电子舌技术在饮料识别中的应用

电子舌技术是一种分析、识别液体味道的新型检测手段,在饮料识别中的应用日益广泛。介绍了电子舌技术的基本原理,综述了电子舌在饮料识别中的应用,展望了电子舌技术在饮料识别中的发展趋势和应用前景,并指出了电子舌技术在实现过程中所需要解决的问题。     

电子舌技术在橄榄油检测中应用研究进展

电子舌技术在橄榄油定性、定量检测应用中有了很大进展。综述了电子舌传感器类型以及电子舌在橄榄油检测中的主要应用,包括橄榄油理化性质与感官评价、橄榄品种、源产地鉴别与掺假识别、生物活性成分预测等,并对上述技术、方法、应用进行了归纳,最后对电子舌技术在橄榄油检测中存在的问题进行分析,并对电子舌技术在橄榄油检测中的研究方向进行了展望。     

电子舌在食品检测中的应用研究进展

电子舌技术是一种分析、识别液体味道的新型检测手段.阐述了电子舌的结构组成,重点介绍了电子舌技术在饮料、茶叶、酒类、乳制品、调味品、肉类、油脂等食品领域的应用研究进展.     

电子舌在乳制品质量控制中的应用

电子舌技术是20世纪80年代中期发展起来的一种新型的检测液体味觉特征的手段,它主要由传感器阵列、信号处理和模式识别系统组成。主要介绍了目前国内外电子舌在乳制品中应用现状,重点阐述了电子舌在乳制品质量控制中的研究进展,并对电子舌的发展趋势和前景进行展望。     

电子舌技术及其在食品工业中的应用

电子舌技术是一种新型的检测液体味觉特征的手段。文中在介绍人体味觉识别机理的基础上 ,分析了电子舌技术的基本原理 ,着重探讨了几种常见的味觉传感器及其特点 ,总结了电子舌在国内外的研究现状及在食品工业中应用的进展 ,展望了电子舌技术的发展趋势和前景     

电子舌对果酱的区分识别研究

在介绍电子舌技术以及电子舌在烹饪中应用的基础上,研究了电子舌在鉴别同种品牌不同口味与同种口味不同品牌的果酱方面的应用,将试验所得数据经过特征提取后,采取主成分分析(PCA)和判别函数分析(DFA)2种不同的分析方法对试验所得数据进行分析,数据结果显示电子舌可以明确地分辨不同品牌与不同口味间的果酱,使电子舌在调味料检测和鉴定方面有着较为广阔的应用前景。     

基于电子舌鉴别的传感器阵列优化方法研究

文章介绍了电子舌技术在食品检测中的发展状况,详细阐述了电子舌的结构组成和工作原理;探讨了传感器种类和特点,讨论了电子舌在食品饮品鉴别分析中的传感器阵列优化过程和方法,并对各种方法进行综合对比,旨在为电子舌鉴别在食品检测中的应用提供参考。     

电子鼻和电子舌在饮料酒分析中的应用近况

电子鼻和电子舌是近十年发展起来的嗅觉、味觉传感器技术产品,具有客观、可靠和重现性好等优点。文中介绍了电子鼻和电子舌的基本组成和工作原理,综述了电子鼻和电子舌技术在饮料酒感官评价中的应用现状和发展前景。     

电子舌与真实味觉评价的差异性研究进展

电子舌作为研究液体样品味觉信息的新型分析检测设备,近年来已经在食品领域得到了较为广泛的应用。文章介绍电子舌技术的基本原理,与真实味觉评价方法的异同点,相关设备研究应用现状,以期为开发商业化应用的电子舌设备提供新的思路。     

电子舌技术在肉与肉制品检测中的应用

电子舌是一种由交互敏感传感器阵列、信号调整电路以及模式识别算法构成,模拟哺乳动物味觉系统的智能分析仪器 电子舌以其快速、简便、安全等特点迅速在食品质量与安全等领域得到应用.文章主要介绍了电子舌在肉与肉制品新鲜度检测、定量分析、肉品质量鉴定和肉品卫生质量方面的应用情况.     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.