Detection of flavour release from pectin gels using electronic noses

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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Autores principales:	Monge, M.E., Bulone, D., Giacomazza, D., Bernik, D.L., Negri, R.M.
Formato:	JOUR
Materias:	Electronic nose Encapsulation Flavour release Gels Multivariate analysis Pectin Rheology Flavors Gas chromatography Mass spectrometry Neural networks Polysaccharides Principal component analysis Reaction kinetics Flavor release
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_09254005_v101_n1-2_p28_Monge
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_09254005_v101_n1-2_p28_Monge
record_format	dspace
spelling	todo:paper_09254005_v101_n1-2_p28_Monge2023-10-03T15:46:10Z Detection of flavour release from pectin gels using electronic noses Monge, M.E. Bulone, D. Giacomazza, D. Bernik, D.L. Negri, R.M. Electronic nose Encapsulation Flavour release Gels Multivariate analysis Pectin Rheology Encapsulation Flavors Gas chromatography Mass spectrometry Neural networks Polysaccharides Principal component analysis Reaction kinetics Rheology Electronic nose Flavor release Multivariate analysis Pectin Gels 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. Fil:Monge, M.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Bernik, D.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Negri, R.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09254005_v101_n1-2_p28_Monge
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Electronic nose Encapsulation Flavour release Gels Multivariate analysis Pectin Rheology Encapsulation Flavors Gas chromatography Mass spectrometry Neural networks Polysaccharides Principal component analysis Reaction kinetics Rheology Electronic nose Flavor release Multivariate analysis Pectin Gels
spellingShingle	Electronic nose Encapsulation Flavour release Gels Multivariate analysis Pectin Rheology Encapsulation Flavors Gas chromatography Mass spectrometry Neural networks Polysaccharides Principal component analysis Reaction kinetics Rheology Electronic nose Flavor release Multivariate analysis Pectin Gels Monge, M.E. Bulone, D. Giacomazza, D. Bernik, D.L. Negri, R.M. Detection of flavour release from pectin gels using electronic noses
topic_facet	Electronic nose Encapsulation Flavour release Gels Multivariate analysis Pectin Rheology Encapsulation Flavors Gas chromatography Mass spectrometry Neural networks Polysaccharides Principal component analysis Reaction kinetics Rheology Electronic nose Flavor release Multivariate analysis Pectin Gels
description	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.
format	JOUR
author	Monge, M.E. Bulone, D. Giacomazza, D. Bernik, D.L. Negri, R.M.
author_facet	Monge, M.E. Bulone, D. Giacomazza, D. Bernik, D.L. Negri, R.M.
author_sort	Monge, M.E.
title	Detection of flavour release from pectin gels using electronic noses
title_short	Detection of flavour release from pectin gels using electronic noses
title_full	Detection of flavour release from pectin gels using electronic noses
title_fullStr	Detection of flavour release from pectin gels using electronic noses
title_full_unstemmed	Detection of flavour release from pectin gels using electronic noses
title_sort	detection of flavour release from pectin gels using electronic noses
url	http://hdl.handle.net/20.500.12110/paper_09254005_v101_n1-2_p28_Monge
work_keys_str_mv	AT mongeme detectionofflavourreleasefrompectingelsusingelectronicnoses AT buloned detectionofflavourreleasefrompectingelsusingelectronicnoses AT giacomazzad detectionofflavourreleasefrompectingelsusingelectronicnoses AT bernikdl detectionofflavourreleasefrompectingelsusingelectronicnoses AT negrirm detectionofflavourreleasefrompectingelsusingelectronicnoses
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Detection of flavour release from pectin gels using electronic noses

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