Articles
APPLICATION OF ELECTRONIC-NOSE FOR IDENTIFICATION OF RIPENESS STAGE OF DURIAN
Article number
875_41
Pages
319 – 328
Language
English
Abstract
The objective of this studied was to identify the ripeness stage of durian fruit based on changes in the volatile profile.
An electronic-nose (E-nose) comprised of metal oxide gas sensors were used to determine volatile profiles at the unripe, ripe and overripe stage.
The response signals of the E-nose were analyzed by principle component analysis (PCA). The PCA result showed that durian volatile profile at unripe, ripe and overripe stages were discriminated from each and were significantly different.
It is possible that E-nose might be used to identify the ripeness stage of durian fruit based on change of volatile profile.
Durian flavor profile at difference ripeness stages were also confirmed by gas chromatography-mass spectrometry and sensory evaluation.
An electronic-nose (E-nose) comprised of metal oxide gas sensors were used to determine volatile profiles at the unripe, ripe and overripe stage.
The response signals of the E-nose were analyzed by principle component analysis (PCA). The PCA result showed that durian volatile profile at unripe, ripe and overripe stages were discriminated from each and were significantly different.
It is possible that E-nose might be used to identify the ripeness stage of durian fruit based on change of volatile profile.
Durian flavor profile at difference ripeness stages were also confirmed by gas chromatography-mass spectrometry and sensory evaluation.
Authors
C. Pokhum, C. Chawengkijwanich, R. Maolanon
Keywords
E-nose, durian flavor, PCA
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