2026-06-27T11:27:28Zhttps://docta.ucm.es/rest/oai/request

oai:docta.ucm.es:20.500.14352/232822023-08-10T15:20:41Zcom_20.500.14352_14col_20.500.14352_15

Rivas, Eva María Maldonado, Maria Diezma, Belén Wrent, Petra Silóniz Jiménez, María Isabel de Vergara, Germán García-Hierro, Javier Robla Villalba, José Ignacio Barreiro, Pilar 2023-06-18T05:45:58Z 2023-06-18T05:45:58Z 2016-06 1936-9751, ESSN: 1936-976X 10.1007/s12161-015-0320-6 https://hdl.handle.net/20.500.14352/23282 https://link.springer.com/article/10.1007/s12161-015-0320-6 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 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. eng restricted access Detection of Biological CO2 and 1,3-Pentadiene Using Non-refrigerated Low-Cost MWIR Detectors journal article