Early detection and differentiation of spoilage of bakery products
There is potential to differentiate between different types of bread spoilage using a Bloodhound BH-114 electronic nose. Microbial spoilage caused by bacteria, yeast and fungi, and enzymic spoilage caused by lipoxygenase can de differentiated from one another and from unspoiled bread analogues after...
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| Veröffentlicht in: | Sensors and actuators. B, Chemical Chemical, 2005-04, Vol.106 (1), p.20-23 |
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| container_title | Sensors and actuators. B, Chemical |
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| creator | Needham, Rachel Williams, James Beales, Nikki Voysey, Phil Magan, Naresh |
| description | There is potential to differentiate between different types of bread spoilage using a Bloodhound BH-114 electronic nose. Microbial spoilage caused by bacteria, yeast and fungi, and enzymic spoilage caused by lipoxygenase can de differentiated from one another and from unspoiled bread analogues after 48
h using Cluster analysis, prior to signs of visible spoilage. Analysis of the bread analogues with gas chromatography-mass spectrometry identified volatiles produced by the different spoilage types and unspoiled bread analogues. Microbial analysis showed that the levels of each micro-organism used increased with time. |
| doi_str_mv | 10.1016/j.snb.2004.05.032 |
| format | Article |
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| identifier | ISSN: 0925-4005 |
| ispartof | Sensors and actuators. B, Chemical, 2005-04, Vol.106 (1), p.20-23 |
| issn | 0925-4005 1873-3077 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_28593800 |
| source | Elsevier ScienceDirect Journals |
| subjects | Bread Electronic nose Gas chromatography-mass spectrometry Microbial spoilage Physiological spoilage |
| title | Early detection and differentiation of spoilage of bakery products |
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