Skip to main content
SpringerLink
Log in

Electronic Nose Setup for Estimation of Rancidity in Cookies

  • Chapter
  • First Online:
Sensing Technology: Current Status and Future Trends II

Part of the book series: Smart Sensors, Measurement and Instrumentation ((SSMI,volume 8))

Abstract

Rancidity is a major problem in food systems which occurs through lipid oxidation and significantly affects quality of foods. Owing to the drawbacks of conventional methods of estimating lipid oxidation in foods, alternative inexpensive technology such as electronic nose (e-nose) technology that can accurately and rapidly determine odor profile of foods, is gaining importance. First section of this chapter presents various applications of e-nose analysis of several food systems. Latter section of this chapter focusses on assessment of shelf-life of cookies formulated with un-encapsulated and encapsulated eugenol-rich clove extracts (obtained by supercritical carbon dioxide extraction from clove buds) as a source of natural antioxidant using ALPHA MOS e-nose system and a customized e-nose system. The e-nose results were further validated by conventional methods of rancidity determination. Shelf-life study for a storage period of 200 days revealed that normal cookies without any antioxidant have shelf-life of 100 days when stored in aluminium laminates at \(23 \pm 2^{\,\circ }\mathrm{C}\), while administration of encapsulated clove extract as antioxidant prevented rancidity in cookies for at least 200 days with a shelf-life lead of 100 days over control cookies. These observations were further affirmed by phytochemical analyses which indicated that the addition of encapsulated clove extract in cookies enhanced its nutraceutical potential and antioxidant activity for at least 200 days. Finally, linear regression equations were developed using which rancidity parameters of conventional biochemical assays of cookies can be directly derived from e-nose sensor responses.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 84.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 109.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 109.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  1. S. Mildner-Szkudlarz, H.H. Jelen, R. Zawirska-Wojtasiak, The use of electronic and human nose for monitoring rapeseed oil autoxidation. Eur. J. Lipid Sci. Technol. 110, 61–72 (2008)

    Article  Google Scholar 

  2. L.J. Dugan, Lipids, in Principles of Food Science, Part I, Food Chemistry, ed. by O.W. Fenema (Marcel Dekker Inc., New York, 1976), p. 183

    Google Scholar 

  3. E. Olsen, G. Vogt, D. Ekeberg, M. Sandbakk, J. Pettersen, A. Nilsson, Analysis of the early stages of lipid oxidation in freeze-stored pork back fat and mechanically recovered poultry meat. J. Agric. Food Chem. 53, 338–348 (2005)

    Article  Google Scholar 

  4. F. Angerosa, L. Di Giacinto, R. Vito, S. Cumitini, Sensory evaluation of virgin olive oils by artificial neural network processing of dynamic head-space gas chromatographic data. J. Sci. Food Agric. 72, 323–328 (1996)

    Article  Google Scholar 

  5. N. Shen, S. Moizuddin, L. Wilson, S. Duvick, P. White, L. Pollak, Relationship of electronic nose analyses and sensory evaluation of vegetable oils during storage. J. Am. Oil Chem. Soc. 78, 937–940 (2001)

    Article  Google Scholar 

  6. E.N. Frankel, Lipid Oxidation (The Oily Press Dundee, Scotland, 1998)

    Google Scholar 

  7. E. Hansen, L. Lauridsen, L.H. Skibsted, R.K. Moawad, M.L. Andersen, Oxidative stability of frozen pork patties: Effect on fluctuating temperature on lipid oxidation. Meat Sci. 68, 479–484 (2004)

    Google Scholar 

  8. D.S. Mottram, Flavour formation in meat and meat products: a review. Food Chem. 62, 415–424 (1998)

    Article  Google Scholar 

  9. J.P. Wold, M. Mielnik, Non-destructive assessment of lipid oxidation in minced poultry meat by autofluorescence spectroscopy. J. Food Sci. 65, 87–95 (2000)

    Article  Google Scholar 

  10. Y. Yamamoto, E. Niki, R. Tanimura, Y. Kamiya, Study of oxidation by chemiluminescence. lV. Detection of low levels of lipid hydroperoxides by chemiluminescence. J. Am. Oil Chem. Soc. 62, 1248–1250 (1985)

    Article  Google Scholar 

  11. J. Pettersen, Chemiluminescence of fish oils and its flavour quality. J. Sci. Food Agric. 65, 307–313 (1994)

    Article  Google Scholar 

  12. J.W. Gardner, P.N. Bartlett, Intelligent Chem-SADs for artificial odour-sensing of coffees and lager beers. in Proceeding of the 11th Symposium on Olfaction and Taste (Tokyo, 1994), pp. 660–693

    Google Scholar 

  13. H.L. Gan, C.P. Tan, Y.B. Che Man, I. NorAini, S.A.H. Nazimah, Monitoring the storage stability of RBD palm olein using the electronic nose. Food Chem. 89, 271–282 (2005)

    Article  Google Scholar 

  14. B. Innawong, P. Mallikarjunan, J.E. Marcy, The determination of frying oil quality using a chemosensory system. LWT Food Sci. Technol. 37, 35–41 (2004)

    Article  Google Scholar 

  15. M. Peris, L. Escuder-Gilabert, A 21st century technique for food control: Electronic noses. Anal. Chim. Acta 638, 1–15 (2009)

    Article  Google Scholar 

  16. C. Pinheiro, C.M. Rodrigues, T. Schäfer, J.G. Crespo, Monitoring the aroma production during wine-must fermentation with an electronic nose. Biotechnol. Bioeng. 77, 632–640 (2002)

    Article  Google Scholar 

  17. M. García, M. Aleixandre, M.C. Horrillo, Electronic nose for the identification of spoiled Iberian hams. in Proceedings of Spanish on Conference Electron Devices (Tarragona, 2005), pp. 537–540

    Google Scholar 

  18. L. Marilley, S. Ampuero, T. Zesiger, M.G. Casey, Screening of aroma-producing lactic acid bacteria with an electronic nose. Int. Dairy J. 14, 849–856 (2004)

    Article  Google Scholar 

  19. N. Gutiérrez-Méndez, B. Vallejo-Cordoba, A.F. González-Córdova, G.V. Nevárez- Moorillón, B. Rivera-Chavira, Evaluation of aroma generation of Lactococcus lactis with an electronic nose and sensory analysis. J. Dairy Sci. 91, 49–57 (2008)

    Google Scholar 

  20. W. Cynkar, D. Cozzolino, B. Dambergs, L. Janik, M. Gishen, Feasibility study on the use of a head space mass spectrometry electronic nose (MS e-nose) to monitor red wine spoilage induced by Brettanomyces yeast. Sensors Actuators B Chem. 124, 167–171 (2007)

    Google Scholar 

  21. P. Pani, A.A. Leva, M. Riva, A. Maestrelli, D. Torreggiani, Influence of an osmotic pre-treatment on structure-property relationships of air-dehydrated tomato slices. J. Food Eng. 86, 105–112 (2008)

    Article  Google Scholar 

  22. M. Lebrun, M.N. Ducamp, A. Plotto, K. Goodner, E. Baldwin, Fox + GC/MS development of electronic nose measurements for mango ( Mangifera indica) homogenate and whole fruit. Proc. Florida State Hortic. Soc. 117, 421–425 (2004)

    Google Scholar 

  23. N. Bhattacharya, B. Tudu, A. Jana, D. Ghosh, R. Bandhopadhyay, M. Bhuyan, Preemptive identification of optimum fermentation time for black tea using electronic nose. Sensors Actuators B Chem. 131, 110–116 (2008)

    Article  Google Scholar 

  24. J. Trihaas, P.V. Nielsen, Electronic nose technology in quality assessment: Monitoring the ripening process of Danish blue cheese. J. Food Sci. 70, E44–E49 (2005)

    Article  Google Scholar 

  25. J. Brezmes, E. Llobet, X. Vilanova, J. Orts, G. Saiz, X. Correig, Correlation between electronic nose signals and fruit quality indicators on shelf-life measurements with pinklady apples”. Sensors Actuators B Chem. 80, 41–50 (2001)

    Article  Google Scholar 

  26. U. Herrmann, T. Jonischkeit, J. Bargon, U. Hahn, Q.Y. Li, C.A. Schalley, E. Vogel, F. Vögtle, Monitoring apple flavor by use of quartz microbalances. Anal. Bioanal. Chem. 372, 611–614 (2002)

    Article  Google Scholar 

  27. A. Hernández-Gómez, J. Wang, G. Hu, P. García-Pereira, Discrimination of storage shelf-life for mandarin by electronic nose technique. LWT Food Sci. Technol. 40, 681–689 (2007)

    Article  Google Scholar 

  28. A. Hernández-Gómez, J. Wang, G. Hu, A. García-Pereira, Monitoring storage shelf life of tomato using electronic nose technique. J. Food Eng. 85, 625–631 (2008)

    Article  Google Scholar 

  29. S. Benedetti, S. Buratti, A. Spinardi, S. Manninoa, I. Mignani, Electronic nose as a non-destructive tool to characterise peach cultivars and to monitor their ripening stage during shelf-life. Postharvest Biol. Technol. 47, 181–188 (2008)

    Article  Google Scholar 

  30. S. Benedetti, N. Sinelli, S. Buratti, M. Riva, Shelf life of Crescenza cheese as measured by electronic nose. J. Dairy Sci. 88, 3044–3051 (2005)

    Article  Google Scholar 

  31. J.S. Vestergaard, M. Martens, P. Turkki, Application of an electronic nose system for prediction of sensory quality changes of a meat product (pizza topping) during storage. LWT-Food Sci. Technol. 40, 1095–1101 (2007)

    Article  Google Scholar 

  32. S. Labreche, S. Bazzo, S. Cade, E. Chanie, Shelf life determination by electronic nose: application to milk. Sensors Actuators B Chem. 106, 199–206 (2005)

    Article  Google Scholar 

  33. M.S. Cosio, D. Ballabio, S. Benedetti, C. Gigliotti, Evaluation of different storage conditions of extra virgin olive oils with an innovative recognition tool built by means of electronic nose and electronic tongue. Food Chem. 101, 485–491 (2007)

    Article  Google Scholar 

  34. W. Yongwei, J. Wang, B. Zhou, Q. Lu, Monitoring storage time and quality attribute of egg based on electronic nose. Anal. Chimica Acta 650, 183–188 (2009)

    Article  Google Scholar 

  35. S. Limbo, L. Torri, N. Sinelli, L. Franzetti, E. Casiraghi, Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures. Meat Sci. 84, 129–136 (2010)

    Article  Google Scholar 

  36. W.X. Du, C.M. Lin, T. Huang, J. Kim, M. Marshall, C.I. Wei, Potential application of the electronic nose for quality assessment of salmon fillets under various storage conditions. J. Food Sci. 67, 307–313 (2002)

    Article  Google Scholar 

  37. D. Natale, G. Olafsdottir, S. Einarsson, E. Martinelli, R. Paolesse, A. D’Amico, Comparison and integration of different electronic noses for freshness evaluation of cod-fish fillets. Sensors Actuators B Chem. 77, 572–578 (2001)

    Article  Google Scholar 

  38. V. Rossi, C. Garcia, R. Talon, C. Denoyer, J.L. Berdagu’e, Rapid discrimination of meat products and bacterial strains using semiconductor gas sensors. Sensors Actuators B Chem. 37, 43–48 (1996)

    Article  Google Scholar 

  39. G. Olafsdottir, E. Chanie, F. Westad, R. Jonsdottir, C.R. Thalmann, S. Bazzo, S. Labreche, P. Marcq, F. Lundby, J.E. Haugen, Prediction of microbial and sensory quality of cold smoked Atlantic salmon (Salmo salar) by Electronic Nose. JFS S Sensory Nutritive Qualities Food 70, S563–S574 (2005)

    Google Scholar 

  40. T. Yi, X. Jing, X. Hong, Y. Sheng-ping, Food-fish fox application of electronic nose in the prediction model of shelf-life of Pampus argenteus. J. Fish. China 1000, 3–8 (2010)

    Google Scholar 

  41. J. Chantarachoti, A.C.M. Oliveira, B.H. Himelbloom, C.A. Crapo, D.G. Mclachlan, Portable electronic nose for detection of spoiling Alaska pink salmon (Oncorhynchus gorbuscha). J. Food Sci. 71, S414–S421 (2006)

    Google Scholar 

  42. S. Zhang, C. Xie, Z. Bai, M. Hub, H. Li, D. Zeng, Spoiling and formaldehyde-containing detections in octopus with an e-nose. Food Chem. 113, 1346–1350 (2009)

    Article  Google Scholar 

  43. F. Korel, D.A. Luzuriaga, M.Ö. Balaban, Objective quality assessment of raw tilapia (Oreochromis niloticus) fillets using electronic nose and machine vision. J. Food Sci. Sensory Nutritive Qualities Food 66, 1018–1024 (2001)

    Google Scholar 

  44. O. Tokusoglu, M. Balaban, Correlation of odor and color profiles of oysters with electronic nose and color machine vision. J. Shellfish Res. 23, 143–148 (2004)

    Google Scholar 

  45. K. Tamaki, T. Tamaki, T. Yamakasi, Fox studies on the deodorization by mushroom (Agaricus bisporus) extract of garlic extract-induced oral malodor. J. Nutr. Sci. Vitaminol. 53, 277–286 (2007)

    Google Scholar 

  46. C. Botre, D. Gharpure, Analysis of volatile bread aroma for evaluation of bread freshness using an electronic nose (e-nose). Mater. Manufact. Process. 21, 279–283 (2006)

    Article  Google Scholar 

  47. R. Dutta, E.L. Hines, J.W. Gardner, D.D. Udrea, P. Boilot, Non-destructive egg freshness determination: an electronic nose based approach. Measur. Sci. Technol. 14, 190–198 (2003)

    Article  Google Scholar 

  48. N.E. Barbri, E. Llobet, N.E. Bari, X. Correig, B. Bouchikhi, Electronic nose based on metal oxide semiconductor sensors as an alternative technique for the spoilage classification of red meat. Sensors 8, 142–156 (2008)

    Article  Google Scholar 

  49. S. Capone, M. Epifani, F. Quaranta, P. Siciliano, A. Taurino, L. Vasanelli, Monitoring of rancidity of milk by means of an electronic nose and a dynamic PCA analysis. Sensors Actuators B Chem. 78, 174–179 (2001)

    Article  Google Scholar 

  50. R. Aparicio, S.M. Rocha, I. Delgadillo, M.T. Morales, Detection of rancid defect in virgin olive oil by the electronic nose. J. Agric. Food Chem. 48, 853–860 (2000)

    Article  Google Scholar 

  51. A. Apetrei, I.M. Apetrei, S. Villanueva, J.A. de Saja, F. Gutierrez-Rosales, M.L. Rodriguez-Mendez, Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness. Anal. Chim. Acta 663, 91–97 (2010)

    Article  Google Scholar 

  52. J. Hong, C.L. Lim, H.J. Son, J.Y. Choi, N.B. Soo, Rancidity analysis of rapeseed oil under different storage conditions using mass spectrometry-based electronic nose. Korean J. Food Sci. Technol. 42, 699–704 (2010)

    Google Scholar 

  53. M. Vinaixa, A. Vergara, C. Duran, E. Llobet, C. Badia, J. Brezmes, X. Vilanova, X. Correig, Fast detection of rancidity in potato crisps using e-noses based on mass spectrometry or gas sensors. Sensors Actuators B 106, 67–75 (2005)

    Article  Google Scholar 

  54. K. Yoshida, E. Ishikawa, M. Joshi, H. Lechat, F. Ayouni, M. Bonnefille, Quality control and rancidity tendency of nut mix using an electronic nose. in Proceedings of the First Indo-Japan Conference on Perception and Machine Intelligence (Heidelberg, New York, 2012), pp. 163–170

    Google Scholar 

  55. J.A. Ragazzo, P. Chalier, J. Crouzet, C. Ghommidh, Identification of alcoholic beverages by coupling gas chromatography and electronic nose. in ed. by A.M. Spanier, F. Shahidi, T.H. Parliament, C. Mussinan, C.T. Ho, E.T. Contis Food Flavors and Chemistry (Royal Society of Chemistry, Cambridge, 2001), pp. 404–411

    Google Scholar 

  56. M. Penza, G. Cassano, Recognition of adulteration of Italian wines by thin-film multisensor array and artificial neural networks. Anal. Chimica Acta 509, 159–177 (2004)

    Article  Google Scholar 

  57. J. Lozano, J.P. Santos, J. Gutiérrez, M.C. Horrillo, Comparative study of sampling systems combined with gas sensors for wine discrimination. Sensors Actuators B Chem. 126, 616–623 (2007)

    Article  Google Scholar 

  58. R.C. McKellar, H.P.V. Rupasinghe, X. Lu, K.P. Knight, The electronic nose as a tool for the classification of fruit and grape wines from different Ontario wineries. J. Sci. Food Agric. 85, 2391–2396 (2005)

    Article  Google Scholar 

  59. H.M. Solis-Solis, M. Calderon-Santoyo, P. Gutierrez-Martinez, S. Schorr-Galindo, J.A. Ragazzo-Sanchez, Discrimination of eight varieties of apricot (Prunus armeniaca) by electronic nose, LLE and SPME using GC-MS and multivariate analysis. Sensors Actuators B Chem. 125, 415–421 (2007)

    Google Scholar 

  60. Z. Xiaobo, Z. Jiewen, Comparative analyses of apple aroma by a tin-oxide gas sensor array device and GC/MS. Food Chem. 107, 120–128 (2008)

    Article  Google Scholar 

  61. M.C.C. Oliveros, J.L.P. Pavón, C.G. Pinto, M.E.F. Laespada, B.M. Cordero, M. Forina, Electronic nose based on metal oxide semiconductor sensors as a fast alternative for the detection of adulteration of virgin olive oils. Anal. Chimica Acta 459, 219–228 (2002)

    Article  Google Scholar 

  62. M.S. Cosio, D. Ballabio, S. Benedetti, C. Gigliotti, Geographical origin and authentication of extra virgin olive oils by an electronic nose in combination with artificial neural networks. Anal. Chimica Acta 567, 202–210 (2006)

    Article  Google Scholar 

  63. C. Steine, F. Beaucousin, C. Siv, G. Peiffer, Potential of semiconductor sensor arrays for the origin authentication of pure Valencia orange juices. J. Agric. Food Chem. 49, 3151–3160 (2001)

    Article  Google Scholar 

  64. L. Pillonel, S. Ampuero, R. Tabacchi, J.O. Bosset, Analytical methods for the determination of the geographic origin of Emmental cheese, volatile compounds by GC-MS-FID and electronic nose. Eur. Food Res. Technol. 216, 179–183 (2003)

    Google Scholar 

  65. S. Ampuero, S. Bogdanov, J.O. Bosset, Classification of unifloral honeys with an MS-based electronic nose using different sampling modes: SHS, SPME, and INDEX. Eur. Food Res. Technol. 218, 198–207 (2004)

    Article  Google Scholar 

  66. M. Cocchi, C. Durante, A. Marchetti, C. Armanino, M. Casale, Characterization and discrimination of different aged ‘Aceto balsamico tradizionale di modena’ products by head space mass spectrometry and chemometrics. Anal. Chimica Acta 589, 96–104 (2007)

    Article  Google Scholar 

  67. R. Ravi, M. Prakash, K.K. Bhat, Characterization of aroma active compounds of cumin (Cuminum cyminum L.) by GC-MS, e-Nose, and sensory techniques. Int. J. Food Prop. 16, 1048–1058 (2013)

    Google Scholar 

  68. M.V. Galmarini, M.C. Zamora, R. Baby, J. Chirife, V. Mesina, Aromatic profiles of spray-dried encapsulated orange flavours: influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques. Int. J. Food Sci. Technol. 43, 1569–1576 (2008)

    Article  Google Scholar 

  69. T. Michishita, M. Akiyama, Y. Hirano, M. Ikeda, Y. Sagara, T. Araki, Gas chromatography/olfactometry and electronic nose analyses of retronasal aroma of espresso and correlation with sensory evaluation by an artificial neural network. J. Food Sci. 75, S477–S489 (2010)

    Article  Google Scholar 

  70. H. Zhang, M.Ö. Balaban, J.C. Principe, K. Portier, Quantification of spice mixture compositions by electronic nose: part I. Experimental design and data analysis using neural networks. J. Food Sci. E Food Eng. Phys. Prop. 70, E253–258 (2005)

    Google Scholar 

  71. A. Biolatto, G. Grigioni, M. Irurueta, A.M. Sancho, M. Taverna, N. Pensel, Seasonal variation in the odour characteristics of whole milk powder. Food Chem. 103, 960–967 (2007)

    Article  Google Scholar 

  72. F. Lacoste, F. Bosque, R. Raoux, Developments in analytical methods and management: Is it possible to use an ”electronic nose” for the detection of sensorial defects in virgin olive oil? OCL-Oléagineux Corps Gras Lipides 8, 78 (2001)

    Google Scholar 

  73. S. Buratti, D. Ballabio, S. Benedetti, M.S. Cosio, Prediction of Italian red wine sensorial descriptors from electronic nose, electronic tongue and spectrophotometric measurements by means of genetic algorithm regression models. Food Chem. 100, 211–218 (2007)

    Article  Google Scholar 

  74. C.D. Natale, A. Macagnano, E. Martinelli, R. Paolesse, E. Proiettia, A. D’Amico, The evaluation of quality of post-harvest oranges and apples by means of an electronic nose. Sensors Actuators B Chem. 78, 26–31 (2001)

    Article  Google Scholar 

  75. C.D. Natale, A. Macagnano, E. Martinelli, E. Proietti, R. Paolesse, L. Castellari, S. Campani, A. D’Amico, Electronic nose based investigation of the sensorial properties of peaches and nectarines. Sensors Actuators B Chem. 77, 561–566 (2001)

    Article  Google Scholar 

  76. G. Zhang, J. Wang, Y. Sheng, Predictions of acidity, soluble solids and firmness of pear using electronic nose technique. J. Food Eng. 86, 370–378 (2008)

    Article  Google Scholar 

  77. Y. Yu, J. Wang, H. Zhang, Y. Yu, C. Yao, Identification of green tea grade using different feature of response signal from e-nose sensors. Sensors Actuators B Chem. 128, 455–461 (2008)

    Article  Google Scholar 

  78. Y. Yu, J. Wang, C. Yao, H. Zhang, Y. Yu, Quality grade identification of green tea using e-nose by CA and ANN. LWT-Food Sci. Technol. 41, 1268–1273 (2008)

    Article  Google Scholar 

  79. L. Abbey, D.C. Joyce, J. Aked, B. Smith, C. Marshall, Electronic nose evaluation of onion headspace volatiles and bulb quality as affected by nitrogen, sulphur and soil type. Ann. Appl. Biol. 145, 41–50 (2004)

    Article  Google Scholar 

  80. M. García, M. Aleixandre, J. Gutiérrez, M.C. Horrillo, Electronic nose for ham discrimination. Sensors Actuators B Chem. 114, 418–422 (2006)

    Article  Google Scholar 

  81. Q. Zhang, S. Zhang, C. Xie, C. Fan, Z. Bai, Sensory analysis’ of Chinese vinegars using an electronic nose. Sensors Actuators B Chem. 128, 586–593 (2008)

    Article  Google Scholar 

  82. N. Barié, M. Bücking, M. Rapp, A novel electronic nose based on miniaturized SAW sensor arrays coupled with SPME enhanced headspace-analysis and its use for rapid determination of volatile organic compounds in food quality monitoring. Sensors Actuators B Chem. 114, 482–488 (2006)

    Article  Google Scholar 

  83. A.C. Bastos, N. Magan, Potential of an electronic nose for the early detection and differentiation between Streptomyces in potable water. Sensors Actuators B Chem. 116, 151–155 (2006)

    Google Scholar 

  84. H.D. Sapirstein, S. Siddhu, M. Aliani, Discrimination of volatiles of refined and whole wheat bread containing red and white wheat bran using an electronic nose. J. Food Sci. 77, S399–406 (2012)

    Article  Google Scholar 

  85. C. Alasalvar, E. Pelvan, B. Bahar, F. Korel, H. Olmez, Flavour of natural and roasted Turkish hazelnut varieties (Corylus avellana L.) by descriptive sensory analysis, electronic nose and chemometrics. Int. J. Food Sci. Technol. 47, 122–131 (2012)

    Google Scholar 

  86. A. Amari, N.E. Beri, B. Bouchikhi, Quality control of goat milk by a portable electronic nose based on metal oxide semiconductor sensors. Instrum. Measur. Metrologie 11, 31–49 (2011)

    Google Scholar 

  87. S.E. Stitzel, M.J. Aernecke, D.R. Walt, Artificial Noses. Ann. Rev. Biomed. Eng. 13, 1–25 (2011)

    Article  Google Scholar 

  88. D.L. Garcia-Gonzalez, R. Aparicio, Classification of different quality virgin olive oils by metal-oxide sensors. Eur. Food Res. Technol. 218, 484–487 (2004)

    Article  Google Scholar 

  89. C.M. Ajila, K. Leelavathi, U.J.S.P. Rao, Improvement of dietary fiber content and antioxidative properties in soft dough biscuits with the incorporation of mango peel powder. J. Cereal Sci. 48, 319–326 (2008)

    Article  Google Scholar 

  90. A. Waheed, G. Rasool, A. Asghar, Effect of interesterified palm and cottonseed oil blends on cookie quality. Agric. Biol. J. North Am. 1, 402–406 (2010)

    Article  Google Scholar 

  91. V. Reddy, A. Urooj, A. Kumar, Evaluation of antioxidant activity of some plant extracts and their application in biscuits. Food Chem. 90, 317–321 (2005)

    Article  Google Scholar 

  92. M. Martinez-Tome, A.M. Jimenez, S. Ruggieri, N. Frega, R. Strabbioli, M.A. Murcia, Antioxidant properties of Mediterranean spices compared with common food additives. J. Food Prot. 64, 1412–1419 (2001)

    Google Scholar 

  93. H.L. Madsen, G. Bertelsen, Spices as antioxidants. Trends Food Sci. Technol. 6, 271–277 (1995)

    Article  Google Scholar 

  94. W. Zheng, S.Y. Wang, Antioxidant activity and phenolic compounds in selected herbs. J. Agric. Food Chem. 49, 5165–5170 (2011)

    Article  Google Scholar 

  95. L. Hernández-Ochoa, B. Aguirre-Prieto, G.V. Nevárez-Moorillón, N. Gutierrez-Mendez, E. Salas-Muñoz, Use of essential oil and extracts from spices in meat protection. J. Food Sci. Technol. Article in press DOI: http://dx.doi.org/10.1007/s13197-011-0598-3, (2011)

  96. M. Ogata, M. Hoshi, S. Urano, T. Endo, Antioxidant activity of eugenol and related monomeric and dimeric compounds. Chem. Pharm. Bull. 48, 1467–1469 (2000)

    Article  Google Scholar 

  97. D. Chatterjee, P. Bhattacharjee, A. Banerjee, Phytochemical analyses and food applications on clove bud extracts obtained by liquid and supercritical carbon dioxide extraction technologies, in Proceedings of 2012 International Conference on Engineering and Applied Science, ISSN 2227–0299, ISBN 978-986-87417-1-3 (Beijing, 2012), pp. 392–409

    Google Scholar 

  98. M.B. Sakac, J.F. Gyura, A.C. Misan, Z.I. Seres, B.S. Pajin, D.M. Soronja-Simovicm, Antioxidant activity of cookies supplemented with sugarbeet dietary fiber. Sugar Ind. 136, 151–157 (2010)

    Google Scholar 

  99. D. Chatterjee, P. Bhattacharjee, H. Lechat, F. Ayouni, V. Vabre, Assessment of shelf-life of cookies formulated with clove extracts using electronic nose: Estimation of rancidity in cookies. in Proceedings of the 2012 Sixth International Conference on Sensing Technology, ISBN 978-1-4673-2245-4, DOI: http://dx.doi.org/10.1109/ICSensT.2012.6461709 (Kolkata, 2012), pp. 404–409

  100. N. Bhattacharyya, S. Seth, B. Tudu, P. Tamuly, A. Jana, D. Ghosh, R. Bandyopadhyay, M. Bhuyan, S. Sabhapandit, Detection of optimum fermentation time for black tea manufacturing using electronic nose. Sensors Actuators B 122, 627–634 (2007)

    Article  Google Scholar 

  101. M. Palit, B. Tudu, N. Bhattacharyya, A. Dutta, P.K. Dutta, A. Jana, R. Bhandyopadhyay, A. Chatterjee, Comparison of multivariate preprocessing techniques as applied to electronic tounge based pattern classification for black tea. Anal. Chimica Acta 675, 8–15 (2010)

    Article  Google Scholar 

  102. J. Shaikh, R. Bhosale, R. Singhal, Microencapsulation of black pepper oleoresin. Food Chem. 94, 105–110 (2006)

    Article  Google Scholar 

  103. D. Chatterjee, P. Bhattacharjee, Comparative evaluation of the antioxidant efficacy of encapsulated and un-encapsulated eugenol-rich clove extracts in soybean oil: Shelf-life and frying stability of soybean oil. J. Food Eng. 117, 545–550 (2013)

    Google Scholar 

  104. D. Chatterjee, P. Bhattacharjee, Supercritical carbon dioxide extraction of eugenol from clove buds: Process optimization and packed bed characterization. Food Bioprocess Technol. 6, 2587–2599 (2013)

    Google Scholar 

  105. G.A. Spanos, R.E. Wrolstad, Influence of processing and storage on the phenolic composition of Thompson seedless grape juice. J. Agric. Food Chem. 38, 1565–1571 (1990)

    Article  Google Scholar 

  106. A. Aiyegoro, A.I. Okoh, Preliminary phytochemical screening and in vitro antioxidant activities of the aqueous extract of Helichrysum longifolium DC. BMC Complement. Altern. Med. 10, 2–8 (2010)

    Google Scholar 

  107. Association of official analytical chemists (AOAC), Official Methods of Analysis of AOAC International Methods 28.030, \(11^{th}\) Ed. AOAC International (Gaithersburg, MD, 1970)

    Google Scholar 

  108. Y.B. Che-Man, C.P. Tan, Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips. J. Am. Oil Chem. Soc. 76, 331–339 (1999)

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, 700032, India

    D. Chatterjee & P. Bhattacharjee

  2. Alpha-Mos, 20 rue Didier Daurat Avenue, 31200, Toulouse, France

    H. Lechat, F. Ayouni & V. Vabre

  3. Centre for Development of Advanced Computing (C-DAC), E-2/1 Block – GP Sector – V Salt Lake, Kolkata, 700091, India

    N. Bhattacharyya

Authors
  1. D. Chatterjee
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. P. Bhattacharjee
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. H. Lechat
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. F. Ayouni
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. V. Vabre
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. N. Bhattacharyya
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to P. Bhattacharjee .

Editor information

Editors and Affiliations

  1. Built Environment and Sustainable Technologies Research Institute, School of Built Environment, Liverpool John Moores University, Liverpool, United Kingdom

    Alex Mason

  2. School of Engineering and Advanced Technology (SEAT), Massey University (Manawatu Campus), Palmerston North, New Zealand

    Subhas Chandra Mukhopadhyay

  3. Institute of Fundamental Sciences, Massey University (Manawatu Campus), Palmerston North, New Zealand

    Krishanthi Padmarani Jayasundera

  4. Centre for Development in Advanced Computing, Kolkata, India

    Nabarun Bhattacharyya

Rights and permissions

Reprints and permissions

Copyright information

© 2014 Springer International Publishing Switzerland

About this chapter

Cite this chapter

Chatterjee, D., Bhattacharjee, P., Lechat, H., Ayouni, F., Vabre, V., Bhattacharyya, N. (2014). Electronic Nose Setup for Estimation of Rancidity in Cookies. In: Mason, A., Mukhopadhyay, S., Jayasundera, K., Bhattacharyya, N. (eds) Sensing Technology: Current Status and Future Trends II. Smart Sensors, Measurement and Instrumentation, vol 8. Springer, Cham. https://doi.org/10.1007/978-3-319-02315-1_8

Download citation

  • DOI: https://doi.org/10.1007/978-3-319-02315-1_8

  • Published:

  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-319-02314-4

  • Online ISBN: 978-3-319-02315-1

  • eBook Packages: EngineeringEngineering (R0)

Publish with us

Policies and ethics

Search

Navigation