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Quality assessment of diced onion using an electronic nose

L. Abbey and D. Joyce

Proceedings of 26th International Horticultural Congress. Volume of Abstract . Toronto, Canada, 11-17 August, 2002. Abstract S09-P-199. pp. 270.

2002

บทคัดย่อ

Quality Assessment of Diced Onion Using an Electronic Nose

Cutting of bulb onions initiates biochemical, physiological and microbiological processes that reduce shelf life. Cut oion spoilage canbe monitored by sensory and analytical methods, but these are costly, time-consuming and conplex. Evaluation of diced onion quality using a 32-conducting polymer sensor electronic nose was investigated. Diced brow onion (ca. 6 cubic mm) was sealed in 50 micron thick polyethylene bags and stored for 3, 6 or 9 days at 4 C. Electronic nose sensor response (%dR/R) did not change singificantly (P>0.05) during 6 days of storage. However, % dR/R significantly (P<0.05) fel from 1.91% for initial (day 0) assessment to 1.70% onday 9. Mahalanobis distance (D-square) statistics for separation of headspece volatile data set clusters increased with sampling time; being 3.6, 5.8 and 7.0, respectively, with reference to day 0. Pyruvic acid concentration reduced significantly (P<0.01) by 11.6, 13.3 and 26.6% on days 3, 6 and 9, respectively. Greatest reduction in dry matter content from 18% to 16% was recorded between days 0 and 3. Time to maximum lachrymatory potency (hotness) increased from 34 s on day 0 to 42 s on day 3, and was >>42 s on day 6. Total soluble solids content did not change during 9 days of storage. A strong positive linear correlation was found for pyruvic acid concentration (Y) vs. %dR/R(X); where Y=-6.1 + 7.5X; r=0.8; n=4. Collectively, these findings suggest that the conducting polymer sensor electronic nose has potential applicatiion to monitor quality of minimally processed onions.