Next Article in Journal
Embedded NMR Sensor to Monitor Compressive Strength Development and Pore Size Distribution in Hydrating Concrete
Next Article in Special Issue
Simultaneous Sampling of Flow and Odorants by Crustaceans can Aid Searches within a Turbulent Plume
Previous Article in Journal / Special Issue
Quality Evaluation of Agricultural Distillates Using an Electronic Nose
Sensors 2013, 13(12), 15968-15984; doi:10.3390/s131215968
Article

Detection of Off-Flavor in Catfish Using a Conducting Polymer Electronic-Nose Technology

1,* , 1
 and
2
1 USDA Forest Service, Southern Research Station, Center for Bottomland Hardwoods Research, Southern Hardwoods Laboratory, P.O. Box 227, Stoneville, MS 38776, USA 2 USDA Agricultural Research Service, Warmwater Aquaculture Research Unit, Thad Cochran National Warmwater Aquaculture Center, P. O. Box 38, Stoneville, MS 38776, USA
* Author to whom correspondence should be addressed.
Received: 18 October 2013 / Revised: 12 November 2013 / Accepted: 12 November 2013 / Published: 25 November 2013
View Full-Text   |   Download PDF [817 KB, uploaded 21 June 2014]   |   Browse Figures

Abstract

The Aromascan A32S conducting polymer electronic nose was evaluated for the capability of detecting the presence of off-flavor malodorous compounds in catfish meat fillets to assess meat quality for potential merchantability. Sensor array outputs indicated that the aroma profiles of good-flavor (on-flavor) and off-flavor fillets were strongly different as confirmed by a Principal Component Analysis (PCA) and a Quality Factor value (QF > 7.9) indicating a significant difference at (P < 0.05). The A32S e-nose effectively discriminated between good-flavor and off-flavor catfish at high levels of accuracy (>90%) and with relatively low rates (≤5%) of unknown or indecisive determinations in three trials. This A32S e-nose instrument also was capable of detecting the incidence of mild off-flavor in fillets at levels lower than the threshold of human olfactory detection. Potential applications of e-nose technologies for pre- and post-harvest management of production and meat-quality downgrade problems associated with catfish off-flavor are discussed.
Keywords: artificial olfaction; electronic aroma detection; fish meat quality; volatile organic compounds artificial olfaction; electronic aroma detection; fish meat quality; volatile organic compounds
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Share & Cite This Article

Further Mendeley | CiteULike
Export to BibTeX |
EndNote
MDPI and ACS Style

Wilson, A.D.; Oberle, C.S.; Oberle, D.F. Detection of Off-Flavor in Catfish Using a Conducting Polymer Electronic-Nose Technology. Sensors 2013, 13, 15968-15984.

View more citation formats

Related Articles

Article Metrics

For more information on the journal, click here

Comments

Cited By

[Return to top]
Sensors EISSN 1424-8220 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert