ArticleFrontiers in microbiology2022
Application of Electronic Nose to Discriminate Species of Mold Strains in Synthetic Brines.
Article in Frontiers in microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Discrimination of Spanish-Style Green Olives Inoculated with Undesirable Microbiota Using E-Nose, Chemometrics and Volatile Compound Profiles.Foods (Basel, Switzerland) · 2026Article
- Evaluation of Tunisian Olive Leaf Extracts to Reduce the Bioavailability of Acrylamide in Californian-Style Black Olives.Antioxidants (Basel, Switzerland) · 2023Article
- Masking Effect ofFoods (Basel, Switzerland) · 2022Article
- Application of Digital Olfaction for Table Olive Industry.Sensors (Basel, Switzerland) · 2022Article
- Determination of the Masking Effect of the 'Zapateria' Defect in Flavoured Stuffed Olives Using E-Nose.Molecules (Basel, Switzerland) · 2022Article
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Authors and funding
6 authors.
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Abstract
The chemical composition of the brine for Spanish-style table olives plays a crucial role during the fermentation process. Traditional laboratory analysis requires a high consumption of reagents, highly qualified personnel, sophisticated equipment, long analysis times, and large amounts of samples. Analysis carried out using an electronic nose (E-nose) offers an alternative, non-destructive technique and is useful in determining alterations in brines caused by microorganisms. In the present research, nine mold strains isolated from spoiled olives were inoculated in synthetic brines to determine the effect of microbial development on sensory quality, volatile profile, and the capacity of E-nose to discriminate altered brines from the healthy ones. The brines inoculated with the mold strains presented negative attributes related to aromas of mold, wood, leather, rancidity and, organic solvents among others. The highest intensity of defect was presented by the brines inoculated with the strains
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