Fragrance Component Analysis for Nebulvapours of European Anchovy Oils by Using Colorimetric Printing and Electronic Nose

Ozan Emre Eyupoglu

doi:10.21448/ijsm.650609

Abstract

Analysis of odor components about biochemicals find the wide space in the evaluation of flavor parameters and anchovies as biological materials. Food dye solutions as printer's inks were sprayed on to the fabric throughout the printing operation and skin oil vapors of anchovy were simultaneously sent to the paper hopper of printer intensely via a nebulizer device. Before and after dyeing process, images of tela fabric were taken by smartphone and analyzed by software in the smartphone for the purpose of determination of colorimetric fragrance component concentrations and visual odor profile in range of visible region. The ten major ingredient contents (with relative percentages) (aldehyde compounds intensely such as 2,4-heptadienal (23%), (E,E)-2,4-nonadienal (17%)) of anchovy skin essential oils were determined. For colorimetric printing analysis via smartphone, LOD and LOQ were 1 ppm and 3 ppm, respectively. Methodology can be used in the analysis of toxic components that interact with foods.

Highlights

Analysis of odor components in foods and chemicals are important in the evaluation of flavor parameters
Silver ion high-performance liquid chromatography was used to examine the diversity and variations of the molecular triglyceride species derived from fish oils extracted from the laboratory [6]
In this study, with applying in parallel of jet nebulizer, anchovy oil vapors were sent on tela fabric surface in effective rate successfully

Summary

Introduction

Analysis of odor components in foods and chemicals are important in the evaluation of flavor parameters. Anchovies stand out with their pungent odor. Anchovies process is located in the top position in Turkey's seafood industry [1]. Due to the growth of microorganisms naturally present in fish, can occur. As microorganisms grow, they produce nutrients and metabolites such as sulfuric compounds, aldehydes, ketones, esters, trimethylamine and the total volatile base nitrogen [3]. Silver ion high-performance liquid chromatography was used to examine the diversity and variations of the molecular triglyceride species derived from fish oils extracted from the laboratory [6]. The selected fish oils were separated and the fatty acid distribution of the fractions was determined by gas-liquid chromatography.

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Conclusion