Monitoring the Quality Change of Fresh Coconut Milk Using an Electronic Tongue
Shen Yan
College of Horticulture and Landscape Architecture, Hainan University Key Laboratory of Protection and Development Utilization of Tropical Crop Germplasm Resources Ministry of Education, Hainan University, Haikou, 570228 China
Search for more papers by this authorCorresponding Author
Chen Ping
College of Horticulture and Landscape Architecture, Hainan University Key Laboratory of Protection and Development Utilization of Tropical Crop Germplasm Resources Ministry of Education, Hainan University, Haikou, 570228 China
Corresponding authors. TEL: 086-898-63332013; FAX: 086-898-63330673; EMAIL: [email protected] (P. Chen) and [email protected] (W.J. Chen)Search for more papers by this authorCorresponding Author
Chen Weijun
College of Food Science and Technology, Hainan University, Haikou, 570228 China
Corresponding authors. TEL: 086-898-63332013; FAX: 086-898-63330673; EMAIL: [email protected] (P. Chen) and [email protected] (W.J. Chen)Search for more papers by this authorChen Haiming
College of Food Science and Technology, Hainan University, Haikou, 570228 China
Search for more papers by this authorShen Yan
College of Horticulture and Landscape Architecture, Hainan University Key Laboratory of Protection and Development Utilization of Tropical Crop Germplasm Resources Ministry of Education, Hainan University, Haikou, 570228 China
Search for more papers by this authorCorresponding Author
Chen Ping
College of Horticulture and Landscape Architecture, Hainan University Key Laboratory of Protection and Development Utilization of Tropical Crop Germplasm Resources Ministry of Education, Hainan University, Haikou, 570228 China
Corresponding authors. TEL: 086-898-63332013; FAX: 086-898-63330673; EMAIL: [email protected] (P. Chen) and [email protected] (W.J. Chen)Search for more papers by this authorCorresponding Author
Chen Weijun
College of Food Science and Technology, Hainan University, Haikou, 570228 China
Corresponding authors. TEL: 086-898-63332013; FAX: 086-898-63330673; EMAIL: [email protected] (P. Chen) and [email protected] (W.J. Chen)Search for more papers by this authorChen Haiming
College of Food Science and Technology, Hainan University, Haikou, 570228 China
Search for more papers by this authorAbstract
An electronic tongue was used to monitor the quality change of fresh coconut milk at room temperature, and the data were analyzed by principal component analysis, cluster analysis and similarity analysis. Results showed that the quality of fresh coconut milk significantly changed within 2–3 and 7–8 h, and that the change occurred more markedly within 2–3 h. Important quality indices of fresh coconut milk including titratable acidity, pH and microorganisms, were analyzed by chemical and microbiological analyses. The results were consistent with those of the electronic tongue method. Therefore, this simple and reliable method can be used to monitor the quality change of fresh coconut milk, which is beneficial to the processing and quality control of this foodstuff.
Practical Applications
Coconut milk is widely used as a food ingredient in Southeast Asia and Western countries, while the quality of fresh coconut milk changes quickly at room temperature. This work aims to establish a method using the electronic tongue to monitor the quality change of freshly squeezed coconut milk, which is advantageous for its storage and processing.
References
- Alonso, R., Aguirre, A. and Marzo, F. 2000. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chem. 68, 159–165.
- Brudzewski, K., Osowski, S. and Markiewicz, T. 2004. Classification of milk by means of an electronic nose and SVM neural network. Sens. Actuators B 98, 291–298.
- Che Man, Y.B., Abdul Karim, M.I.B. and Teng, C.T. 1997. Extraction of coconut oil with Lactobacillus plantarum 1041 IAM. J. Am. Oil Chem. Soc. 74, 1115–1119.
- Chen, Q., Zhao, J. and Vittayapadung, S. 2008. Identification of the green tea grade level using electronic tongue and pattern recognition. Food Res. Int. 41, 500–504.
-
Chinese, D. and
Meneghetti, A. 2004. Energy analysis in industrial districts: A statistics based approach. Int. J. Global Energy Issues 21, 315–328.
10.1504/IJGEI.2004.005824 Google Scholar
- Ciosek, P. and Wróblewski, W. 2006a. The analysis of sensor array data with various pattern recognition techniques. Sens. Actuators B 114, 85–93.
- Ciosek, P. and Wróblewski, W. 2006b. The recognition of beer with flow-through sensor array based on miniaturized solid-state electrodes. Talanta 69, 1156–1161.
- Ciosek, P. and Wróblewski, W. 2008. Miniaturized electronic tongue with an integrated reference microelectrode for the recognition of milk samples. Talanta 76, 548–556.
- Ciosek, P., Brudzewski, K. and Wróblewski, W. 2006a. Milk classification by means of an electronic tongue and Support Vector Machine neural network. Meas. Sci. Technol. 17, 1379–1384.
- Ciosek, P., Brzózka, Z. and Wróblewski, W. 2006b. Electronic tongue for flow-through analysis of beverages. Sens. Actuators B 118, 454–460.
- Ciosek, P., Pokorska, B., Romanoswska, E. and Wróblewski, W. 2006c. The recognition of growth conditions and metabolic type of plants by a potentiometric electronic tongue. Electroanalysis 18, 1266–1272.
- Cosio, M.S., Ballabio, D., Benedetti, S. and Gigliotti, C. 2007. Evaluation of different storage conditions of extra virgin olive oils with an innovative recognition tool built by means of electronic nose and electronic tongue. Food Chem. 101, 485–491.
- Dias, L.A., Peres, A.M., Vilas, M., Rocha, M.A., Estevinho, L. and Machado, A.A.S.C. 2008. An electronic tongue for honey classification. Microchim. Acta 163, 97–102.
- Dias, L.A., Peres, A.M., Veloso, A.C.A., Reis, F.S., Vilas, M. and Machadoe, A.A.S.C. 2009. An electronic tongue taste evaluation: Identification of goat milk adulteration with bovine milk. Sens. Actuators B 136, 209–217.
- He, W., Hu, X., Zhao, L., Liao, X., Zhang, Y., Zhang, M. and Wu, J. 2009. Evaluation of Chinese tea by the electronic tongue: Correlation with sensory properties and classification according to geographical origin and grade level. Food Res. Int. 42, 1462–1467.
- Herrador, M.A. and Gonzalez, A.G. 2001. Pattern recognition procedures for differentiation of Green, Black and Oolong teas according to their metal content from inductively coupled plasma atomic emission spectrometry. Talanta 53, 1249–1257.
- Horie, H., Mukai, T. and Kohata, K. 1997. Simultaneous determination of qualitatively important components in green tea infusions using capillary electrophoresis. J. Chromatogr. A 758, 332–335.
- Iiyama, S., Yahiro, M. and Toko, K. 2000. Measurements of soy sauce using taste sensor. Sens. Actuators B 66, 205–206.
- Karunthapat, J., Suwit, S. and Naphaporn, C. 2008. Effects of coconut sugar and stabilizing agents on stability and apparent viscosity of high-fat coconut milk. J. Food Eng. 87, 422–427.
- Legin, A., Rudnitskaya, A., Vlasov, Y., Natale, C.D., Davide, F. and Amico, A.D. 1997. Tasting of beverages using an electronic tongue. Sens. Actuators B 44, 291–296.
- Legin, A., Rudnitskaya, A., Kirsanov, D., Frolova, Y., Clapham, D. and Caricofe, R. 2009. Assessment of bitterness intensity and suppression effects using an electronic tongue. In Olfaction and Electronic Nosed, Proceedings of the 13th International Symposium, April 15–17, Brescia, Italy.
- Lvova, L., Kim, S.S., Legin, A., Vlasov, Y., Yang, J.S., Cha, G.S. and Nam, H. 2002. All-solid-state electronic tongue and its application for beverage analysis. Anal. Chim. Acta 468, 303–314.
- Marina, A.M., Man, Y.C. and Amin, I. 2010. Use of the SAW sensor electronic nose for detecting the adulteration of virgin coconut oil with RBD palm kernel olein. J. Am. Oil Chem. Soc. 87, 263–270.
- Mendez, M.L., Apetrei, C. and de Saja, J.A. 2008. Evaluation of the polyphenolic content of extra virgin olive oils using an array of voltammetric sensors. Electrochim. Acta 53, 5867–5872.
- Mottram, T., Rudnitskaya, A., Legin, A., Julie, L., Fitzpatrick, P. and Eckersall, D. 2007. Evaluation of a novel chemical sensor system to detect clinical mastitis in bovine milk. Biosens. Bioelectron. 22, 2689–2693.
- Raghavendra, S.N. and Raghavarao, S.M.S. 2010. Effect of different treatments for the destabilization of coconut milk emulsion. J. Food Eng. 97, 341–347.
- Seow, C.C. and Gwee, C.N. 1997. Coconut milk: Chemistry and technology. Int. J. Food Sci. Technol. 32, 189–201.
- Simuang, J., Chiewchan, N. and Tansakul, A. 2004. Effects of fat and temperature on the apparent viscosity of coconut milk. J. Food Eng. 64, 193–197.
- Tansakul, A. and Chaisawang, P. 2006. Thermophysical properties of coconut milk. J. Food Eng. 73, 276–280.
- Toko, K. 1998. Electronic sensing of tastes. Electroanalysis 10, 657–669.
- Veloso, A.C.A., Teixeira, N., Peres, A.M., Mendonca, A. and Ferreira, I.M.P.L.V.O. 2004. Evaluation of cheese authenticity and proteolysis by HPLC and urea-polyacrylamide gel electrophoresis. Food Chem. 87, 289–295.
- Vlasov, Y., Legin, A., Rudnitskaya, A., Natale, C.D., and D'Amico, A. 2005. Nonspecific sensor arrays (“electronic tongue”) for chemical analysis of liquids. Pure Appl. Chem. 77, 1965–1983.
- Waisundara, V.Y., Perera, C.O. and Barlow, P.J. 2007. Effect of different pre-treatments of fresh coconut kernels on some of the quality attributes of the coconut milk extracted. Food Chem. 101, 771–777.
-
Wall, M.E.,
Rechtsteiner, A. and
Rocha, L.M. 2003. Singular value decomposition and principal component analysis. In A Practical Approach to Microarray Data Analysis ( D.P. Berrar, W. Dubitzky and M. Granzow, eds.) pp. 91–10, Kluwer, Norwell, MA.
10.1007/0-306-47815-3_5 Google Scholar
- Wei, Z., Wang, J. and Liao, W. 2009. Technique potential for classification of honey by electronic tongue. J. Food Eng. 94, 260–266.
