Headspace Volatile Evaluation of Carrot Samples-Comparison of GC/MS and AuNPs-hpDNA-Based E-Nose

被引：20

作者：

Gaggiotti, Sara ^{[1
]}

Mascini, Marcello ^{[1
]}

Pittia, Paola ^{[1
]}

Della Pelle, Flavio ^{[1
]}

Compagnone, Dario ^{[1
]}

机构：

[1] Univ Teramo, Fac Biosci & Technol Food Agr & Environm, Via Renato Balzarini 1, I-64100 Teramo, Italy

来源：

FOODS | 2019年 / 8卷 / 08期

关键词：

electronic nose; gold nanoparticles-hairpin-DNA (AuNPs-hpDNA); volatile compounds analysis; sensor array; quartz crystal microbalances (QCMs); carrots; GAS SENSOR ARRAYS; DAUCUS-CAROTA L; SHELF-LIFE; QUALITY-CONTROL; FOOD QUALITY; TERPENES; IDENTIFICATION;

D O I：

10.3390/foods8080293

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The performances of a quartz crystal microbalances (QCMs) based on an electronic nose (E-nose), modified with hairpin-DNA (hpDNA) for carrot aroma profiling has been evaluated. Solid phase micro-extraction (SPME) headspace sampling, combined with gas chromatography (GC), was used as a reference method. The changes in carrot aroma profiles stored at different temperatures (-18 degrees C, 4 degrees C, 25 degrees C, and 40 degrees C) were monitored during time up to 26 days. The principal component analysis of the data evidenced the different aroma patterns related to the presence of different key compounds. The output data achieved with the hpDNA-based E-nose were able to detect aroma patterns similar to gas chromatography with mass spectrometry (GC-MS). This work demonstrates that hpDNA has different sizes of loops that can be used for the development of sensor arrays able to detect aroma patterns in food and their changes with advantages in terms of easiness of usage, rapidity, and cost of analysis versus classical methods.

引用

页数：10

共 23 条

[1] Electronic nose systems to study shelf life and cultivar effect on tomato aroma profile [J].