Related Experiment Video
Updated: Apr 26, 2026

Fruit Volatile Analysis Using an Electronic Nose
Published on: March 30, 2012
Analysis and discrimination of grape spoilage via volatiles: a comparison between long optical path
1National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China. damingdong@hotmail.com.
Abstract:
Fruits release specific volatiles as vapors during spoilage that can provide information about the spoilage stages of fruits. We used long optical path Fourier Transform Infrared Spectroscopy (FTIR) and sensor arrays comprising carbon dioxide and ethanol sensors to study the grape spoilage process synchronously. The results revealed that specific volatiles, such as carbon dioxide, ethanol and esters, are released from grapes during spoilage. The presence and concentrations of these compounds gradually change with storage time. Through chemometric analysis, the infrared spectra of volatiles from different spoilage stages of grapes were successfully classified. As a simple form of instrumentation, the sensor arrays also have the ability to discriminate whether the grapes have decayed. We established a Soft Independent Modeling of Class Analogy (SIMCA) model to classify the grape samples into different spoilage stages, and the model according to different quantities of grapes is also discussed. This study demonstrates that it is possible to characterize grape spoilage by analyzing the released volatiles.
More Related Videos
08:43PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
Published on: May 11, 2017
13:02The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
Published on: October 5, 2016
Related Concept Videos
Microbial Spoilage of Food
Applications of IR Spectroscopy: Overview
Attenuated Total Reflectance (ATR) Infrared Spectroscopy: Overview
The ATR process begins by directing a beam...
Infrared (IR) Spectroscopy: Overview
Different compounds display unique properties due to their...
IR Spectroscopy: Molecular Vibration Overview
Stretching vibrations are vibrational motions that occur along the bond line, changing the bond length or distance between two bonded atoms. They are further distinguished as symmetric or asymmetric. In symmetric stretching, the...
IR and UV–Vis Spectroscopy of Aldehydes and Ketones