Fragrance component analysis for nebulvapours of European anchovy oils by using colorimetric printing and electronic nose

Analysis of odor components about biochemicals find the widespace in the evaluation of flavor parameters and anchovies as biologicalmaterials. Food dye solutions as printer's inks were sprayed on to the fabricthroughout the printing operation and skin oil vapors of anchovy weresimultaneously sent to the paper hopper of printer intensely via a nebulizerdevice. Before and after dyeing process, images of tela fabric were taken bysmartphone and analyzed by software in the smartphone for the purpose ofdetermination of colorimetric fragrance component concentrations andvisual odor profile in range of visible region. The ten major ingredientcontents (with relative percentages) (aldehyde compounds intensely such as2,4-heptadienal (23%), (E,E)-2,4-nonadienal (17%)) of anchovy skinessential oils were determined. For colorimetric printing analysis viasmartphone, LOD and LOQ were 1 ppm and 3 ppm, respectively.Methodology can be used in the analysis of toxic components that interactwith foods.