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Detection of Biological CO2 and 1,3-Pentadiene Using Non-refrigerated Low-Cost MWIR Detectors

AutorRivas, E. M.; Maldonado, M.; Diezma, Belén; Wrent, P.; Peinado, J. M.; de Silóniz, M. I.; Vergara, G.; García-Hierro, J.; Robla, J. I.; Barreiro, P.
Palabras claveFood preservation
Yeast
Sorbate
Gas detector
Food spoilage
Fecha de publicación2016
EditorSpringer
CitaciónFood Analytical Methods 9(6): 1451-1460 (2016)
ResumenThe early detection of spoiling metabolic products in contaminated food is a very important tool to control quality. Some volatile compounds produce unpleasant odours at very low concentrations, making their early detection very challenging. This is the case of 1,3-pentadiene produced by microorganisms through decarboxylation of the preservative sorbate. In this work, we have developed a methodology to use the data produced by a low-cost, compact MWIR (Mid-Wave IR) spectrometry device without moving parts, which is based on a linear array of 128 elements of VPD PbSe coupled to a linear variable filter (LVF) working in the spectral range between 3 and 4.6 μm. This device is able to analyze food headspace gases through dedicated sample presentation setup. This methodology enables the detection of CO and the volatile compound 1,3-pentadiene, as compared to synthetic patrons. Data analysis is based on an automated multidimensional dynamic processing of the MWIR spectra. Principal component and discriminant analysis allow segregating between four yeast strains including producers and no producers. The segregation power is accounted as a measure of the discrimination quality.
URIhttp://hdl.handle.net/10261/136838
DOI10.1007/s12161-015-0320-6
Identificadoresdoi: 10.1007/s12161-015-0320-6
issn: 1936-976X
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