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Foods

Title:		Application of an Electronic Nose and HS-SPME/GC-MS to Determine Volatile Organic Compounds in Fresh Mexican Cheese
Author(s):		Lee-Rangel HA; Mendoza-Martinez GD; Diaz de Leon-Martinez L; Relling AE; Vazquez-Valladolid A; Palacios-Martinez M; Hernandez-Garcia PA; Chay-Canul AJ; Flores-Ramirez R; Roque-Jimenez JA;
Address:		"Centro de Biociencias, Universidad Autonoma de San Luis Potosi, Carretera Federal 57 km 14.5, Ejido Palma de la Cruz, Soledad de Graciano Sanchez 78321, San Luis Potosi, Mexico. Departamento de Produccion Animal, Universidad Autonoma Metropolitana-Xochimilco, CDMX, Mexico City 04960, Mexico. Centro de Investigacion Aplicada en Ambiente y Salud (CIAAS), Universidad Autonoma de San Luis Potosi, Lomas de San Luis 78210, San Luis Potosi, Mexico. Ohio Agricultural Research and Development Center (OARDC), Department of Animal Science, The Ohio State University, Wooster, OH 44691, USA. Facultad de Agronomia y Veterinaria, Universidad Autonoma de San Luis Potosi, Carretera Federal 57 km 14.5, Ejido Palma de la Cruz, Soledad de Graciano Sanchez 78321, San Luis Potosi, Mexico. Centro Universitario UAEM Amecameca, Universidad Autonoma del Estado de Mexico, Amecameca 56900, Estado de Mexico, Mexico. Division Academica de Ciencias Agropecuarias, Universidad Juarez Autonoma de Tabasco, Carretera Villahermosa-Teapa, km 25, R/A. La Huasteca 2a Seccion, Villahermosa 86280, Tabasco, Mexico"
Journal Title:		Foods
Year:		2022
Volume:		20220625
Issue:		13
Page Number:		-
DOI:		10.3390/foods11131887
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Electronic devices have been used to describe chemical compounds in the food industry. However, there are different models and manufacturers of these devices; thus, there has been little consistency in the type of compounds and methods used for identification. This work aimed to determine the applicability of electronic nose (e-nose) Cyroanose 320 to describe the differentiation of volatile organic compounds (VOCs) in fresh Mexican cheese (F-MC) formulated with milk from two different dairy cattle breeds. The VOCs were described using a device manufactured by Sensigent and Solid-Phase Micro-extraction (SPME) coupled to GC-MS as a complementary method. The multivariate principal components analysis (PCA) and the partial least squares discriminant analysis (PLS-DA) were used to describe the relationships of VOCs to electronic nose data, sensory data, and response levels. In addition, variable importance in projection (VIP) was performed to characterize the e-nose signals to the VOCs. The e-nose distinguishes F-MC prepared with milk from two dairy breeds. Sensor number 31 correlated with carboxylic acids most in F-MC from Jersey milk. The HS-SPME/GC-MS identified eighteen VOCs in F-MC made with Holstein milk, while only eleven VOCs were identified for F-MC made with Jersey milk. The more significant peaks in both chromatogram analyses were Propanoic acid, 2-methyl-, 1-(1,1-dimethylethyl)-2-methyl-1,3-propanediyl ester in cheese made from Holstein milk and Propanoic acid, 2-methyl-, 3-hydroxy-2,4,4-trimethylpentyl ester in Jersey milk cheese. Both compounds are considered essential carboxylic acids in the dairy industry. Thus, sensor 31 in the electronic nose Cyranose 320 increased its response by essential carboxylic acids identified by HS-SPME/GC-MS as a complementary method. The e-nose Cyranose 320 is potentially helpful for evaluating fresh Mexican cheese authentication independent of cows' milk samples from different breeds"
Keywords:		Gc-ms VOCs e-nose fresh cheese sensors;
Notes:		"PubMed-not-MEDLINELee-Rangel, Hector Aaron Mendoza-Martinez, German David Diaz de Leon-Martinez, Lorena Relling, Alejandro Enrique Vazquez-Valladolid, Anayeli Palacios-Martinez, Monika Hernandez-Garcia, Pedro Abel Chay-Canul, Alfonso Juventino Flores-Ramirez, Rogelio Roque-Jimenez, Jose Alejandro eng Switzerland 2022/07/10 Foods. 2022 Jun 25; 11(13):1887. doi: 10.3390/foods11131887"