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Geographical provenience differentiation and adulteration detection of cumin by means of electronic sensing Systems and SPME-GC-MS in combination with different chemometric approaches

  • The detection of the aroma and flavour volatile compounds of spices is key in product quality control. Accordingly, it is necessary to develop new electronic sensing systems for food adulteration control and authenticity assessment for protecting customer's health. In this work, the capability of the E-nose and VE-tongue in combination with SPME-GC-MS to correctly discriminate between several cumin samples of different geographical origins and to detect their adulteration, by using unsupervised and supervised chemometric tools, was evaluated. Regarding the aroma profile, eleven volatile compounds were characterized by SPME-GC-MS; all of them were found in cumin powder while only eight are found in cumin seeds. The main volatile compounds detected were b-pinene, m-cymene, g-terpinene, cuminaldehyde and cuminic alcohol, in different proportions depending on the cumin sample form (seed or powder). In summary, the results obtained are sufficiently encouraging as a starting point for theThe detection of the aroma and flavour volatile compounds of spices is key in product quality control. Accordingly, it is necessary to develop new electronic sensing systems for food adulteration control and authenticity assessment for protecting customer's health. In this work, the capability of the E-nose and VE-tongue in combination with SPME-GC-MS to correctly discriminate between several cumin samples of different geographical origins and to detect their adulteration, by using unsupervised and supervised chemometric tools, was evaluated. Regarding the aroma profile, eleven volatile compounds were characterized by SPME-GC-MS; all of them were found in cumin powder while only eight are found in cumin seeds. The main volatile compounds detected were b-pinene, m-cymene, g-terpinene, cuminaldehyde and cuminic alcohol, in different proportions depending on the cumin sample form (seed or powder). In summary, the results obtained are sufficiently encouraging as a starting point for the development of new electronic sensing systems with more improvement in the reliability of the sensor's performance as well as chemometric tools in order to deal with a complex dataset.zeige mehrzeige weniger

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Metadaten
Autor*innen:K. Tahri, Carlo Tiebe, N. El Bari, Thomas Hübert, B. Bouchikhi
Dokumenttyp:Zeitschriftenartikel
Veröffentlichungsform:Verlagsliteratur
Sprache:Englisch
Titel des übergeordneten Werkes (Englisch):Analytical Methods
Jahr der Erstveröffentlichung:2016
Herausgeber (Institution):Royal Society of Chemistry
Verlag:RCS
Jahrgang/Band:8
Ausgabe/Heft:42
Erste Seite:7638
Letzte Seite:7649
DDC-Klassifikation:Naturwissenschaften und Mathematik / Chemie / Analytische Chemie
Freie Schlagwörter:Adulteration detection; Chemometric tool; Cumin discrimination; Electronic nose; Geographical origins; SPME-GC-MS; Voltammetric electronic tongue
DOI:10.1039/c6ay01906d
ISSN:1759-9660
Verfügbarkeit des Dokuments:Datei im Netzwerk der BAM verfügbar ("Closed Access")
Datum der Freischaltung:02.12.2016
Referierte Publikation:Ja
Datum der Eintragung als referierte Publikation:02.12.2016
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