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

Authors : Ozan Emre EYUPOGLU

Pages : 292-301

Doi:10.21448/ijsm.650609

View : 12 | Download : 10

Publication Date : 2020-01-15

Article Type : Research Paper

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 insert ignore into journalissuearticles values(with relative percentages); insert ignore into journalissuearticles values(aldehyde compounds intensely such as 2,4-heptadienal insert ignore into journalissuearticles values(23%);, insert ignore into journalissuearticles values(E,E);-2,4-nonadienal insert ignore into journalissuearticles values(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