Detection of Biological CO 2 and 1,3-Pentadiene Using Non-refrigerated Low-Cost MWIR Detectors
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Detection of Biological CO2 and 1,3-Pentadiene Using Non-refrigerated Low-Cost MWIR Detectors Eva-María Rivas 1,2 & María Maldonado 1,4 & Belen Diezma 1,3 & Petra Wrent 1,2 & José M. Peinado 1,2 & María-Isabel de Silóniz 1,2 & Germán Vergara 5 & Javier García-Hierro 6 & José Ignacio Robla 6 & Pilar Barreiro 1,3
Received: 25 June 2015 / Accepted: 16 September 2015 # Springer Science+Business Media New York 2015
Abstract The early detection of spoiling metabolic products in contaminated food is a very important tool to control quality. Some volatile compounds produce unpleasant odours at very low concentrations, making their early detection very challenging. This is the case of 1,3-pentadiene produced by microorganisms through decarboxylation of the preservative sorbate. In this work, we have developed a methodology to use the data produced by a low-cost, compact MWIR (MidWave IR) spectrometry device without moving parts, which is based on a linear array of 128 elements of VPD PbSe coupled to a linear variable filter (LVF) working in the spectral range between 3 and 4.6 μm. This device is able to analyze food headspace gases through dedicated sample presentation setup. This methodology enables the detection of CO2 and the volatile compound 1,3-pentadiene, as compared to synthetic patrons. Data analysis is based on an automated
* Eva-María Rivas [email protected] 1
CEI Campus Moncloa, UCM-UPM, Madrid, Spain
2
Department of Microbiology III, Faculty of Biology, Complutense University of Madrid, C/ José Antonio Nováis, 2, 28040 Madrid, Spain
3
LPF_TAGRALIA, Department of Agricultural Engineering Technical, Polytechnic University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain
4
VISAVET, Complutense University of Madrid, Av. Puerta de Hierro, s/n, 28040 Madrid, Spain
5
New Infrared Technologies, Ltd. C/ Vidrieros, 30, Boadilla del Monte, 28660 Madrid, Spain
6
Department of Primary Metalurgy and Recycling, National Centre for Metallurgical Research (CENIM), CSIC, Avda. Gregorio del Amo 8, 28040 Madrid, Spain
multidimensional dynamic processing of the MWIR spectra. Principal component and discriminant analysis allow segregating between four yeast strains including producers and no producers. The segregation power is accounted as a measure of the discrimination quality. Keywords Gas detector . Sorbate . Food spoilage . Food preservation . Yeast
Introduction Yeasts are food spoilage agents of increasing importance which are able to grow in products with low values of pH, water activity and low temperatures. Some species are even able to grow in the presence of preservatives such as low molecular weight weak acids (Loureiro and Querol 1999; Deák 2008). One of the most used preservatives is sorbic acid (E200) and its derived salts (E201, E202 and E203) which are categorized as generally regarded as safe (GRAS). Doses mainly range from 200 to 2000 mg/kg or mg/L, depending on the product (Commission Regulation 2011) as to inhibit or delay the growth of a large number of microorganisms, including yeasts, mo
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