| Autor: |
Cohen, Gabi, Laloush, Mordi, Karpas, Zeev |
| Zdroj: |
International Journal for Ion Mobility Spectrometry; Dec2014, Vol. 17 Issue 3/4, p125-129, 5p |
| Abstrakt: |
Elevated levels of biogenic amines (trimethylamine, putrescine and cadaverine), measured by ion mobility spectrometry (IMS) were found in a sample of 'dark rye' bread that had a pungent odor but not in other bread samples. The odorless breads included three types of rye bread, whole wheat, pita bread and a baguette. Sample preparation was simple and consisted of extraction of the biogenic amines into water followed by filtering the solution. The biogenic amines were measured from a single drop (50 μL) of the extract solution. The progress of spoilage was also monitored in the odorous and odorless 'dark rye'. Volatile trimethylamine, readily monitored by IMS, was the main compound responsible for the offensive odor in the spoilt bread. The samples were classified by an automatic algorithm as 'fresh', 'intermediate' or 'spoilt' on the basis of the total biogenic amine level. Thus, we report the development of a fast and objective method to distinguish between spoilt bread and bread that is suitable for consumption. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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