quality assessment of corn silage using znose
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www.estcal.comwww.estcal.comElectronic Sensor Technology, Inc.
Quality Assessment of Corn Silage
www.estcal.comwww.estcal.comElectronic Sensor Technology, Inc.
Quality Assessment of Corn Silage
www.estcal.comwww.estcal.comElectronic Sensor Technology, Inc.
Corn kernels containing any amount of mold are considered
damaged.
Molds and fungus produce odors which contain microbial
volatile organic compounds (MVOC) which are perceived by
humans as musty smells.
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Introducing…zNose®
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Testing Sour, Moldy & Good Corn Samples:
Five different samples- No. 170 & No. 101 of sour corn kernels, moldy corn sample no. 150 and samples, No.1 & No.2 of good corn were evaluated.
Approximately 5 gm of corn were placed into a 40 mL vial sealed with a septa lid.
The vials were thermostated at a temperature of 40°C for 5 minutes before measuring the chemicals within the headspace.
Vapors were sampled using a side-ported sampling needle to
pierce the septa of each vial.
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Chromatogram Results of Testing Sour Corn Samples:
Sample 170 had a lactic acid concentration of5587 counts & contained two highconcentration compounds at over 5000counts at indices of 1068 and 1178.
Sample 101 was less at 2784 counts and isbelieved to be isoborneol which has a mustyodor.
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Chromatogram Results of Testing Moldy Corn Samples:
• Compound G which had an index of 1135 is believed
to be 3-octanol and had a concentration count of
2992.
• Compound J (index=1310) had a concentration count
of 5482 and is believed to be either indole or
undecanal which have pungent odors.
• Isoborneol, a musty odor, was also present (peak H)
but at a much lower concentration count of 294.
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Chromatogram Results of Testing Good Corn Samples:
• Only small traces of lactic acid (468, 205 counts) were detected.
• Concentration counts were below 1000 in both samples.
• Only small traces of lactic acid (468, 205 counts) were detected.
• Concentration counts were below 1000 in both samples.
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Comparing Chromatograms of all Five Corn Samples:
• The lactic acid peak is clearly seen in the SOUR samples.
• The distinctive compound peaks of MUSTY corn are notpresent to any large extent in other samples.
• The relatively odor free chromatograms of both GOODcorn samples are in stark contrast as well.
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Comparing Olfactory Images of all Five Corn Samples:
• The lactic acid peak is easily seen in the SOURsamples and the distinctive compound peaks ofMOLDY corn also easily recognized.
• The relatively odor free chromatograms of bothGOOD corn samples give only small images as theirodor concentration is low.
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