Detection of flavour release from pectin gels using electronic noses

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An electronic nose device developed in our laboratory was used to follow the flavour release of a multi-component essence encapsulated in pectin gels. Gelation kinetics of high-methoxylated pectin was followed by dynamic rheological measurements in presence and absence of flavour. A transition from...

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Autor principal: Monge, M.E
Otros Autores: Bulone, D., Giacomazza, D., Bernik, D.L, Negri, R.M
Formato: Capítulo de libro
Lenguaje:Inglés
Publicado: 2004
Acceso en línea:Registro en Scopus
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Biblioteca Central Dr. Luis F. Leloir (FCEN) de Universidad de Buenos Aires
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100 1 |a Monge, M.E. 
245 1 0 |a Detection of flavour release from pectin gels using electronic noses 
260 |c 2004 
270 1 0 |m Negri, R.M.; Depto. de Quím. Inorg., Analitica/Quim. Fis., Pabellón 2, (C1428EHA) Buenos Aires, Argentina; email: rmn@qi.fcen.uba.ar 
506 |2 openaire  |e Política editorial 
504 |a Zeller, B.L., Saleeb, F.Z., Ludescher, R.D., Trends in development of porous carbohydrate food ingredients for use in flavour encapsulation (1999) Trends Food Sci. Technol., 9, pp. 389-394 
504 |a Hansson, A., Andersson, J., Leufvén, A., The effect of sugars and pectin on flavour release from a soft drink-related model system (2001) Food Chem., 72, pp. 363-368 
504 |a Hansson, A., Leufvén, A., Pehrson, K., Stenlöf, B., Multivariate analysis of the influence of pectin, white syrup, and citric acid on aroma concentration in the headspace above pectin gels (2002) J. Agric. Food Chem., 50, pp. 3803-3809 
504 |a Roberts, D.D., Elmore, J.S., Langley, K.R., Bakker, J., Effects of sucrose Guar Gum and carboxymethylcellulose on the release of volatile flavour compounds under dynamic conditions (1996) J. Agric. Food Chem., 44, pp. 1321-1326 
504 |a Gunning, Y.M., Gunning, P.A., Kemsley, E.K., Parker, R., Ring, S.G., Wilson, R.H., Blake, A., Factors affecting the release of flavour encapsulated in carbohydrate matrixes (1999) J. Agric. Food Chem., 47, pp. 5198-5205 
504 |a Young, H., Rossiter, K., Wang, M., Miller, M., Characterization of royal gala apple aroma using electronic nose technology-potential maturity indicator (1999) J. Agric. Food Chem., 47, pp. 5173-5177 
504 |a Gardner, J.W., Bartlett, P., (1999) Electronic Noses, , Oxford University Press, Oxford 
504 |a O'connell, M., Valdora, G., Peltzer, G., Negri, R.M., A practical approach for fish freshness determinations using a portable electronic nose (2001) Sens. Actuators B, 80, pp. 149-154 
504 |a Branca, A., Simonian, P., Ferrante, M., Novas, E., Negri, R.M., Electronic nose based discrimination of a perfumery compound in a fragrance (2003) Sens. Actuators B, 92, pp. 222-227 
504 |a Gilsenan, P.M., Richardson, R.K., Morris, E.R., Thermally reversible acid-induced gelation of low-methoxy pectin (2000) Carbohydr. Polym., 41, pp. 339-349 
504 |a Ross-Murphy, S.B., Incipient behavior of gelatin gels (1991) Rheol. Acta, 30, pp. 401-411 
504 |a Kavanagh, G.M., Ross-Murphy, S.B., Rheological characterisation of polymer gels (1998) Prog. Polym. Sci., 23, pp. 533-562 
504 |a Evangeliou, V., Richardson, R.K., Morris, E.R., Co-gelation of high methoxy pectin with oxidised starch or potato maltodextrin (2000) Carbohydr. Polym., 42, pp. 233-243 
504 |a Lopes da Silva, J.A., Gonçalves, M.P., Rao, M.A., Kinetics and thermal behaviour of the structure formation process in HMP/sucrose gelation (1995) Int. J. Biol. Macromol., 17, p. 25 
504 |a Bulone, D., Martorana, V., Xiao, C., San Biagio, P.L., Role of sucrose in pectin gelation: Static and dynamic light scattering experiments (2002) Macromolecules, 35, pp. 8147-8151 
504 |a Francois, N., Rojas, A.M., Daraio, M.E., Bernik, D.L., Dynamic rheological measurements and drug release kinetics in swollen scleroglucan matrices (2003) J. Control. Rel., 90, pp. 355-362 
520 3 |a An electronic nose device developed in our laboratory was used to follow the flavour release of a multi-component essence encapsulated in pectin gels. Gelation kinetics of high-methoxylated pectin was followed by dynamic rheological measurements in presence and absence of flavour. A transition from a non-stabilized structure to a fully stabilized gel was observed at about 100min since mixing the gel components. Flavour release through different days after encapsulation was analyzed following the time evolution of the individual gas sensor's signals of the e-nose and also the modification of the fingerprints associated to the whole response of the sensors array. The correlation with rheological measurements indicate that the e-nose is able to detect the gel formation and to follow the flavour release changes through aging of the material using principal component analysis (PCA). Artificial neural networks (ANN) analysis was also a successful approach to classify the samples in three categories related with the flavour composition and concentration in the gas phase. © 2004 Elsevier B.V. All rights reserved.  |l eng 
536 |a Detalles de la financiación: UBACyT 2001-2002, X171 
536 |a Detalles de la financiación: Universidad de Buenos Aires 
536 |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica 
536 |a Detalles de la financiación: Fundación Antorchas, BID-1201 OC-AR PICT 4438 
536 |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica 
536 |a Detalles de la financiación: RMN and DLB are members of the Consejo Nacional de Investigaciones Cientı́ficas y Técnicas (CONICET, Argentina). MEM has a fellowship of the Agencia Nacional de Promoción Cientı́fica y Tecnológica (ANPCYT, Argentina). The work was supported by the University of Buenos Aires (Programación UBACyT 2001-2002, Proyecto X171), Fundación Antorchas and ANPCYT (Proyecto BID-1201 OC-AR PICT 4438, Argentina). International Flavours & Fragrances Argentina is acknowledged for providing the essence used in this work. We thank Dr. V. Martorana (CNR) for his constant support and encouragement. 
593 |a Depto. de Quím. Inorg., Analitica/Quim. Fis., Pabellón 2, (C1428EHA) Buenos Aires, Argentina 
593 |a Ist. di BioFis.-Sezione di Palermo, Consiglio Nazionale delle Ricerche, Via U. La Malfa 153, Palermo I-90146, Italy 
690 1 0 |a ELECTRONIC NOSE 
690 1 0 |a ENCAPSULATION 
690 1 0 |a FLAVOUR RELEASE 
690 1 0 |a GELS 
690 1 0 |a MULTIVARIATE ANALYSIS 
690 1 0 |a PECTIN 
690 1 0 |a RHEOLOGY 
690 1 0 |a ENCAPSULATION 
690 1 0 |a FLAVORS 
690 1 0 |a GAS CHROMATOGRAPHY 
690 1 0 |a MASS SPECTROMETRY 
690 1 0 |a NEURAL NETWORKS 
690 1 0 |a POLYSACCHARIDES 
690 1 0 |a PRINCIPAL COMPONENT ANALYSIS 
690 1 0 |a REACTION KINETICS 
690 1 0 |a RHEOLOGY 
690 1 0 |a ELECTRONIC NOSE 
690 1 0 |a FLAVOR RELEASE 
690 1 0 |a MULTIVARIATE ANALYSIS 
690 1 0 |a PECTIN 
690 1 0 |a GELS 
700 1 |a Bulone, D. 
700 1 |a Giacomazza, D. 
700 1 |a Bernik, D.L. 
700 1 |a Negri, R.M. 
773 0 |d 2004  |g v. 101  |h pp. 28-38  |k n. 1-2  |p Sens Actuators, B Chem  |x 09254005  |w (AR-BaUEN)CENRE-6816  |t Sensors and Actuators, B: Chemical 
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856 4 0 |u https://doi.org/10.1016/j.snb.2004.02.019  |y DOI 
856 4 0 |u https://hdl.handle.net/20.500.12110/paper_09254005_v101_n1-2_p28_Monge  |y Handle 
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