by Keyword: headspace

Freire R, Fernandez L, Mallafré-Muro C, Martín-Gómez A, Madrid-Gambin F, Oliveira L, Pardo A, Arce L, Marco S, (2021). Full workflows for the analysis of gas chromatography—ion mobility spectrometry in foodomics: Application to the analysis of iberian ham aroma Sensors 21,

Gas chromatography—ion mobility spectrometry (GC-IMS) allows the fast, reliable, and inexpensive chemical composition analysis of volatile mixtures. This sensing technology has been successfully employed in food science to determine food origin, freshness and preventing alimentary fraud. However, GC-IMS data is highly dimensional, complex, and suffers from strong non-linearities, baseline problems, misalignments, peak overlaps, long peak tails, etc., all of which must be corrected to properly extract the relevant features from samples. In this work, a pipeline for signal pre-processing, followed by four different approaches for feature extraction in GC-IMS data, is presented. More precisely, these approaches consist of extracting data features from: (1) the total area of the reactant ion peak chromatogram (RIC); (2) the full RIC response; (3) the unfolded sample matrix; and (4) the ion peak volumes. The resulting pipelines for data processing were applied to a dataset consisting of two different quality class Iberian ham samples, based on their feeding regime. The ability to infer chemical information from samples was tested by comparing the classification results obtained from partial least-squares discriminant analysis (PLS-DA) and the samples’ variable importance for projection (VIP) scores. The choice of a feature extraction strategy is a trade-off between the amount of chemical information that is preserved, and the computational effort required to generate the data models.

JTD Keywords: authenticity, classification, electronic-nose, feature extraction, food analysis, gc-ims, headspace, least-squares, models, pld-da, pre-processing, quality, sensory analysis, wine, Feature extraction, Food analysis, Gc-ims, Hs-gc-ims, Pld-da, Pre-processing

Covington JA, Marco S, Persaud KC, Schiffman SS, Troy Nagle H, (2021). Artificial Olfaction in the 21st Century Ieee Sensors Journal 21, 12969-12990

The human olfactory system remains one of the most challenging biological systems to replicate. Humans use it without thinking, where it can equally offer protection from harm and bring enjoyment in equal measure. It is the system’s ability to detect and analyze complex odors, without the need for specialized infra-structure, that is the envy of many scientists. The field of artificial olfaction has recruited and stimulated interdisciplinary research and commercial development for several applications that include malodor measurement, medical diagnostics, food and beverage quality, environment and security. Over the last century, innovative engineers and scientists have been focused on solving a range of problems associated with measurement and control of odor. The IEEE Sensors Journal has published Special Issues on olfaction in 2002 and 2012. Here we continue that coverage. In this article, we summarize early work in the 20th Century that served as the foundation upon which we have been building our odor-monitoring instrumental and measurement systems. We then examine the current state of the art that has been achieved over the last two decades as we have transitioned into the 21st Century. Much has been accomplished, but great progress is needed in sensor technology, system design, product manufacture and performance standards. In the final section, we predict levels of performance and ubiquitous applications that will be realized during in the mid to late 21st Century.

JTD Keywords: air-quality, breath analysis, calibration transfer, chemical sensor arrays, chemosensor arrays, drift compensation, electronic nose, gas sensors, headspace sampling, machine learning, machine olfaction, odor detection, plume structure, voc analysis, Artificial olfaction, Electrodes, Electronic nose, Electronic nose technology, Headspace sampling, Instruments, Machine learning, Machine olfaction, Monitoring, Odor detection, Olfactory, Sensor phenomena and characterization, Sensors, Temperature sensors, Voc analysis

Taghadomi-Saberi, S., Garcia, S. M., Masoumi, A. A., Sadeghi, M., Marco, S., (2018). Classification of bitter orange essential oils according to fruit ripening stage by untargeted chemical profiling and machine learning Sensors 18, (6), 1922

The quality and composition of bitter orange essential oils (EOs) strongly depend on the ripening stage of the citrus fruit. The concentration of volatile compounds and consequently its organoleptic perception varies. While this can be detected by trained humans, we propose an objective approach for assessing the bitter orange from the volatile composition of their EO. The method is based on the combined use of headspace gas chromatography–mass spectrometry (HS-GC-MS) and artificial neural networks (ANN) for predictive modeling. Data obtained from the analysis of HS-GC-MS were preprocessed to select relevant peaks in the total ion chromatogram as input features for ANN. Results showed that key volatile compounds have enough predictive power to accurately classify the EO, according to their ripening stage for different applications. A sensitivity analysis detected the key compounds to identify the ripening stage. This study provides a novel strategy for the quality control of bitter orange EO without subjective methods.

JTD Keywords: Bitter orange essential oil, Headspace gas chromatography–mass spectrometry, Artificial neural network, Foodomics, Chemometrics, Feature selection