Displaying publications 1 - 20 of 61 in total

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  1. Fulltext Cross-cultural color-odor associations
    Levitan CA, Ren J, Woods AT, Boesveldt S, Chan JS, McKenzie KJ, et al.
    PLoS One, 2014;9(7):e101651.
    PMID: 25007343 DOI: 10.1371/journal.pone.0101651
    Colors and odors are associated; for instance, people typically match the smell of strawberries to the color pink or red. These associations are forms of crossmodal correspondences. Recently, there has been discussion about the extent to which these correspondences arise for structural reasons (i.e., an inherent mapping between color and odor), statistical reasons (i.e., covariance in experience), and/or semantically-mediated reasons (i.e., stemming from language). The present study probed this question by testing color-odor correspondences in 6 different cultural groups (Dutch, Netherlands-residing-Chinese, German, Malay, Malaysian-Chinese, and US residents), using the same set of 14 odors and asking participants to make congruent and incongruent color choices for each odor. We found consistent patterns in color choices for each odor within each culture, showing that participants were making non-random color-odor matches. We used representational dissimilarity analysis to probe for variations in the patterns of color-odor associations across cultures; we found that US and German participants had the most similar patterns of associations, followed by German and Malay participants. The largest group differences were between Malay and Netherlands-resident Chinese participants and between Dutch and Malaysian-Chinese participants. We conclude that culture plays a role in color-odor crossmodal associations, which likely arise, at least in part, through experience.
    Matched MeSH terms: Odors
  2. Establishment of suitable separation distance by using different methods for malodor mitigation from palm oil mill
    Yaacof N, Qamaruz Zaman N, Yusup Y, Yusoff S
    Environ Sci Pollut Res Int, 2019 Aug;26(23):24286-24299.
    PMID: 31214886 DOI: 10.1007/s11356-019-05517-z
    Malaysia is the second-largest producer and exporter of palm oil amounting to 39% of world palm oil production and 44% of world exports (MPOB, 2014). An enormous amount of palm oil mill effluent is released during palm oil milling, and the effluent causes a major odor problem. Many methods, such as biofiltering, can be adopted to manage the malodor. However, these methods are expensive and require high maintenance. The separation distance method can be used as an alternative due to its low cost and effectiveness. This research was conducted to verify the performance of three different methods, namely, in-field monitoring by using an olfactometer, CALPUFF model, and Gaussian plume model. Given that no research has compared the three methods, this study examined the effectiveness of the methods and determined which among them is suitable for use in Malaysia. The appropriate separation distances were 1.3 km for in-field monitoring, 1.2 km for the CALPUFF model, and 0.5 for the Gaussian plume model. These different values of separation distance were due to the various approaches involved in each method. This research determined an appropriate means to establish a proper separation distance for reducing odor nuisance in areas around palm oil mills.
    Matched MeSH terms: Odors/analysis*
  3. Fulltext In-vitro diagnosis of single and poly microbial species targeted for diabetic foot infection using e-nose technology
    Yusuf N, Zakaria A, Omar MI, Shakaff AY, Masnan MJ, Kamarudin LM, et al.
    BMC Bioinformatics, 2015;16:158.
    PMID: 25971258 DOI: 10.1186/s12859-015-0601-5
    Effective management of patients with diabetic foot infection is a crucial concern. A delay in prescribing appropriate antimicrobial agent can lead to amputation or life threatening complications. Thus, this electronic nose (e-nose) technique will provide a diagnostic tool that will allow for rapid and accurate identification of a pathogen.
    Matched MeSH terms: Odors/analysis*
  4. The influence of moisture content on the production of odor from food waste using path analysis
    Qamaruz-Zaman N, Abdul-Sukor NS, Ab-Rahman SA, Yaacof N
    Environ Sci Pollut Res Int, 2019 May;26(13):13658-13663.
    PMID: 30955198 DOI: 10.1007/s11356-019-04808-9
    Path analysis has been largely used in marketing research but has recently been applied in an environmental management context. This study evaluated the potential of path analysis in identifying the influence of moisture content on odor from decomposing food waste. Food waste with varying moisture content was monitored for odor concentration, microbial population density, oxygen uptake rate, volatile fatty acids, ammonia, and hydrogen sulfide. These various parameters were later analyzed using SmartPLS 3.0 software to produce the path analysis model using simultaneous equation modeling. Results indicate that odor concentration of food waste was not directly affected by moisture content (not significant, t-statistical 1.46  1.96) and subsequently odor. In order to manage food waste-related odors, it is recommended that the waste be kept at a moisture content lower than 40%. This is especially critical if prolonged storage is unavoidable.
    Matched MeSH terms: Odors/analysis*
  5. Definitions, attitudes, and management practices in relation to diarrhea during enteral nutrition: a survey of patients, nurses, and dietitians
    Majid HA, Emery PW, Whelan K
    Nutr Clin Pract, 2012 Apr;27(2):252-60.
    PMID: 22223668 DOI: 10.1177/0884533611431986
    Diarrhea is a common complication in patients receiving enteral nutrition (EN), and understanding this problem among patients and healthcare professionals is required. The aim of the study was to investigate patients', nurses', and dietitians' definitions of diarrhea during EN, the attitudes of nurses and patients toward it, and the management practices of nurses and dietitians in response to diarrhea during EN.
    Matched MeSH terms: Odors
  6. Fulltext The effect of addition of oyster mushroom (Pleurotus sajor-caju) on nutrient composition and sensory acceptation of selected wheat- and rice-based products
    Aishah, M.S., Wan Rosli, W.I.
    International Food Research Journal, 2013;20(1):183-188.
    MyJurnal
    Mushroom cultivation has been more popular recently in Malaysia. They are favoured due to their delicious flavour and low calorific value. Apart from that, they also contain high amount of protein and other essential nutrients. As recommended by food pyramid, people should take in more of their calories from whole grains-based foods than any other sources. Three selected carbohydrate based products namely rice-porridge (RP), paratha flat bread (PB) and conventional cake (CC) were formulated with dried Pleurotus sajor-caju (PSC) powder. All three products were analyzed for proximate analysis and sensory evaluation. Result shows the percentage of moisture, ash, fat and protein of RP increased in line with the levels of PSC powder used except for carbohydrate. Whereas for PB and CCs added with 2%, 4% and 6% PSC, the percentage of all nutrients were higher than control (0%) except for fat. Mushroombased RP had significantly higher value of odour attribute as compared to control, with RP added with 6% PSC powder received the highest score. Meanwhile, mushroom-based PB received better score on textural attribute compared the control. In CC, panels prefer the cake added with 4% PSC powder as they gave higher scores for softness and flavour attributes. In conclusion, addition of PSC powder to partially replace rice and wheat flour in RP, CC and PB enhance essential nutritional components and well accepted by consumers. Thus, PSC powder can be considered to be utilized in carbohydrate–based food products with the purpose of enhancing nutrient compositions without affecting its sensory acceptance.
    Matched MeSH terms: Odors
  7. Contact sensitization to fragrance allergen: a 5-year review in the Department of Dermatology, Hospital Kuala Lumpur
    Tai V, Sharifah Rosniza SNC, Tang MM
    Med J Malaysia, 2023 Sep;78(5):583-588.
    PMID: 37775483
    INTRODUCTION: Fragrance allergy remains an important cause of contact dermatitis. We aim to describe the characteristics of patients with contact sensitisation to fragrances who underwent patch testing in the Department of Dermatology Hospital Kuala Lumpur.

    MATERIALS AND METHODS: This is a 5-year retrospective study of patients who developed positive reactions to fragrance allergens at the Department of Dermatology, Hospital Kuala Lumpur, Malaysia between January 2017 and December 2021. Patch tests were performed with European Baseline Series and relevant extended series. Patch test readings were recorded according to the International Contact Dermatitis Research Group recommendation.

    RESULTS: A total of 854 patients underwent patch test during the study period with 133 (15.6%) patients developing at least one positive reaction to fragrance allergens. The median age of patients at presentation was 40 years (range 16-79) old with 78.2% females. The most common initial presentation was hand eczema (55.6%). Other commonly involved sites include face (38.3%), leg (35.3%) and trunk (22.6%). The most frequent sensitising fragrance allergens were Fragrance Mix I (10.5%), Balsam of Peru (7.1%) and Fragrance Mix II (4.9%). Sixty patients (45%) developed positive reaction to more than one fragrance allergens. Twelve patients (9%) developed positive patch test reactions to their own products such as skincare, hair dye and hand wash. Current relevance was recorded in 96 patients (72.2 %).

    CONCLUSION: Contact sensitisation to fragrance allergens was detected in about 15% of our patients who underwent patch test. The most common sensitising allergens were Fragrance Mix I and II and Balsam of Peru.

    Matched MeSH terms: Odors
  8. Performance of wet scrubbers to remove VOCs from rubber emissions
    Idris NF, Le-Minh N, Hayes JE, Stuetz RM
    J Environ Manage, 2022 Mar 01;305:114426.
    PMID: 34998062 DOI: 10.1016/j.jenvman.2021.114426
    Poor performance of wet scrubbers in rubber processing plants due to breakthrough of specific volatile organic compounds (VOCs) causes odour impact events. The performance of wet scrubbers in the rubber drying process to remove VOCs was investigated in order to determine the responsible odorants. VOC emissions originating at the inlet and outlet of wet scrubbers were quantified using gas chromatography-mass spectrometry/olfactometry (GC-MS/O). Critical VOCs were identified alongside seasonal and daily variations of those VOCs. Altogether, 80 VOCs were detected in rubber emissions with 16 classified as critical VOCs based on their chemical concentration, high odour activity value (OAV) and unpleasant odour. Volatile fatty acids (VFAs) were the dominant VOCs with seasonal variations affecting emission composition. Results demonstrated the ineffectiveness of the wet scrubbers to mitigate odorous VOCs whereas the removal of some VOCs could be improved based on their polarity and solubility. It was found that there is a correlation between the wet scrubber performance and VFAs concentration in the emissions. The findings demonstrated that combining quantitative and sensory analyses improved accuracy in identifying odorous VOCs, which can cause odour annoyance from rubber processing. A VOC identification framework was proposed using both analyses approaches.
    Matched MeSH terms: Odors/analysis
  9. Global Study of Social Odor Awareness
    Sorokowska A, Groyecka A, Karwowski M, Frackowiak T, Lansford JE, Ahmadi K, et al.
    Chem. Senses, 2018 08 24;43(7):503-513.
    PMID: 29955865 DOI: 10.1093/chemse/bjy038
    Olfaction plays an important role in human social communication, including multiple domains in which people often rely on their sense of smell in the social context. The importance of the sense of smell and its role can however vary inter-individually and culturally. Despite the growing body of literature on differences in olfactory performance or hedonic preferences across the globe, the aspects of a given culture as well as culturally universal individual differences affecting odor awareness in human social life remain unknown. Here, we conducted a large-scale analysis of data collected from 10 794 participants from 52 study sites from 44 countries all over the world. The aim of our research was to explore the potential individual and country-level correlates of odor awareness in the social context. The results show that the individual characteristics were more strongly related than country-level factors to self-reported odor awareness in different social contexts. A model including individual-level predictors (gender, age, material situation, education, and preferred social distance) provided a relatively good fit to the data, but adding country-level predictors (Human Development Index, population density, and average temperature) did not improve model parameters. Although there were some cross-cultural differences in social odor awareness, the main differentiating role was played by the individual differences. This suggests that people living in different cultures and different climate conditions may still share some similar patterns of odor awareness if they share other individual-level characteristics.
    Matched MeSH terms: Odors
  10. Key volatile aroma compounds of three black velvet tamarind (Dialium) fruit species
    Lasekan O, See NS
    Food Chem, 2015 Feb 1;168:561-5.
    PMID: 25172748 DOI: 10.1016/j.foodchem.2014.07.112
    Nineteen odour-active compounds were quantified in three black velvet tamarind fruit species. Calculation of the odour activity values (OAVs) of the odorants showed that differences in odour profiles of the tamarinds were mainly caused by linalool, limonene, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, nonanal, and (Z)-3-hexenal. On the basis of their high OAVs, cis-linalool oxide (furanoid), geranyl acetone, and cinnamyl acetate were identified as other potent odorants in the three tamarinds. Sensory studies revealed very distinct aroma profiles, which are characteristic of these types of fruits. While the Dialiumguineense elicited floral, flowery, caramel-like notes, the other two species were dominated by leaf-like, caramel, and green notes.
    Matched MeSH terms: Odors
  11. Preliminary observation on the effect of baking soda volume on controlling odour from discarded organic waste
    Qamaruz-Zaman N, Kun Y, Rosli RN
    Waste Manag, 2015 Jan;35:187-90.
    PMID: 25445259 DOI: 10.1016/j.wasman.2014.09.017
    Food wastes with high moisture and organic matter content are likely to emit odours as a result of the decomposition process. The management of odour from decomposing wastes is needed to sustain the interest of residents and local councils in the source separation of kitchen wastes. This study investigated the potential of baking soda (at 50 g, 75 g and 100g per kg food waste) to control odour from seven days stored food waste. It was found that 50 g of baking soda, spread at the bottom of 8l food wastes bin, can reduce the odour by about 70%. A higher amount (above 100g) is not advised as a pH higher than 9.0 may be induced leading to the volatilization of odorous ammonia. This research finding is expected to benefit the waste management sector, food processing industries as well as the local authorities where malodour from waste storage is a pressing issue.
    Matched MeSH terms: Odors/analysis; Odors/prevention & control*
  12. Comparison of volatile constituents of Persicaria odorata(Lour.) Soják (Polygonum odoratum Lour.) and Persicaria hydropiper L. Spach (Polygonum hydropiper L.)
    Starkenmann C, Luca L, Niclass Y, Praz E, Roguet D
    J Agric Food Chem, 2006 Apr 19;54(8):3067-71.
    PMID: 16608232
    Polygonum odoratum Lour. has been reclassified as Persicaria odorata (Lour.) Soják [Wilson, K. L. Polygonum sensu lato (Polygonaceae) in Australia. Telopea 1988, 3, 177-182]; other synonyms currently used are Vietnamese mint or Vietnamese coriander and, in Malaysia, Daun Laksa or Laksa plant. The aerial parts of Laksa plant are highly aromatic, and they contain many organic compounds such as (Z)-3-hexenal, (Z)-3-hexenol, decanal, undecanal, and dodecanal that are typical for green, citrus, orange peel, and coriander odors. In addition to these aldehydes, 3-sulfanyl-hexanal and 3-sulfanyl-hexan-1-ol were discovered for the first time in this herb. The fresh leaves are pungent when they are chewed, although the active compound has never been identified. The pungency of Persicaria hydropiper (L.) Spach (formerly Polygonum hydropiper L., synonym water pepper) is produced by polygodial, a 1,4-dialdehyde derived from drimane terpenoids. We also identified polygodial as the active pungent compound in P. odorata (Lour.) Soják.
    Matched MeSH terms: Odors/analysis*
  13. Kernel elongation in rice
    Golam F, Prodhan ZH
    J Sci Food Agric, 2013 Feb;93(3):449-56.
    PMID: 23238771 DOI: 10.1002/jsfa.5983
    Kernel elongation after cooking is an important character of fine rice and most rice consumers prefer length-wise elongation. Although improvement of aromatic rice began early in the 1970s, until now the mechanisms and genetics of kernel elongation has remained unrevealed. Kernel elongation is considered as a physical phenomenon and is influenced by several physicochemical and genetic factors, including genotypes, aging temperature, aging time, water uptake, amylose content and gelatinization temperature. Recently the complete genetic map of fine rice has been created and the gene responsible for kernel length identified; moreover, this gene is tightly linked with the cooked kernel elongation trait. Several molecular markers linked with cooked kernel elongation have been developed. These tools will be helpful for the improvement of this important trait. For the proper study of cooked kernel elongation of rice, this review paper will provide the basis and directional materials for further studies.
    Matched MeSH terms: Odors/analysis
  14. Characterization of Roselle calyx from different geographical origins
    Juhari NH, Bredie WLP, Toldam-Andersen TB, Petersen MA
    Food Res Int, 2018 10;112:378-389.
    PMID: 30131149 DOI: 10.1016/j.foodres.2018.06.049
    Roselle (Hibiscus sabdariffa L.) is considered an underexploited food crop with nutritional and large scale processing potential. Roselle can be utilized as a functional food, mainly due to being rich in vitamin C, anthocyanins, other phytochemicals, and natural color. Although Roselle has been widely planted and consumed, little is known about the composition of aroma profiles. In this study, seventeen samples of dried Roselle calyx were collected from eight countries and the aroma profiles were determined by dynamic headspace sampling and GC-MS and GC-olfactometry. Furthermore, total soluble solids, pH, and color L* a* b* were determined, and sugars and acids were measured using ion chromatography. There were significant (p 
    Matched MeSH terms: Odors/analysis*
  15. Fulltext Changes in Physicochemical Properties and Volatile Compounds of Roselle (Hibiscus sabdariffa L.) Calyx during Different Drying Methods
    Juhari NH, Martens HJ, Petersen MA
    Molecules, 2021 Oct 16;26(20).
    PMID: 34684840 DOI: 10.3390/molecules26206260
    Fresh roselle are high in moisture and deteriorate easily, which makes drying important for extending shelf-life and increasing availability. This study investigated the influence of different drying methods (oven-drying, freeze-drying, vacuum-drying, and sun-drying) on the quality of roselle calyx expressed as physicochemical properties (moisture content, water activity, soluble solids, color), volatile compounds, and microstructure. Oven-drying and freeze-drying reduced moisture content most while vacuum-drying and sun-drying were not as efficient. All drying methods except sun-drying resulted in water activities low enough to ensure safety and quality. Vacuum-drying had no impact on color of the dry calyx and only small impact on color of water extract of calyx. Drying reduced terpenes, aldehydes, and esters but increased furans. This is expected to reduce fruity, floral, spicy, and green odors and increase caramel-like aroma. Sun-drying produced more ketones, alcohols, and esters. Scanning electron microscopy revealed that freeze-drying preserved the cell structure better, and freeze-dried samples resembled fresh samples most compared to other drying techniques. The study concludes that freeze-drying should be considered as a suitable drying method, especially with respect to preservation of structure.
    Matched MeSH terms: Odors/analysis*
  16. Fulltext Habenula kisspeptin retrieves morphine impaired fear memory in zebrafish
    Sivalingam M, Ogawa S, Parhar IS
    Sci Rep, 2020 11 11;10(1):19569.
    PMID: 33177592 DOI: 10.1038/s41598-020-76287-9
    The habenula is an evolutionarily conserved brain structure, which has recently been implicated in fear memory. In the zebrafish, kisspeptin (Kiss1) is predominantly expressed in the habenula, which has been implicated as a modulator of fear response. Hence, in the present study, we questioned whether Kiss1 has a role in fear memory and morphine-induced fear memory impairment using an odorant cue (alarm substances, AS)-induced fear avoidance paradigm in adult zebrafish, whereby the fear-conditioned memory can be assessed by a change of basal place preference (= avoidance) of fish due to AS-induced fear experience. Subsequently, to examine the possible role of Kiss1 neurons-serotonergic pathway, kiss1 mRNA and serotonin levels were measured. AS exposure triggered fear episodes and fear-conditioned place avoidance. Morphine treatment followed by AS exposure, significantly impaired fear memory with increased time-spent in AS-paired compartment. However, fish administered with Kiss1 (10-21 mol/fish) after morphine treatment had significantly lower kiss1 mRNA levels but retained fear memory. In addition, the total brain serotonin levels were significantly increased in AS- and Kiss1-treated groups as compared to control and morphine treated group. These results suggest that habenular Kiss1 might be involved in consolidation or retrieval of fear memory through the serotonin system.
    Matched MeSH terms: Odors
  17. Extraction of collagen from catfish (Clarias gariepnus) waste and determination of its physico-chemical properties
    Normah Ismail, Nurul Asyiraf Abdul Jabar
    Scientific Research Journal, 2012;9(1):29-42.
    MyJurnal
    Collagen was extracted from catfish (Clarias gariepnus) waste using 0.5M acetic acid and its subsequent precipitation in 2.6M NaCl. The resultant collagen was analysed with respect to its moisture content and physicochemical properties including yield, pH, protein content, colour, odour and thermal stability. A yield of 16.4% and positive collagen attributes indicate that catfish waste has potential as a collagen source. The snowy white, crystal-like and light textured collagen comprises of 5.97% protein and 0.46% moisture, and exhibits a pH of 4.75. Sensory evaluation indicates that the collagen has a slight fishy odour. Viscosity analysis indicates a steady decrease with increasing temperature over the range considered (20-50°C). The pale colour exhibited and limited odour emitted by the extracted collagen indicate that catfish waste collagen could be applied in the food industry without resulting in any undesirable food products attributes. Differential Scanning Calorimetry (DSC) analysis indicated that the collagen exhibits good thermal stability and denatures at a high temperature in a similar manner to mammalian collagen.
    Matched MeSH terms: Odors
  18. Fulltext Isolation of threadfin bream (nemipterus japonicus) waste collagen using natural acid from calamansi (citrofortunella microcarpa) juice
    Normah, I., Nur-Hani Suryati, M.Z.
    International Food Research Journal, 2015;22(6):2294-2301.
    MyJurnal
    Collagen was isolated from threadfin bream (Nemipterus japonicas) waste (mixture of scale and fin) by using 0.5 M citric acid or calamansi juice (Citrofortunella microcarpa) for 12 and 24 hrs at 4°C. The physico-chemical characteristics of the collagens were then compared with the commercial collagen. Shorter extraction time (12 hrs) and extraction using calamansi juice resulted in higher yield. The yield was 22% (12 hrs) and 20.37% (24 hrs) for collagen extracted using calamansi juice and 8.3% (12 hrs) and 6.9% (24 hrs) for collagen extracted using citric acid. Collagen extracted using calamansi juice were light yellow (L = 93.70, a = -1.84, b = 13.44) while citric acid collagens were white (L = 94.82, a = 0.31, b = 0.20). Sensory evaluation on odor recognition test showed that collagen extracted with calamansi juice has a pleasant
    natural fragrance which is sweet citrus. Electrophoresis profile indicated that the collagen were of type I comprising of α1 and α2 chains. Threadfin bream collagen contained higher amount of imino acids proline (254.72 to 275.50/1000 residues) and hydroxyproline (7.56 to 13.50/1000 residues) than commercial collagen which is 21.25 and 5.16/1000 residues, respectively. Maximum transition temperature (Tmax) falls within a close range for all the collagens ranging from 24.81 to 25.91°C. Calamansi juice collagens were more viscous compared to others. The extraction of threadfin bream collagen for 12 hrs using calamansi juice generally leads to collagen characterised by pleasant odor, reasonably high yield and more viscous. Therefore, natural source such as calamansi juice could be an alternative medium for collagen extraction.
    Matched MeSH terms: Odors
  19. Fulltext Development of a forensically important fly, megaselia scalaris (loew) (diptera: phoridae) on cow’s liver and various agar-based diets
    Raja Muhammad Zuha, Balkhis Bashuri, Supriyani Mustamin, Baharudin Omar, Nazni Wasi Ahmad
    Jurnal Sains Kesihatan Malaysia, 2012;10(2):49-52.
    MyJurnal
    In forensic entomology practice, it is more common to use raw animal tissue to breed dipteran larvae and it often brings unpleasant odour in the laboratory. Few studies suggested the use of synthetic diets, mainly agar-based media, as alternatives to animal tissue but it is rarely being practiced in forensic entomology laboratory. The present study observed the growth of a forensically important fly, Megaselia scalaris (Loew) on raw cow’s liver, nutrient agar, casein agar and cow’s liver agar. A total of 100 M. scalaris eggs were transferred each into the different media and placed in an incubator at 30°C in a continuous dark condition. Data on length and developmental period were collected by randomly sampling three of the largest larvae from each rearing media, twice a day at 0900 and 1500 hours until pupariation. M. scalaris larvae reared on raw cow’s liver recorded the highest mean length (4.23 ± 1.96 mm) followed by cow’s liver agar (3.79 ± 1.62 mm), casein agar (3.14 ± 1.16 mm) and nutrient agar (3.09 ± 1.11 mm). Larval length in raw liver and liver agar were significantly different from those in nutrient and casein agar (p < 0.05). Larvae bred in liver agar and raw liver recorded the shortest larval duration before entering the post-feeding stage (89 hours), followed by nutrient agar (119 hours) and casein agar (184 hours). Total developmental time from oviposition until adult emergence for M. scalaris in liver agar and raw liver was approximately 163 hours. All puparia in nutrient agar and casein agar failed to hatch. This research highlighted the potential use of cow’s liver agar as an alternative diet of raw liver to culture M. scalaris in laboratory.
    Matched MeSH terms: Odors
  20. Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer
    Nurjuliana M, Che Man YB, Mat Hashim D, Mohamed AK
    Meat Sci, 2011 Aug;88(4):638-44.
    PMID: 21420795 DOI: 10.1016/j.meatsci.2011.02.022
    The volatile compounds of pork, other meats and meat products were studied using an electronic nose and gas chromatography mass spectrometer with headspace analyzer (GCMS-HS) for halal verification. The zNose™ was successfully employed for identification and differentiation of pork and pork sausages from beef, mutton and chicken meats and sausages which were achieved using a visual odor pattern called VaporPrint™, derived from the frequency of the surface acoustic wave (SAW) detector of the electronic nose. GCMS-HS was employed to separate and analyze the headspace gasses from samples into peaks corresponding to individual compounds for the purpose of identification. Principal component analysis (PCA) was applied for data interpretation. Analysis by PCA was able to cluster and discriminate pork from other types of meats and sausages. It was shown that PCA could provide a good separation of the samples with 67% of the total variance accounted by PC1.
    Matched MeSH terms: Odors/analysis*
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