外文摘要：There is a pertinent need to develop a rapid and accurate methodology for the detection of the onset and the progression of rancidity in the most popular savory product worldwide, viz. fried potato crisps for food safety and health concerns. Rancidity in the fried crisps-one set prepared using C18:2-lean deodorized virgin coconut oil under modified deep frying conditions (140 degrees C, 5 min),-and another set deep fried (170 degrees C, 3 min) in C18:2-rich oil (simulating commercial frying conditions) was determined by 'rancidity indices' generated (using Mahalanobis distance) from the data obtained by MO-based electronic nose analysis of hexanal (in Likens-Nickerson extract of volatiles from potato crisps), the most prominent rancidity marker, using screened sensors calibrated with standard hexanal, and classified using support vector machine. This also allowed unambiguous discrimination of the two sets of potato fries. The correlation of hexanal contents with the said indices yielded robust regression models which could accurately predict rancidity status of the crisps, forgoing GC-FID analysis of rancidity marker in the same. The 'SMART' models developed would allow rapid-cum-accurate detection of the onset and progression of rancidity in fried potato crisps on an industrial scale, forgoing the need to conduct biochemical analyses.
外文关键词：Support vector machines;Electronic nose;Potato crisps;Hexanal;Correlation equation
作者：Bose, Anupama;Bhattacharyya, Nabarun;Bhattacharjee, Paramita
作者单位：Jadavpur Univ;Ctr Dev Adv Comp C DAC
期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
期刊影响因子：0.0
出版年份：2024
出版刊次：61（1）
原文传递申请：江苏省科技资源（工程技术文献）统筹服务平台