Evaluation of the freshness of fresh-cut green bell pepper (Capsicum annuum var. grossum) using electronic nose

Chen, Hui-Zhi, Zhang, Min, Bhandari, Bhesh and Guo, Zhimei (2017) Evaluation of the freshness of fresh-cut green bell pepper (Capsicum annuum var. grossum) using electronic nose. Lwt-Food Science and Technology, 87 77-84. doi:10.1016/j.lwt.2017.08.052


Author Chen, Hui-Zhi
Zhang, Min
Bhandari, Bhesh
Guo, Zhimei
Title Evaluation of the freshness of fresh-cut green bell pepper (Capsicum annuum var. grossum) using electronic nose
Journal name Lwt-Food Science and Technology   Check publisher's open access policy
ISSN 0023-6438
1096-1127
Publication date 2017-08-19
Year available 2017
Sub-type Article (original research)
DOI 10.1016/j.lwt.2017.08.052
Open Access Status Not yet assessed
Volume 87
Start page 77
End page 84
Total pages 8
Place of publication London, United Kingdom
Publisher Academic Press
Language eng
Subject 1106 Food Science
Abstract This study investigated a freshness assessment method utilizing electronic nose (e-nose) for fresh-cut green bell pepper (Capsicum annuum var. grossum) stored at 7 +/- 1 degrees C. Physicochemical results showed that the fresh-cut green bell peppers were fresh until 5 days and became spoiled at 7 days, particularly as evidenced by a surge in aerobic plate count and malondialdehyde content on subsequent days. The e-nose data combined hierarchical cluster analysis (HCA) can preliminarily distinguish between fresh (days 0,1, 3 and 5) and spoiled (days 7 and 9) samples. Principal component analysis (PCA) result showed that days 0 and 1 samples were mixed together in PCA plot, and the other different groups can be obtained according to the different sampling days. Partial least squares (PLS) statistical model (R-2 = 0.9783, RMSE = 0.3317) was used to correlate the e-nose data with the aerobic plate counts. The results suggested the promising possibility of e-nose system for monitoring freshness of fresh-cut green bell pepper. (C) 2017 Elsevier Ltd. All rights reserved.
Keyword Shelf-Life
Gas-Chromatography
Quality
Storage
Classification
Asparagus
Dioxide
Lettuce
Tongue
System
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
School of Agriculture and Food Sciences
 
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Created: Sat, 09 Dec 2017, 23:30:26 EST