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Instrumental techniques used for assessment of food quality

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Warianty tytułu
PL
Instrumentalne techniki oceny jakości żywności
Języki publikacji
EN
Abstrakty
EN
Two instrumental techniques applied for food quality assessment such as gas chromatography-olfactometry (GC-O) and electronic nose (e-nose) are characterized. The principle of each technique and typical analytical approaches in odour determination are briefly described. Furthermore, the examples of applications, performed also in the author’s laboratory, are given.
PL
Scharakteryzowano dwie techniki instrumentalne stosowane w ocenie jakości produktów spożywczych, tj. chromatografię gazową w połączeniu z detekcją olfaktometryczną oraz nos elektroniczny. Opisano zasady działania obu technik oraz typowe procedury analityczne stosowane w ocenie zapachu. Ponadto podano przykłady praktycznego zastosowania obu technik, włącznie z tymi, które wykorzystano w pracowni autorów.
Rocznik
Strony
273--279
Opis fizyczny
Bibliogr. 27 poz., rys., tab.
Twórcy
autor
  • Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, ul. G. Narutowicza 11/12, 80-233 Gdańsk
autor
  • Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, ul. G. Narutowicza 11/12, 80-233 Gdańsk
autor
  • Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, ul. G. Narutowicza 11/12, 80-233 Gdańsk
autor
  • Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, ul. G. Narutowicza 11/12, 80-233 Gdańsk
Bibliografia
  • [1] Plutowska B. and Wardencki W.: Aromagrams - Aromatic profiles in the appreciation of food quality. Food Chem., 2007, 101, 845-872.
  • [2] Aznar M, López R., Cacho J.F. and Ferreira V.: Identification and quantification of impact odorants of aged red wines from Rioja. GC-Olfactometry, quantitative GC-MS, and odor evaluation of HPLC Fractions. J. Agric. Food Chem., 2001, 49, 2924-2929.
  • [3] Falcão L.D., Revel G., Rosier J.P. and Bordignon-Luiz M.T.: Aroma impact components of Brazilian Cabernet Sauvignon wines using detection frequency analysis (GC-olfactometry). Food Chem., 2008, 107, 497-505.
  • [4] Berdagué J.L., Tournayre P. and Cambou S.: Novel multi-gas chromatography-olfactometry device and software for the identification of odour-active compounds. J. Chromatogr. A, 2007, 1146, 85-92.
  • [5] Plutowska B. and Wardencki W.: Application of gas chromatography-olfactometry (GC-O) in analysis and quality assessment of alcoholic beverages - A review. Food Chem., 2008, 107, 449-463.
  • [6] Delahunty C.M., Eyres G. and Dufour J.-P.: Gas chromatography-olfactometry. J. Sep. Sci., 2006, 29, 2107-2125.
  • [7] Plutowska B. and Wardencki W.: Headspace solid-phase mixroextraction and gas chromatography-olfactometry analysis of raw spirits of different organoleptic quality. Flavour Fragr. J., 2009, 24, 177-185.
  • [8] Chmiel T., Dymerski T. and Wardencki W.: Zastosowanie techniki HS-SPME oraz chromatografii gazowej do identyfikacji związków lotnych i zapachowych w polskich miodach. Poznań, Poland, 29.06-01.07.2009.
  • [9] Labonique O., Snakkers G., Cantagrel R. and Ferrari G.: Characterisation of young cognac spirit aromatic quality. Anal. Chim. Acta, 2002, 458, 191-196.
  • [10] Gocmen D., Gurbuz O., Rouseff R.L., Smoot J.M. and Dagdelen A.F.: Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana. Eur. Food Res. Technol., 2004, 218, 573-578.
  • [11] Morales M.T. and Aparicio R.: Effect of extraction conditions on sensory quality of virgin olive oil. J. Am. Oil Chem. Soc., 1999, 76, 295-300.
  • [12] Escudero A. and Etievant P.: Effect of antioxidants on the flavor characteristics and the gas chromatography/olfactometry profiles of champagne extracts. J. Agric. Food Chem., 1999, 43, 3303-3308.
  • [13] Boudhrioua N., Giampaoli P. and Bonazzi C.: Changes in aromatic components of banana during ripening and air-drying. Lebensm.-Wiss. U.-Technol., 2003, 36, 633-642.
  • [14] Carrapiso A.I., Ventanas J. and Garcia C.: Characterization of the most odor-active compounds of iberian ham headspace. J. Agric. Food Chem., 2002, 50, 1996-2000.
  • [15] Lermusieau G., Bulens M. and Collin S.: Use of GC-olfactometry to identify the hop aromatic compounds in beer. J. Agric. Food Chem., 2001, 49, 3867-3874.
  • [16] Counet C., Callemien D., Ouwerx C. and Collin S.: Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching. J. Agric. Food Chem., 2002, 50, 2385-2391.
  • [17] Fan W. and Qian M.C.: Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged chinese “Yanghe Daqu” liquors. J. Agric. Food Chem., 2005, 53, 7931-7938
  • [18] Wardencki W., Chmiel T., Dymerski T., Biernacka P. and Plutowska B.: Application of gas chromatography mass spektrometry and olfaktometry for quality assessment of selected food products. Ecol. Chem. Eng. S, 2009, 16(3), 287-300.
  • [19] Chmiel T., Dymerski T. and Wradencki W.: Nos elektroniczny - użyteczne narzędzie w analizie żywności. Analityka, 2008, 4, 40-44.
  • [20] Schaller E., Bosset J. O. and Escher F.: Electronic noses and their application to food. Lebensm.-Wiss. u.-Technol., 1998, 31, 305-316.
  • [21] Arshak K.: A review of gas sensors employed in electronic nose application. Sensor Rev., 2004, 24, 181-198.
  • [22] Nagle H.T., Schiffman S.S. and Gotierrez-Osuna R.: The how and why of electronic noses. IEEE Spectrum, 1998, 35, 22-34.
  • [23] Francesco F.: An electronic nose for odour annoyance assessment. Atmos. Environ., 2000, 35, 1225-1234.
  • [24] Korel F. and Balaban M.O.: Electronic Nose Technology in Food Analysis, Handbook of Food Analysis Instruments. CRC Press Taylor & Francis Group, Boca Raton, FL.
  • [25] Ampuero S. and Bosset J.O.: The electronic nose applied to diary products: a review. Sens. Actuat. B, 2003, 94, 1-12.
  • [26] Marti M.P.: Electronic noses in the quality control of alcoholic beverages. Trends Anal. Chem., 2005, 24, 57-66.
  • [27] Dymerski T. and Wardencki W.: Electronic nose - a useful tool in assessing of food quality. Challenges in Food Flavor Analysis, A workshop, Poznań, Poland, 6-7.04.2009.
Typ dokumentu
Bibliografia
Identyfikator YADDA
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