Electronic Noses and Tongues: Applications for the Food and Pharmaceutical Industries

The electronic nose (e-nose) is designed to crudely mimic the mammalian nose in that most contain sensors that non-selectively interact with odor molecules to produce some sort of signal that is then sent to a computer that uses multivariate statistics to determine patterns in the data. This pattern recognition is used to determine that one sample is similar or different from another based on headspace volatiles. There are different types of e-nose sensors including organic polymers, metal oxides, quartz crystal microbalance and even gas-chromatography (GC) or combined with mass spectroscopy (MS) can be used in a non-selective manner using chemical mass or patterns from a short GC column as an e-nose or “Z” nose. The electronic tongue reacts similarly to non-volatile compounds in a liquid. This review will concentrate on applications of e-nose and e-tongue technology for edible products and pharmaceutical uses

Real-time gas mass spectroscopy by multivariate analysis

Early and significant results for a real-time, column-free miniaturized gas mass spectrometer in detecting target species with partial overlapping spectra are reported. The achievements have been made using both nanoscale holes as a nanofluidic sampling inlet system and a robust statistical technique. Even if the presented physical implementation could be used with gas chromatography columns, the aim of high miniaturization requires investigating its detection performance with no aid. As a study case, in the first experiment, dichloromethane (CH2Cl2) and cyclohexane (C6H12) with concentrations in the 6-93 ppm range in single and compound mixtures were used. The nano-orifice column-free approach acquired raw spectra in 60 s with correlation coefficients of 0.525 and 0.578 to the NIST reference database, respectively. Then, we built a calibration dataset on 320 raw spectra of 10 known different blends of these two compounds using partial least square regression (PLSR) for statistical data inference. The model showed a normalized full-scale root-mean-square deviation (NRMSD) accuracy of [Formula: see text] and [Formula: see text] for each species, respectively, even in combined mixtures. A second experiment was conducted on mixes containing two other gasses, Xylene and Limonene, acting as interferents. Further 256 spectra were acquired on 8 new mixes, from which two models were developed to predict CH2Cl2 and C6H12, obtaining NRMSD values of 6.4% and 13.9%, respectively

Sensory quality control of alcoholic beverages using fast chemical sensors

Control de calidad sensorial de bebidas alcohólicas utilizando rápidos sensores químicosEn la presente tesis Doctoral, han sido aplicados dos sensores artificiales para el análisis debebidas alcohólicas: la nariz electrónica basada en la espectrometría de masas (MS) y la lenguaelectrónica basada en la espectroscopía infrarroja con transformada de Fourier (FTIR). Elpropósito fue desarrollar nuevas estrategias para analizar la autenticidad de estos productos,desde un punto de vista sensorial, por medio de técnicas las espectrales antes mencionadas.Adicionalmente, ha sido utilizado un espectrofotómetro UV-visible como ojo electrónico. Eltrabajo presentado pretende ser un avance significativo hacia el desarrollo de un catadorelectrónico mediante la fusión de los tres sensores químicos: nariz electrónica, lenguaelectrónica y ojo electrónico.Sensory quality control of alcoholic beverages using fast chemical sensorsIn the present Doctoral Thesis, two chemical artificial sensors are applied to the analysis ofalcoholic beverages: the Mass Spectrometry (MS)-based electronic-noses and Fouriertransform infrared (FTIR)-based electronic-tongue. The aim was developing new strategies totest the authenticity of these products, from a sensory point of view, by means of the spectraltechniques above mentioned. Additionally, has been used an UV-visible spectrophotometer aselectronic eye. The work presented wants to be a significant advance towards the developmentof an electronic taster through the fusion of three chemical sensors: electronic nose, electronictongue and electronic eye

Instrumental and chemometric methodologies to assess sensory quality of Mediterranean food

L'oli d'oliva, el vi o els fruits secs són productes típics de la regió Mediterrània que ofereixen un valor afegit gràcies als seus beneficis per a la salut i excel·lents característiques sensorials. Per aquest motiu és necessari un control de la qualitat i autenticitat d'aquests productes, que són altament susceptibles a fraus i adulteracions. Un aspecte important és l'avaluació de la qualitat sensorial, que descriu paràmetres percebuts pels sentits (gust, visió, olor i tacte) mitjançant panells validats i entrenats d'experts. Aquests panells tendeixen a ser subjectius i requereixen llargs temps d'anàlisi i alts costos. Com a conseqüència hi ha hagut un increment en el desenvolupament de tècniques d'anàlisi capaces de simular les respostes obtingudes amb el panell de tast humà. L'anomenat 'panell electrònic' ofereix respostes objectives mitjançant l'ús de tècniques multivariants que permeten establir correlacions entre els descriptors definits pels humans i els senyals obtingudes instrumentalment. Aquesta tesi pretén oferir tècniques instrumentals alternatives, ràpides i senzilles per determinar la qualitat sensorial d'aliments com l'oli d'oliva, el vi o les ametlles. Els estudis duts a terme inclouen el tractament de les respostes sensorials obtingudes mitjançant metodologies de referència (principalment panells de tast humans), l'optimització dels procediments analítics per treballar amb tècniques instrumentals i el desenvolupament d'eines quimiomètriques adequades per construir els models multivariants. També s'han desenvolupat estratègies de fusió de dades per combinar les diferents dades instrumentals que simulen els sentits humans (olor, gust i visió).El aceite de oliva, el vino o los frutos secos son productos típicos de la región Mediterránea que ofrecen un valor añadido gracias a sus beneficios para la salud y excelentes características sensoriales. Por este motivo es necesario un control de la calidad y autenticidad de estos productos, que son altamente susceptibles a fraudes y adulteraciones. Un aspecto importante es la evaluación de la calidad sensorial, que describe parámetros percibidos por los sentidos (gusto, visión, olor y tacto) mediante paneles validados y entrenados de expertos. Estos paneles tienden a ser subjetivos, requieren largos tiempos de análisis y altos costes. Como consecuencia ha habido un incremento en el desarrollo de técnicas de análisis capaces de simular las respuestas obtenidas con el panel de cata humano. El llamado 'panel electrónico' ofrece respuestas objetivas mediante el uso de técnicas multivariantes que permiten establecer correlaciones entre los descriptores definidos por los humanos y las señales obtenidas instrumentalmente. Esta tesis pretende ofrecer técnicas instrumentales alternativas, rápidas y sencillas para determinar la calidad sensorial de alimentos como el aceite de oliva, el vino o las almendras. Los estudios llevados a cabo incluyen el tratamiento de las respuestas sensoriales obtenidas mediante metodologías de referencia (principalmente paneles de cata humanos), la optimización de los procedimientos analíticos para trabajar con técnicas instrumentales y el desarrollo de herramientas quimiométricas adecuadas para construir los modelos multivariantes. También se han desarrollado estrategias de fusión de datos para combinar los diferentes datos instrumentales que simulan los sentidos humanos (olor, gusto y visión).Olive oil, wine or nuts are typical products of the Mediterranean region that offer added value thanks to its health benefits and excellent sensory characteristics. Therefore, the control the quality and authenticity of these products is necessary, mainly because they are highly susceptible to fraud and adulterations. An important aspect is the evaluation of sensory quality that describe parameters perceived by the senses (taste, sight, smell and touch) using validated and trained panels of experts. These panels tend to be subjective, requiring long-time analysis and high costs. As a result there has been an increase in the development of analytical techniques capable to simulate the responses obtained with the human taste panel. The so-called 'electronic panel' provides objective responses using multivariate techniques, which establish correlations between descriptors defined by humans and signals obtained instrumentally. This thesis aims to offer fast and simple alternative instrumental techniques to determine the sensory quality of foods such as olive oil, wine and almonds. Studies carried out include the treatment of sensory responses obtained by reference methodologies (mainly human taste panels), optimization of analytical procedures to work with instrumental techniques and the development of appropriate chemometric tools to build multivariate models. Data fusion strategies have also been studied by combining different instrumental data that simulate the human senses (smell, taste and sight)

Electronic noses and tongues to assess food authenticity and adulteration

[EN] Background: There is a growing concern for the problem of food authenticity assessment (and hence the detection of food adulteration), since it cheats the consumer and can pose serious risk to health in some instances. Unfortunately, food safety/integrity incidents occur with worrying regularity, and therefore there is clearly a need for the development of new analytical techniques. Scope and approach: In this review, after briefly commenting the principles behind the design of electronic noses and electronic tongues, the most relevant contributions of these sensor systems in food adulteration control and authenticity assessment over the past ten years are discussed. It is also remarked that future developments in the utilization of advanced sensors arrays will lead to superior electronic senses with more capabilities, thus making the authenticity and falsification assessment of food products a faster and more reliable process. Key findings and conclusions: The use of both types of e-devices in this field has been steadily increasing along the present century, mainly due to the fact that their efficiency has been significantly improved as important developments are taking place in the area of data handling and multivariate data analysis methods. (C) 2016 Elsevier Ltd. All rights reserved.Peris Tortajada, M.; Escuder Gilabert, L. (2016). Electronic noses and tongues to assess food authenticity and adulteration. Trends in Food Science and Technology. 58:40-54. doi:10.106/j.tifs.2016.10.014S40545

Advances in Electronic-Nose Technologies Developed for Biomedical Applications

The research and development of new electronic-nose applications in the biomedical field has accelerated at a phenomenal rate over the past 25 years. Many innovative e-nose technologies have provided solutions and applications to a wide variety of complex biomedical and healthcare problems. The purposes of this review are to present a comprehensive analysis of past and recent biomedical research findings and developments of electronic-nose sensor technologies, and to identify current and future potential e-nose applications that will continue to advance the effectiveness and efficiency of biomedical treatments and healthcare services for many years. An abundance of electronic-nose applications has been developed for a variety of healthcare sectors including diagnostics, immunology, pathology, patient recovery, pharmacology, physical therapy, physiology, preventative medicine, remote healthcare, and wound and graft healing. Specific biomedical e-nose applications range from uses in biochemical testing, blood-compatibility evaluations, disease diagnoses, and drug delivery to monitoring of metabolic levels, organ dysfunctions, and patient conditions through telemedicine. This paper summarizes the major electronic-nose technologies developed for healthcare and biomedical applications since the late 1980s when electronic aroma detection technologies were first recognized to be potentially useful in providing effective solutions to problems in the healthcare industry

Roadmap of cocoa quality and authenticity control in the industry: a review of conventional and alternative methods

[EN] Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy properties, and are commodities of high economic value worldwide. Wide ranges of conventional methods have been used for years to guarantee cocoa quality. Recently, however, demand for global cocoa and the requirements of sensory, functional, and safety cocoa attributes have changed. On the one hand, society and health authorities are increasingly demanding new more accurate quality control tests, including not only the analysis of physicochemical and sensory parameters, but also determinations of functional compounds and contaminants (some of which come in trace quantities). On the other hand, increased production forces industries to seek quality control techniques based on fast, nondestructive online methods. Finally, an increase in global cocoa demand and a consequent rise in prices can lead to future cases of fraud. For this reason, new analytes, technologies, and ways to analyze data are being researched, developed, and implemented into research or quality laboratories to control cocoa quality and authenticity. The main advances made in destructive techniques focus on developing new and more sensitive methods such as chromatographic analysis to detect metabolites and contaminants in trace quantities. These methods are used to assess cocoa quality; study new functional properties; control cocoa authenticity; or detect frequent emerging frauds. Regarding nondestructive methods, spectroscopy is the most explored technique, which is conducted within the near infrared range, and also within the medium infrared range to a lesser extent. It is applied mainly in the postharvest stage of cocoa beans to analyze different biochemical parameters or to assess the authenticity of cocoa and its derivatives.The authors wish to acknowledge the financial assistance provided by the Spanish Government and European Regional Development Fund (Project RTC-2016-5241-2). Maribel Quelal Vásconez thanks the Ministry Higher Education, Science, Technology, and Innovation (SENESCYT) of the Republic of Ecuador for her PhD grant.Quelal-Vásconez, MA.; Lerma-García, MJ.; Pérez-Esteve, É.; Talens Oliag, P.; Barat Baviera, JM. (2020). Roadmap of cocoa quality and authenticity control in the industry: a review of conventional and alternative methods. Comprehensive Reviews in Food Science and Food Safety. 19(2):448-478. https://doi.org/10.1111/1541-4337.12522S448478192Abdullahi, G., Muhamad, R., Dzolkhifli, O., & Sinniah, U. R. (2018). Analysis of quality retentions in cocoa beans exposed to solar heat treatment in cardboard solar heater box. 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Development of chicken polyclonal and mouse monoclonal-based enyzyme immunoassays for the detection of β-cyclocitral in catfish pond water

The Catfish industry faces a problem of off-flavors due to odorous compounds produced by cyanobacteria and blue-green algae. Beta-Cyclocitral imparts a hay-woody odor to pond water and fish tissues. At present there are no reliable pond treatment methods available to control these off-flavors. To monitor the levels of this compound for quality control, rapid, sensitive and inexpensive methods are needed. The major goal of this study was to develop enzyme-linked immunoflow assays based on monoclonal and polyclonal antibodies that are specific and sensitive enough to detect beta-cyclocitral in catfish pond water. Beta-Cyclocitral-PPD conjugate was prepared and used to immunize two chickens and two mice for the production of polyclonal and monoclonal antibodies against beta-cyclocitral respectively. Monospecific polyclonal antibodies were purified from the eggs laid by the immunized chickens, using affinity chromatography. For the production of the monoclonal antibodies, hybridoma cells were made by fusion of myeloma cells and spleen cells of the mice that showed high antibody titer and specificity. Hybridoma cells that secreted high affinity monoclonal antibodies were cloned by the limiting dilution method and at least 10 hybridoma cell lines positive for anti-beta-cyclocitral antibodies were established. Immunochemical methods based on anti-beta-cyclocitral IgY and IgG were developed. The two ELISAs based on IgY and IgG had a limit of detection of 1.0 ng/mL and respective I50 values of 3.93 and 7.98 ng/mL. Two enzyme-linked-immunoflow (ELIFA) assays were developed based on the ELISAs. The ELIFAs were very easy to perform but were less sensitive than the ELISAs as shown by their I50 of 46 ug/mL for the IgY-based ELIFA and 93 ug/mL for the IgG-based ELIFA. Further investigations are required for the more efficient recovery of the monoclonal antibodies, to validate the ELISAs, to improve the sensitivity of the ELIFAs and to determine the potential to adapt the developed assays to a kit format for use by the catfish industry and water treatment industries as well as other aquaculture industries

Utilizing Headspace Solid-Phase Microextraction for the Characterization of Volatile Organic Compounds Released from Contraband and its Implications for Detector Dog Training

Improving the accuracy and reliability of odor detection dogs is of utmost importance particularly for legal reasons. Field testing in conjunction with headspace analysis of volatile organic compounds (VOCs) has in recent times allowed for these improvements, by providing scientifically based recommendations for optimum training protocols. The current project leveraged on these established capabilities to enhance three areas of odor detection: illicit drugs, explosives and mass storage devices. With hemp being legalized under the 2018 Farm Bill, legal questions have been raised regarding a dog’s ability to ignore hemp if trained to detect marijuana, as both are types of Cannabis. Results concluded that most dogs do alert to hemp; however, they can be successfully trained over time to discriminate between hemp and marijuana. Headspace analysis showed marked similarities between sets of both products with minor differences. These differences can be further investigated to determine if characteristic marijuana VOCs exist that can be included in canine training regimens. Other tests showed that dogs imprinted on current marijuana odor mimics can falsely respond to hemp as the VOC components of these mimics are not specific to marijuana. These mimics should therefore be avoided for further training purposes. Dogs have been trained to detect and locate explosives such as triacetone triperoxide (TATP) that cannot be detected by most instrumental detectors. Headspace analysis showed TATP consisting primarily of the TATP molecule with relatively smaller amounts of the precursor acetone. Field tests determined that dogs imprinted on TATP may also falsely respond solely to the precursors acetone or hydrogen peroxide and as a result, additional training to ignore these VOCs should be considered. Detection of mass storage device (MSDs) is a relatively new field with little understanding of optimum training methods for dogs. Headspace analysis of various MSDs showed that they do have characteristic VOCs that can allow for successful odor detection with specificity. Additionally, the validity of 1-hydroxyclohexylphenyl ketone and triphenylphosphine oxide (TPPO) as training compounds were also investigated. 1-hydroxyclohexylphenyl ketone was detected in MSDs but also in other electronic controls while TPPO was not detected in MSD components