ArticleFoods (Basel, Switzerland)2019
Nanomaterial Gas Sensors for Online Monitoring System of Fruit Jams.
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 10 papers.
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Who cites it
10 citing papers in PubMed.
- A Dual-Model Framework with Gramian Angular Field and Spatio-Temporal Attention for Rapid Gas Identification and Concentration Prediction.Sensors (Basel, Switzerland) · 2026Article
- Nanotechnology and E-Sensing for Food Chain Quality and Safety.Sensors (Basel, Switzerland) · 2023Review
- Volatile Olfactory Profiles of Umbrian Extra Virgin Olive Oils and Their Discrimination through MOX Chemical Sensors.Sensors (Basel, Switzerland) · 2022Article
- Real Time Monitoring of Wine Vinegar Supply Chain through MOX Sensors.Sensors (Basel, Switzerland) · 2022Article
- A Novel Gas Sensor for Detecting Pork Freshness Based on PANI/AgNWs/Silk.Foods (Basel, Switzerland) · 2022Article
- Optimization of Extraction Conditions and Characterization of Volatile Organic Compounds ofMolecules (Basel, Switzerland) · 2022Article
- Internet of Food (IoF), Tailor-Made Metal Oxide Gas Sensors to Support Tea Supply Chain.Sensors (Basel, Switzerland) · 2021Article
- The Physicochemical Characteristics of Gelam Honey and Its Outcome on the Female Reproductive Tissue of Sprague-Dawley Rats: A Preliminary Study.Molecules (Basel, Switzerland) · 2021Article
- An Array of MOX Sensors and ANNs to Assess Grated Parmigiano Reggiano Cheese Packs' Compliance with CFPR Guidelines.Biosensors · 2020Article
- Nanostructured MOS Sensor for the Detection, Follow up, and Threshold Pursuing ofSensors (Basel, Switzerland) · 2020Article
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Jams are appreciated worldwide and have become a growing market, due to the greater attention paid by consumers for healthy food. The selected products for this study represent a segment of the European market that addresses natural products without added sucrose or with a low content of natural sugars. This study aims to identify volatile organic compounds (VOCs) that characterize three flavors of fruit and five recipes using gas chromatography-mass spectrometry (GC-MS) and solid-phase micro-extraction (SPME) analysis. Furthermore, an innovative device, a small sensor system (S3), based on gas sensors with nanomaterials has been used; it may be particularly advantageous in the production line. Results obtained with linear discriminant analysis (LDA) show that S3 can distinguish among the different recipes thanks to the differences in the VOCs that are present in the specimens, as evidenced by the GC-MS analysis. Finally, this study highlights how the thermal processes for obtaining the jam do not alter the natural properties of the fruit.
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