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Qualification and quantisation of processed strawberry juice based on electronic nose and tongue.
- Source :
-
LWT - Food Science & Technology . Jan2015, Vol. 60 Issue 1, p115-123. 9p. - Publication Year :
- 2015
-
Abstract
- An electronic nose (E-nose) and an electronic tongue (E-tongue) have been used to characterise strawberry juices based on different processes (i.e. Microwave Pasteurisation, Steam Blanching, High Temperature Short Time Pasteurisation, Frozen-Thawed, and Freshly Squeezed). Quality parameters (vitamin C, pH, total soluble solid, total acid and sugar/acid ratio) were detected by traditional measuring methods. For qualitative discrimination, E-tongue system reached higher accuracy than E-nose did, and lower than the simultaneous utilisation. For quantitative prediction, E-tongue system had better performance ( R 2 ranged from 0.7294 to 0.8622 for the calibration, and R 2 ranged from 0.7362 to 0.9527 for the validation) than E-nose did ( R 2 ranged from 0.5344 to 0.8741 for the calibration, and R 2 ranged from 0.4444 to 0.7258 for the validation), and worse than the simultaneous utilisation ( R 2 ranged from 0.9627 to 0.9834 for the calibration, and R 2 ranged from 0.8553 to 0.8959 for the validation). Either E-nose or E-tongue was suited to classify strawberry juice, but was insufficient to predict the values of quality parameters (vitamin C, pH, total soluble solid, total acid, and sugar/acid ratio). This work indicates that the simultaneous utilisation of E-nose and E-tongue can discriminate processed juices and predict juice quality parameters successfully for the food industry. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 00236438
- Volume :
- 60
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- LWT - Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 99232551
- Full Text :
- https://doi.org/10.1016/j.lwt.2014.08.041