Preliminary study of ion mobility based electronic nose MGD-1 for discrimination of hard cheeses

被引：34

作者：

Gursoy, Oguz ^{[1
]}

Somervuo, Panu ^{[2
]}

Alatossava, Tapani ^{[3
]}

机构：

[1] Pamukkale Univ, Fac Engn, Dept Food Engn, TR-20070 Denizli, Turkey

[2] Univ Helsinki, Dept Appl Biol, FIN-00014 Helsinki, Finland

[3] Univ Helsinki, Dept Food Technol, FIN-00014 Helsinki, Finland

来源：

JOURNAL OF FOOD ENGINEERING | 2009年 / 92卷 / 02期

关键词：

Gas sensor; Electronic nose; Cheese; Quality Control; EMMENTALER CHEESE; GEOGRAPHIC ORIGIN; SENSORY EVALUATION; ICE-CREAM; QUALITY; AROMA; SPECTROMETRY; FLAVOR;

D O I：

10.1016/j.jfoodeng.2008.11.002

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Electronic nose presents a rapid method to determine quality characteristics of foodstuffs. Ion mobility spectrometry allows rapid and simple on-site determination of gaseous compounds. Ion mobility based electronic nose system "MGD-1" was used to determine the separation of various hard and extra-hard cheese samples via headspace analysis. The verification of the electronic nose system was performed for different applications such as the discrimination of Emmental cheeses based on either age or geographical origin, and the discrimination of different cheeses based on variety. Nine month ripened Emmental cheeses were successfully discriminated from Emmental cheeses with 3 or 6 month ripening time. The results obtained from Emmental cheeses and other hard and extra-hard cheese varieties showed that the MGD-1 system is of a significant potential for discrimination of the cheese samples. (c) 2008 Published by Elsevier Ltd.

引用

页码：202 / 207

页数：6

共 38 条

[1] Determination of the ripening state of Emmental cheese via quartz microbalances [J].

Bargon, J ;

Braschoss, S ;

Flörke, J ;

Herrmann, U ;

Klein, L ;

Loergen, JW ;

Lopez, M ;

Maric, S ;

Parham, AH ;

Piacenza, P ;

Schaefgen, H ;

Schalley, CA ;

Silva, G ;

Schlupp, M ;

Schwierz, H ;

Vögtle, F ;

Windscheif, G .

SENSORS AND ACTUATORS B-CHEMICAL, 2003, 95 (1-3) :6-19

[2] Shelf life of Crescenza cheese as measured by electronic nose [J].

Benedetti, S ;

Sinelli, N ;

Buratti, S ;

Riva, M .

JOURNAL OF DAIRY SCIENCE, 2005, 88 (09) :3044-3051

[3] Comparison of an electronic nose with the sensory evaluation of food products by "triangle test" [J].

Benedetti, S ;

Pompei, C ;

Mannino, S .

ELECTROANALYSIS, 2004, 16 (21) :1801-1805

[4]

Bosset Jacques Olivier, 2001, Mitteilungen aus Lebensmitteluntersuchung und Hygiene, V92, P328

[5] Applications of electronic noses and tongues in food analysis [J].

Deisingh, AK ;

Stone, DC ;

Thompson, M .

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2004, 39 (06) :587-604

[6] Multicomponent analysis on polluted waters by means of an electronic tongue [J].

Di Natale, C ;

Macagnano, A ;

Davide, F ;

D'Amico, A ;

Legin, A ;

Vlasov, Y ;

Rudnitskaya, A ;

Selezenev, B .

SENSORS AND ACTUATORS B-CHEMICAL, 1997, 44 (1-3) :423-428

[7]

Fox P.F., 2000, FUNDAMENTALS CHEESE, P282

[8]

GARDNER JW, 1994, SENSOR ACTUAT B-CHEM, V18, P211

[9] Detection of adulteration in camellia seed oil and sesame oil using an electronic nose [J].

Hai, Z ;

Wang, J .

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2006, 108 (02) :116-124

[10] Application of gas-sensor array technology for detection and monitoring of growth of spoilage bacteria in milk: A model study [J].

Haugen, JE ;

Rudi, K ;

Langsrud, S ;

Bredholt, S .

ANALYTICA CHIMICA ACTA, 2006, 565 (01) :10-16

← 1 2 3 4 →