Applications of electronic noses in meat analysis

GÓRSKA-HORCZYCZAK, Elżbieta; GUZEK, Dominika; MOLĘDA, Zuzanna; WOJTASIK-KALINOWSKA, Iwona; BRODOWSKA, Marta; WIERZBICKA, Agnieszka

doi:10.1590/1678-457X.03615

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Food Science and Technology

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Review • Food Sci. Technol (Campinas) 36 (3) • Jul-Sep 2016 • https://doi.org/10.1590/1678-457X.03615 copy

Applications of electronic noses in meat analysis

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Electronic noses are devices able to characterize and differentiate the aroma profiles of various food, especially meat and meat products. During recent years e-noses have been widely used in food analysis and proved to provide a fast, simple, non-expensive and non-destructive method of food assessment and quality control. The aim of this study is to summarize the most important features of this analytic tool and to present basic fields and typical areas of e-nose use as well as most commonly used sensor types and patterns for e-nose design. Prospects for the future development of this technique are presented. Methods and research results presented in this manuscript may be a guideline for practical e-nose use.

Keywords:
electronic nose; sensors; gas chromatography; odour

E-nose type ^a a MOS – metal oxide semiconductor sensor; MOSFET – metal oxide semiconductor field effect transistor sensor. CP – conducting polymer sensor; QCM – quartz crystal microbalance; TGS – Taguchi gas sensors; SAW – surface acoustic wave; IMCELL – The ion mobility cell; SCCELL – semiconductor cell.	Type of meat	Storage condition ^b b If not mentioned otherwise, aerobic conditions. MAP – modified atmosphere-packaged; VP – vacuum-packaged.	Reference methods ^c c GC – gas chromatography; MS – mass spectrometry; TBA – thiobarbituric acid assay; TVBN – total basic nitrogen determination; PV – peroxide value; p-AV – p-anisidine value; AV – acid value; QDA – quantitative descriptive analysis; TVC – the bacteria total viable counts; FRAP – ferric reducing antioxidant power; ABTS – 2,20-azino-bis-(3-ethylbenzthiazoline-6-sulfonic) acid; CAT – catalase; SOD – superoxide dismutase; GPX – glutathione peroxidase; GSH/GSSG – the reduced and oxidised forms glutathione.	Chemometric tools ^d d PCA – principal component analysis; PLS – partial least squares regression; FSGDA – forward stepwise general discriminant analysis; RBFN – radial basis function neural network; CDA – canonical discrimination analysis; LDA – linear discrimination analysis; LOO – leave-one-out method; CA – cluster analysis. ANN – artificial neural network; BPNN – back propagation neural network; GRNN – generalized regression neural network; MD – Mahalanobis distance analysis; SVM – support vector machines; CV – cross validation; DFA – discriminant function analysis; ANOVA – analysis of variance; CDA – Canonical discriminant analysis; CCA – canonical-correlation analysis; BDA – Bayes discriminant analysis; MLR – Multiple Linear Regression; PCC – Pearson Correlation coefficients; HCA – hierarchical cluster analysis; OLDA – orthogonal linear discriminant analysis.	References
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Evaluation the effect of dietary supplementation of animals
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Specific purposes (boar taint and WOF evaluation)
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[1] *Corresponding author: Elzbieta_Gorska_Horczyczak@sggw.pl