Application of Electronic Nose to Discriminate Species of Mold Strains in Synthetic Brines
The chemical composition of the brine for Spanish-style table olives plays a crucial role during the fermentation process. Traditional laboratory analysis requires a high consumption of reagents, highly qualified personnel, sophisticated equipment, long analysis times, and large amounts of samples....
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-05-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2022.897178/full |
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| author | Ramiro Sánchez Francisco Pérez-Nevado Francisco Pérez-Nevado Ismael Montero-Fernández Jesús Lozano Jesús Lozano Félix Meléndez Daniel Martín-Vertedor Daniel Martín-Vertedor |
| author_facet | Ramiro Sánchez Francisco Pérez-Nevado Francisco Pérez-Nevado Ismael Montero-Fernández Jesús Lozano Jesús Lozano Félix Meléndez Daniel Martín-Vertedor Daniel Martín-Vertedor |
| author_sort | Ramiro Sánchez |
| collection | DOAJ |
| description | The chemical composition of the brine for Spanish-style table olives plays a crucial role during the fermentation process. Traditional laboratory analysis requires a high consumption of reagents, highly qualified personnel, sophisticated equipment, long analysis times, and large amounts of samples. Analysis carried out using an electronic nose (E-nose) offers an alternative, non-destructive technique and is useful in determining alterations in brines caused by microorganisms. In the present research, nine mold strains isolated from spoiled olives were inoculated in synthetic brines to determine the effect of microbial development on sensory quality, volatile profile, and the capacity of E-nose to discriminate altered brines from the healthy ones. The brines inoculated with the mold strains presented negative attributes related to aromas of mold, wood, leather, rancidity and, organic solvents among others. The highest intensity of defect was presented by the brines inoculated with the strains Galactomyces geotricum (G.G.2); three Penicillium expansum (P.E.3, P.E.4, and P.E.20); one Penicillium glabrum (P.G.19); three Aspergillus flavus (A.F.9, A.F.18, and A.F.21); and one Fusarium solani (F.S.11). A total of 19 volatile compounds were identified by gas chromatography. Sensory analysis allowed us to classify the synthetic brines based on the degree of alteration produced by the mold strains used. Also, the E-nose data were able to discriminate the inoculated brines regardless of the intensity of the defect. These results demonstrate the capacity of the E-nose to discriminate alterations in brines produced by molds, thereby making it a useful tool to be applied during the elaboration process to detect early alterations in table olive fermentation. |
| first_indexed | 2024-12-12T20:58:41Z |
| format | Article |
| id | doaj.art-4bbe2afab1304fd682f52f3e1a2d6252 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-12-12T20:58:41Z |
| publishDate | 2022-05-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-4bbe2afab1304fd682f52f3e1a2d62522022-12-22T00:12:13ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2022-05-011310.3389/fmicb.2022.897178897178Application of Electronic Nose to Discriminate Species of Mold Strains in Synthetic BrinesRamiro Sánchez0Francisco Pérez-Nevado1Francisco Pérez-Nevado2Ismael Montero-Fernández3Jesús Lozano4Jesús Lozano5Félix Meléndez6Daniel Martín-Vertedor7Daniel Martín-Vertedor8Technological Institute of Food and Agriculture CICYTEX-INTAEX, Junta of Extremadura, Badajoz, SpainÁrea de Nutrición y Bromatología, Departamento de Producción Animal y Ciencia de los Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Badajoz, SpainResearch Institute of Agricultural Resources (INURA), Badajoz, SpainDepartment of Agricultural and Forestry Engineering, School of Agrarian Engineering, University of Extremadura, Badajoz, SpainResearch Institute of Agricultural Resources (INURA), Badajoz, SpainIndustrial Engineering School, University of Extremadura, Badajoz, SpainIndustrial Engineering School, University of Extremadura, Badajoz, SpainTechnological Institute of Food and Agriculture CICYTEX-INTAEX, Junta of Extremadura, Badajoz, SpainResearch Institute of Agricultural Resources (INURA), Badajoz, SpainThe chemical composition of the brine for Spanish-style table olives plays a crucial role during the fermentation process. Traditional laboratory analysis requires a high consumption of reagents, highly qualified personnel, sophisticated equipment, long analysis times, and large amounts of samples. Analysis carried out using an electronic nose (E-nose) offers an alternative, non-destructive technique and is useful in determining alterations in brines caused by microorganisms. In the present research, nine mold strains isolated from spoiled olives were inoculated in synthetic brines to determine the effect of microbial development on sensory quality, volatile profile, and the capacity of E-nose to discriminate altered brines from the healthy ones. The brines inoculated with the mold strains presented negative attributes related to aromas of mold, wood, leather, rancidity and, organic solvents among others. The highest intensity of defect was presented by the brines inoculated with the strains Galactomyces geotricum (G.G.2); three Penicillium expansum (P.E.3, P.E.4, and P.E.20); one Penicillium glabrum (P.G.19); three Aspergillus flavus (A.F.9, A.F.18, and A.F.21); and one Fusarium solani (F.S.11). A total of 19 volatile compounds were identified by gas chromatography. Sensory analysis allowed us to classify the synthetic brines based on the degree of alteration produced by the mold strains used. Also, the E-nose data were able to discriminate the inoculated brines regardless of the intensity of the defect. These results demonstrate the capacity of the E-nose to discriminate alterations in brines produced by molds, thereby making it a useful tool to be applied during the elaboration process to detect early alterations in table olive fermentation.https://www.frontiersin.org/articles/10.3389/fmicb.2022.897178/fullaltering microorganismsSpanish-style table olivessensory qualityinoculationvolatile compounds |
| spellingShingle | Ramiro Sánchez Francisco Pérez-Nevado Francisco Pérez-Nevado Ismael Montero-Fernández Jesús Lozano Jesús Lozano Félix Meléndez Daniel Martín-Vertedor Daniel Martín-Vertedor Application of Electronic Nose to Discriminate Species of Mold Strains in Synthetic Brines Frontiers in Microbiology altering microorganisms Spanish-style table olives sensory quality inoculation volatile compounds |
| title | Application of Electronic Nose to Discriminate Species of Mold Strains in Synthetic Brines |
| title_full | Application of Electronic Nose to Discriminate Species of Mold Strains in Synthetic Brines |
| title_fullStr | Application of Electronic Nose to Discriminate Species of Mold Strains in Synthetic Brines |
| title_full_unstemmed | Application of Electronic Nose to Discriminate Species of Mold Strains in Synthetic Brines |
| title_short | Application of Electronic Nose to Discriminate Species of Mold Strains in Synthetic Brines |
| title_sort | application of electronic nose to discriminate species of mold strains in synthetic brines |
| topic | altering microorganisms Spanish-style table olives sensory quality inoculation volatile compounds |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2022.897178/full |
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