Use of digital aroma technology and SPME GC-MS to compare volatile compounds produced by bacteria isolated from processed poultry
✍ Scribed by Arnold, Judy W; Senter, Samuel D
- Publisher
- John Wiley and Sons
- Year
- 1998
- Tongue
- English
- Weight
- 247 KB
- Volume
- 78
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Digital aroma technology, solid-phase micro-extraction (SPME) and gas chromatographic mass spectral (GC-MS) analysis of the headspace volatile organic compounds were used to compare bacterial species important for food safety and common to bioÐlms in the poultry processing environment. The instrument for digital aroma technology, called the electronic nose, measured changes in resistance of polymer sensors caused by volatile gases from the headspace of samples. Graphical output by the Sammon mapping technique produced patterns of di †erences or similarities among the samples. ArtiÐcial neural network software was used to model groups of samples and classify subsequent unknowns. Compounds isolated from the headspace of sealed cultures using polydimethylsiloxane SPME Ðbres and identiÐed by GC-MS analyses were predominantly alcohols and indole. These qualitative proÐles were repetitive for spe-ciÐc organisms in relation to purity and repeatability of the cultures, di †ered by species and were used as objective standards to compare the graphical outputs of the electronic nose.