic fermentation. We fabricated a colorimetric sensor array by printing 15 chemically responsive dyes (i.e. 9 porphyrins/ metalloporphyrins and 6 pH indicators) on a C2 reverse silica-gel flat plate. The colorimetric sensor array, with specific colorific fingerprint to the VOCs in vinegar, was successfully used to monitor vinegar acetic fermentation with the help of multivariate calibration. Principal component analysis (PCA) and linear discriminant analysis (LDA), as two multivariate calibration tools, were used to classify vinegar samples at different acetic fermentation stages. Experimental results show that LDA achieved a better result and its classification rate is 100% by leave-one-out cross-validation (LOOCV). Besides, we systemically studied the change of VOCs during vinegar acetic fermentation with the help of hierarchical cluster analysis (HCA). This research work shows that the colorimetric sensor technique has a potential in monitoring vinegar acetic fermentation. (C) 2013 Elsevier B.V. All rights reserved.
引用
收藏
页码:608 / 616
页数:9
相关论文
共 34 条
[22]   A colorimetric sensor array for odour visualization [J].
Rakow, NA ;
Suslick, KS .
NATURE, 2000, 406 (6797) :710-713
[23]   HIERARCHICAL CLUSTER-ANALYSIS AND THE INTERNAL STRUCTURE OF TESTS [J].
REVELLE, W .
MULTIVARIATE BEHAVIORAL RESEARCH, 1979, 14 (01) :57-74
[24]   Characterisation of humidity dependence of a metal oxide semiconductor sensor array using partial least squares [J].
Sohn, Jae Ho ;
Atzeni, Michael ;
Zeller, Les ;
Pioggia, Giovanni .
SENSORS AND ACTUATORS B-CHEMICAL, 2008, 131 (01) :230-235
[25]  
Sun Zongbao, 2010, Journal of Chinese Institute of Food Science and Technology, V10, P120
[26]   Discrimination of Complex Mixtures by a Colorimetric Sensor Array: Coffee Aromas [J].
Suslick, Benjamin A. ;
Feng, Liang ;
Suslick, Kenneth S. .
ANALYTICAL CHEMISTRY, 2010, 82 (05) :2067-2073
[27]   Colorimetric sensor arrays for molecular recognition [J].
Suslick, KS ;
Rakow, NA ;
Sen, A .
TETRAHEDRON, 2004, 60 (49) :11133-11138
[28]   Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography-mass spectrometry method [J].
Ubeda, C. ;
Callejon, R. M. ;
Hidalgo, C. ;
Torija, M. J. ;
Mas, A. ;
Troncoso, A. M. ;
Morales, M. L. .
FOOD RESEARCH INTERNATIONAL, 2011, 44 (01) :259-268
[29]   Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar [J].
Wu, Jia Jia ;
Ma, Ying Kun ;
Zhang, Fen Fen ;
Chen, Fu Sheng .
FOOD MICROBIOLOGY, 2012, 30 (01) :289-297
[30]   Antioxidant activity of vinegar melanoidins [J].
Xu, Qingping ;
Tao, Wenyi ;
Ao, Zonghua .
FOOD CHEMISTRY, 2007, 102 (03) :841-849