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Comparative study on organoleptic properties and volatile organic compounds in turmeric, turmeric essential oil, and by-products using E-nose, HS-GC-IMS, and HS-GC-MS.
Food Chem X
January 2025
Collage of Food Science and Technology, Hebei Agricultural University, Baoding, China.
The properties, applications, and in vitro bioactivities of turmeric, turmeric essential oil (TEO), and turmeric essential oil by-products (TEO-BP) were evaluated using sensory analysis, gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), and electronic nose techniques. A total of 62 and 66 volatile organic compounds (VOCs), primarily terpenoids and sesquiterpenoids, were identified by GC-MS and GC-IMS, respectively. Distillation temperature, particularly at 90 °C, significantly influenced the color and organoleptic properties of TEO, with variations in VOC profiles driving these differences.
View Article and Find Full Text PDFClassification and Prediction of VOCs Using an IoT-Enabled Electronic Nose System-Based Lab Prototype for Breath Sensing Applications.
ACS Sens
January 2025
Interdisciplinary Research Division Smart HealthCare, Indian Institute of Technology Jodhpur, Jodhpur 342030, India.
Electronic nose (e-nose) systems are well known in breath analysis because they combine breath printing with advanced and intelligent machine learning (ML) algorithms. This work demonstrates development of an e-nose system comprising gas sensors exposed to six different volatile organic compounds (VOCs). The change in the voltage of the sensors was recorded and analyzed through ML algorithms to achieve selectivity and predict the VOCs.
View Article and Find Full Text PDFEvaluation of key taste components in Huangjin green tea based on electronic tongue technology.
Food Res Int
February 2025
Tea Research Institute, China Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Hangzhou 310008, China. Electronic address:
A random forest algorithm combined with correlation analysis, was employed to identify key taste compounds in Huangjin green tea by using an electronic tongue. A total of 45 commercial Huangjin green teas were analysed for their amino acids, catechins, gallic acid, and caffeine using an amino acid analyser and HPLC. In this study, taste compounds of 30 were quantified, and 16 of these compounds exhibited taste activity values greater than 1 in the tea samples, including 6 amino acids, 8 catechins, as well as gallic acid and caffeine.
View Article and Find Full Text PDFDiagnostic Accuracy of Breath Tests to Detect Pulmonary Tuberculosis: A Systematic Review.
Lung
January 2025
Department of Medicine, National University Hospital, NUHS Tower Block, Level 10, 1E Kent Ridge Road, Singapore, 119228, Singapore.
Purpose: Tuberculosis (TB) is a highly contagious infection and one of the world's leading causes of death from a single infectious agent. Currently, TB diagnosis can be established via mycobacterial cultures, Acid Fast Bacilli smear and molecular studies. In the ever-evolving landscape of medical advancements, breath tests have shown considerable promise.
View Article and Find Full Text PDFCharacterization of flavor profiles of water-boiled pork meatballs at different ultrasonic powers using solid-phase microextraction gas chromatography-mass spectrometry combined with electronic nose.
Meat Sci
January 2025
College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China. Electronic address:
The objective of this study was to evaluate the flavor profiles of water-boiled pork meatballs at different ultrasonic powers (0, 150, 300, 450, 600, and 750 W) using solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) combined with electronic nose (E-nose). A total of 36 volatile compounds were determined by SPME-GC-MS, including alcohols, aromatic hydrocarbons, aldehydes, terpenes, alkanes, phenols, ketones, and other. With the appropriate ultrasound treatment, the type and relative content of volatile compounds were significantly increased (P < 0.
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