scholarly journals Aromatic Profile of Hydroponically and Conventionally Grown Tomatoes

2021 ◽  
Vol 11 (17) ◽  
pp. 8012
Author(s):  
Melina Korčok ◽  
Nikola Vietorisová ◽  
Patrícia Martišová ◽  
Jana Štefániková ◽  
Anna Mravcová ◽  
...  
Keyword(s):  
Electronic Nose ◽  
Sensory Analysis ◽  
Sensory Panel ◽  
Food Authentication ◽  
Climate Conditions ◽  
Organoleptic Characteristics ◽  
Hydroponic Cultivation ◽  
The Difference ◽  
Ripe Stage ◽  
Hydroponically Grown

Hydroponics is a more environmentally friendly and economical way of growing crops that allows crops to be grown all year round, regardless of soil and climate conditions. Hydroponic cultivation of various fruits, vegetables, flowers, etc., is well known and used today. Tomatoes also play an important role in hydroponic cultivation. Tomatoes grown in this way should have a more pronounced aroma and flavor, and the fact that they are harvested at the ripe stage should also be reflected in the fresh red color and appropriate organoleptic characteristics of the fruit. This study was concerned with the sensory analysis of hydroponically grown tomatoes (Solanum lycopersicum) compared with conventionally grown tomatoes of the same species. Samples were evaluated by instrumental sensory analysis using an electronic nose as well as a sensory panel. In this study, the difference between hydroponically and conventionally grown tomatoes was demonstrated. These differences were also captured by the consumers (sensory panel). When analyzing the odor profile of the samples, we found that hydroponic tomatoes are characterized by the presence of chemical organic compounds, namely: 2-methylpropanol, 2,3-pentanedione, and (Z)-3-hexen-1-ol or 1-hexanol, which cause the fruity aroma of the fruit. These substances are very likely to characterize the differences between the tested samples. The electronic nose has shown to be a potentially suitable tool for detecting differences and identifying typical product markers, which may suggest its further use in food authentication detection. It is also interesting to find almost no correlation between the two methods studied.

Variasi Penambahan Tepung Daun Kelor (Moringa Oleifera Lam.) pada Pembuatan Flakes Ditinjau dari Sifat Fisik, Sifat Organoleptik dan Kadar Kalsium

2017 ◽  
Vol 19 (1) ◽  
pp. 31-35
Author(s):  
Frieda Rosita Majid ◽  
Nur Hidayat ◽  
Waluyo Waluyo
Keyword(s):  
Physical Characteristic ◽  
Nutritional Value ◽  
Calcium Content ◽  
Organoleptic Characteristics ◽  
High Calcium ◽  
Randomized Experimental Design ◽  
Leaf Powder ◽  
The Difference ◽  
The Tropics ◽  
Moringa Oleifera Lam

Background:Moringa (Moringaoleifera Lam.) Is a plant of high nutritional value, grows scattered in the tropics and sub-tropics, but utilization is still low. Each section has its benefits Moringa one part is the Moringa leaves contain a high calcium. In 100 grams of material, fresh Moringa leaves contain as much as 440 mg of calcium in the form of flour whereas if it contains as much as 2,003 mg of calcium. One of its use in the manufacture of flakes added. Objective: Know the difference physical harateristi, organoleptic characteristic and calcium levels in flakes variations addition of Moringa leaf powder. Methods: The study is a randomized experimental design with simple, includes four kinds of treatments, two replications with two experimental units. Observations of physical characteristic were analyzed by descriptive, the organoleptic characteristic of data analysis using statistical test Kruskal-Wallis continued Mann-Whitney and methods of test calcium content using permanganometri then the data were analyzed descriptive. Results: The physical characteristics of flakes greenish-yellow, slightly fragrant aroma typical of flakes, rather unpleasant taste typical of Moringa leaves and a slightly crunchy texture. Organoleptic characteristics the color of flakes with moringa leaf powder 5%, the aroma of the flakes without addition moringa leaf powder, the flavour of flakes with additions moringa leaf powder 5% and the texture of flakes with additions moringa leaf powder 7,5% most prefered panelist and high levels calcium of flakes with additions 10% moringa leaf powder. Conclusion: There is a difference variations addition of moringa leaf powder on physical, organoleptic characteristic (color) and the level of calcium flakes.Flakes with the addition of 5% moringa leaf powder is the most prefered panelist.   Keywords:Moringa Leaf Flour, Flakes, Physical characteristic, organoleptic, Calcium

scholarly journals Ripeness Prediction of Postharvest Kiwifruit Using a MOS E-Nose Combined with Chemometrics

Sensors ◽  
2019 ◽  
Vol 19 (2) ◽  
pp. 419 ◽  
Author(s):  
Dongdong Du ◽  
Jun Wang ◽  
Bo Wang ◽  
Luyi Zhu ◽  
Xuezhen Hong
Keyword(s):  
Prediction Models ◽  
Extraction Methods ◽  
Oxide Semiconductor ◽  
Soluble Solids ◽  
Support Vector ◽  
Least Squares Regression ◽  
Accuracy Rate ◽  
Linear Discriminant ◽  
The Difference ◽  
Ripe Stage

Postharvest kiwifruit continues to ripen for a period until it reaches the optimal “eating ripe” stage. Without damaging the fruit, it is very difficult to identify the ripeness of postharvest kiwifruit by conventional means. In this study, an electronic nose (E-nose) with 10 metal oxide semiconductor (MOS) gas sensors was used to predict the ripeness of postharvest kiwifruit. Three different feature extraction methods (the max/min values, the difference values and the 70th s values) were employed to discriminate kiwifruit at different ripening times by linear discriminant analysis (LDA), and results showed that the 70th s values method had the best performance in discriminating kiwifruit at different ripening stages, obtaining a 100% original accuracy rate and a 99.4% cross-validation accuracy rate. Partial least squares regression (PLSR), support vector machine (SVM) and random forest (RF) were employed to build prediction models for overall ripeness, soluble solids content (SSC) and firmness. The regression results showed that the RF algorithm had the best performance in predicting the ripeness indexes of postharvest kiwifruit compared with PLSR and SVM, which illustrated that the E-nose data had high correlations with overall ripeness (training: R2 = 0.9928; testing: R2 = 0.9928), SSC (training: R2 = 0.9749; testing: R2 = 0.9143) and firmness (training: R2 = 0.9814; testing: R2 = 0.9290). This study demonstrated that E-nose could be a comprehensive approach to predict the ripeness of postharvest kiwifruit through aroma volatiles.

scholarly journals Effects of Environmental Temperature onCapnodis tenebrionisAdult Phenology

2012 ◽  
Vol 2012 ◽  
pp. 1-8 ◽  
Author(s):  
Carmelo Peter Bonsignore
Keyword(s):  
Late Summer ◽  
Early Summer ◽  
Adult Density ◽  
Degree Days ◽  
Continuous Increase ◽  
Climate Conditions ◽  
Average Annual Temperature ◽  
Activity Temperature ◽  
The Difference ◽  
New Generation

The phenology ofCapnodis tenebrionisadults was presented with reference to two different climate conditions. In a temperate moderate-warm climate, adult density showed two separate peaks during the year: one in early summer of the overwintering generation and one with beetles emerging in the late summer. In a warmer semiarid climate, the overwintering adults and the new generation overlapped during summer with a continuous increase of adult density. The difference in the average annual temperature between areas during the study period was almost3∘C, and, in the warmer area, the new generation ofC. tenebrionisemerged at least one month earlier. To make a prediction of adult presence, a model utilizing degree-days was developed from data collected over a five-year period. Models obtained from equations (Logistic 4-parameter,y(x)=yo+a/(1+(x/xo)b)) of each year were developed to describe the relationship between degree-day accumulation (with a minimal threshold activity temperature of14.21∘Ccalculated in the laboratory) and the cumulative percentage of adult presence. According to the overall model, the 50% of overwintering beetles occurred at 726 degree-days (Biofix: 1st March) and the emerging beetles occurred at 801 degree-days (Biofix: 1st July). The results show that a change in temperature is an important aspect that highlights the adaptability of this species.

‘Sensory analysis’ of Chinese vinegars using an electronic nose

2008 ◽  
Vol 128 (2) ◽  
pp. 586-593 ◽  
Author(s):  
Qinyi Zhang ◽  
Shunping Zhang ◽  
Changsheng Xie ◽  
Chaoqun Fan ◽  
Zikui Bai
Keyword(s):  
Electronic Nose ◽  
Sensory Analysis

scholarly journals Microsatellite Markers in Olives (Olea europaea L.): Utility in the Cataloging of Germplasm, Food Authenticity and Traceability Studies

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1907
Author(s):  
Shambhavi Yadav ◽  
Joana Carvalho ◽  
Isabel Trujillo ◽  
Marta Prado
Keyword(s):  
Molecular Markers ◽  
Oleic Acid ◽  
Microsatellite Markers ◽  
Genetic Resources ◽  
Mediterranean Region ◽  
Food Authenticity ◽  
Food Authentication ◽  
Organoleptic Characteristics ◽  
Olive Cultivars ◽  
Molecular Information

The olive fruit, a symbol of Mediterranean diets, is a rich source of antioxidants and oleic acid (55–83%). Olive genetic resources, including cultivated olives (cultivars), wild olives as well as related subspecies, are distributed widely across the Mediterranean region and other countries. Certain cultivars have a high commercial demand and economical value due to the differentiating organoleptic characteristics. This might result in economically motivated fraudulent practices and adulteration. Hence, tools to ensure the authenticity of constituent olive cultivars are crucial, and this can be achieved accurately through DNA-based methods. The present review outlines the applications of microsatellite markers, one of the most extensively used types of molecular markers in olive species, particularly referring to the use of these DNA-based markers in cataloging the vast olive germplasm, leading to identification and authentication of the cultivars. Emphasis has been given on the need to adopt a uniform platform where global molecular information pertaining to the details of available markers, cultivar-specific genotyping profiles (their synonyms or homonyms) and the comparative profiles of oil and reference leaf samples is accessible to researchers. The challenges of working with microsatellite markers and efforts underway, mainly advancements in genotyping methods which can be effectively incorporated in olive oil varietal testing, are also provided. Such efforts will pave the way for the development of more robust microsatellite marker-based olive agri-food authentication platforms.

scholarly journals Qualidade de frutos de mangabeira de diferentes estágios de maturação tratados com CaCl2

2021 ◽  
Vol 10 (3) ◽  
pp. e21010313340
Author(s):  
Alexandre Passos Oliveira ◽  
Pryanka Thuyra Nascimento Fontes ◽  
Luiz Fernando Ganassali de Oliveira Junior
Keyword(s):  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ambient Atmosphere ◽  
Climacteric Fruit ◽  
Organoleptic Characteristics ◽  
The Difference ◽  
Solids Content ◽  
Hancornia Speciosa ◽  
Two Stages

Hancornia speciosa is a fruit tree, popularly known as mangabeiras. The mangaba, fruits of this tree, are quite appreciated for their organoleptic characteristics. Because it is a climacteric fruit, this fruit has very high perishability. The use of products that extend the useful life is necessary. Calcium chloride (CaCl2) has been shown to be an alternative in post-harvest because it promotes few changes in fruit quality and increases the storage period. Thus, the objective of this work was to evaluate quality attributes of mangaba fruits in two stages of maturation, 'Immature' and 'Mature', submitted to CaCl2 application, in four storage times (0, 2, 4 and 6 days) under ambient atmosphere. During the experiment, the loss of fresh weight, color, pH, titratable acidity, soluble solids and SS/TA ratio were evaluated. It was verified that the 'mature' fruits showed a higher acidity and soluble solids content, even with the application of CaCl2, the difference that the loss with the application of CaCl2 was smaller. Unlike '‘Immature’ and ‘Immature’ fruits with CaCl2 in which these characteristics were acquired as the experiment was conducted, in addition to presenting lower values for weight loss, pH and color.

scholarly journals The effect of sorbitol and white sweet potatoes (Ipomea batatas L.) inulin extract application on marshmallow physical, chemical and organoleptic properties

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 298-305
Author(s):  
B. Yudhistira ◽  
A.K. Putri ◽  
S. Prabawa
Keyword(s):  
Sweet Potato ◽  
Design Method ◽  
Sweet Potatoes ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Ipomea Batatas ◽  
The Difference ◽  
The One ◽  
High Calorie

Marshmallow belongs to a high-calorie food that requires a low-calorie substitute for sucrose, one of which is sorbitol. Marshmallow has the potential to become a functional food with the addition of inulin contained within white sweet potatoes. Inulin refers to a type of fructan carbohydrate which contains fiber and has the potential as a prebiotic that is beneficial for the human’s body. This study aims to determine the effect of the addition of white sweet potato (Ipomea batatas L.) inulin extract and sorbitol on the physical, chemical and organoleptic characteristic of marshmallows and to obtain the best marshmallow’s formula through white sweet potato (Ipomea batatas L.) inulin extract and sorbitol addition. The completely randomized design method (CRD) applied in this study consisted of one factor, namely the difference in formulation between the concentration of white sweet potato inulin extract (2% and 3%) and the concentration of sorbitol (25%, 50%, and 75%). The statistical analysis utilized the One Way Analysis of Variance (ANOVA) method using SPSS. The results of this study indicated that the addition of white sweet potato inulin extract and sorbitol had a significant effect on tensile strength, density, moisture content, ash content, total calories, dietary fiber, and organoleptic characteristics of marshmallows. The best formula for marshmallows was formula 4 with the addition of 2% white sweet potato inulin extract and 50% sorbitol.

scholarly journals Deteksi Formalin Pada Buah Tomat (Lycopersicum esculentum Mill) Dengan Teknologi Hidung Elektronik (Electronic Nose)

2019 ◽  
Vol 4 (2) ◽  
pp. 359-366
Author(s):  
Irfan Maibriadi ◽  
Ratna Ratna ◽  
Agus Arip Munawar
Keyword(s):  
Principal Component Analysis ◽  
Electronic Nose ◽  
Principal Component ◽  
Component Analysis ◽  
Lycopersicum Esculentum ◽  
Olfactory Ability ◽  
Pca Method ◽  
The Difference ◽  
Electronic Nose Technology

Abstrak,  Tujuan dari penelitian ini adalah mendeteksi kandungan dan kadar formalin pada buah tomat dengan menggunakan instrument berbasis teknologi Electronic nose. Penelitian ini menggunakan buah tomat yang telah direndam dengan formalin dengan kadar 0.5%, 1%, 2%, 3%, 4%, dan buah tomat tanpa perendaman dengan formalin (0%). Jumlah sampel yang digunakan pada penelitian ini adalah sebanyak 18 sampel. Pengukuran spektrum beras menggunakan sensor Piezoelectric Tranducer. Klasifikasi data spektrum buah tomat menggunakan metode Principal Component Analysis (PCA) dengan pretreatment nya adalah Gap Reduction. Hasil penelitian ini diperoleh yaitu: Hidung elektronik mulai merespon aroma formalin pada buah tomat pada detik ke-8.14, dan dapat mengklasifikasikan kandungan dan kadar formalin pada buah tomat pada detik ke 25.77. Hidung elektronik yang dikombinasikan dengan metode principal component analysis (PCA) telah berhasil mendeteksikandungan dan kadar formalin pada buah tomat dengan tingkat keberhasilan sebesar 99% (PC-1 sebesar 93% dan PC-2 sebesar 6%). Perbedaan kadar formalin menjadi faktor utama yang menyebabkan Elektronik nose mampu membedakan sampel buah tomat yang diuji, karena semakin tinggi kadar formalin pada buah tomat maka aroma khas dari buah tomat pun semakin menghilang, sehingga Electronic nose yang berbasis kemampuan penciuman dapat membedakannya.Detect Formaldehyde on Tomato (Lycopersicum esculentum Mill) With Electronic Nose TechnologyAbstract, The purpose of this study is to detect the contents and levels of formalin in tomatoes by using instruments based on Electronic nose technology. This study used tomatoes that have been soaked in formalin with a concentration of 0.5%, 1%, 2%, 3%, 4%, 5% and tomatoes without soaking with formalin (0%). The samples in this study were 18 samples. The measurements of the intensity on tomatoes aroma were using Piezoelectric Transducer sensors. The classification of tomato spectrum data was using the Principal Component Analysis (PCA) method with Gap Reduction pretreatment. The results of this study were obtained: the Electronic nose began to respond the smell of formalin on tomatoes at 8.14 seconds, and it could classify the content and formalin levels in tomatoes at 25.77 seconds. Electronic nose combined with the principal component analysis (PCA) method have successfully detected the content and levels of formalin in tomatoes with a success rate at 99% (PC-1 of 93% and PC-2 of 6%). The difference of grade formalin levels is the main factor that causes Electronic nose to be able to distinguish the tomato samples tested, because the higher of formalin content in tomatoes, the distinctive of tomatoes aroma is increasingly disappearing. Thereby, the Electronic nose based on  the olfactory ability can distinguish them. 

RADIOCARBON RESERVOIR AGES IN THE HOLOCENE DEAD SEA

Radiocarbon ◽  
2020 ◽  
Vol 62 (5) ◽  
pp. 1453-1473
Author(s):  
Nurit Weber ◽  
Boaz Lazar ◽  
Ofra Stern ◽  
George Burr ◽  
Ittai Gavrieli ◽  
...  
Keyword(s):  
Dissolved Inorganic Carbon ◽  
Dead Sea ◽  
Climate Conditions ◽  
The Holocene ◽  
Radiocarbon Age ◽  
The Past ◽  
Organic Debris ◽  
The Dead ◽  
The Difference ◽  
Continuous Deposition

ABSTRACTThe sources and fate of radiocarbon (14C) in the Dead Sea hypersaline solution are evaluated with 14C measurements in organic debris and primary aragonite collected from exposures of the Holocene Ze’elim Formation. The reservoir age (RA) is defined as the difference between the radiocarbon age of the aragonite at time of its precipitation (representing lakeʼs dissolved inorganic carbon [DIC]) and the age of contemporaneous organic debris (representing atmospheric radiocarbon). Evaluation of the data for the past 6000 yr from Dead Sea sediments reveal that the lakeʼs RA decreased from 2890 yr at 6 cal kyr BP to 2300 yr at present. The RA lies at ~2400 yr during the past 3000 yr, when the lake was characterized by continuous deposition of primary aragonite, which implies a continuous supply of freshwater-bicarbonate into the lake. This process reflects the overall stability of the hydrological-climate conditions in the lakeʼs watershed during the late Holocene where bicarbonate originated from dissolution of the surface cover in the watershed that was transported to the Dead Sea by the freshwater runoff. An excellent correlation (R2=0.98) exists between aragonite ages and contemporaneous organic debris, allowing the estimation of ages of various primary deposits where organic debris are not available.

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