ORCID Profile
0000-0002-9639-482X
Current Organisation
University of Queensland
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Research Topics
In Research Link Australia (RLA), "Research Topics" refer to ANZSRC FOR and SEO codes. These topics are either sourced from ANZSRC FOR and SEO codes listed in researchers' related grants or generated by a large language model (LLM) based on their publications.
Top 5 Research Topics
ANZSRC Field of Research (FoR)
Rheology | Chemical Engineering | Food Sciences | Food Processing | Colloid and Surface Chemistry | Food Chemistry and Molecular Gastronomy (excl. Wine) | Chemical Engineering not elsewhere classified | Food Packaging, Preservation and Safety | Crop and pasture production | Animal reproduction and breeding | Horticultural crop improvement (incl. selection and breeding) | Food Engineering | Crop and pasture improvement (incl. selection and breeding) | Food Nutritional Balance | Food Sciences not elsewhere classified | Sensory Processes, Perception and Performance |
ANZSRC Socio-Economic Objective (SEO)
Expanding Knowledge in Engineering | Processed Food Products and Beverages (excl. Dairy Products) not elsewhere classified | Nutrition | Beverages (excl. Fruit Juices) | Aboriginal and Torres Strait Islander Development and Welfare | Processed Fruit and Vegetable Products (incl. Fruit Juices) | Processed Meat Products | Expanding Knowledge in Technology | Dairy Products not elsewhere classified
Related Links
Publications
The use of vibrational spectroscopy to predict vitamin C in Kakadu plum powders (Terminalia ferdinandiana Exell, Combretaceae)
Publisher: Wiley
Date: 02-12-2021
DOI: 10.1002/JSFA.10950
Improved approach for analyzing bromophenols in seafood using stable isotope dilution analysis in combination with SPME
Publisher: American Chemical Society (ACS)
Date: 28-08-2008
DOI: 10.1021/JF801126B
Abstract: An analytical method for the measurement of five naturally occurring bromophenols of sensory relevance in seafood (barramundi and prawns) is presented. The method combines simultaneous distillation-extraction followed by alkaline back extraction of a hexane extract and subsequent acetylation of the bromophenols. Analysis of the bromophenol acetates was accomplished by headspace solid phase microextraction and gas chromatography-mass spectrometry using selected ion monitoring. The addition of (13)C 6 bromophenol stable isotope internal standards for each of the five congeners studied permitted the accurate quantitation of 2-bromophenol, 4-bromophenol, 2,6-dibromophenol, 2,4-dibromophenol, and 2,4,6-tribromophenol down to a limit of quantification of 0.05 ng/g of fish flesh. The method indicated acceptable precision and repeatability and excellent linearity over the typical concentration range of these compounds in seafood (0.5-50 ng/g). The analytical method was applied to determine the concentration of bromophenols in a range of farmed and wild barramundi and prawns and was also used to monitor bromophenol uptake in a pilot feeding trial.
Biochemical, Sensory, and Molecular Evaluation of Flavour and Consumer Acceptability in Australian Papaya (Carica papaya L.) Varieties
Publisher: MDPI AG
Date: 05-06-2022
DOI: 10.3390/IJMS23116313
Abstract: Inconsistency in flavour is one of the major challenges to the Australian papaya industry. However, objectively measurable standards of the compound profiles that provide preferable taste and aroma, together with consumer acceptability, have not been set. In this study, three red-flesh papayas (i.e., ‘RB1’, ‘RB4’, and ‘Skybury’) and two yellow-flesh papayas (i.e., ‘1B’ and ‘H13’) were presented to a trained sensory panel and a consumer panel to assess sensory profiles and liking. The papaya s les were also examined for sugar components, total soluble solids, and 14 selected volatile compounds. Additionally, the expression patterns of 10 genes related to sweetness and volatile metabolism were assessed. In general, red papaya varieties had higher sugar content and tasted sweeter than yellow varieties, while yellow varieties had higher concentrations of citrus floral aroma volatiles and higher aroma intensity. Higher concentrations of glucose, linalool oxide, and terpinolene were significantly associated with decreased consumer liking. Significant differences were observed in the expression profiles of all the genes assessed among the selected papaya varieties. Of these, cpGPT2 and cpBGLU31 were positively correlated to glucose production and were expressed significantly higher in ‘1B’ than in ‘RB1’ or ‘Skybury’. These findings will assist in the strategic selective breeding for papaya to better match consumer and, hence, market demand.
Bioactive rich extracts from Terminalia ferdinandiana by enzyme-assisted extraction: A simple food safe extraction method
Publisher: Academic Journals
Date: 03-02-2017
Characterisation of Australian Verdelho wines from the Queensland Granite Belt region
Publisher: Elsevier BV
Date: 04-2016
DOI: 10.1016/J.FOODCHEM.2015.10.057
Abstract: Verdelho is a white-grape-vine, growing well in the Granite Belt region of Queensland. Despite its traditional use in Madeira wine production, there is scant literature on the flavour characteristics of this variety as a dry wine. In this work, for the first time, volatile compounds of Verdelho wines from the Granite Belt have been isolated by solid phase extraction (SPE), and analysed using gas chromatography-mass spectrometry (GC-MS). A corresponding sensory characterisation of this distinctive wine style has also been investigated, using sensory descriptive analysis. Chemical compounds that mostly contribute to the flavour of these wines were related to fruity sweet notes (ethyl esters and acetates), grassy notes (3-hexenol), floral aromas (2-phenylethanol and β-linalool) and cheesy aromas (fatty acids). Sensory analysis confirmed that the Verdelho wines were characterised by fruity aroma attributes, especially "tree-fruit" and "rockmelon", together with "herbaceous", while significant differences in the other attributes were found.
Near infrared spectroscopy as a rapid tool to measure volatile aroma compounds in Riesling wine: Possibilities and limits
Publisher: Springer Science and Business Media LLC
Date: 19-02-2008
DOI: 10.1007/S00216-008-1940-0
Abstract: Volatile chemical compounds responsible for the aroma of wine are derived from a number of different biochemical and chemical pathways. These chemical compounds are formed during grape berry metabolism, crushing of the berries, fermentation processes (i.e. yeast and malolactic bacteria) and also from the ageing and storage of wine. Not surprisingly, there are a large number of chemical classes of compounds found in wine which are present at varying concentrations (ng L(-1) to mg L(-1)), exhibit differing potencies, and have a broad range of volatilities and boiling points. The aim of this work was to investigate the potential use of near infrared (NIR) spectroscopy combined with chemometrics as a rapid and low-cost technique to measure volatile compounds in Riesling wines. S les of commercial Riesling wine were analyzed using an NIR instrument and volatile compounds by gas chromatography (GC) coupled with selected ion monitoring mass spectrometry. Correlation between the NIR and GC data were developed using partial least-squares (PLS) regression with full cross validation (leave one out). Coefficients of determination in cross validation (R(2)) and the standard error in cross validation (SECV) were 0.74 (SECV: 313.6 microg L(-1)) for esters, 0.90 (SECV: 20.9 microg L(-1)) for monoterpenes and 0.80 (SECV: 1658 microg L(-1)) for short-chain fatty acids. This study has shown that volatile chemical compounds present in wine can be measured by NIR spectroscopy. Further development with larger data sets will be required to test the predictive ability of the NIR calibration models developed.
γ-Irradiation effects on appearance and aroma of ‘Kensington Pride’ mango fruit
Publisher: International Society for Horticultural Science (ISHS)
Date: 02-2016
Increasing vegetable consumption: A means-end chain approach
Publisher: Emerald
Date: 09-08-2011
DOI: 10.1108/00070701111153779
Abstract: The purpose of this study is to illustrate how means‐end chain theory can inform communications that effectively convey the health messages of vegetable consumption to various publics. Laddering interviews were conducted with 61 participants who consumed at least two serves of vegetables a day and were responsible in part or whole for shopping in their household. A means‐end chain value map was then constructed using mecanalyst software. Using means‐end theory, an ex le communications strategy was developed from the dominant chain. The health and wellness features that respondents associated with vegetables were “freshness”, a “source of vitamins and minerals”, and “high nutritional value”. In the mind of the consumer, these features were linked to the benefit concept “maintain energy and vitality”, which in turn was connected to the consequence “maintain an active life”. The end‐states or goals participants ultimately connected to the health and wellness features of vegetables were that of “enjoy life” and “achieve goals”. The research is limited in so far as subjects who consume less than two serves of vegetables are not recruited for this study. It is suggested that social marketing initiatives designed to increase vegetable consumption may base messages on health‐related values or end‐states of being to resonate more effectively with consumers. High vegetable consumption is associated with a reduced risk of chronic disease. Effective strategies designed to increase vegetable consumption amongst populations may reduce the burden on health systems. This study illustrates how consumers' cognitive processes can inform social marketing communications.
Analytical and chemometric-based methods to monitor and evaluate wine protected designation
Publisher: Elsevier
Date: 2013
Relationship between sensory analysis and near infrared spectroscopy in Australian Riesling and Chardonnay wines
Publisher: Elsevier BV
Date: 05-2005
Ring Shear Tester as an in-vitro testing tool to study oral processing of comminuted potato chips
Publisher: Elsevier BV
Date: 09-2019
DOI: 10.1016/J.FOODRES.2019.04.037
Abstract: Oral processing of solid foods is an extremely dynamic and complicated activity that involves multiple processes in tandem such as comminution, mixing, dilution, hydration and enzymatic breakdown that gradually transform the food from a morsel or a bite to a bolus that is ready for swallowing. It is hypothesised that just after "first bite" and initial particle reduction and hydration of solid brittle foods, the response to deformation of food particles is analogous to studies on the flowability and cohesion of wetted powders, which are effectively characterised using a Ring Shear Tester (RST). We examine this hypothesis and determine whether the RST measures properties of solid snack foods (potato chips or crisps, PCs) that are relevant to their dynamic sensory response, which includes capturing the effect of hydration on comminuted PCs. The RST is found to differentiate PCs obtained from different manufacturing sources (e.g. baked versus fried), and its measurements of cohesion and friction can be considered in context of the structure and composition of the PCs as well as oral processing. Remarkably, RST measurements for this small set of PC s les correlate with several sensory attributes that arise during mastication, which includes Sharpness and Ease of Clearance. This study highlights the potential of the RST as a new tool for oral processing research.
Stable isotope dilution assay (SIDA) and HS-SPME-GCMS quantification of key aroma volatiles for fruit and sap of Australian mango cultivars
Publisher: Elsevier BV
Date: 04-2017
DOI: 10.1016/J.FOODCHEM.2016.11.130
Abstract: Reported herein is a high throughput method to quantify in a single analysis the key volatiles that contribute to the aroma of commercially significant mango cultivars grown in Australia. The method constitutes stable isotope dilution analysis (SIDA) in conjunction with headspace (HS) solid-phase microextraction (SPME) coupled with gas-chromatography mass spectrometry (GCMS). Deuterium labelled analogues of the target analytes were either purchased commercially or synthesised for use as internal standards. Seven volatiles, hexanal, 3-carene, α-terpinene, p-cymene, limonene, α-terpinolene and ethyl octanoate, were targeted. The resulting calibration functions had determination coefficients (R
Effect of sample presentation on the near infrared spectra of wild harvest Kakadu plum fruits (Terminalia ferdinandiana)
Publisher: Elsevier BV
Date: 12-2020
Anatomy of skin disorders afflicting Australian mangoes
Publisher: International Society for Horticultural Science (ISHS)
Date: 11-2017
Assessing the interaction between drying and addition of maltodextrin to Kakadu plum powder samples by two dimensional and near infrared spectroscopy
Publisher: Elsevier BV
Date: 02-2021
Ability to detect and identify the presence of particles influences consumer acceptance of yoghurt
Publisher: Elsevier BV
Date: 10-2020
Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres
Publisher: Elsevier BV
Date: 06-2019
DOI: 10.1016/J.FOODRES.2019.01.070
Abstract: Dietary fibre fortified products have increased in popularity as health-conscious consumers seek convenient ways to increase fibre intake. Fibres from wholegrains are particularly desirable inclusions in food products because of their proven physiological health-benefits. When fortifying beverages with fibre, however, the insoluble dietary fibre components present in wholegrains often contribute to unpleasant gritty sensations making the products unpalatable. Consequently, designing wholegrain-fortified beverages with sufficient fibre-content to make health related fibre claims is a major challenge in the food manufacturing industry. This work aims to take a systematic approach in identifying the texture/mouthfeel related sensory impact and interaction between two commercial oat fibre ingredients (Oatwell28XF® and Milled Oats) when added to a model beverage system. Eighteen s les were prepared containing either or both the ingredients, at varying levels, and were assessed by a trained panel using conventional sensory descriptive techniques. The results indicate that the two different oat bran fibres produced distinct mouthfeel perceptions which could be attributed to the varying soluble and insoluble fibre content of the s les. Insoluble dietary fibre concentrations above 2% (w/w) resulted in particle-related sensory properties chalkiness, dryness and particle perception, which dominated the overall mouthfeel and textural sensory perception of the s les. S les with predominantly soluble β-glucan, resulted in perceptions of smoothness, sliminess and stickiness residue, while thickness, mouthcoating and cloying sensations were driven by total fibre concentration, irrespective of fibre solubility. This work provides a solid foundation for food manufacturers aiming to rationally design and develop nutritionally superior fibre-fortified beverages and is relevant to fibre content concentrations required for labelling/nutrition claims for consumer products in many developed nations.
Cosmic-Ray Extremely Distributed Observatory: Status and Perspectives
Publisher: MDPI AG
Date: 24-10-2018
Abstract: The Cosmic-Ray Extremely Distributed Observatory (CREDO) is a project dedicated to global studies of extremely extended cosmic-ray phenomena, the cosmic-ray ensembles (CRE), beyond the capabilities of existing detectors and observatories. Up to date, cosmic-ray research has been focused on detecting single air showers, while the search for ensembles of cosmic-rays, which may overspread a significant fraction of the Earth, is a scientific terra incognita. Instead of developing and commissioning a completely new global detector infrastructure, CREDO proposes approaching the global cosmic-ray analysis objectives with all types of available detectors, from professional to pocket size, merged into a worldwide network. With such a network it is possible to search for evidences of correlated cosmic-ray ensembles. One of the observables that can be investigated in CREDO is a number of spatially isolated events collected in a small time window which could shed light on fundamental physics issues. The CREDO mission and strategy requires active engagement of a large number of participants, also non-experts, who will contribute to the project by using common electronic devices (e.g., smartphones). In this note, the status and perspectives of the project are presented.
Postharvest physiology and volatile production by flowers of Ptilotus nobilis
Publisher: Elsevier BV
Date: 02-2014
Monitoring two different drying methods of Kakadu plum puree by combining infrared and chemometrics analysis
Publisher: Informa UK Limited
Date: 2021
Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva
Publisher: Elsevier BV
Date: 11-2021
Predicting Satiety from the Analysis of Human Saliva Using Mid-Infrared Spectroscopy Combined with Chemometrics
Publisher: MDPI AG
Date: 28-02-2022
Abstract: The aim of this study was to evaluate the ability of mid-infrared (MIR) spectroscopy combined with chemometrics to analyze unstimulated saliva as a method to predict satiety in healthy participants. This study also evaluated features in saliva that were related to in idual perceptions of human–food interactions. The coefficient of determination (R2) and standard error in cross validation (SECV) for the prediction of satiety in all saliva s les were 0.62 and 225.7 satiety area under the curve (AUC), respectively. A correlation between saliva and satiety was found, however, the quantitative prediction of satiety using unstimulated saliva was not robust. Differences in the MIR spectra of saliva between low and high satiety groups, were observed in the following frequency ratios: 1542/2060 cm−1 (total protein), 1637/3097 cm−1 (α-amino acids), and 1637/616 (chlorides) cm−1. In addition, good to excellent models were obtained for the prediction of satiety groups defined as low or high satiety participants (R2 0.92 and SECV 0.10), demonstrating that this method could be used to identify low or high satiety perception types and to select participants for appetite studies. Although quantitative PLS calibration models were not achieved, a qualitative model for the prediction of low and high satiety perception types was obtained using PLS-DA. Furthermore, this study showed that it might be possible to evaluate human/food interactions using MIR spectroscopy as a rapid and cost-effective tool.
A Difficult Pill to Swallow: An Investigation of the Factors Associated with Medication Swallowing Difficulties
Publisher: Informa UK Limited
Date: 2021
DOI: 10.2147/PPA.S277238
Influence of particle modulus (softness) and matrix rheology on the sensory experience of ‘grittiness’ and ‘smoothness’
Publisher: Elsevier BV
Date: 06-2020
A Mid Infrared (MIR) Spectroscopy Study of the Composition of Edible Australian Green Ants (Oecophylla smaragdina)—a Qualitative Study
Publisher: Springer Science and Business Media LLC
Date: 29-05-2020
The Formation of Wine Lactone from Grape-Derived Secondary Metabolites
Publisher: American Chemical Society (ACS)
Date: 28-12-2010
DOI: 10.1021/JF1038162
Abstract: Wine lactone (i.e., 3a,4,5,7a-tetrahydro-3,6-dimethylbenzofuran-2(3H)-one, 1a/1b) was formed hydrolytically at wine pH from both racemic (E)-2,6-dimethyl-6-hydroxyocta-2,7-dienoic acid (3) and the corresponding glucose ester 2a at 45 °C but at room temperature was only formed from the acid 3. The glucose ester does not appear to be a significant precursor for the formation of wine lactone in wine. The slow formation of wine lactone from the free acid 3 indicates that the acid is not likely to be an important precursor to wine lactone in young wines unless present in high concentration (≫ 1 mg/L), but could be a significant precursor to wine lactone in wine that is several years old. The wine lactone formed in hydrolysates of the (6R)-enantiomer of 3 was partially enriched in the (3S,3aS,7aR)-enantiomer 1a when the hydrolysis was conducted at pH 3.2 and 100 °C in a closed vessel or under simultaneous distillation-extraction (SDE) conditions, and the enantiomeric excess (ee) varied from 5 to 22%. Hydrolysis of (6R)-3 in sealed ules at 45 °C and at pH 3.0, 3.2, or 3.4 gave near-racemic wine lactone, but when the hydrolyses were conducted at room temperature, the product was enriched in the (3S,3aS,7aR)-enantiomer 1a and the ee was greater at higher pH (up to 60% at pH 3.4).
A Practical Approach on the Combination of GC-MS and Chemometric Tools to Study Australian Edible Green Ants
Publisher: Springer Science and Business Media LLC
Date: 16-05-2020
Advances in genomics for the improvement of quality in coffee
Publisher: Wiley
Date: 05-04-2016
DOI: 10.1002/JSFA.7692
Abstract: Coffee is an important crop that provides a livelihood to millions of people living in developing countries. Production of genotypes with improved coffee quality attributes is a primary target of coffee genetic improvement programmes. Advances in genomics are providing new tools for analysis of coffee quality at the molecular level. The recent report of a genomic sequence for robusta coffee, Coffea canephora, is a major development. However, a reference genome sequence for the genetically more complex arabica coffee (C. arabica) will also be required to fully define the molecular determinants controlling quality in coffee produced from this high quality coffee species. Genes responsible for control of the levels of the major biochemical components in the coffee bean that are known to be important in determining coffee quality can now be identified by association analysis. However, the narrow genetic base of arabica coffee suggests that genomics analysis of the wild relatives of coffee (Coffea spp.) may be required to find the phenotypic ersity required for effective association genetic analysis. The genomic resources available for the study of coffee quality are described and the potential for the application of next generation sequencing and association genetic analysis to advance coffee quality research are explored. © 2016 Society of Chemical Industry.
Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety)
Publisher: Informa UK Limited
Date: 19-10-2022
DOI: 10.1080/10408398.2022.2134840
Abstract: Appetite (satiation and satiety) is an essential element for the control of eating behavior, and as a consequence human nutrition, body weight, and chronic disease risk. A better understanding of appetite mechanisms is necessary to modulate eating behavior and food intake, and also provide a practical approach for weight management. Although many researchers have investigated the relationships between satiation/satiety and specific factors including human physiology, psychology, and food characteristics, limited information on the interactions between factors or comparisons between the relative importance of factors in contributing to satiation/satiety have been reported. This article reviews progress and gaps in understanding in idual attributes contributing to perceived satiation/satiety, the advantages of considering multiple factors together in appetite experiments, as well as the applications of nondestructive sensing in evaluating human factors contributing to relative appetite perception. The approaches proposed position characterization of appetite (satiation and satiety) for personalized and precision nutrition in relation to human status and healthy diets. In particular, it is recommended that future studies of appetite perception recognize the inter-dependence of food type and intake, appetite (satiation and satiety), and in idual status.
pH dominates the temporal perception of astringency sub-qualities and saliva friction response – A study under iso-pH and iso-titratable acidity conditions in model wine
Publisher: Elsevier BV
Date: 2024
Comprehensive profiling of lipid oxidation volatile compounds during storage of mayonnaise
Publisher: Springer Science and Business Media LLC
Date: 19-06-2019
The Nutritional Potential of the Native Australian Green Plum (Buchanania obovata) Compared to Other Anacardiaceae Fruit and Nuts
Publisher: Frontiers Media SA
Date: 16-12-2020
Abstract: The native Australian green plum ( Buchanania obovata ) is a small fruit that grows in the northern parts of the Northern Territory and Western Australia. The fruit belongs to the family Anacardiaceae, which includes the other agriculturally important fruit mangoes, pistachios and cashew nuts. The green plum is a favored species of fruit for the Aboriginal communities and an important bush food in the Northern Territory. To date, only minimal scientific studies have been performed on the green plum as a food. This review is about plant foods in the family Anacardiaceae and the key nutritional compounds that occur in these fruit and nuts. It looks at the more traditional nutrient profiles, some key health metabolites, allergens and anti-nutrients that occur, and the role these foods play in the health of populations. This provides a guide for future studies of the green plum to show what nutritional and anti-nutritional properties and compounds should be analyzed and if there are areas where future studies should focus. This review includes an update on studies and analysis of the green plum and how its nutritional properties give it potential as a food for diet ersification in Australia.
Overall Nutritional and Sensory Profile of Different Species of Australian Wattle Seeds (Acacia spp.): Potential Food Sources in the Arid Semi-Arid Regions
Publisher: MDPI AG
Date: 11-10-2019
DOI: 10.3390/FOODS8100482
Abstract: Wattle seed (Acacia spp.) is a well-known staple food within indigenous communities in Australia. A detailed investigation of the overall nutritional and sensory profile of four abundant and underutilized Acacia species—A. coriacea, A. cowleana, A. retinodes and A. sophorae—were performed. Additionally, molecular weight of protein extracts from the wattle seeds (WS) was determined. The seeds are rich in protein (23–27%) and dietary fibre (33–41%). Relatively high fat content was found in A. cowleana (19.3%), A. sophorae (14.8%) and A. retinodes (16.4%) with oleic acid being the predominant fatty acid. The seeds contained high amounts of essential amino acids (histidine, lysine, valine, isoleucine and leucine). A. coriacea is rich in iron (43 mg/kg), potassium (10 g/kg) and magnesium (1.7 g/kg). Pentose (xylose/arabinose), glucose, galactose and galacturonic acids were the major sugars found in the four species. Raw seeds from A. sophorae, A. retinodes and A. coriacea have the highest protein molecular weight, between 50–90 kDa, 80 kDa and 50–55 kDa, respectively. There was variation in the sensory profile of the WS species. This study showed that the four WS species have good nutritional value and could be included in human diet or used in food formulations.
Challenges and opportunities of the fourth revolution: a brief insight into the future of food
Publisher: Informa UK Limited
Date: 06-01-2021
DOI: 10.1080/10408398.2020.1863328
Abstract: By 2050, the global population is projected to be in excess of nine billion people. This will result in an increased burden and stress on the food production systems, particularly in adjustments to several stages of the value chain that will require improvements and/or modifications in their effectiveness such as reducing waste, adapting to climate change, food security, and health. Disruptions such as digital agriculture, digital food, food agility, big data, have been utilized to characterize the changes in the way agro-food systems evolve and function, as well as in the approach they have been analyzed, measured, and monitored. It has been long recognized that the food industry is considered as a data driven enterprise. These characteristics are very important as the food industry becomes global and sustainable. The food industry is currently undergoing significant changes, and with this, challenges are occurring. These challenges are brought about from the food chains, climate changes, and the ability to be resilient in the production of food. Furthermore, health and cultural changes to food are occurring, where the diseases of obesity, diabetes, and aging in the population will continue to change the consumer's patterns and choices whereby the consumer will be persuaded to choose and eat healthy and more nutritious foods. Indeed, the cultural awareness and social innovation to prevent food waste and therefore improve food security and sustainability will also prove to further complexities. This short review will briefly discuss some of the forefront issues in food value chains with a focus on using technology.
Correction: Shelat, K.J.; et al. Overall Nutritional and Sensory Profile of Different Species of Australian Wattle Seeds (Acacia spp.): Potential Food Sources in the Arid and Semi-Arid Regions. Foods 2019, 8, 482
Publisher: MDPI AG
Date: 19-03-2021
Abstract: The authors wish to make the following correction to the paper [1]:The title of Table 3 “Amino acid (g/100 g dry weight) profile of four different species of wattle seeds” should be changed to “Amino acid (mol% dry weight) profile of four different species of wattle seeds” [...]
Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS
Publisher: Springer Science and Business Media LLC
Date: 20-01-2005
DOI: 10.1007/S00216-004-2992-4
Abstract: The aim of this study was to quantify, in a single analysis, 31 volatile fermentation-derived products that contribute to the aroma of red and white wine. We developed a multi-component method based on headspace solid-phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME-GC-MS). The 31 volatile compounds analysed include ethyl esters, acetates, acids and alcohols. Although these compounds have a range of functional groups, chemical properties, volatilities, affinities for the SPME fibre, and are found in wine at various concentrations, the accuracy of the analysis was achieved with the use of polydeuterated internal standards for stable isotope dilution analyses (SIDA). Nine of the labelled standards were commercially available, while 22 were synthesised. The method was validated by a series of duplicate spiked standard additions to model, white and red wine matrices over the concentration range relevant for each compound in wine. This demonstrated that the appropriate use of SIDA helped to account for matrix effects, for instance potential sources of variation such as the relative response to the MS detector, ionic strength, ethanol content and pH of different wine matrices. The resultant calibration functions had correlation coefficients (R(2)) ranging from 0.995 to 1.000. Each compound could be quantified at levels below its aroma threshold in wine. Relative standard deviations were all <5%. The method was optimised for the best compromise (over the 31 compounds) of wine dilution factor, level of sodium chloride addition, SPME fibre, SPME temperature, SPME time, GC column and MS conditions. Confirmation of identity was achieved by retention time and peak shape, and measurement of at least three ions for each analyte and internal standard with the MS operating in selected ion monitoring mode to facilitate more precise quantitation with a high s ling rate. The method is a valuable research tool with many relevant applications. A novel method for the combined chiral separation and SIDA quantification of 2- and 3-methylbutanoic acid is also demonstrated.
Starch Molecular Structural Features and Volatile Compounds Affecting the Sensory Properties of Polished Australian Wild Rice
Publisher: MDPI AG
Date: 10-02-2022
Abstract: Cooked high-amylose rices, such as Australian wild rice (AWR) varieties, have slower digestion rates, which is nutritionally advantageous, but may have inferior eating qualities. Here, a comparison is made between sensory and starch molecular fine structure properties, and volatile compounds, of polished AWR varieties and some commercial rices (CRs). Starch structural parameters for amylopectin (Ap) and amylose (Am) were obtained using fluorophore-assisted capillary electrophoresis and size-exclusion chromatography. Volatile compounds were putatively using headspace solid-phase microextraction with gas chromatography-mass spectrometry. Sensory properties were evaluated by a trained panel. AWR had a disintegration texture similar to that of Doongara rice, while AWR had a resinous, plastic aroma different from those of commercial rice varieties. Disintegration texture was affected by the amounts of Ap short chains, resinous aroma by 2-heptenal, nonadecane, 2h-pyran, tetrahydro-2-(12-pentadecynyloxy)-, and estra-1,3,5(10)-trien-17β-ol, and plastic aroma by 2-myristynoyl pantetheine, cis-7-hexadecenoic acid, and estra-1,3,5(10)-trien-17β-ol. These findings suggest that sensory properties and starch structures of AWR varieties support their potential for commercialization.
Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system
Publisher: Elsevier BV
Date: 12-2020
Increase in β-Ionone, a Carotenoid-Derived Volatile in Zeaxanthin-Biofortified Sweet Corn
Publisher: American Chemical Society (ACS)
Date: 23-07-2013
DOI: 10.1021/JF402326E
Abstract: Carotenoids are responsible for the yellow color of sweet corn (Zea mays var. saccharata), but are also potentially the source of flavor compounds from the cleavage of carotenoid molecules. The carotenoid-derived volatile, β-ionone, was identified in both standard yellow sweet corn ('Hybrix5') and a zeaxanthin-enhanced experimental variety ('HZ') designed for sufferers of macular degeneration. As β-ionone is highly perceivable at extremely low concentration by humans, it was important to confirm if alterations in carotenoid profile may also affect flavor volatiles. The concentration of β-ionone was most strongly correlated (R(2) > 0.94) with the β-arm carotenoids, β-carotene, β-cryptoxanthin, and zeaxanthin, and to a lesser degree (R(2) = 0.90) with the α-arm carotenoid, zeinoxanthin. No correlation existed with either lutein (R(2) = 0.06) or antheraxanthin (R(2) = 0.10). Delaying harvest of cobs resulted in a significant increase of both carotenoid and β-ionone concentrations, producing a 6-fold increase of β-ionone in 'HZ' and a 2-fold increase in 'Hybrix5', reaching a maximum of 62 μg/kg FW and 24 μg/kg FW, respectively.
Cosmic-Ray Extremely Distributed Observatory
Publisher: MDPI AG
Date: 05-11-2020
DOI: 10.3390/SYM12111835
Abstract: The Cosmic-Ray Extremely Distributed Observatory (CREDO) is a newly formed, global collaboration dedicated to observing and studying cosmic rays (CR) and cosmic-ray ensembles (CRE): groups of at least two CR with a common primary interaction vertex or the same parent particle. The CREDO program embraces testing known CR and CRE scenarios, and preparing to observe unexpected physics, it is also suitable for multi-messenger and multi-mission applications. Perfectly matched to CREDO capabilities, CRE could be formed both within classical models (e.g., as products of photon–photon interactions), and exotic scenarios (e.g., as results of decay of Super-Heavy Dark Matter particles). Their fronts might be significantly extended in space and time, and they might include cosmic rays of energies spanning the whole cosmic-ray energy spectrum, with a footprint composed of at least two extensive air showers with correlated arrival directions and arrival times. As the CRE are predominantly expected to be spread over large areas and, due to the expected wide energy range of the contributing particles, such a CRE detection might only be feasible when using all available cosmic-ray infrastructure collectively, i.e., as a globally extended network of detectors. Thus, with this review article, the CREDO Collaboration invites the astroparticle physics community to actively join or to contribute to the research dedicated to CRE and, in particular, to pool together cosmic-ray data to support specific CRE detection strategies.
An Infrared Analysis of Terminalia ferdinandiana Exell [Combretaceae] Fruit and Leaves—Towards the Development of Biospectroscopy Tools to Characterise Uniquely Australian Foods
Publisher: Springer Science and Business Media LLC
Date: 11-11-2021
Unravelling the aroma and flavour of algae for future food applications
Publisher: Elsevier BV
Date: 08-2023
Lipid oxidation in mayonnaise and the role of natural antioxidants: A review
Publisher: Elsevier BV
Date: 10-2016
Effect of natural antioxidants on lipid oxidation in mayonnaise compared with BHA, the industry standard
Publisher: Springer Science and Business Media LLC
Date: 25-07-2019
DOI: 10.1007/S11306-019-1568-4
Abstract: Mayonnaise is an oil in water emulsion (O/W) consisting 70-80% oil. Lipid oxidation is a major cause of quality deterioration in mayonnaise. The effectiveness of antioxidants in a hetrophasic systems is highly dependent on their polarity and partitioning properties. The aim of the present study was to determine the effect of a hydrophilic [green tea extract (GTE)] and a lipophilic [tocopherol mixture (TOC)] and BHA on lipid oxidation in mayonnaise during 60 days of storage at 38 °C and to examine the interactions between GTE and TOC, to determine possible synergistic or antagonistic effects in antioxidant activity. The oxidative stability was studied by measuring hydroperoxides, volatile organic compounds (VOCs) and colour of mayonnaise during storage. Comprehensive analysis of VOCs was done by static headspace extraction and separation by two-dimensional gas chromatography time of flight mass spectrometry. Sensory analysis was also carried out to study the effect of storage time and antioxidant type on sensory properties of mayonnaise and to investigate the predictive ability of volatile compounds for sensory terms. Addition of GTE (500 ppm) and TOC (500 ppm) increased the formation of hydroperoxides and certain VOCs. The combination of GTE with TOC improved the antioxidant efficacy compared to the in idual extracts. However, sensory evaluation demonstrated that GTE promoted the development of unpleasant fishy and rancid aroma. The volatile compound methional, was significantly and positively correlated with fishy and rancid flavour. Regarding colour analysis, GTE showed the highest increase in darkening and browning during storage.
Variation in bean morphology and biochemical composition measured in different genetic groups of arabica coffee (Coffea arabica L.)
Publisher: Springer Science and Business Media LLC
Date: 13-04-2017
Exploring the relationships between oral sensory physiology and oral processing with mid infrared spectra of saliva
Publisher: Elsevier BV
Date: 11-2021
Infrared spectroscopy as a rapid tool to detect methylglyoxal and antibacterial activity in Australian honeys
Publisher: Elsevier BV
Date: 04-2015
DOI: 10.1016/J.FOODCHEM.2014.09.067
Abstract: Methylglyoxal (2-oxopropanal) is a compound known to contribute to the non-peroxide antimicrobial activity of honeys. The feasibility of using infrared spectroscopy as a predictive tool for honey antibacterial activity and methylglyoxal content was assessed. A linear relationship was found between methylglyoxal content (279-1755 mg/kg) in Leptospermum polygalifolium honeys and bacterial inhibition for Escherichiacoli (R(2) = 0.80) and Staphylococcusaureus (R(2) = 0.64). A good prediction of methylglyoxal (R(2) 0.75) content in honey was achieved using spectroscopic data from the mid infrared (MIR) range in combination with partial least squares regression. These results indicate that robust predictive equations could be developed using MIR for commercial application where the prediction of bacterial inhibition is needed to 'value' honeys with methylglyoxal contents in excess of 200mg/kg.
Nutritional analysis, volatile composition, antimicrobial and antioxidant properties of Australian green ants (Oecophylla smaragdina)
Publisher: Elsevier BV
Date: 06-2021
Sensory properties of Australian bunya nuts
Publisher: Wiley
Date: 20-05-2022
Abstract: Bunya nuts are the seeds of Araucaria bidwillii , a conifer native to South‐East Queensland, Australia. They are one of the 19 species of Araucaria family found around the world, with the nuts from South America being the most commonly consumed. They are traditionally eaten boiled or roasted. This study aims to profile the sensory properties of bunya nuts with chestnut as a comparator. Since chestnuts do not come from a conifer tree, it is expected that there will be differences. Different methods of preparation are also expected to change the sensory attributes. Representative s les were collected from a variety of locations in South‐East Queensland, prepared and presented to a panel of 14 experienced tasters applying conventional sensory descriptive profiling. During training, the panel developed a lexicon of 23 sensory attributes together with definitions and reference. Profiles of the boiled and roasted bunya nuts revealed higher scores for hardness on the first bite than chestnuts and, when chewed, became more crumbly , dry , and grainy . They had a savory aroma and flavor, and roasted s les exhibited a roasted aroma. Bunya nut s les were less sweet than chestnut s les. Differences in the sensory properties due to method of preparation were also observed. Boiled bunya nuts were softer and moister, with lower scores for crumbly and grainy . This research is foundational in providing technical information on the sensory profile of this important Indigenous Australian nut and provides a strong basis to support novel food sector opportunities for the bunya nut as a reemerging food source not only in Australia, but also South America. There is an increase demand for local, sustainable, and natural foods. Bunya nuts are native to Australia and are part of the Araucaria family, which includes 19 species that can be found around the world. To the best of our knowledge there is no study characterizing Araucaria nuts in terms of sensory attributes. This study builds a lexicon for bunya nuts and compares to chestnuts. It also shows how different preparation methods affect its sensory attributes, as well as possible future uses in product development. The outcomes might provide information to support studies on Araucaria nuts in other countries.
The Use of a Micro Near Infrared Portable Instrument to Predict Bioactive Compounds in a Wild Harvested Fruit—Kakadu Plum (Terminalia ferdinandiana)
Publisher: MDPI AG
Date: 18-02-2021
DOI: 10.3390/S21041413
Abstract: Kakadu plum (KP Terminalia ferdinandiana Exell, Combretaceae) is an emergent indigenous fruit originating from Northern Australia, with valuable health and nutritional characteristics and properties (e.g., high levels of vitamin C and ellagic acid). In recent years, the utilization of handheld NIR instruments has allowed for the in situ quantification of a wide range of bioactive compounds in fruit and vegetables. The objective of this study was to evaluate the ability of a handheld NIR spectrophotometer to measure vitamin C and ellagic acid in wild harvested KP fruit s les. Whole and pureed fruit s les were collected from two locations in the Kimberley region (Western Australia, Australia) and were analysed using both reference and NIR methods. The standard error in cross validation (SECV) and the residual predictive deviation (RPD) values were 1.81% dry matter (DM) with an RPD of 2.1, and 3.8 mg g−1 DM with an RPD of 1.9 for the prediction of vitamin C and ellagic acid, respectively, in whole KP fruit. The SECV and RPD values were 1.73% DM with an RPD of 2.2, and 5.6 mg g−1 DM with an RPD of 1.3 for the prediction of vitamin C and ellagic acid, respectively, in powdered KP s les. The results of this study demonstrated the ability of a handheld NIR instrument to predict vitamin C and ellagic acid in whole and pureed KP fruit s les. Although the RPD values obtained were not considered adequate to quantify these bioactive compounds (e.g., analytical quantification), this technique can be used as a rapid tool to screen vitamin C in KP fruit s les for high and low quality vitamin C.
SNP in the Coffea arabica genome associated with coffee quality
Publisher: Springer Science and Business Media LLC
Date: 05-09-2018
Rice Bran Makes a Healthy and Tasty Traditional Indonesian Goat Meatball, ‘Bakso’
Publisher: MDPI AG
Date: 20-08-2021
Abstract: Meatballs are popular in Asia and traditionally made from beef or chicken with tapioca (≈8% wt/wt) as filler. Tapioca has a high glycaemic index (GI) therefore, rice bran was evaluated as a substitute to create a healthier meatball of acceptable quality. Substitution of tapioca with rice bran (100:0 75:25, 50:50 25:75 0:100% tapioca: % rice bran) decreased the starch content (7.8 to 3.3%) and GI (56.08 to 43.85) whilst increasing the protein (10.9 to 12.8%) and fibre (8.1 to 10.3%) contents. Although consistency (995 to 776 N/mm) was affected, firmness (90.6 to 90.5 N) and shear force (300 to 312 N) were only slightly affected by the ratio of tapioca to rice bran. Sensory analysis revealed that the goat meatball with the substitution of tapioca with up to 25% rice bran was deemed acceptable by 40 Indonesian consumers.
Influence of genotype and environment on coffee quality
Publisher: Elsevier BV
Date: 11-2016
Sensory properties of yellow pea and macadamia honeys from conventional and flow hive extraction methods.
Publisher: Wiley
Date: 18-01-2020
DOI: 10.1002/JSFA.10221
Abstract: The process of harvesting honey is time consuming and labor intensive. A new system, the Flow Frame, has drastically simplified the harvesting process, enabling honey to be extracted directly from the hive with minimal processing. The sensory profile of honey is influenced, first, by botanical origin and subsequently by processing and storage parameters. A reduction in harvest processing may thus influence the sensory profile of honey harvested from FFs compared to that of honey produced from conventional processing. To test this hypothesis, two monofloral honeys (macadamia and yellow pea) were harvested from FFs, or by conventional honey extraction. Sensory profiling using conventional descriptive analysis was carried out for each floral source with an experienced trained panel. The two monofloral honeys harvested using the FF system had significantly (p < 0.05) higher floral and cleaner aftertaste sensory scores than the honey extracted using commercial (C) methods that involve the use of heat and centrifugation. The flow system retains honey's natural sensory properties compared to harvesting methods that require heat and centrifugation. © 2019 Society of Chemical Industry.
Sensory characteristics of the longissimus thoracis et lumborum and biceps femoris muscles from male and female common eland (Taurotragus oryx)
Publisher: Elsevier BV
Date: 12-2019
DOI: 10.1016/J.MEATSCI.2019.107918
Abstract: The sensory attributes of the longissimus thoracis et lumborum (LTL) and biceps femoris (BF) muscles were compared for male (n = 6) and female (n = 6) eland. Descriptive sensory analysis showed that the meat from cows, and the BF muscle, had greater overall flavour scores, primarily characterized as beef-like flavour (r = 0.926). Unfavourable aroma and flavour attributes received low scores, indicating good potential for fresh eland meat to be marketed commercially. The two muscles showed separation from one another regarding both sensory and physical attributes, which should be considered for their commercial sale. Thus, sex had minor influences on the sensory eating quality of eland meat however, the BF and LTL muscles were considered tough and further ageing thereof should be evaluated.
Lexicon for the Sensory Description of Australian Native Plant Foods and Ingredients
Publisher: Wiley
Date: 12-2012
DOI: 10.1111/JOSS.12012
Feasibility Study on the Use of Visible and Near-Infrared Spectroscopy Together with Chemometrics To Discriminate between Commercial White Wines of Different Varietal Origins
Publisher: American Chemical Society (ACS)
Date: 12-11-2003
DOI: 10.1021/JF034959S
Abstract: The use of visible (vis) and near-infrared spectroscopy (NIR) was explored as a tool to discriminate between s les of Australian commercial white wines of different varietal origins (Chardonnay and Riesling). Discriminant models were developed using principal component analysis (PCA), principal component regression (PCR), and discriminant partial least-squares (DPLS) regression. The s les were randomly split into two sets, one used as a calibration set (n = 136) and the remaining s les as a validation set (n = 133). When used to predict the variety of the validation set s les, the DPLS models correctly classified 100% of Riesling and up to 96% of Chardonnay wines. These results showed that vis-NIR might be a suitable and alternative technology that can be easily implemented by the wine industry to discriminate Riesling and Chardonnay commercial wine varieties. However, the relatively limited number of s les and varieties involved in the present work suggests caution in extending the potential of such a technique to other wine varieties.
Applications of Infrared Spectroscopy for Quantitative Analysis of Volatile and Secondary Metabolites in Plant Materials
Publisher: Bentham Science Publishers Ltd.
Date: 06-2011
Evaluating the sensory properties of unpolished Australian wild rice
Publisher: Elsevier BV
Date: 2018
DOI: 10.1016/J.FOODRES.2017.10.037
Abstract: Australian wild rices are genetically distinct from commercially cultivated rices and present new opportunities for the development of improved rice cultivars. Before use in rice breeding, the eating and cooking properties of Australian wild rice must first be understood as these are key factors in determining rice quality and consumer acceptance. S les of Australian wild rice (taxa B) were collected and evaluated together with a commercial Canadian wild rice (Zizania aquatic L.), Oryza sativa L.cv. Nipponbare, and selected commercial rices including long grain, medium grain, basmati, red basmati, and red rice. Cooking profiles were established, physical traits were measured and conventional descriptive analysis techniques were used to compare the sensory properties of the unpolished rices. Twenty six descriptors, together with definitions, were developed with a panel of twelve experienced assessors including aroma, flavour, texture and aftertaste attributes. Results reveal that the Australian wild rice had a mild aroma and flavour similar to that of red rice and red basmati but without the lingering aftertaste. In terms of texture, the wild rice was firmer, and somewhat crunchy and chewy rather than soft and fluffy despite requiring a longer cooking time. The sensory, physical and cooking profiles indicate that Australian wild rice has a high potential for commercialization in itself and provides a suitable genetic source for breeding programs, particularly in the coloured rice market.
Combining mass spectrometry based electronic nose, visible–near infrared spectroscopy and chemometrics to assess the sensory properties of Australian Riesling wines
Publisher: Elsevier BV
Date: 03-2006
Complexity of coffee flavor: A compositional and sensory perspective
Publisher: Elsevier BV
Date: 08-2014
Diurnal Harvest Cycle and Sap Composition Affect Under-Skin Browning in ‘Honey Gold’ Mango Fruit
Publisher: Frontiers Media SA
Date: 13-09-2019
Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualities
Publisher: Elsevier BV
Date: 02-2023
Feeding unsaleable carrots to lambs increased performance and carcass characteristics while maintaining meat quality
Publisher: Elsevier BV
Date: 03-2021
Slower development of lower canopy beans produces better coffee
Publisher: Oxford University Press (OUP)
Date: 24-03-2020
DOI: 10.1093/JXB/ERAA151
Abstract: The production of high-quality coffee is being challenged by changing climates in coffee-growing regions. The coffee beans from the upper and lower canopy at different development stages of the same plants were analyzed to investigate the impact of the microenvironment on gene expression and coffee quality. Compared with coffee beans from the upper canopy, lower canopy beans displayed more intense aroma with higher caffeine, trigonelline, and sucrose contents, associated with greater gene expression in the representative metabolic pathways. Global gene expression indicated a longer ripening in the lower canopy, resulting from higher expression of genes relating to growth inhibition and suppression of chlorophyll degradation during early bean ripening. Selection of genotypes or environments that enhance expression of the genes slowing bean development may produce higher quality coffee beans, allowing coffee production in a broader range of available future environments.
Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review
Publisher: MDPI AG
Date: 09-02-2021
Abstract: Comminuted meat products are highly susceptible to safety and quality degradation partly because of their large interfacial area in the emulsion. The food industry extensively uses synthetic chemical preservatives to delay that degradation which is caused by microbial growth, enzyme activities and oxidation reactions. However, due to the potential health damage (e.g., cardiovascular diseases, neurodegenerative diseases, cancers among others) synthetic preservatives in meat may cause, consumers are becoming skeptical to buy meat products containing such additives. In the meat industry, the interest of finding natural food preservatives is intensifying. Polyphenolic-rich plants used as natural food preservatives offer the best alternative for a partial or a complete replacement of their synthetic counterparts. They can be extracted from natural sources such as olives, fruits, grapes, vegetables, spices, herbs, and algae, and among others. The common feature of these phenolic compounds is that they have one or more aromatic rings with one or more -OH group which are essential for their antimicrobial and antioxidant properties. This review article is intended to provide an overview of the plant-based phenolic molecules used as natural food preservative, their antimicrobial and antioxidant mechanism of action, and their potential application in comminuted meat.
Instrumental Methods (Spectroscopy, Electronic Nose, and Tongue) As Tools To Predict Taste and Aroma in Beverages: Advantages and Limitations
Publisher: American Chemical Society (ACS)
Date: 20-12-2012
DOI: 10.1021/CR300076C
Quality Control of Honey Using Infrared Spectroscopy: A Review
Publisher: Informa UK Limited
Date: 10-2011
Use of direct headspace-mass spectrometry coupled with chemometrics to predict aroma properties in Australian Riesling wine
Publisher: Elsevier BV
Date: 07-2008
DOI: 10.1016/J.ACA.2007.09.036
Abstract: The aim of this study was to investigate the potential use of a direct headspace-mass spectrometry electronic nose instrument (MS e_nose) combined with chemometrics as rapid, objective and low cost technique to measure aroma properties in Australian Riesling wines. Commercial bottled Riesling wines were analyzed using a MS e_nose instrument and by a sensory panel. The MS e_nose data generated were analyzed using principal components analysis (PCA) and partial least squares (PLS1) regression using full cross validation (leave one out method). Calibration models between MS e_nose data and aroma properties were developed using partial least squares (PLS1) regression, yielding coefficients of correlation in calibration (R) and root mean square error of cross validation of 0.75 (RMSECV: 0.85) for estery, 0.89 (RMSECV: 0.94) for perfume floral, 0.82 (RMSECV: 0.62) for lemon, 0.82 (RMSECV: 0.32) for stewed apple, 0.67 (RMSECV: 0.99) for passion fruit and 0.90 (RMSECV: 0.86) for honey, respectively. The relative benefits of using MS e_nose will provide capability for rapid screening of wines before sensory analysis. However, the basic deficiency of this technique is lack of possible identification and quantitative determination of in idual compounds responsible for the different aroma notes in the wine.
Usefulness of chemometrics and mass spectrometry-based electronic nose to classify Australian white wines by their varietal origin
Publisher: Elsevier BV
Date: 15-12-2005
DOI: 10.1016/J.TALANTA.2005.08.057
Abstract: A combination of mass spectrometry-based electronic nose (MS e_nose) and chemometrics was explored to classify two Australian white wines according to their varietal origin namely Riesling and unwooded Chardonnay. The MS e_nose data were analysed using principal components analysis (PCA), discriminant partial least squares (DPLS) and linear discriminant analysis (LDA) applied to principal components scores and validated using full cross validation (leave one out). DPLS gave the highest levels of correct classification for both varieties (>90%). LDA classified correctly 73% of unwooded Chardonnay and 82% of Riesling wines. Even though the conventional analysis provides fundamental information about the volatile compounds present in the wine, the MS e_nose method has a series of advantages over conventional analytical techniques due to simplicity of the s le-preparation and reduced time of analysis and might be considered as a more convenient choice for routine process control in an industrial environment. The work reported here is a feasibility study and requires further development with considerably more commercial s les of different varieties. Further studies are needed in order to improve the calibration specificity, accuracy and robustness, and to extend the discrimination to other wine varieties or blends.
Future flavours from the past: Sensory and nutritional profiles of green plum (Buchanania obovata), red bush apple (Syzygium suborbiculare) and wild peach (Terminalia carpentariae) from East Arnhem La
Publisher: Elsevier BV
Date: 06-2022
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Queensland Department Of Agriculture And Fisheries
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