Detection of medicinal off-flavor in apple juice with artificial sensing system and comparison with test panel evaluation and GC–MS
Detection of medicinal off-flavor in apple juice with artificial sensing system and comparison with test panel evaluation and GC–MS
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DOI：
10.1016/j.foodcont.2014.11.037
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发表时间：
2015-05
期刊：
影响因子：
6
通讯作者：
Xiao-Chen Huang;Chunfeng Guo;Yahong Yuan;Xin-Xin Luo-Xin;T. Yue
中科院分区：
文献类型：
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作者：
Xiao-Chen Huang;Chunfeng Guo;Yahong Yuan;Xin-Xin Luo-Xin;T. Yue
愈创木酚是一种强挥发性化合物，已被证明是造成酸土脂环酸杆菌生产的变质苹果汁中独特的药用异味的原因。本研究采用人工传感系统电子鼻（e-nose）检测苹果汁中的异味化合物，以GC-MS和测试板评价为参考，以水为对照介质。采用主成分分析和线性判别分析评价电子鼻对两种介质中愈创木酚的检测能力。负载分析用于检查传感器的化学计量学区分。应用多元回归分析来研究愈创木酚浓度与电子鼻响应之间的潜在关系。基于电子鼻的苹果汁中愈创木酚的检出限为0.25- 0.5mg/L。作为比较，一个由12名成员组成的测试小组评估发现，苹果汁中的香气检测阈值为1.50 mg/L，苹果汁中愈创木酚的GC-MS检测限确定为0.4 μg/L。总之，电子鼻能够检测苹果汁中的愈创木酚，其灵敏度显著高于测试面板评估。这一信息应是有用的仪器感官检测技术的快速扫描潜在的药用异味inAlicyclobacillus-sported苹果汁之前，消费者的看法。
Guaiacol, a potent volatile compound, has proven to be responsible for the distinct medicinal off-flavor in spoiled apple juice produced byAlicyclobacillusacidoterrestris. In this study, the artificial sensing system electronic nose (e-nose) was employed to detect this off-flavor compound in apple juice, using GC–MS and test panel evaluation as reference, as well as water as a comparative medium. Principle component analysis and linear discriminant analysis were employed to evaluate the capacity of e-nose for guaiacol detection in both media. A loadings analysis was used to examine the sensors' chemometric discrimination. Multiple regression analysis was applied to investigate the potential relationship between the concentration of guaiacol and the e-nose response. The detection limit based on e-nose for guaiacol in apple juice was 0.25–0.5 mg/L. For comparison, a 12-member test panel evaluation found an aroma detection threshold of 1.50 mg/L in apple juice, and the GC–MS detection limit for guaiacol in apple juice was determined to be 0.4 μg/L. In summary, the e-nose was capable of detecting guaiacol in apple juice, with significantly higher sensitivity than the test panel evaluation. This information should be useful for developing instrumental sensory detection techniques for rapid scanning of potential medicinal off-flavor inAlicyclobacillus-spoiled apple juice prior to consumer perception.