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Monge, M.E.; Bulone, D.; Giacomazza, D.; Bernik, D.L.; Negri, R.M. "Detection of flavour release from pectin gels using electronic noses" (2004) Sensors and Actuators, B: Chemical. 101(1-2):28-38
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Abstract:

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.

Registro:

Documento: Artículo
Título:Detection of flavour release from pectin gels using electronic noses
Autor:Monge, M.E.; Bulone, D.; Giacomazza, D.; Bernik, D.L.; Negri, R.M.
Filiación:Depto. de Quím. Inorg., Analitica/Quim. Fis., Pabellón 2, (C1428EHA) Buenos Aires, Argentina
Ist. di BioFis.-Sezione di Palermo, Consiglio Nazionale delle Ricerche, Via U. La Malfa 153, Palermo I-90146, Italy
Palabras clave: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
Año:2004
Volumen:101
Número:1-2
Página de inicio:28
Página de fin:38
DOI: http://dx.doi.org/10.1016/j.snb.2004.02.019
Título revista:Sensors and Actuators, B: Chemical
Título revista abreviado:Sens Actuators, B Chem
ISSN:09254005
CODEN:SABCE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09254005_v101_n1-2_p28_Monge

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Citas:

---------- APA ----------
Monge, M.E., Bulone, D., Giacomazza, D., Bernik, D.L. & Negri, R.M. (2004) . Detection of flavour release from pectin gels using electronic noses. Sensors and Actuators, B: Chemical, 101(1-2), 28-38.
http://dx.doi.org/10.1016/j.snb.2004.02.019
---------- CHICAGO ----------
Monge, M.E., Bulone, D., Giacomazza, D., Bernik, D.L., Negri, R.M. "Detection of flavour release from pectin gels using electronic noses" . Sensors and Actuators, B: Chemical 101, no. 1-2 (2004) : 28-38.
http://dx.doi.org/10.1016/j.snb.2004.02.019
---------- MLA ----------
Monge, M.E., Bulone, D., Giacomazza, D., Bernik, D.L., Negri, R.M. "Detection of flavour release from pectin gels using electronic noses" . Sensors and Actuators, B: Chemical, vol. 101, no. 1-2, 2004, pp. 28-38.
http://dx.doi.org/10.1016/j.snb.2004.02.019
---------- VANCOUVER ----------
Monge, M.E., Bulone, D., Giacomazza, D., Bernik, D.L., Negri, R.M. Detection of flavour release from pectin gels using electronic noses. Sens Actuators, B Chem. 2004;101(1-2):28-38.
http://dx.doi.org/10.1016/j.snb.2004.02.019