Po a ina s o Slo ak Jou nal o Food Sciences
Volume 11 446 No. 1/2017
Po a ina s o Slo ak Jou nal o Food Sciences
ol. 11, 2017, no. 1, p. 446-451
doi: h ps://dx.doi.o g/10.5219/785
Recei ed: 18 Ma ch 2017. Accep ed: 17 May 2017.
A ailable online: 14 July 2017 a www.po a ina s o.com
© 2017 Po a ina s o Slo ak Jou nal o Food Sciences, License: CC BY 3.0
ISSN 1337-0960 (online)
ELECTRONIC NOSE IN EDIBLE INSECTS AREA
Ma in Adámek, Anna Adámko á, Ma ie Bo ko co á, Jiří Mlček, Ma ina Bednářo á,
Lenka Kouřimská, Jose Skácel, Michal Řezníček
ABSTRACT
Edible insec is app aised by many cul u es as delicious and nu i ionally bene icial ood. In wes e n coun ies his
commodi y is no ully app ecia ed, and he wo ies abou edible insec ood sa e y p e ail. Elec onic noses can become a
simple and cheap way o secu ing he heal h sa e y o ood, and hey can also become a ool o e alua ing he quali y o
ce ain commodi ies. This esea ch is a pilo p ojec o using an elec onic nose in edible insec culina y ea men , and his
manusc ip desc ibes he phases o edible insec culina y ea men and me hods o dis inguishing mealwo m (Teneb io
moli o ) and gian mealwo m (Zophobas mo io) using simple elec onic nose. These species we e measu ed in he li e
s age, a e killing wi h boiling wa e , a e d ying and a e inse ing in o he chocola e.The sensing de ice was based on
he A duino Mega pla o m wi h he abili y o s o e he eco ded da a on he SD memo y ca d, and wi h he possibili y o
communica e ia in e ne . Da a analysis shows ha e en a simple, cheap and po able elec onic nose can dis inguish
be ween he di e en s eps o culina y ea men (na i e samples, d ied samples, samples en iched wi h chocola e o
cooking) and selec ed species. Ano he bene i o he elec onic nose could be i s u u e in oduc ion in o he con ol
mechanisms o ood secu i y sys ems (e.g. HACCP).
Keywo ds: e-nose; edible insec ; mealwo m; gian mealwo m; A duino
INTRODUCTION
Edible insec is app aised by many cul u es as delicious
and nu i ionally bene icial ood. On he con a y, in he
wes e n coun ies, edible insec is ea ed wi h disgus ,
being associa ed mo e wi h di han wi h ood (Yen,
2009; Looy, Dunkel, and Wood, 2014). Despi e he many
bene i s (sui able nu i ional alues, low ecological bu den
and low economic cos ) his commodi y is no ye ully
app ecia ed in wes e n coun ies (Tan e al., 2015;
Adámko á e al., 2016). Fo his eason, insec in hese
coun ies is used mainly as menu en ichmen , delicacy,
sough a e mainly because o i s senso y p ope ies
(Bo ko co á e al., 2009). Tas e o edible insec is
plen i ul, depends mainly on he en i onmen and ood.
Ano he aspec ha in luences he edible insec senso y
a ibu es is he culina y p ocessing, du ing which insec
akes he as e o he added ing edien s. Majo i y o insec
species is almos wi hou as e due o exoskele on. Tas e
and smell o insec a e made by he phe omones on he
body su ace, he e o e i is no ecommended o wash he
insec p io o he ea ing (Ramos-Elo duy, 1998).
Al hough he sense o smell is one o he oldes human
senses (Hanboonsong, 2010; Ramos-Elo duy e al.,
1997), i can be insensi i e on his accoun and smell
pe cep ion can be s ongly subjec i e. Odou pe cep ion is
based on a se ies o chemical eac ions ha occu upon
con ac wi h he gas molecules wi h smell ecep o s, which
induces he low o elec ical signals h ough he neu ons
ha a e p ocessed by he b ain. In humans, he su ace o
he ol ac o y mucose memb ane c ea es an a ea o abou 5
cm2, whe e 1000 di e en ypes o ol ac o y ecep o s a e
sca e ed. On he con a y, he ol ac o y mucosal su ace o
dog occupies an a ea up o 170 cm2, which p o es hei
supe io sense o smell. Humans can dis inguish a
maximum o 4000 di e en compounds. To be able o
dis inguish di e ences in in ensi y o he odou , i is
necessa y o inc ease he in ensi y by a leas 30%. The
sense o smell ha e he s onges e ec on he men al s a e
o a human o all his senses. In highe concen a ions,
odo s can e en cause a ious heal h p oblems (nausea,
headache), o con e sely, a pleasu e eeling (Ca lsson
and Kalino á, 2005; The eNose Company, 2016).
Humans a e able o dis inguish many smells and pe cei e
hei di e en in ensi ies. Howe e , he sense o smell is
o en insu icien , and i is necessa y o use o he me hods
o sepa a ing and inc easing he concen a ion o odo s,
which a e no iced by human (ol ac ome y). The o he
g oups a e ools ha moni o he concen a ion o each
a oma comple ely independen ly o he human sense o
smell – elec onic noses (The eNose Company, 2016;
Gopal, 2015). These de ices a e usually equipped wi h
se e al semiconduc o gas senso s, each one sensi i e only
Po a ina s o Slo ak Jou nal o Food Sciences
Volume 11 447 No. 1/2017
o a ce ain ype o gas o g oup o gases. They also
con ain a da abase o e e ence samples which se es o
he e alua ion o he measu ed samples. Fi s , you need o
" each" he elec onic nose he di e en smells. Mo e
accu a e de ices may u he combine di e en me hods o
measu ing he concen a ion o subs ances in he gas.
Elec onic noses may be use ul no only as a pa o sa e y
sys ems (de ec ion o lammable, haza dous subs ances o
humans), and en i onmen al p o ec ion (de e mina ion o
ai pollu ion), bu also in heal h ca e, and especially in he
ood indus y (Ca lsson and Kalino á, 2005; Gopal,
2015).
In he ood indus y, a scen ha sa is ies consume s is
one o he mos impo an senso y p ope ies (Haščík e
al., 2013). To assess i , knowledgeable people in he ield
o senso y pe cep ion a e used (Kinclo á, Ja ošo á and
T emlo á, 2004). Howe e , layman e alua es he smell
only subjec i ely, based on his expe ience and p e e ences.
People commonly use he sense o smell o assess he
quali y o he ood (consume connec s esh ood wi h a
pleasan smell and a de e io a ing ood wi h unpleasan
smells - odou ). Howe e , his o m o assessmen is no
exac , so i is p e e able o use a mo e p ecise me hod
based on elec onic senso s and compu e p ocessing – an
elec onic nose. Using he elec onic nose can p e en
economic losses and heal h complica ions due o spoiled
ood poisoning.
The aim o his wo k was o es edible insec samples
using simple and cheap p o o ype o elec onic nose, in
o de o e alua e i s abili y o iden i y insec species and
s age o p ocessing h ough simple culina y ea men .
MATERIAL AND METHODOLOGY
Insec
La ae o mealwo m (Teneb io moli o ) and gian
mealwo m (Zophobas mo io) we e used o he analysis.
Samples we e bough in pe s o e K mi a Hos i ice.
Insec p ocessing
The insec was aised in op imal condi ion o
de elopmen o each species. Bo h species we e ed wi h
b ans and a mix u e o chopped ege ables and ui s. P io
o he analysis la ae in he las and penul ima e ins a
de elopmen ( he ull leng h o he body jus be o e
pupa ion) we e collec ed om b eeding o subsequen
culina y p ocessing and measu emen .
Measu emen o gas concen a ions
Measu emen o gas concen a ions was done using he
expe imen al p o o ype o elec onic nose (Figu e 1),
cons uc ed as a simple, cheap and mobile de ice. The ool
i sel was based on he A duino Mega pla o m con olled
by ATmega1280 mic ocon olle wi h he abili y o s o e
he eco ded da a on he SD memo y ca d, and wi h he
possibili y o communica e wi h he web se e . The
measu ing cell was equipped wi h senso s based on he
chemo- esis i e p inciple. I uses MQ-6 senso
(Zhengzhou Winsen Elec onics Technology Co., L d,
Zhengzhou, China), which is sensi i e especially o he
p opane o isobu ane (300 – 10000 ppm) and less sensi i e
o alcohol. O he senso s a e MQ-3 (Zhengzhou Winsen
Elec onics Technology Co., L d, Zhengzhou, China),
which is e y sensi i e o alcohol (25 – 500 ppm) and MQ-
8 senso (Zhengzhou Winsen Elec onics Technology Co.,
L d, Zhengzhou, China), used o de ec hyd ogen (100 –
1000 ppm). This de ice should only compa e i s
measu emen s among hemsel es o inal da a e alua ion,
and p ecise measu emen o absolu e concen a ion o each
gas molecules wi hin he smell was no aken in o accoun .
The e o e, we used he plugging ecommended by he
manu ac u e , wi hou subsequen calib a ion o
e alua ing he absolu e gas concen a ion. US ol age [V]
om he indi idual senso s was con e ed o a digi al
alue d [-] ( ol age o 0V and 5V co esponds o a digi al
le el 0 and 1023) using he in e nal 10-bi A/D
mic ocon olle con e e s. These alues we e hen
ma hema ically p ocessed.
Insec culina y p ocessing and smell e alua ion
Measu emen s we e done in se e al s ages. A e s a ing
o 24 hou s he i s measu emen was done.
Subsequen ly, he insec was killed wi h boiling wa e
(100 °C) and he second measu emen was ca ied ou .
Figu e 1 Expe imen al p o o ype o elec onic nose.
Po a ina s o Slo ak Jou nal o Food Sciences
Volume 11 448 No. 1/2017
a) TM a e killing wi h boiling wa e
b) ZM a e killing wi h boiling wa e
c) TM a e d ying
d) ZM a e d ying
e) Chocola e wi h TM samples
) Chocola e wi h ZM samples
Figu e 2 Insec samples a e each p ocessing phase.
Figu e 3 Example o ime dependence o da a o each o he senso s MQ-8, MQ-6 and MQ-3 in samples o d ied
la ae o he gian mealwo m (Zophobas mo io).
0
100
200
300
400
500
600
700
0 100 200 300 400 500 600
d [-]
[s]
MQ-8 MQ-6 MQ-3
Po a ina s o Slo ak Jou nal o Food Sciences
Volume 11 449 No. 1/2017
A e d ying a 105 °C o 120 minu es, he hi d
measu emen was done. The las measu emen was
pe o med a e inse ing he d ied la ae in o a bowl and
pou ing wi h chocola e o cooking (Nes lé Czech L d.,
P aha). Samples a e each p ocessing phase a e shown in
Figu e 2.
S a is ical analysis
Each measu emen was ca ied ou h ee imes. Da a was
p ocessed and e alua ed using he applica ions Excel 2013
(Mic oso Co po a ion, USA) and Gnuplo 5.0: an
in e ac i e plo ing p og am (Williams and Kelley, 2016).
RESULTS AND DISCUSSION
The esul s p esen ed a e da a om i s a ailable
measu emen s o insec p ope ies in di e en s ages o
culina y p ocessing gained using he simple elec onic
nose. A ailable li e a u e did no p esen any compa able
da a.
The da a ob ained o each o he senso s MQ-8, MQ-6
and MQ-3 was used o c ea e cu es o show he
dependency on measu ed ime. Time o measu emen was
se o 600 s. Example o ime dependence is shown in
Figu e 3.
Each cu e was used o ob ain basic s a is ical quan i ies:
mean, s anda d de ia ion, minimum and maximum. Mean
alues we e inse ed in o Table 1 and in o a 3D g aph
Table 1 Mean alues o each senso and phase o culina y p ocessing.
mealwo m (Teneb io moli o )
gian mealwo m (Zophobas mo io)
Sample
MQ-8
MQ-6
MQ-3
Sample
MQ-8
MQ-6
MQ-3
li e la ae
li e la ae
1
74.4
186.2
590.3
1
72.1
188.3
598.2
2
77.8
200.5
628.6
2
71.9
186.1
593.4
3
74.2
195.1
617.2
3
73.0
184.4
589.5
M
75.5
193.9
612.0
M
72.4
186.3
593.7
±SD
2.0
7.2
19.7
±SD
0.6
2.0
4.3
la ae killed wi h boiling wa e
la ae killed wi h boiling wa e
1
100.2
281.5
679.3
1
98.3
287.7
661.3
2
84.0
219.6
640.5
2
91.6
220.5
628.9
3
72.5
199.3
617.5
3
75.5
191.9
599.1
M
85.6
233.5
645.7
M
88.5
233.4
629.7
±SD
13.9
42.8
31.3
±SD
11.7
49.2
31.1
d ied la ae
d ied la ae
1
66.9
172.6
579.6
1
84.1
210.8
635.4
2
66.0
172.7
574.8
2
82.7
217.2
639.0
3
66.7
175.2
565.0
3
88.7
213.8
645.2
M
66.5
173.5
573.2
M
85.2
213.9
639.9
±SD
0.5
1.4
7.4
±SD
3.1
3.2
5.0
la ae in chocola e
la ae in chocola e
1
96.4
267.0
806.1
1
97.2
263.2
800.9
2
93.6
257.6
789.4
2
103.0
263.9
799.5
3
97.9
261.2
799.4
3
97.2
257.0
785.9
M
95.9
261.9
798.3
M
99.1
261.4
795.4
±SD
2.2
4.8
8.4
±SD
3.4
3.8
8.3
Figu e 4 Measu ed spo s g aph.
Po a ina s o Slo ak Jou nal o Food Sciences
Volume 11 450 No. 1/2017
using he Gnuplo applica ion.
The esul s o ou analyses sugges ha e en he simple
elec onic nose can ecognize he species o edible insec s
and phase o i s culina y p ocessing. Figu e 4 shows a
g aph o measu ed alues (smell) moni o ed by he each
gas senso o mealwo m (Teneb io moli o ) and gian
mealwo m (Zophobas mo io) a e s a ing – in he na i e
s a e, a e killing (boiling wa e 100 °C), a e d ying
(105 °C) and a e pou ing wi h chocola e o cooking. In
he g aph we can dis inguish di e en pa s (smells) o
la ae in he na i e s a e, d ied samples and la ae in
chocola e o cooking. Values o samples in chocola e a e
e y simila in each species. The di e ence be ween
species is clea in na i e and d ied samples. Values o
samples a e killing wi h boiling wa e a e sca e ed
h ough he g aph. This may be due o ele a ed
empe a u e and humidi y, o which he senso s a e
sensi i e and which we e no measu ed and co ec ed.
I is supposed ha by de ec ing he scen i will be
possible no only o e alua e he dange o spoiled ood
ha can cause oodbo ne illness, bu also he a ious
s ages o echnological p epa a ion and species. This could
be used o documen he sc eening o oods o a oid hei
po en ial spoo ing. The in o ma ion ob ained may se e as
a basis o exclusion o ood om he ood chain. In he
case o b eeding o edible insec s, his may also se e as a
p ima y sc eening, no only o he species, bu also o
e alua e he amoun o dead indi iduals in he ea ing box.
Using he elec onic nose o moni o ing he scen s o
insec s is examined in o he a eas, e.g. he con ol o
ola ile subs ances eleased om co on bolls in esponse
o eeding by s ink bugs (Degenha d , G eene and
Khalilian, 2012; Hende son e al., 2010). The o he a ea
is he con ol o he deg ee o insec in es a ion in whea ,
when Zhang and Wang (2007) p o ed i is possible o
e alua e he ood aging and insec in es a ion in whea
using he comme cial E-nose (PEN2) comp ising 10
me al-oxide semiconduc o (MOS) senso s. Simila ly Wu
e al. (2013) p o ed he possibili y o de ec he p esence
o ed lou bee le (T ibolium cas aneum) using he
elec onic nose in whea wi h ce ain humidi y, howe e ,
hei elec onic nose did no de ec he p esence o us y
g ain bee le (C yp oles es e ugineus). Also e alua ion o
ice in es a ion by Nilapa a a lugens was ca ied ou
using elec onic nose (Zhou and Wang, 2011). Elec onic
nose can be used o p ecisely se up he bai used in boll
wee il e adica ion p og ams (Suh, Ding and Lan, 2011).
A ailable li e a u e also men ions and demons a es he
possibili y o using he elec onic nose as an e ec i e ool
o moni o he ed palm wee il pes (Rhynchopho us
e ugineus Oli ie ) (Rizzolo e al., 2015). Elec onic nose
also enables he iden i ica ion o species and sex o s ink
bugs (Lan e al., 2008).
CONCLUSION
This esea ch deal wi h he compa ison o he smells o
mealwo m (Teneb io moli o ) and supe wo m (Zophobas
mo io) la ae; using simple, cheap and mobile de ice
based on he A duino Mega pla o m. Al hough he de ice
is simple, i enables measu ing and de ec ion o di e en
s ages o edible insec culina y p ocessing. Conside ing he
ood sa e y, elec onic nose can be used o moni o he
p ocessing o edible insec and o dis inguish each species
o edible insec in ce ain phases o culina y p ocessing.
Elec onic noses can be he sou ce o da a used as inpu o
HACCP, applied om ag icul u al p ima y p oduc ion,
h ough culina y p ocessing and selling o he inal
consume (p o ec ion o he consume ’s heal h).
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Acknowledgmen s:
The a c icle was suppo ed by p ojec no. FEKT-S-17-3934
U iliza ion o no el indings in mic o and nano echnologies
o complex elec onic ci cui s and senso applica ions.
Con ac add ess:
Ma in Adámek, B no Uni e si y o Technology, Facul y
o Elec ical Enginee ing and Communica ion, Depa men
o Mic oelec onics, Technická 3058/10, 616 00 B no,
Czech Republic, E-mail: adamek@ eec. u b .cz
Anna Adámko á, Czech Uni e si y o Li e Sciences
P ague, Facul y o Ag obiology, Food and Na u al
Resou ces, Depa men o Quali y o Ag icul u al
P oduc s, Kamýcká 129, 165 21 P ague 6 – Suchdol,
Czech Republic, E-mail: [email p o ec ed]u.cz
Ma ie Bo ko co á, Mendel Uni e si y in B no, Facul y
o Ag onomy, Depa men o Zoology, Fishe ies,
Hyd obiology and Ag icul u e, Zemědělská 1, 613 00
B no, Czech Republic, E-mail:
ma ie.bo ko co [email protected]
Jiří Mlček, Tomas Ba a Uni e si y in Zlin, Facul y o
Technology, Depa men o Food Analysis and Chemis y,
Va ecko a 275, 760 01 Zlin, Czech Republic, E-mail:
[email p o ec ed]
Ma ina Bednářo á, Mendel Uni e si y in B no,
Depa men o In o ma ion Technology, Zemědělská 1,
613 00 B no, Czech Republic, E-mail:
[email p o ec ed]
Lenka Kouřimská, Czech Uni e si y o Li e Sciences
P ague, Facul y o Ag obiology, Food and Na u al
Resou ces, Depa men o Quali y o Ag icul u al
P oduc s, Depa men o Mic obiology, Nu i ion and
Die e ics, Kamýcká 129, 165 21 P ague 6 – Suchdol,
Czech Republic, E-mail: [email p o ec ed]u.cz
Jose Skácel, B no Uni e si y o Technology, Facul y o
Elec ical Enginee ing and Communica ion, Depa men o
Mic oelec onics, Technická 3058/10, 616 00 B no, Czech
Republic, E-mail: [email p o ec ed]. u b .cz
Michal Řezníček, Facul y o Elec ical Enginee ing and
Communica ion, Depa men o Mic oelec onics,
Technická 3058/10, 616 00 B no, Czech Republic, E-mail:
[email p o ec ed] .cz