Abstract
The aim of this study was the application of the electronic nose for detection of volatile release from dark chocolate flavored with orange essential oil during the storage. The detection of volatile in chocolate without and with different concentrations of orange oil (0–10 ppm) was performed using polyaniline (Pani) gas sensor array with different dopants. Orange oil and chocolate were analyzed in relation to water activity, moisture, and acidity. The chocolate maintained unchanged the water activity; however, the moisture and acidity presented alterations during the storage. It was verified a decrease in resistance response of the sensor array with the chocolate during the storage time. The sensor doped with TSA (toluenesulfonic acid) presented the higher sensitivity of the array. Principal component analysis (PCA) revealed five distinct groups corresponding to the volatiles released during the storage time (0, 20, 40, 60, and 100 days). This work demonstrates that the electronic nose technology with Pani gas-sensing array can be effective and successfully applied to discriminate different concentrations of orange essential oil during the dark chocolate storage.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Afoakwa EO, Paterson A, Fowler M, Ryan A (2008) Flavor formation and character in cocoa and chocolate: a critical review. Crit Rev Food Sci Nutr 48:840–857. https://doi.org/10.1080/10408390701719272
Albak F, Tekin AR (2014) The effect of addıtıon of ıngredıents on physıcal propertıes of dark chocolate durıng conchıng. Basic Res J Food Sci Technol 1(7):51–59
Association of Officiating Analytical Chemists (AOAC) (2005) Official methods of analysis of the Association of Official Analytical Chemists (method 900.02, 994.12, 996.06, 996.01). Gaithersburg, Maryland
Badee AZM, Helmy SA, Morsy NFS (2011) Utilisation of orange peel in the production of α-terpineol by Penicillium digitatum (NRRL 1202). Food Chem 126:849–854. https://doi.org/10.1016/j.foodchem.2010.11.046
Ballen SC, Graboski AM, Manzoli A, Steffens J, Steffens C (2019) Monitoring aroma release in gummy candies during the storage using electronic nose. Food Anal Methods 13:1–10. https://doi.org/10.1007/s12161-019-01496-6
Beckett ST (2008) The science of chocolate, 2nd edn. Royal Society of Chemistry, Cambridge
Beneti SC, Rosset E, Corazza ML, Frizzo CD, di Luccio M, Oliveira JV (2011) Fractionation of citronella (Cymbopogon winterianus) essential oil and concentrated orange oil phase by batch vacuum distillation. J Food Eng 102:348–354. https://doi.org/10.1016/j.jfoodeng.2010.09.011
Beuchat LR, Komitopoulou E, Beckers H et al (2013) Low–water activity foods: increased concern as vehicles of foodborne pathogens. J Food Prot 76:150–172. https://doi.org/10.4315/0362-028X.JFP-12-211
Chouhan S, Sharma K, Guleria S (2017) Antimicrobial activity of some essential oils—present status and future perspectives. Medicines 4:58. https://doi.org/10.3390/medicines4030058
da Silva TG, de Cremoneze ML, Argandona EJS, et al (2013) Composição química do óleo essencial da casca de citrus sinensis L. e Citrus aurantium L. In: VII SBOE - Simpósio Brasileiro de Óleos Essenciais. Santarém - Pará
Dar BN, Sharma S (2011) Total phenolic content of cereal brans using conventional and microwave assisted extraction. Am J Food Technol 6:1045–1053. https://doi.org/10.3923/ajft.2011.1045.1053
de Leite JTC, Murr FEX, Park KJ (2005) Transições de fases em alimentos: influência no processamento e na armazenagem. Rev Bras Prod Agroindustriais 7:83–96
Dwijatmoko MI (2016) Effect of cinnamon essential oils addition in the sensory attributes of dark chocolate. Nusant Biosci 8:301–305. doi: https://doi.org/10.13057/nusbiosci/n080227
Electronic Code of Federal Regulations e-CFR (2019) Electronic Code of Federal Regulations e-CFR data is current as of September 16, 2019 - PART 182—Substances generally recognized as safe. In: Electron. Code Fed. Regul. e-CFR. <https://www.ecfr.gov/cgi-bin/text-idx? SID=e956d645a8b4e6b3e34e4e5d1b690209&mc=true&node=pt21.3.182&rgn=div5> Accessed 18 Sep 2019
Espina L, Somolinos M, Lorán S, Conchello P, García D, Pagán R (2011) Chemical composition of commercial citrus fruit essential oils and evaluation of their antimicrobial activity acting alone or in combined processes. Food Control 22:896–902. https://doi.org/10.1016/j.foodcont.2010.11.021
Fernández-Murga L, Tarín JJ, García-Perez MA, Cano A (2011) The impact of chocolate on cardiovascular health. Maturitas 69:312–321. https://doi.org/10.1016/j.maturitas.2011.05.011
Frassinetti S, Caltavuturo L, Cini M, Della Croce CM, Maserti BE (2011) Antibacterial and antioxidant activity of essential oils from citrus spp. J Essent Oil Res 23:27–31. https://doi.org/10.1080/10412905.2011.9700427
Galvão JG, Silva VF, Ferreira SG, França FRM, Santos DA, Freitas LS, Alves PB, Araújo AAS, Cavalcanti SCH, Nunes RS (2015) β-Cyclodextrin inclusion complexes containing Citrus sinensis (L.) Osbeck essential oil: an alternative to control Aedes aegypti larvae. Thermochim Acta 608:14–19. https://doi.org/10.1016/j.tca.2015.04.001
Ghosh V, Duda JL, Ziegler GR, Anantheswaran RC (2004) Diffusion of moisture through chocolate-flavoured confectionery coatings. Food Bioprod Process 82:35–43. https://doi.org/10.1205/096030804322985290
Ghosh V, Ziegler GR, Anantheswaran RC (2005) Moisture migration through chocolate-flavored confectionery coatings. J Food Eng 66:177–186. https://doi.org/10.1016/j.jfoodeng.2004.03.012
González-Mas MC, Rambla JL, López-Gresa MP, Blázquez MA, Granell A (2019) Volatile compounds in citrus essential oils: a comprehensive review. Front Plant Sci 10:1–18. https://doi.org/10.3389/fpls.2019.00012
Graboski AM, Ballen SC, Manzoli A, Shimizu FM, Zakrzevski CA, Steffens J, Steffens C (2018a) Array of different polyaniline-based sensors for detection of volatile compounds in gummy candy. Food Anal Methods 11:77–78. https://doi.org/10.1007/s12161-017-0977-0
Graboski AM, Galvagni E, Manzoli A, Shimizu FM, Zakrzevski CA, Weschenfelder TA, Steffens J, Steffens C (2018b) Lab-made electronic-nose with polyaniline sensor array used in classification of different aromas in gummy candies. Food Res Int 113:309–315. https://doi.org/10.1016/j.foodres.2018.07.011
Guenet J-M (2008) Polymer-solvent molecular compounds. Elsevier
Hartel RW, von Elbe JH, Hofberger R (2018) Confectionery science and technology. Springer International Publishing
Högnadóttir Á, Rouseff RL (2003) Identification of aroma active compounds in orange essence oil using gas chromatography–olfactometry and gas chromatography–mass spectrometry. J Chromatogr A 998:201–211. https://doi.org/10.1016/S0021-9673(03)00524-7
Ilmi A, Praseptiangga D, Muhammad DRA (2017) Sensory attributes and preliminary characterization of milk chocolate bar enriched with cinnamon essential oil. IOP Conf Ser Mater Sci Eng 193:012031. https://doi.org/10.1088/1757-899X/193/1/012031
IMARC Group (2019) Dark chocolate market: global industry trends, share, size, growth, opportunity and forecast 2019–2024 Research and Markets <https://wwwresearchandmarketscom/reports/4763118/dark-chocolate-market-global-industry-trends> Accessed 18 Sep 2019
ISO (2019) ISO 3140:2019 - Organisation internationale de normalisation. essential oil of sweet orange expressed [Citrus sinensis (L.)]. ICS : 71.100.60 Essential oils <https://www.iso.org/committee/48956/x/catalogue/>
Kizildag N, Ucar N (2014) Investigation of the protonation of polyaniline by CSA and DBSANa+ in DMF and DMSO. In: The fiber society fall 2014 conference. Philedelphia, 2–4
Kumar A (2014) Physico-chemical and natural products investigations of essential oil from the rhizomes of Kaempferia galanga L. Der Chem Sin 5:1–4
Lennartsson PR, Ylitervo P, Larsson C, Edebo L, Taherzadeh MJ (2012) Growth tolerance of zygomycetes mucor indicus in orange peel hydrolysate without detoxification. Process Biochem 47:836–842. https://doi.org/10.1016/J.PROCBIO.2012.02.019
Lu Y, Li H, Zhuang S, Zhang D, Zhang Q, Zhou J, Dong S, Liu Q, Wang P (2014) Olfactory biosensor using odorant-binding proteins from honeybee: ligands of floral odors and pheromones detection by electrochemical impedance. Sensors Actuators B Chem 193:420–427. https://doi.org/10.1016/j.snb.2013.11.045
Manzoli A, Steffens C, Paschoalin RT et al (2010) Funcionalização da superfície de microcantilevers utilizados em microscopia de força atômica com biomoléculas. Circ técnica 53:1–6
Manzoli A, Steffens C, Paschoalin RT, Correa A, Alves W, Leite F, Herrmann P (2011) Low-cost gas sensors produced by the graphite line-patterning technique applied to monitoring banana ripeness. Sensors 11:6425–6434. https://doi.org/10.3390/s110606425
Manzoli A, Steffens C, Paschoalin RT, Graboski AM, de Mello Brandão H, de Carvalho BC, Bellini JL, de Paula Herrmann PS Jr (2019) Volatile compounds monitoring as indicative of female cattle fertile period using electronic nose. Sensors Actuators B Chem 282:609–616. https://doi.org/10.1016/j.snb.2018.11.109
Minifie BW (1989) Chocolate, cocoa and confectionery: science and technology. Springer Netherlands, Dordrecht
Mirković M, Seratlić S, Kilcawley K, Mannion D, Mirković N, Radulović Z (2018) The sensory quality and volatile profile of dark chocolate enriched with encapsulated probiotic lactobacillus plantarum bacteria. Sensors 18:2570. https://doi.org/10.3390/s18082570
Murali R, Saravanan R (2012) Antidiabetic effect of d-limonene, a monoterpene in streptozotocin-induced diabetic rats. Biomed Prev Nutr 2:269–275. https://doi.org/10.1016/j.bionut.2012.08.008
Nightingale LM, Cadwallader KR, Engeseth NJ (2012) Changes in dark chocolate volatiles during storage. In: Journal of Agricultural and Food Chemistry
Nikfar S, Behboudi AF (2014) Limonene. In: Academic Press (ed) Encyclopedia of toxicology. Philip Wexler, Oxford, pp 78–82
Palazzolo E, Laudicina VA, Germanà MA (2013) Current and potential use of citrus essential oils. Curr Org Chem 17:3042–3049. https://doi.org/10.2174/13852728113179990122
Putnik P, Bursać Kovačević D, Režek Jambrak A, Barba F, Cravotto G, Binello A, Lorenzo J, Shpigelman A (2017) Innovative “green” and novel strategies for the extraction of bioactive added value compounds from citrus wastes—a review. Molecules 22:680. https://doi.org/10.3390/molecules22050680
Qi J, Xu X, Liu X, Lau KT (2014) Fabrication of textile based conductometric polyaniline gas sensor. Sensors Actuators B Chem 202:732–740. https://doi.org/10.1016/j.snb.2014.05.138
Reda SY, Leal ES, Batista EAC, Barana AC, Schnitzel E, Carneiro PIB (2005) Caracterização dos óleos das sementes de limão rosa (Citrus limonia Osbeck) e limão siciliano (Citrus limon), um resíduo agroindustrial. Ciência e Tecnol Aliment 25:672–676. https://doi.org/10.1590/S0101-20612005000400008
Sandulachi E (2012) Water activity concept and its role in food preservation < https://www.researchgate.net/publication/310605656_WATER_ACTIVITY_CONCEPT_AND_ITS_ROLE_IN_FOOD_PRESERVATION/citation/download>
Sasaki M, Ueno S, Sato K (2012) Polymorphism and mixing phase behavior of major triacylglycerols of cocoa butter. Cocoa Butter Relat Compd:151–172. https://doi.org/10.1016/B978-0-9830791-2-5.50009-8
Sicari V, Pellicano TM, Messina F (2017) Comparison of physicochemical characteristics and composition of bergamot oil seed extracted from three different cultivars. Emirates J Food Agric 29:470–475. https://doi.org/10.9755/ejfa.2017-01-240
Sinha S, Bhadra S, Khastgir D (2009) Effect of dopant type on the properties of polyaniline. J Appl Polym Sci 112:3135–3140. https://doi.org/10.1002/app.29708
Steffens C, Manzoli A, Francheschi E, Corazza ML, Corazza FC, Oliveira JV, Herrmann PSP (2009) Low-cost sensors developed on paper by line patterning with graphite and polyaniline coating with supercritical CO2. Synth Met 159:2329–2332. https://doi.org/10.1016/j.synthmet.2009.08.045
Steffens C, Franceschi E, Corazza FC, Herrmann PSP Jr, Oliveira JV (2010) Gas sensors development using supercritical fluid technology to detect the ripeness of bananas. J Food Eng 101:365–369. https://doi.org/10.1016/j.jfoodeng.2010.07.021
Steffens C, Manzoli A, Paschoalin RT, Tiggemann L, Steffens J, Teixeira E, Herrmann PSP (2013) Tracing paper substrate used for development of interdigitated graphite electrode and its application as humidity sensor. Synth Met 183:36–39. https://doi.org/10.1016/j.synthmet.2013.09.015
Tiggemann L, Ballen S, Bocalon C, Graboski AM, Manzoli A, de Paula Herrmann PS, Steffens J, Valduga E, Steffens C (2016) Low-cost gas sensors with polyaniline film for aroma detection. J Food Eng 180:16–21. https://doi.org/10.1016/j.jfoodeng.2016.02.006
Tiggemann L, Ballen SC, Bocalon CM, Graboski AM, Manzoli A, Steffens J, Valduga E, Steffens C (2017) Electronic nose system based on polyaniline films sensor array with different dopants for discrimination of artificial aromas. Innov Food Sci Emerg Technol 43:112–116. https://doi.org/10.1016/j.ifset.2017.08.003
Zhang Z, Vriesekoop F, Yuan Q, Liang H (2014) Effects of nisin on the antimicrobial activity of d-limonene and its nanoemulsion. Food Chem 150:307–312. https://doi.org/10.1016/j.foodchem.2013.10.160
Zheng WY, Levon K, Taka T, Laakso J, Österholm JE (1996) Doping-induced layered structure in n-alkylated polyanilines. Polym J 28:412–418. https://doi.org/10.1295/polymj.28.412
Acknowledgments
The authors would like to thank the National Council for Scientific and Technological Development—Brazil (CNPq), Coordination for the Improvement of Higher Education Personnel—Brazil (CAPES)—Finance Code 001 and Research Support Foundation of the State of Rio Grande do Sul—Brazil (FAPERGS), and Finep for their financial support.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of Interest
Elisiane Galvagni declares that she has no conflict of interest. Andressa Fritzen declares that she has no conflict of interest. Sandra Cristina Ballen declares that she has no conflict of interest. Adriana Marcia Graboski declares that she has no conflict of interest. Juliana Steffens declares that she has no conflict of interest. Clarice Steffens declares that she has no conflict of interest.
Ethical Approval
This article does not contain any studies with human participants or animals performed by any of the authors.
Informed Consent
Not applicable.
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Galvagni, E., Fritzen, A.A., Graboski, A.M. et al. Detection of Volatiles in Dark Chocolate Flavored with Orange Essential Oil by Electronic Nose. Food Anal. Methods 13, 1421–1432 (2020). https://doi.org/10.1007/s12161-020-01763-x
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12161-020-01763-x