Electronic Nose Based On Metal Oxide Semiconductor Sensors as an Alternative Technique for the Spoilage Classification of Oat Milk
The aim of the present study was to develop a rapid method for electronic nose for online quality control of oat milk. Analysis by electronic nose and bacteriological measurements were performed to analyze spoilage kinetics of oat milk samples stored at room temperature and refrigerated conditions for up to 15 days. Principal component analysis (PCA), Discriminant Factorial Analysis (DFA) and Soft Independent Modelling by Class Analogy (SIMCA) classification techniques were used to differentiate the samples of oat milk at different days. The total plate count (bacteriological method) was selected as the reference method to consistently train the electronic nose system. The e-nose was able to differentiate between the oat milk samples of varying microbial load. The results obtained by the bacteria total viable countsshowed that the shelf-life of oat milk stored at room temperature and refrigerated conditions were 20hrs and 13 days, respectively. The models built classified oat milk samples based on the total microbial population into “unspoiled” and “spoiled”.
[1] F. Korel and M. Balaban, "Microbial and Sensory Assessment of Milk with an Electronic nose," Journal of Food Science, vol. 67, no. 2, pp. 758-764, 2002.
[2] E. Jaffres et al., "Sensory Characteristics of Spoilage and Volatile Compounds Associated with Bacteria Isolated from Cooked and Peeled Tropical Shrimps Using SPME–GC–MS Analysis," International journal of food microbiology, vol. 147, no. 3, pp. 195-202, 2011
[3] J.A.Guevara-Franco, C. Alonso-Calleja, and R. Capita, "Aminopeptidase Activity by Spoilage Bacteria and Its Relationship to Microbial Load and Sensory Attributes of Poultry Legs during Aerobic Cold Storage,"Journal of Food Protection, vol. 73, no. 2, pp. 322-326, 2010.
[4] L. Torri, N. Sinelli, and S. Limbo, Shelf Life Evaluation of Fresh-Cut Pineapple by Using an Electronic Nose. Postharvest Biology and Technology, vol. 56, no. 3, pp. 239-245, 2010.
[5] G.Ólafsdóttir et al., "Influence of Storage Temperature on Microbial Spoilage Characteristics of Haddock Fillets (Melanogrammusaeglefinus) Evaluated by Multivariate Quality Prediction," International Journal of Food Microbiology, vol. 111, no. 2, pp. 112-125, 2006.
[6] S.Mildner-Szkudlarz, R. Zawirska-Wojtasiak, and J. Korczak, "A Comparison of Human and Electronic Nose Responses to Flavourof Various Food Products of Different Degree of Lipids Oxidation," Polish Journal of Food and Nutrition Sciences, vol. 57, no. 2, pp. 195-202, 2007.
[7] N. El Barbri et al., "Electronic nose Based On Metal Oxide Semiconductor Sensors as an Alternative Technique for the Spoilage Classification of Red Meat," Sensors,vol. 8, no. 1, pp. 142-156, 2008.
[8] A.Amari et al., "Monitoring the Freshness of Moroccan Sardines with a Neural-Network Based Electronic Nose," Sensors, vol. 6, no. 10, pp.1209-1223, 2006.
[9] J.W.Gardner and P.N. Bartlett,"A Brief History of Electronic Noses," Sensors and Actuators B: Chemical, vol. 18, no. 1, pp. 210-211, 1994.
[10] S.M.Miettinen et al., "Electronic and Human Nose in the Detection of Aroma Differences between Strawberry Ice Cream of Varying Fat Content," Journal of Food Science, vol. 67, no. 1, pp. 425-430, 2002.
[11] A. Deswal, N. Deora, and H. Mishra, "Optimization of Enzymatic Production Process of Oat Milk Using Response Surface Methodology," Food and Bioprocess Technology, vol. 7, no. 2, pp. 610-618, 2014.
[12] AOAC, "Official Methods of Analysis (13th ed.)," Washington, DC, Association of Official Analytical Chemists. 1980.
[13] S.Labreche et al., "Shelf Life Determination by Electronic Nose: Application to Milk," Sensors and Actuators B: Chemical, vol. 106, no. 1, pp. 199-206, 2005.
[14] A.Tripathy, A. Mohanty, and M.N. Mohanty, "Electronic Nose for Black Tea Quality Evaluation Using Kernel Based Clustering Approach," International Journal of Image Processing (IJIP), vol. 6, no. 2, pp. 86, 2012.
[15] S.Capone et al., "Monitoring of Rancidity of Milk by Means of an Electronic Nose and a Dynamic PCA Analysis," Sensors and Actuators B: Chemical,vol. 78, no. 1, pp.174-179, 2001.
[16] A. Hernández Gómez et al., "Discrimination of Storage Shelf-Life for Mandarin by Electronic Nose Technique," LWT-Food Science and Technology,vol. 40, no. 4, pp. 681-689, 2007.
[17] J.W.Gardner, H. Shurmer, and T. Tan, "Application of an Electronic Nose to the Discrimination of Coffees," Sensors and Actuators B: Chemical, vol. 6, no. 1, pp. 71-75, 1992.
[18] O.F.Canhoto and N. Magan, "Potential for Detection of Microorganisms and Heavy Metals in Potable Water Using Electronic Nose Technology," Biosensors and Bioelectronics,vol. 18, no. 5, pp. 751-754, 2003.
[19] H. Young et al., "Characterization of Royal Gala Apple Aroma Using Electronic Nose Technology Potential Maturity Indicator," Journal of Agricultural and Food Chemistry, vol. 47, no. 12, pp. 5173-5177, 1999.
[20] J.Olsson et al., "Volatiles for Mycological Quality Grading of Barley Grains: Determinations Using Gas Chromatography–Mass Spectrometry and Electronic Nose," International journal of food microbiology, vol. 59, no. 3, pp. 167-178, 2000.
[21] J.Olsson et al., "Detection and Quantification of OchratoxinA and Deoxynivalenolin Barley Grains by GC-MS and Electronic Nose," International Journal of Food Microbiology, vol. 72, no. 3, pp. 203-214, 2002.
[22] R.N.Bleibaum et al., "Comparison of Sensory and Consumer Results with Electronic Nose and Tongue Sensors for Apple Juices,"Food Quality and Preference, vol. 13, no. 6, pp. 409-422, 2002.
[1] F. Korel and M. Balaban, "Microbial and Sensory Assessment of Milk with an Electronic nose," Journal of Food Science, vol. 67, no. 2, pp. 758-764, 2002.
[2] E. Jaffres et al., "Sensory Characteristics of Spoilage and Volatile Compounds Associated with Bacteria Isolated from Cooked and Peeled Tropical Shrimps Using SPME–GC–MS Analysis," International journal of food microbiology, vol. 147, no. 3, pp. 195-202, 2011
[3] J.A.Guevara-Franco, C. Alonso-Calleja, and R. Capita, "Aminopeptidase Activity by Spoilage Bacteria and Its Relationship to Microbial Load and Sensory Attributes of Poultry Legs during Aerobic Cold Storage,"Journal of Food Protection, vol. 73, no. 2, pp. 322-326, 2010.
[4] L. Torri, N. Sinelli, and S. Limbo, Shelf Life Evaluation of Fresh-Cut Pineapple by Using an Electronic Nose. Postharvest Biology and Technology, vol. 56, no. 3, pp. 239-245, 2010.
[5] G.Ólafsdóttir et al., "Influence of Storage Temperature on Microbial Spoilage Characteristics of Haddock Fillets (Melanogrammusaeglefinus) Evaluated by Multivariate Quality Prediction," International Journal of Food Microbiology, vol. 111, no. 2, pp. 112-125, 2006.
[6] S.Mildner-Szkudlarz, R. Zawirska-Wojtasiak, and J. Korczak, "A Comparison of Human and Electronic Nose Responses to Flavourof Various Food Products of Different Degree of Lipids Oxidation," Polish Journal of Food and Nutrition Sciences, vol. 57, no. 2, pp. 195-202, 2007.
[7] N. El Barbri et al., "Electronic nose Based On Metal Oxide Semiconductor Sensors as an Alternative Technique for the Spoilage Classification of Red Meat," Sensors,vol. 8, no. 1, pp. 142-156, 2008.
[8] A.Amari et al., "Monitoring the Freshness of Moroccan Sardines with a Neural-Network Based Electronic Nose," Sensors, vol. 6, no. 10, pp.1209-1223, 2006.
[9] J.W.Gardner and P.N. Bartlett,"A Brief History of Electronic Noses," Sensors and Actuators B: Chemical, vol. 18, no. 1, pp. 210-211, 1994.
[10] S.M.Miettinen et al., "Electronic and Human Nose in the Detection of Aroma Differences between Strawberry Ice Cream of Varying Fat Content," Journal of Food Science, vol. 67, no. 1, pp. 425-430, 2002.
[11] A. Deswal, N. Deora, and H. Mishra, "Optimization of Enzymatic Production Process of Oat Milk Using Response Surface Methodology," Food and Bioprocess Technology, vol. 7, no. 2, pp. 610-618, 2014.
[12] AOAC, "Official Methods of Analysis (13th ed.)," Washington, DC, Association of Official Analytical Chemists. 1980.
[13] S.Labreche et al., "Shelf Life Determination by Electronic Nose: Application to Milk," Sensors and Actuators B: Chemical, vol. 106, no. 1, pp. 199-206, 2005.
[14] A.Tripathy, A. Mohanty, and M.N. Mohanty, "Electronic Nose for Black Tea Quality Evaluation Using Kernel Based Clustering Approach," International Journal of Image Processing (IJIP), vol. 6, no. 2, pp. 86, 2012.
[15] S.Capone et al., "Monitoring of Rancidity of Milk by Means of an Electronic Nose and a Dynamic PCA Analysis," Sensors and Actuators B: Chemical,vol. 78, no. 1, pp.174-179, 2001.
[16] A. Hernández Gómez et al., "Discrimination of Storage Shelf-Life for Mandarin by Electronic Nose Technique," LWT-Food Science and Technology,vol. 40, no. 4, pp. 681-689, 2007.
[17] J.W.Gardner, H. Shurmer, and T. Tan, "Application of an Electronic Nose to the Discrimination of Coffees," Sensors and Actuators B: Chemical, vol. 6, no. 1, pp. 71-75, 1992.
[18] O.F.Canhoto and N. Magan, "Potential for Detection of Microorganisms and Heavy Metals in Potable Water Using Electronic Nose Technology," Biosensors and Bioelectronics,vol. 18, no. 5, pp. 751-754, 2003.
[19] H. Young et al., "Characterization of Royal Gala Apple Aroma Using Electronic Nose Technology Potential Maturity Indicator," Journal of Agricultural and Food Chemistry, vol. 47, no. 12, pp. 5173-5177, 1999.
[20] J.Olsson et al., "Volatiles for Mycological Quality Grading of Barley Grains: Determinations Using Gas Chromatography–Mass Spectrometry and Electronic Nose," International journal of food microbiology, vol. 59, no. 3, pp. 167-178, 2000.
[21] J.Olsson et al., "Detection and Quantification of OchratoxinA and Deoxynivalenolin Barley Grains by GC-MS and Electronic Nose," International Journal of Food Microbiology, vol. 72, no. 3, pp. 203-214, 2002.
[22] R.N.Bleibaum et al., "Comparison of Sensory and Consumer Results with Electronic Nose and Tongue Sensors for Apple Juices,"Food Quality and Preference, vol. 13, no. 6, pp. 409-422, 2002.
@article{"International Journal of Electrical, Electronic and Communication Sciences:66676", author = "A. Deswal and N. S. Deora and H. N. Mishra", title = "Electronic Nose Based On Metal Oxide Semiconductor Sensors as an Alternative Technique for the Spoilage Classification of Oat Milk", abstract = "The aim of the present study was to develop a rapid method for electronic nose for online quality control of oat milk. Analysis by electronic nose and bacteriological measurements were performed to analyze spoilage kinetics of oat milk samples stored at room temperature and refrigerated conditions for up to 15 days. Principal component analysis (PCA), Discriminant Factorial Analysis (DFA) and Soft Independent Modelling by Class Analogy (SIMCA) classification techniques were used to differentiate the samples of oat milk at different days. The total plate count (bacteriological method) was selected as the reference method to consistently train the electronic nose system. The e-nose was able to differentiate between the oat milk samples of varying microbial load. The results obtained by the bacteria total viable countsshowed that the shelf-life of oat milk stored at room temperature and refrigerated conditions were 20hrs and 13 days, respectively. The models built classified oat milk samples based on the total microbial population into “unspoiled” and “spoiled”.
", keywords = "Electronic-nose, bacteriological, shelf-life, classification.", volume = "8", number = "3", pages = "537-4", }
