Chemical QR Code: A simple and disposable paper-based optoelectronic nose for the identification of olive oil odor.

Autor: M Conrado JA; Federal University of Uberlândia (UFU), Institute of Chemistry, Uberlândia, MG, Brazil., Sequinel R; Federal University of Paraná (UFPR), Palotina, PR, Brazil., Dias BC; Federal University of Uberlândia (UFU), Institute of Chemistry, Uberlândia, MG, Brazil., Silvestre M; Federal University of Uberlândia (UFU), Institute of Chemistry, Uberlândia, MG, Brazil., Batista AD; Federal University of Uberlândia (UFU), Institute of Chemistry, Uberlândia, MG, Brazil., Petruci JFDS; Federal University of Uberlândia (UFU), Institute of Chemistry, Uberlândia, MG, Brazil. Electronic address: jfpetruci@gmail.com.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2021 Jul 15; Vol. 350, pp. 129243. Date of Electronic Publication: 2021 Feb 09.
DOI: 10.1016/j.foodchem.2021.129243
Abstrakt: Olive oil is an appreciated food product with high nutritional value, besides being an essential component in many culture diets. In this study, we present for the first time the application of a simple and non-invasive paper-based optoelectronic nose designed in a QR code configuration to evaluate the odor of olive oils. The chemical QR code was fabricated by the addition of 12 dyes, which provided high dimensional data resulting from the interaction between the volatile compounds and the colorimetric array. The color changes were employed to build differential maps with a unique fingerprint (i) to discriminate between olive oil and other edible oil samples; (ii) to quantify nonanaldehyde as an oxidation marker; and (iii) to identify oxidized oils through principal component analysis (PCA) and hierarchical component analysis (HCA). By developing suitable mobile apps, we anticipate the employment of the chemical QR code for portable, low-cost, and in-situ evaluation of food product quality.
(Copyright © 2021 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: