| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10410390 | Sensors and Actuators B: Chemical | 2005 | 4 Pages |
Abstract
There is potential to differentiate between different types of bread spoilage using a Bloodhound BH-114 electronic nose. Microbial spoilage caused by bacteria, yeast and fungi, and enzymic spoilage caused by lipoxygenase can de differentiated from one another and from unspoiled bread analogues after 48Â h using Cluster analysis, prior to signs of visible spoilage. Analysis of the bread analogues with gas chromatography-mass spectrometry identified volatiles produced by the different spoilage types and unspoiled bread analogues. Microbial analysis showed that the levels of each micro-organism used increased with time.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Rachel Needham, James Williams, Nikki Beales, Phil Voysey, Naresh Magan,