rapid aroma profiling of honey
TRANSCRIPT
www.estcal.comwww.estcal.comElectronic Sensor Technology, Inc.
www.estcal.comwww.estcal.comElectronic Sensor Technology, Inc.
Rapid Aroma Profiling of Honey
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As honey is extracted from natural sources, it may contain reclining
endospores of bacteria that can change into a toxin-producing bacteria, leading to:
Severe Illness & Death
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Chances of bacteria and fungi growth in honey are really high as it contains characteristic aroma.
Introducing…zNose ®
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Testing 6 honey varieties & 2 types of sugar solutions
8g of pure honey or sugar solution was shifted into a vial of 40 ml sealed with a screw cap containing a septum.
The vials were given a water bath at 50 for 120 min to equilibrate.℃
The profiles of all pure honey were compared at room temperature, 50 and 70 .℃
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zNose® was provided with a 5 cm needle at the inlet, used for sampling through the septa of the 140 vials.
The sampling mode was set to 5 sec after which the system switched to a 10 sec data acquisition mode.
The gas sample was released from the trap inside the system & carried over the column in a helium flow of 3.00 cm3.
On the column, the different chemical components in the gas sample were separated & detected by the SAW detector.
4 steps to test the Honey aroma Using zNose® !
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Key Results of Testing Honey!
The profiles were both intense and stable.
The equilibration of the headspace was
relatively fast.
At 50 : ℃
The profiles were intense but more noise
susceptible, possibly due to reactions in
honey at high temperature.
At 70 : ℃The profiles were less
concentrated and more sensitive to
changes in ambient temperature.
At Room Temperature:
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1. GC Analysis Approach
Data Analysis Approach:
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2. Spectral Approach
Data Analysis Approach:
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