ArticleFoods (Basel, Switzerland)2019
Headspace Volatile Evaluation of Carrot Samples-Comparison of GC/MS and AuNPs-hpDNA-Based E-Nose.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- A comprehensive review on botany, chemical composition and the impacts of heat processing and dehydration on the aroma formation of fresh carrot.Food chemistry: X · 2024Review
- Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview.Foods (Basel, Switzerland) · 2022Review
- Application of Response Surface Methodology to Optimize Solid-Phase Extraction of Benzoic Acid and Sorbic Acid from Food Drinks.Foods (Basel, Switzerland) · 2022Article
- Optimization of Volatile Compounds Extraction from Industrial Celery (Foods (Basel, Switzerland) · 2021Article
- Peptides, DNA and MIPs in Gas Sensing. From the Realization of the Sensors to Sample Analysis.Sensors (Basel, Switzerland) · 2020Review
- Comparison of the Physical and Sensory Properties of Hybrid Citrus Fruit JaffaMolecules (Basel, Switzerland) · 2020Article
- Bio-Inspired Strategies for Improving the Selectivity and Sensitivity of Artificial Noses: A Review.Sensors (Basel, Switzerland) · 2020Review
- Bulk and Surface Acoustic Wave Sensor Arrays for Multi-Analyte Detection: A Review.Sensors (Basel, Switzerland) · 2019Review
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The performances of a quartz crystal microbalances (QCMs) based on an electronic nose (E-nose), modified with hairpin-DNA (hpDNA) for carrot aroma profiling has been evaluated. Solid phase micro-extraction (SPME) headspace sampling, combined with gas chromatography (GC), was used as a reference method. The changes in carrot aroma profiles stored at different temperatures (-18 °C, 4 °C, 25 °C, and 40 °C) were monitored during time up to 26 days. The principal component analysis of the data evidenced the different aroma patterns related to the presence of different key compounds. The output data achieved with the hpDNA-based E-nose were able to detect aroma patterns similar to gas chromatography with mass spectrometry (GC-MS). This work demonstrates that hpDNA has different sizes of loops that can be used for the development of sensor arrays able to detect aroma patterns in food and their changes with advantages in terms of easiness of usage, rapidity, and cost of analysis versus classical methods.
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Registered trials
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