Investigation of volatile organic compound (VOC) profile change in foods under different conditions

Abstract

Volatile organic compounds (VOCs) are widely used in numerous sectors, making the detection of VOCs an important and comprehensive topic of research. Foods naturally release VOCs that have a distinctive and unique characteristic, similar to a fingerprint. The VOC composition released by foods significantly affects both aroma and taste, hence playing a vital influence in customer preferences. Although GC-MS and PTR-MS have historically been the main methods for analyzing VOCs, other techniques such as sensors and e-noses have developed as alternate options for VOC detection in recent times. VOC sensors are being employed in intelligent packaging systems to monitor the shelf life of products and detect indicators of spoiling. From a novel perspective, the analysis of VOCs has provided insight into the cooking process, which is a crucial activity in the food industry. The cooking process is highly customizable, depending on factors such as ingredients, quantity, techniques, and parameters. The complicated composition of VOCs and the chemical processes that occur in food, particularly the Maillard reaction, have been taken into consideration. The objective of this study is to thoroughly examine the creation of VOCs during the process of cooking. The study attempts to understand the specific mechanisms that lead to the production of VOCs, taking into account aspects such as the composition of recipe, cooking methods, and process parameters. Although the outcomes have been variable, and there is a possibility that integrating VOC sensors with advanced image processing and artificial intelligence technologies might facilitate the monitoring and automated termination of the cooking process.

Keywords

• VOC
• Cooking
• sensor
• food

Farklı koşullar altında gıdalardaki uçucu organik bileşik (UOB) profil değişiminin incelenmesi

Abstract

Uçucu organik bileşikler (UOB'ler), birçok sektörde yaygın olarak kullanılmakta olup, uçucu organik bileşiklerin tespiti önemli ve kapsamlı bir araştırma konusu haline gelmiştir. Gıda maddeleri, bir parmak izi gibi kendine özgü ve benzersiz bir karakteristiğe sahip UOB'ler doğal olarak salgılar. Gıdalar tarafından salınan UOB bileşimi, hem aroma hem de tat üzerinde önemli bir etkiye sahip olup, bu nedenle müşteri tercihleri üzerinde hayati bir etkiye sahiptir. GC-MS ve PTR-MS tarihsel olarak UOB analizinde ana yöntemler olmasına rağmen, sensörler ve e-burunlar gibi diğer teknikler son zamanlarda UOB tespiti için alternatif seçenekler olarak gelişmiştir. UOB sensörleri, ürünlerin raf ömrünü izlemek ve bozulma belirtilerini tespit etmek için akıllı ambalaj sistemlerinde kullanılmaktadır. Yenilikçi bir perspektiften bakıldığında, UOB'lerin analizi, gıda endüstrisinde kritik bir faaliyet olan pişirme sürecine ilişkin bilgiler sağlamıştır. Pişirme süreci, malzemeler, miktar, teknikler ve parametreler gibi faktörlere bağlı olarak yüksek derecede özelleştirilebilir. UOB'lerin karmaşık bileşimi ve gıdalarda meydana gelen kimyasal süreçler, özellikle Maillard reaksiyonu dikkate alınmıştır. Bu çalışmanın amacı, pişirme süreci sırasında UOB'lerin oluşumunu kapsamlı bir şekilde incelemektir. Çalışma, tarif bileşimi, pişirme yöntemleri ve süreç parametreleri gibi unsurları dikkate alarak UOB'lerin üretimine yol açan spesifik mekanizmaları anlamayı amaçlamaktadır. Sonuçlar değişken olmakla birlikte, UOB sensörlerinin gelişmiş görüntü işleme ve yapay zeka teknolojileriyle entegrasyonunun, pişirme sürecinin izlenmesini ve otomatik olarak sonlandırılmasını kolaylaştırabileceği olasılığı bulunmaktadır.

Keywords

• Pişirme
• VOC
• sensör
• gıda

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