Application of an Electronic Nose Technology for the Prediction of Chemical Process Contaminants in Roasted Almonds
The purpose of this study was to investigate the use of an experimental electronic nose (E-nose) as a predictive tool for detecting the formation of chemical process contaminants in roasted almonds. Whole and ground almonds were subjected to different thermal treatments, and the levels of acrylamide...
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MDPI AG
2023-05-01
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| Series: | Chemosensors |
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| Online Access: | https://www.mdpi.com/2227-9040/11/5/287 |
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| author | Marta Mesías Juan Diego Barea-Ramos Jesús Lozano Francisco J. Morales Daniel Martín-Vertedor |
| author_facet | Marta Mesías Juan Diego Barea-Ramos Jesús Lozano Francisco J. Morales Daniel Martín-Vertedor |
| author_sort | Marta Mesías |
| collection | DOAJ |
| description | The purpose of this study was to investigate the use of an experimental electronic nose (E-nose) as a predictive tool for detecting the formation of chemical process contaminants in roasted almonds. Whole and ground almonds were subjected to different thermal treatments, and the levels of acrylamide, hydroxymethylfurfural (HMF) and furfural were analysed. Subsequently, the aromas were detected by using the electronic device. Roasted almonds were classified as positive or negative sensory attributes by a tasting panel. Positive aromas were related to the intensity of the almond odour and the roasted aroma, whereas negative ones were linked to a burnt smell resulting from high-intensity thermal treatments. The electronic signals obtained by the E-nose were correlated with the content of acrylamide, HMF, and furfural (<inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msubsup><mi>R</mi><mrow><mi>C</mi><mi>V</mi></mrow><mn>2</mn></msubsup></mrow></semantics></math></inline-formula> > 0.83; <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msubsup><mi>R</mi><mi>P</mi><mn>2</mn></msubsup></mrow></semantics></math></inline-formula> > 0.76 in whole roasted almonds; <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msubsup><mi>R</mi><mrow><mi>C</mi><mi>V</mi></mrow><mn>2</mn></msubsup><mo> </mo></mrow></semantics></math></inline-formula> > 0.88; <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msubsup><mi>R</mi><mrow><mi>P</mi><mo> </mo></mrow><mn>2</mn></msubsup></mrow></semantics></math></inline-formula> > 0.95 in ground roasted almonds). This suggest that the E-nose can predict the presence of these contaminants in roasted almonds. In conclusion, the E-nose may be a useful device to evaluate the quality of roasted foods based on their sensory characteristics but also their safety in terms of the content of harmful compounds, making it a useful predictive chemometric tool for assessing the formation of contaminants during almond processing. |
| first_indexed | 2024-03-11T03:51:09Z |
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| id | doaj.art-d451d26b716b475fb634e8a9d8654f46 |
| institution | Directory Open Access Journal |
| issn | 2227-9040 |
| language | English |
| last_indexed | 2024-03-11T03:51:09Z |
| publishDate | 2023-05-01 |
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| series | Chemosensors |
| spelling | doaj.art-d451d26b716b475fb634e8a9d8654f462023-11-18T00:54:08ZengMDPI AGChemosensors2227-90402023-05-0111528710.3390/chemosensors11050287Application of an Electronic Nose Technology for the Prediction of Chemical Process Contaminants in Roasted AlmondsMarta Mesías0Juan Diego Barea-Ramos1Jesús Lozano2Francisco J. Morales3Daniel Martín-Vertedor4Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 6, 28040 Madrid, SpainTechnological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, SpainIndustrial Engineering School, University of Extremadura, 06006 Badajoz, SpainInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 6, 28040 Madrid, SpainTechnological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, SpainThe purpose of this study was to investigate the use of an experimental electronic nose (E-nose) as a predictive tool for detecting the formation of chemical process contaminants in roasted almonds. Whole and ground almonds were subjected to different thermal treatments, and the levels of acrylamide, hydroxymethylfurfural (HMF) and furfural were analysed. Subsequently, the aromas were detected by using the electronic device. Roasted almonds were classified as positive or negative sensory attributes by a tasting panel. Positive aromas were related to the intensity of the almond odour and the roasted aroma, whereas negative ones were linked to a burnt smell resulting from high-intensity thermal treatments. The electronic signals obtained by the E-nose were correlated with the content of acrylamide, HMF, and furfural (<inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msubsup><mi>R</mi><mrow><mi>C</mi><mi>V</mi></mrow><mn>2</mn></msubsup></mrow></semantics></math></inline-formula> > 0.83; <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msubsup><mi>R</mi><mi>P</mi><mn>2</mn></msubsup></mrow></semantics></math></inline-formula> > 0.76 in whole roasted almonds; <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msubsup><mi>R</mi><mrow><mi>C</mi><mi>V</mi></mrow><mn>2</mn></msubsup><mo> </mo></mrow></semantics></math></inline-formula> > 0.88; <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msubsup><mi>R</mi><mrow><mi>P</mi><mo> </mo></mrow><mn>2</mn></msubsup></mrow></semantics></math></inline-formula> > 0.95 in ground roasted almonds). This suggest that the E-nose can predict the presence of these contaminants in roasted almonds. In conclusion, the E-nose may be a useful device to evaluate the quality of roasted foods based on their sensory characteristics but also their safety in terms of the content of harmful compounds, making it a useful predictive chemometric tool for assessing the formation of contaminants during almond processing.https://www.mdpi.com/2227-9040/11/5/287roasted almondsensory analysiselectronic noseacrylamidehydroxymethylfurfuralfurfural |
| spellingShingle | Marta Mesías Juan Diego Barea-Ramos Jesús Lozano Francisco J. Morales Daniel Martín-Vertedor Application of an Electronic Nose Technology for the Prediction of Chemical Process Contaminants in Roasted Almonds Chemosensors roasted almond sensory analysis electronic nose acrylamide hydroxymethylfurfural furfural |
| title | Application of an Electronic Nose Technology for the Prediction of Chemical Process Contaminants in Roasted Almonds |
| title_full | Application of an Electronic Nose Technology for the Prediction of Chemical Process Contaminants in Roasted Almonds |
| title_fullStr | Application of an Electronic Nose Technology for the Prediction of Chemical Process Contaminants in Roasted Almonds |
| title_full_unstemmed | Application of an Electronic Nose Technology for the Prediction of Chemical Process Contaminants in Roasted Almonds |
| title_short | Application of an Electronic Nose Technology for the Prediction of Chemical Process Contaminants in Roasted Almonds |
| title_sort | application of an electronic nose technology for the prediction of chemical process contaminants in roasted almonds |
| topic | roasted almond sensory analysis electronic nose acrylamide hydroxymethylfurfural furfural |
| url | https://www.mdpi.com/2227-9040/11/5/287 |
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