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Headspace Volatile Evaluation of Carrot Samples—Comparison of GC/MS and AuNPs-hpDNA-Based E-Nose

Authors
  • Gaggiotti, Sara
  • Mascini, Marcello
  • Pittia, Paola
  • Della Pelle, Flavio
  • Compagnone, Dario
Type
Published Article
Journal
Foods
Publisher
MDPI AG
Publication Date
Jul 27, 2019
Volume
8
Issue
8
Identifiers
DOI: 10.3390/foods8080293
PMID: 31357626
PMCID: PMC6722575
Source
PubMed Central
Keywords
License
Green

Abstract

The performances of a quartz crystal microbalances (QCMs) based on an electronic nose (E-nose), modified with hairpin-DNA (hpDNA) for carrot aroma profiling has been evaluated. Solid phase micro-extraction (SPME) headspace sampling, combined with gas chromatography (GC), was used as a reference method. The changes in carrot aroma profiles stored at different temperatures (−18 °C, 4 °C, 25 °C, and 40 °C) were monitored during time up to 26 days. The principal component analysis of the data evidenced the different aroma patterns related to the presence of different key compounds. The output data achieved with the hpDNA-based E-nose were able to detect aroma patterns similar to gas chromatography with mass spectrometry (GC-MS). This work demonstrates that hpDNA has different sizes of loops that can be used for the development of sensor arrays able to detect aroma patterns in food and their changes with advantages in terms of easiness of usage, rapidity, and cost of analysis versus classical methods.

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