Detection of medicinal off-flavor in apple juice with artificial sensing system and comparison with test panel evaluation and GC-MS

Food Control

Volumn 51, Issue , 2015, Pages 270-277

  Huang, Xiao Chen ^a   Guo, Chun Feng ^a   Yuan, Ya Hong ^a   Luo, Xin Xin ^a   Yue, Tian Li ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

Apple juice; Electronic nose; Medicinal off flavor; Quality control

Indexed keywords

ALICYCLOBACILLUS; ALICYCLOBACILLUS ACIDOTERRESTRIS; MALUS X DOMESTICA;

EID: 84949116296     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.11.037     Document Type: Article

References (26)

1. Arroyo T., Lozano J., Cabellos J.M., Gil-Diaz M., Santos J.P., Horrillo C. Evaluation of wine aromatic compounds by a sensory human panel and an electronic nose. Journal of Agricultural and Food Chemistry 2009, 57(24):11543-11549.
2. ASTM Standard practice for determination of odor and taste thresholds by a forced-choice ascending concentration series method of limits. Ameican Socity for Testing and Materils 2004, ASTM International, Philadelphia, PA, 1-7, E679-04.
3. Baietto M., Pozzi L., Wilson A.D., Bassi D. Evaluation of a portable MOS electronic nose to detect root rots in shade tree species. Computers and Electronics in Agriculture 2013, 96:117-125.
4. Baldwin E.A., Bai J., Plotto A., Dea S. Electronic noses and tongues: applications for the food and pharmaceutical industries. Sensors 2011, 11(5):4744-4766.
5. Buratti S., Ballabio D., Giovanelli G., Dominguez C., Moles A., Benedetti S., et al. Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue. Analytica Chimica Acta 2011, 697(1):67-74.
6. Casale M., Oliveri P., Armanino C., Lanteri S., Forina M. NIR and UV-vis spectroscopy, artificial nose and tongue: comparison of four fingerprinting techniques for the characterisation of Italian red wines. Analytica Chimica Acta 2010, 668(2):143-148.
7. Chang S.S., Kang D.H. Alicyclobacillus spp. In the fruit juice Industry: history, characteristics, and current isolation/detection procedures. Critical Reviews in Microbiology 2004, 30(2):55-74.
8. Delgado-Rodríguez M., Ruiz-Montoya M., Giraldez I., López R., Madejón E., Díaz M. Use of electronic nose and GC-MS in detection and monitoring some VOC. Atmospheric Environment 2012, 51:278-285.
9. Eckert C., Pein M., Reimann J., Breitkreutz J. Taste evaluation of multicomponent mixtures using a human taste panel, electronic taste sensing systems and HPLC. Sensors and Actuators B: Chemical 2013, 182:294-299.
10. Eisele T.A., Semon M.J. Best estimated aroma and taste detection threshold for guaiacol in water and apple juice. Journal of Food Science 2005, 70(4):267-269.
11. Ghasemi-Varnamkhasti M., Mohtasebi S., Rodriguez-Mendez M., Lozano J., Razavi S., Ahmadi H. Potential application of electronic nose technology in brewery. Trends in Food Science & Technology 2011, 22(4):165-174.
12. Haddi Z., Mabrouk S., Bougrini M., Tahri K., Sghaier K., Barhoumi H., et al. E-Nose and e-Tongue combination for improved recognition of fruit juice samples. Food Chemistry 2014, 150(1):246-253.
13. Liu M., Han X., Tu K., Pan L., Tu J., Tang L., et al. Application of electronic nose in Chinese spirits quality control and flavour assessment. Food Control 2012, 26(2):564-570.
14. Liu P., Tu K. Prediction of TVB-N content in eggs based on electronic nose. Food Control 2012, 23(1):177-183.
15. Lopez de Lerma N., Bellincontro A., Mencarelli F., Moreno J., Peinado R.A. Use of electronic nose, validated by GC-MS, to establish the optimum off-vine dehydration time of wine grapes. Food Chemistry 2012, 130(2):447-452.
16. Macías M.M., Manso A.G., Orellana C.J.G., Velasco H.M.G., Caballero R.G., Chamizo J.C.P. Acetic acid detection threshold in synthetic wine samples of a portable electronic nose. Sensors 2012, 13(1):208-220.
17. Orr R.V., Shewfelt R.L., Huang C., Tefera S., Beuchat L.R. Detection of guaiacol produced by Alicyclobacillus acidoterrestris in apple juice by sensory and chromatographic analyses, and comparison with spore and vegetative cell populations. Journal of Food Protection 2000, 63(11):1517-1522.
18. Oteiza J.M., Soto S., Alvarenga V.O., Sant'Ana A.S., Giannuzzi L. Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beverages. International Journal of Food Microbiology 2014, 172(17):119-124.
19. Pérez-Cacho P.R., Danyluk M.D., Rouseff R. GC-MS quantification and sensory thresholds of guaiacol in orange juice and its correlation with Alicyclobacillus spp. Food Chemistry 2011, 129(1):45-50.
20. Santos J.P., Lozano J., Aleixandre M., Arroyo T., Cabellos J.M., Gil M., et al. Threshold detection of aromatic compounds in wine with an electronic nose and a human sensory panel. Talanta 2010, 80(5):1899-1906.
21. Siegmund B., Pöllinger-Zierler B. Odor thresholds of microbially induced off-flavor compounds in apple juice. Journal of Agricultural and Food Chemistry 2006, 54(16):5984-5989.
22. Smit Y., Cameron M., Venter P., Witthuhn R.C. Alicyclobacillus spoilage and isolation -A review. Food Microbiology 2011, 28(3):331-349.
23. Smyth H., Cozzolino D. Instrumental methods (spectroscopy, electronic nose, and tongue) as tools to predict taste and aroma in beverages: advantages and limitations. Chemical Reviews 2012, 113(3):1429-1440.
24. Woertz K., Tissen C., Kleinebudde P., Breitkreutz J. Taste sensing systems (electronic tongues) for pharmaceutical applications. International Journal of Pharmaceutics 2011, 417(1):256-271.
25. Zhu P., Miao H., Du J., Zou J.h., Zhang G.w., Zhao Y.F., et al. Organochlorine pesticides and pyrethroids in Chinese Tea by screening and confirmatory detection using GC-NCI-MS and GC-MS/MS. Journal of Agricultural and Food Chemistry 2014, 62(29):7092-7100.
26. Zierler B., Siegmund B., Pfannhauser W. Determination of off-flavour compounds in apple juice caused by microorganisms using headspace solid phase microextraction-gas chromatography-mass spectrometry. Analytica Chimica Acta 2004, 520(1):3-11.