Characterisation of vegetable oils by surface acoustic wave sensing electronic nose

Food Chemistry

Volumn 89, Issue 4, 2005, Pages 507-518

  Gan, H L ^a   Man, Y B Che ^a   Tan, C P ^a   NorAini, I ^b   Nazimah, S A H ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b MALAYSIAN PALM OIL BOARD   (Malaysia)

Author keywords

Characterisation; Electronic nose; Fingerprint; PCA; Vegetable oil

Indexed keywords

ANISIC ACID; FATTY ACID; IODINE; VEGETABLE OIL;

ANALYTIC METHOD; AROMA; ARTICLE; CHEMICAL PARAMETERS; CHEMOMETRICS; ELECTRONIC SENSOR; FLAVOR; LIPID COMPOSITION; QUALITATIVE ANALYSIS;

EID: 4544372029     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.03.005     Document Type: Article

References (23)

1. Bartlett P.N., Elliott J.M., Gardner J.W. Electronic noses and their application. Food Technology. 51(12):1997;44-48
2. Blank I. Gas chromatography-olfactometry in food aroma analysis. Marsili R. Food aroma. 1997;293-329 Marcel Dekker, New York
3. Camo, A.S. (1998). The Unscrambler (Version 7.6). Trondheim, Norway, Camo AS
4. Eklov T., Martensson P., Lundstrom I. Selection of variables for interpreting multivariate gas sensor data. Analytica Chimica Acta. 381:1999;224-232
5. Gardner, J.W. (1987). Pattern recognition in the Warwick Electronic Nose. In Eighth international congress of european chemoreception research organization, University of Warwick, UK
6. Gardner J.W., Bartlett P.N. A brief history of electronic noses. Sensor and Actuators B. 18-19:1994;211-220
7. Guadarrama A., Mendz M.L.R., Saja J.A., Ros J.L., Olas J.M. Array of sensors based on conducting polymers for the quality control of the aroma of the virgin olive oil. Sensors and Actuators B: Chemical. 69:2000;276-282
8. Guadarrama A., Mendz M.L.R., Sanz C., Saja J.A., Ros J.L. Electronic nose based on conducting quality control of the olive oil aroma. Analytica Chimica Acta. 432:2001;283-292
9. Hodgins D. The electronic nose: sensor array-based instruments that emulate the human nose. Marsili R. Food aroma. 1997;331-371 Marcel Dekker, New York
10. Larrigaudiere C., Lentherie I., Puy J., Pinto E. Biochemical characterisation of core browning and brown heart disorders in pear by multivariate analysis. Postharvest Biology and Technology. 31:2004;29-39
11. Martin Y.G., Pavon J.L.P., Cardero B.M., Pinto C.G. Classification of vegetable oils by linear discriminant analysis of electronic nose data. Analytica Chimica Acta. 384:1999;83-94
12. Mielle P. Electronic nose: towards the objective instrumental characterization of food aroma. Trends in Food Science and Technology. 7:1996;432
13. Nicolas L., Romain A., Maternova J. Silva R., Teresa M. Sensors and chemometrics. 2001;75-90 Research Signpost, Trivandrum
14. Official and Tentative Methods of the American Oil Chemists' Society. (1996). AOCS, Champaign (5th ed. Vol. 1), methods Ca 5a-40, Cd 8-53, Cd 18-90, Cd 1b-87
15. Orthoefer F.T. Vegetables oil. 5th ed. Hui Y.H. Bailey's industrial oil and fat products. Vol. 1:1996;19-44 Wiley-Interscience, New York
16. Palm Oil Research Institute of Malaysia (PORIM), PORIM Test Methods. (1995). PORIM (now known as Malaysia Palm Oil Board, MPOB), Kuala Lumpur, Vol. 1, pp. 83-91, method p3.4
17. Rossell F.B. Measurement of rancidity. Allen J.C., Hamilton R.J. Rancidity in foods. 3rd ed.:1994;27-30 Chapman and Hall, London
18. Schweizer-Berberich P.M., Vaihinger S., Gopel W. Characterisation of food freshness with sensor arrays. Sensors and Actuators B. 18-19:1994;282-290
19. Staples, E.J. (1998). Nerve gas detection using a SAW/GC. Electronic Sensor Technology Internal Report. Available: www.estcal.com
20. Staples, E.J. (1999). Development of a novel electronic nose as an environmental tool. Presented at Air and Waste Management Association, St. Louis, MO
21. TM imaging. Sensors Expo Convention, Lake Tahoe
22. Statistical Analysis System User's Guide: Statistics. (1989). SAS Institute Inc., Cary, pp. 125-154
23. White P.J. Chow C. Fatty acids in foods and their health implications. 1992;238-239 Marcel Dekker Inc., New York