Electronic Nose Study of Powdered Garlic

Sensors & Transducers

Valeria M. Messina¹  Rosa E. Baby¹  Noemí E. Walsöe de Reca¹  Alvaro R. Gómez²  José L. Burba³  María M. Sance⁴  Mónica Bauzá⁴ 

[1] CINSO (Centro de Investigaciones en Sólidos) CONICET-CITEFA, Juan Bautista de La Salle 4397, Villa Martelli (B1603ALO) Buenos Aires, Argentina;Facultad de Ciencias Exactas y Naturales – Universidad Nacional de Buenos Aires;Instituto Nacional de Tecnología Agropecuaria (INTA)- Ruta 40 s/n- La Consulta- Mendoza, Argentina;UNCuyo, Departamento de Ciencias Enológicas y Agroalimentarias, Facultad de Ciencias Agrarias, Almirante Brown 500, Chacras de Coria, Mendoza, Argentina;

关键词: Electronic nose;    Garlic;    Odour;    Lyophilization;    Oven-drying;   

DOI  :  

来源: DOAJ

【 摘 要 】

An electronic nose was used to study the odour profile of garlic, separating the powered samples of eight cultivars and proving to be useful to discriminate garlic specimen dried by lyophilization and oven-dried and humidified specimen (before dried by both techniques) for each cultivar. Pattern recognition and multivariate analysis of the electronic nose data has enabled to easily separate the garlic cultivars, to clearly discriminate the lyophilized or oven-dried specimen and the non humidified samples from the humidified powders maintaining, in every case, the cultivars identification. The humidification of lyophilized powders has shown a sharp separation of cultivars, otherwise, in the humidified oven-dried powders, their identification resulted less precise. This fact enabled to infer that lyophilized powders (either dry or humidified) better retained their odour profile than oven-dried powders, maintaining the properties of each cultivar.

【 授权许可】

Unknown