Fragrance Component Analysis for Nebulvapours of European Anchovy Oils by Using Colorimetric Printing and Electronic Nose

Year 2019, Volume: 6 Issue: 4, 292 - 301, 15.01.2020

Ozan Emre Eyupoglu

https://doi.org/10.21448/ijsm.650609

Abstract

Analysis of odor components about biochemicals find the wide space in the evaluation of flavor parameters and anchovies as biological materials. Food dye solutions as printer's inks were sprayed on to the fabric throughout the printing operation and skin oil vapors of anchovy were simultaneously sent to the paper hopper of printer intensely via a nebulizer device. Before and after dyeing process, images of tela fabric were taken by smartphone and analyzed by software in the smartphone for the purpose of determination of colorimetric fragrance component concentrations and visual odor profile in range of visible region. The ten major ingredient contents (with relative percentages) (aldehyde compounds intensely such as 2,4-heptadienal (23%), (E,E)-2,4-nonadienal (17%)) of anchovy skin essential oils were determined. For colorimetric printing analysis via smartphone, LOD and LOQ were 1 ppm and 3 ppm, respectively. Methodology can be used in the analysis of toxic components that interact with foods.

Keywords

Fragrance Components, Anchovy Oils, Printing, Electronic Nose, Food Dye

Fragrance Component Analysis for Nebulvapours of European Anchovy Oils by Using Colorimetric Printing and Electronic Nose

Abstract

Analysis
of odor components about biochemicals find the wide space in the evaluation of
flavor parameters and anchovies as biological materials. Food dye solutions as
printer's inks were sprayed on to the fabric throughout the printing operation
and skin oil vapors of anchovy were simultaneously sent to the paper hopper of
printer intensely via a nebulizer device. Before and after dyeing process,
images of tela fabric were taken by smartphone and analyzed by software in the
smartphone for the purpose of determination of colorimetric fragrance component
concentrations and visual odor profile in range of visible region. The ten
major ingredient contents (with relative percentages) (aldehyde compounds
intensely such as 2,4-heptadienal (23%), (E,E)-2,4-nonadienal (17%)) of anchovy
skin essential oils were determined. For colorimetric printing analysis via
smartphone, LOD and LOQ were 1 ppm and 3 ppm, respectively. Methodology can be
used in the analysis of toxic components that interact with foods.

Keywords

Fragrance Components, Anchovy Oils, Printing, Electronic Nose, Food Dye

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