Characterization of Headspace Volatiles from Fruit Juices by an Electronic Nose

Oladapo Omosa, Tennessee State University


An electronic nose (E-nose) is an instrument that has been used to analyze volatiles from many food varieties for differences which range from recognizing different qualities, species to storage conditions. These functions are possible because the instrument contains different partially specific electronic chemical sensors that produce patterned outputs. Recent studies have shown a unique advantage of an E-nose over gas chromatography-mass spectrometry (GC-MS) in analyzing the aroma composition of fruits. Aroma and flavor properties of fruit juices are of vital importance in determining consumer acceptance in commercial fruit markets based on individual preference. Volatile composition of the fruit juices indicates the quality and any change in volatile composition leads to the prediction of the shelf life of the product. The overall goal of this research is to conduct and characterize chemical VOC’s of fruit volatile gaseous mixtures – which are conducive to characterization and analysis by electronic-nose technologies. Methodologically, I used a juice extraction procedure to extract juice from raw samples of pineapple fruit (Ananas comosus L.) and strawberry (Fragaria x ananassa). Then, the extracted juices were subjected to electronic nose analysis. I posit that isomerism plays an important role in the aroma of flavor analysis. Leaching was established in polypropylene and plastic bottle packages. Also, age should be considered in the form of fruit juices. Lastly, room temperature favors the conservation of certain volatiles that was not able to be observed under cold temperature.

Subject Area

Food Science|Agriculture

Recommended Citation

Oladapo Omosa, "Characterization of Headspace Volatiles from Fruit Juices by an Electronic Nose" (2019). ETD Collection for Tennessee State University. Paper AAI27547346.