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Journals / International Journal of Secondary Metabolite / 2019 / Cilt: 6 - Sayı: 4

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

Ozan Emre EYUPOĞLU
Pages
292–301
Publication Date
2022-10-19
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Methodology can be used in the analysis of toxic components that interact with foods.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Analysis of odor components about biochemicals find the wide space in the evaluation of flavor parameters and anchovies as biological materials.
📊
Key Findings & Data: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.
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Conclusion & Impact:Methodology can be used in the analysis of toxic components that interact with foods.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Fragrance Components · Anchovy Oils · Printing

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.

Özet

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.

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Cite This Article

EYUPOĞLU, O. E. (2022). Fragrance Component Analysis for Nebulvapours of European Anchovy Oils by Using Colorimetric Printing and Electronic Nose. International Journal of Secondary Metabolite, Cilt: 6 - Sayı: 4, 292–301. https://ajindex.com/articles/541668

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References (1)

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