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Foods

Title:		Simulation and Non-Invasive Testing of Vinegar Storage Time by Olfaction Visualization System and Volatile Organic Compounds Analysis
Author(s):		Lin H; Lin J; Song B; Chen Q;
Address:		"School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China"
Journal Title:		Foods
Year:		2021
Volume:		20210304
Issue:		3
Page Number:		-
DOI:		10.3390/foods10030532
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"An olfactory visualization system conducts a qualitative or quantitative analysis of volatile organic compounds (VOCs) by utilizing the sensor array made of color sensitive dyes. The reaction chamber is important to the sensor array's sufficient and even exposure to VOCs. In the current work, a reaction chamber with an arc baffle embedded in the front of the air inlet for drainage effect was designed. The velocity of field and particle distribution of flow field in the reaction chamber was simulated by COMSOL Multiphysics. Through repeated simulation, the chamber achieved optimal result when the baffle curvature was 3.1 and the vertical distance between the baffle front end and the air inlet was 1.6 cm. Under the new reaction chamber, principal component analysis (PCA) and linear discriminant analysis (LDA) were employed to identify vinegar samples with different storage time through analyzing their VOCs. The LDA model achieved optimal performance when 8 principal components (PCs) were used, and the recognition rate was 95% in both training and prediction sets. The new reaction chamber could improve the stability and precision of an olfactory visualization system for VOCs analysis, and achieve the accurate differentiation and rapid discrimination of Zhenjiang vinegar with different storage time"
Keywords:		COMSOL simulation non-invasive-testing olfaction visualization system vinegar volatile organic compounds (VOCs);
Notes:		"PubMed-not-MEDLINELin, Hao Lin, Jinjin Song, Benteng Chen, Quansheng eng SCX203321/Jiangsu Agricultural Science and Technology Innovation Fund/ 31972154/National Natural Science Foundation of China/ NZXB20200214/the Project of Faculty of Agricultural Equipment of Jiangsu University/ Switzerland 2021/04/04 Foods. 2021 Mar 4; 10(3):532. doi: 10.3390/foods10030532"