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ABSTRACT: The electronic nose (e-nose) is designed to crudely mimic the mammalian nose in that most contain sensors that non-selectively interact with odor molecules to produce some sort of signal that is then sent to a computer that uses multivariate statistics to determine patterns in the data. This pattern recognition is used to determine that one sample is similar or different from another based on headspace volatiles. There are different types of e-nose sensors including organic polymers, metal oxides, quartz crystal microbalance and even gas-chromatography (GC) or combined with mass spectroscopy (MS) can be used in a non-selective manner using chemical mass or patterns from a short GC column as an e-nose or "Z" nose. The electronic tongue reacts similarly to non-volatile compounds in a liquid. This review will concentrate on applications of e-nose and e-tongue technology for edible products and pharmaceutical uses.
Sensors 01/2011; 11(5):4744-66. · 1.74 Impact Factor
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ABSTRACT: ABSTRACT“Tommy Atkins” and “Palmer” mangoes were harvested medium-ripe held for 7–20 days at five different temperatures and evaluated for quality attributes. The objective of this work was to obtain quality curves at chilling and nonchilling temperatures and to identify, for each temperature, which quality factors limit mango marketability. Chilling injury and increased fruit softness were the limiting quality factors for mango stored at 2 and 5C. Softening of the fruit, changes in color and development of decay were the limiting quality factors for mango stored at 12, 15 and 20C. Prediction of mango shelf life calculated from the data reported in the literature is not precise unless the characteristics of the fruit and environmental factors involved are well known. The curves obtained from quality evaluations for each temperature showed that a single quality attribute cannot be used to express loss of quality of mango over the normal physiological range of temperatures.
Journal of Food Quality 01/2007; 30(1):104 - 120. · 0.54 Impact Factor
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ABSTRACT: For best visual quality retention of fresh-cut fruits, the preferred storage temperature is never higher than 5°C, which is considered a chilling temperature for chilling sensitive tropical fruit like mango. Changes in visual and compositional attributes, aroma volatile production, respiration rate, and electrolyte leakage were evaluated in whole and fresh-cut partially ripe ‘Kent' mangoes stored for 10d at chilling (5°C) and non-chilling (12°C) temperatures in order to determine if fresh-cut mangoes are subject to chilling injury at their typical handling temperature. The experiment was conducted twice during two Florida mango seasons, with fruit from two different sources. Results from the two harvests were significantly different and therefore were analyzed separately. Visual quality degradation was faster at 12°C than at 5°C, and limited the shelf-life of the fresh-cut mangoes to 3-4d at 12°C versus 5-6d at 5°C. Soluble solids content did not differ among whole fruit or fresh-cut slices stored at either chilling or non-chilling temperatures, but respiration rate, pH, and total ascorbic acid were all lower and titratable acidity was higher in both the fresh-cut slices and whole fruit stored at 5°C compared with storage at 12°C. Subjective evaluation indicated that aroma intensity declined more during storage of fresh-cut slices at 5°C than at 12°C, and the aroma volatiles acetaldehyde, ethyl acetate, and ethyl butyrate were found to be significantly reduced in the slices stored at 5°C, but only in the second harvest; production of alcohols (methanol and ethanol) was also lower in samples stored at 5°C. Although electrolyte leakage was higher in fresh-cut slices than in whole fruit, no conclusion could be made regarding the effect of storage temperature. It is unclear whether the storage duration at 5°C was sufficiently long to cause chilling injury in fresh-cut mango slices since no visual symptoms developed in whole fruit. However, lower ascorbic acid content, higher titratable acidity, reduction of volatiles, and increased softening of whole fruit at 5°C versus 12°C, which are all indicative of CI, suggest that the fresh-cut mango slices did experience chilling stress.
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ABSTRACT: This study addressed the effects of hot water (HW) quarantine treatment as mandated by the USDA-APHIS, for all mangoes imported to the United States, on the visual and compositional quality factors, aroma volatile production, respiration rate, and electrolyte leakage of fresh-cut ‘Kent’ mango slices during subsequent storage at 5 °C for 10 d. The experiment was conducted twice during two Florida mango seasons, with fruit from two different sources. Results from the two harvests were significantly different and therefore were analyzed separately. In general, the visual quality, electrolyte leakage, firmness, and aroma volatile production (based on the quantification of 16 aroma volatiles) did not differ between the fresh-cut slices prepared from HW- and non-HW-treated fruit. The fresh-cut slices from non-HW-treated fruit had higher soluble solids content than the HW-treated samples. There were also differences between the treatments for respiration rate, titratable acidity, and pH; but, the results were contradictory between the two harvests. Overall, the results suggest that the HW quarantine treatment applied to whole mangoes does not significantly affect the quality of fresh-cut ‘Kent’ mango slices stored at 5 °C.
Postharvest Biology and Technology.
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ABSTRACT: Tommy Atkins" and "Palmer" mangoes were harvested medium-ripe held for 7–20 days at five different temperatures and evaluated for quality attributes. The objective of this work was to obtain quality curves at chilling and nonchilling temperatures and to identify, for each temperature, which quality factors limit mango marketability. Chilling injury and increased fruit softness were the limiting quality factors for mango stored at 2 and 5C. Softening of the fruit, changes in color and development of decay were the limiting quality factors for mango stored at 12, 15 and 20C. Prediction of mango shelf life calculated from the data reported in the literature is not precise unless the characteristics of the fruit and environmental factors involved are well known. The curves obtained from quality evaluations for each temperature showed that a single quality attribute cannot be used to express loss of quality of mango over the normal physiological range of temperatures.
