SciELO - Scientific Electronic Library Online

 
vol.31 issue2Formulating a design for a screwtype shear connector in a composite sectionNumerical flow solutions on a backward-facing step using the lattice Boltzmann equation method author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google

Share


Ingeniería e Investigación

Print version ISSN 0120-5609

Abstract

ZULUAGA, Carlos Mario; DIAZ, Amanda Consuelo  and  QUICAZAN, Martha Cecilia. Standardising and validating aromatic profile analysis by an electronic nose. Ing. Investig. [online]. 2011, vol.31, n.2, pp.65-73. ISSN 0120-5609.

The electronic nose is one of the most innovative techniques which had been used in the analysis of food and other aroma matrices. This device imitates the human olfactory system through sensors which are partially specific for different groups of volatile chemicals and differentiating and classifying food (by involving multivariate statistics) and it is also used for establishing quality and control parameters. Although the technique has been increasingly applied in research and industry, few studies have been published in the scientific literature referring to validating its use as an analytical methodology. This work’s main objective was to standardise and validate the aromatic profile analysis method for differentiating apiculture products: honey, pollen and propolis. Standardisation involved modifying sample preparation and system variables while validation involved analysis of repeatability and intermediate repeatability of the method and establishing its uncertainty. The results showed that it was possible to set suitable operational parameters for each apicultural product while validation data showed that this technique did not reveal significant differences as reliable values were obtained when using this device as an analysis and quality control tool.

Keywords : Repeatability; intermediate repeatability; uncertainty; aromatic profile; food.

        · abstract in Spanish     · text in English | Spanish     · Spanish ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License