Article
Chemistry, Analytical
Youssra Aghoutane, Mihai Brebu, Mohammed Moufid, Radu Ionescu, Benachir Bouchikhi, Nezha El Bari
Summary: The Scientific Committee on Cosmetic and Non-Food Products has identified 26 compounds that can cause contact allergy when present in high concentrations in products. Gas chromatography-mass spectrometry (GC-MS) and electronic nose (e-nose) technologies were used to analyze these volatile compounds. The research demonstrated the ability of GC-MS to identify allergens in perfumes and the effectiveness of e-nose in discriminating between original fragrances and counterfeits.
Article
Nutrition & Dietetics
Manuel Alvarez-Orti, Jose Emilio Pardo, Gema Cascos, Ramiro Sanchez, Jesus Lozano, Daniel Martin-Vertedor
Summary: Almonds can be roasted before oil extraction to improve sensory properties, but excessive thermal treatments may cause the appearance of undesirable volatile compounds. This study analyzed oils from almonds subjected to different roasting treatments and used an electronic nose to classify and quantify the burned defect. Results showed that roasting treatments caused changes in the sensory properties and the content of volatile compounds in roasted almond oils. The electronic nose was able to effectively classify the oils and quantify the burned defect.
Article
Food Science & Technology
Qi Peng, Shanshan Li, Huajun Zheng, Kai Meng, Xi Jiang, Rui Shen, Jingrun Xue, Guangfa Xie
Summary: In this study, four different grades of Jiuqu hongmei tea were analyzed using HS-SPME-GC-MS, electronic nose, and electronic tongue. A total of 162 volatile substances were identified, with alcohols being the most abundant. Heat map analysis showed a positive correlation between the contents of five volatile compounds and the grades of Jiuqu hongmei tea. Orthogonal partial least squares discriminant analysis revealed different compounds between different grades of tea. Overall, this study demonstrated significant differences in volatile compounds among different grades of Jiuqu hongmei tea and provided a scientific method for detecting flavor characteristics in other black tea grades using HS-SPME-GC-MS, electronic nose, and electronic tongue.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Analytical
Silvano Dragonieri, Vitaliano Nicola Quaranta, Enrico Buonamico, Claudia Battisti, Teresa Ranieri, Pierluigi Carratu, Giovanna Elisiana Carpagnano
Summary: Breath analysis using an electronic nose can differentiate exhaled breath before and after smoking, with greater variations observed 30 and 60 minutes after smoking compared to 5 minutes after. This suggests that the exhaled volatile organic compound profile is influenced by recent smoking, possibly related to post-cigarette inflammation rather than tobacco-related odorants.
Article
Food Science & Technology
Lang Zhang, Yingying Hu, Yan Wang, Baohua Kong, Qian Chen
Summary: This study evaluated the impact of different sugar smoking times on the flavor profiles of chicken drumsticks using electronic nose, electronic tongue, and gas chromatography techniques. The results showed that the smoking time affected the flavor formation, with the 4-minute sample receiving higher overall acceptability in sensory analysis.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Silvano Dragonieri, Vitaliano Nicola Quaranta, Andrea Portacci, Madiha Ahroud, Marcin Di Marco, Teresa Ranieri, Giovanna Elisiana Carpagnano
Summary: Exhaled breath analysis using an e-nose is a groundbreaking tool that has shown its applicability in respiratory and systemic diseases. This study aimed to assess whether food intake can be considered a confounder in exhaled breath analysis and found that the exhaled VOC-profile is influenced by recent food intake, with two hours being sufficient to avoid food-induced alterations.
Article
Medicine, General & Internal
Valentina Sas, Paraschiva Chereches-Panta, Diana Borcau, Cristina-Nicoleta Schnell, Edita-Gabriela Ichim, Daniela Iacob, Alina-Petronela Coblisan, Tudor Drugan, Sorin-Claudiu Man
Summary: Electronic nose (e-nose) is a new technology used to identify volatile organic compounds (VOC) in breath air. It can adequately identify airway inflammation in asthma patients. In this study, the e-nose was able to discriminate pediatric patients with asthma from controls, but the accuracy was lower in the external validation.
JOURNAL OF CLINICAL MEDICINE
(2023)
Article
Food Science & Technology
Elisabet Martin-Tornero, Ramiro Sanchez, Jesus Lozano, Manuel Martinez, Patricia Arroyo, Daniel Martin-Vertedor
Summary: The sterilization process of Californian-style black olives influences the phenol content, acrylamide synthesis, and volatile compounds. Different olive cultivars show varying levels of phenolic compounds and acrylamide content after sterilization. Acrylamide content is highly correlated with volatile compounds and can be quantified indirectly using an E-nose combined with Partial Least Square analysis.
Article
Chemistry, Inorganic & Nuclear
Yasemin Baygu, Inci Capan, Rifat Capan, Matem Erdogan, Yaser Acikbas, Nilgun Kabay, Yasar Gok, Kemal Buyukkabasakal
Summary: A novel phthalonitrile with a 26-member tetraoxadithia macrocycle moiety was synthesized and cyclomerized to obtain a new zinc(II) phthalocyanine. Characterization of the novel phthalocyanine and precursor compounds was conducted using various techniques. Langmuir-Blodgett (LB) thin films were fabricated using the 26-membered phthalocyanine to investigate its gas sensing properties. The sensor parameters and the thickness effect on the gas sensing mechanism were examined using Quartz Crystal Microbalance (QCM) technique. Experimental measurements of QCM kinetic were validated using a nonlinear autoregressive with exogenous input neural network.
INORGANIC CHEMISTRY COMMUNICATIONS
(2023)
Article
Food Science & Technology
Thinzar Aung, Bo Ram Kim, Mi Jeong Kim
Summary: This study explores the characteristics of wheat beverages, including amino acids, volatiles, taste, total flavonoid content (TFC), total phenolic content (TPC), and antioxidant capacities, in hot and cold serving. The results show that cold beverages at the highest concentration have the highest values of TFC, TPC, DPPH, and TEAC. Correlation analysis reveals a significant correlation between taste and flavor compounds, while clustering analysis and PCA can differentiate key metabolites based on taste in hot and cold beverages.
Article
Engineering, Electrical & Electronic
Hong Men, Chongbo Yin, Yan Shi, Yanwei Wang, Jingjing Liu
Summary: The study aimed to numerically express the odor intensity of volatile compounds from automotive polypropylene and used an electronic nose composed of various sensors for data acquisition. Results showed an increase in odor intensity values with temperature. Grey relation analysis was introduced to verify the results and obtain corresponding relation degrees.
SENSORS AND ACTUATORS A-PHYSICAL
(2021)
Article
Biochemistry & Molecular Biology
Yiwei Zhou, Farhat Abbas, Zhidong Wang, Yunyi Yu, Yuechong Yue, Xinyue Li, Rangcai Yu, Yanping Fan
Summary: This study analyzed the floral volatile compounds of six Hedychium accessions with different fragrance intensities using gas chromatography-mass spectrometry (GC-MS) and Electronic nose (E-nose). Different volatile profiles were identified in each accession, with the E-nose successfully discriminating between them. The E-nose data validated the GC-MS results, providing a rapid and accurate technique for future applications in discriminating different floral fragrances.
Article
Biochemistry & Molecular Biology
Silvano Dragonieri, Vitaliano Nicola Quaranta, Pierluigi Carratu, Teresa Ranieri, Enrico Buonamico, Giovanna Elisiana Carpagnano
Summary: Variations in breathing rhythm during wash-in did not affect the exhaled VOC profile analyzed by an e-nose.
Article
Nanoscience & Nanotechnology
Prashant Gupta, Hamed Gholami Derami, Darshit Mehta, Huzeyfe Yilmaz, Shantanu Chakrabartty, Baranidharan Raman, Srikanth Singamaneni
Summary: This paper presents a fabrication strategy for chemiresistors based on gold nanoislands, which allows for the production of highly reliable and reproducible sensing elements for a wide variety of gas sensing applications.
ACS APPLIED MATERIALS & INTERFACES
(2022)
Article
Chemistry, Physical
Zhenglu Shi, Xing Zhao, Xiaobo Chen, Wenfeng Fu, Lin Lan, Jun Zhang, Francis Chi-Chun Ling, Li Wei, Qiang Ru
Summary: In this study, a metal protection strategy was used to coat the Ti3C2Tx MXene film on a zinc anode (MXene@Zn) to inhibit the formation of zinc dendrites. The MXene film in close contact with the zinc surface facilitated the regulation of zinc deposition and the MXene itself suppressed the growth of zinc dendrites. The MXene@Zn electrode exhibited a dendrite-free morphology and showed long cycle stability.
JOURNAL OF ALLOYS AND COMPOUNDS
(2023)
