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Classification of Plant-Based Drinks Based on Volatile Compounds.

Zsigmond Papp1, Laura Gabriela Nemeth1,2, Sandrine Nzetchouang Siyapndjeu1,2,3

  • 1Department of Public Health Medicine, Medical School, University of Pécs, Szigeti út 12, 7624 Pécs, Hungary.

Foods (Basel, Switzerland)
|January 8, 2025
PubMed
Summary

An electronic nose offers a faster, more accurate quality control for plant-based drinks compared to gas chromatography-ion mobility spectrometry (GC-IMS). This research highlights the electronic nose as a promising tool for rapid, cost-effective food analysis.

Keywords:
GC-IMSclassificatione-noseelectronic nosegas chromatography ion mobility spectrometryplant-based drinks

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Sensory Science

Background:

  • Plant-based drinks are increasingly popular, creating a need for efficient quality control.
  • Current quality control methods for these beverages are often slow and costly.

Purpose of the Study:

  • To compare the effectiveness of gas chromatography-ion mobility spectrometry (GC-IMS) and an electronic nose for analyzing plant-based drinks.
  • To evaluate the potential of these methods for rapid and cost-effective quality control.

Main Methods:

  • 111 plant-based drink samples were analyzed using GC-IMS and an electronic nose.
  • Data from volatile organic compounds (GC-IMS) and peptide sensors (electronic nose) were processed using Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA).

Main Results:

  • Principal Component Analysis (PCA) showed limited separation for GC-IMS (1 sample) compared to the electronic nose (7 samples).
  • Linear Discriminant Analysis (LDA) achieved higher classification accuracies with the electronic nose (96.2%–100%) than with GC-IMS (15.4%–100%).
  • The electronic nose demonstrated slightly superior performance over GC-IMS in sample classification.

Conclusions:

  • Both GC-IMS and electronic nose are useful for classifying plant-based drinks, but the electronic nose shows greater potential.
  • Further development is needed to establish a rapid, cost-effective food quality control system using volatile organic compounds.