Integrated electronic nose and FTIR spectroscopy combined with PCA for freshness classification of Clarias Gariepinusduring storage

Tazi, Imam ORCID: https://orcid.org/0000-0002-1980-854X, Wiwis, Sasmitaninghidayah ORCID: https://orcid.org/0000-0001-6686-7203 and Muthmainnah, Muthmainnah ORCID: https://orcid.org/0000-0002-5014-8201 (2026) Integrated electronic nose and FTIR spectroscopy combined with PCA for freshness classification of Clarias Gariepinusduring storage. Multidisciplinary Science Journal, 8 (12). ISSN 2675-1240

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Abstract

Rapid and objective assessment of fish freshness is essential for ensuring food safety and maintaining product quality throughout the seafood supply chain. Conventional methods for evaluating fish freshness, such as sensory inspection, microbiological analysis, and chemical indicators, are often time-consuming, destructive, and unsuitable for rapid monitoring. Therefore, the development of rapid and non-destructive analytical approaches is increasingly important for food quality control. This study aimed to evaluate the potential of an integrated E-nose and Fourier Transform Infrared (FTIR) spectroscopic system combined with PCA for classifying freshness degradation in freshwater Clarias gariepinus during storage. A total of 40 homogenized fish samples were prepared and divided into four storage groups (0, 12, 24, and 36 hours). Volatile compounds released from the samples were measured using an E-nose equipped with five metal oxide semiconductor sensors (MQ-3, MQ-4, MQ-136, MQ-137, and TGS-822). Each sample measurement was repeated five times, and the averaged sensor responses were used for subsequent analysis. Chemical structural changes in the samples were further investigated using FTIR spectroscopy within the wavenumber range of 4000–400 cm⁻¹. PCA was applied to both E-nose and FTIR datasets to reduce dimensionality and visualize clustering patterns among storage conditions. The PCA results of E-nose data showed that PC1 and PC2 explained 98.5% and 0.12% of the total variance, respectively, with the MQ-3 sensor exhibiting the highest sensitivity to volatile changes during storage. The PCA score plot revealed clear separation among samples stored at different time intervals. FTIR analysis also demonstrated progressive spectral variations associated with protein degradation and lipid oxidation, particularly in O–H, Amide I–II, C–H, and C=O functional groups. PCA of FTIR spectra explained 63.1% and 26.2% of the variance for PC1 and PC2, respectively, indicating consistent classification patterns. These results suggest that the integration of E-nose sensing and FTIR spectroscopy combined with PCA provides complementary information for monitoring fish freshness changes during storage.

Item Type:	Journal Article
Keywords:	chemometrics; food freshness; gas sensors; infrared spectroscopy; seafood quality; volatile compounds
Subjects:	02 PHYSICAL SCIENCES > 0205 Optical Physics > 020502 Lasers and Quantum Electronics 02 PHYSICAL SCIENCES > 0205 Optical Physics > 020503 Nonlinear Optics and Spectroscopy 02 PHYSICAL SCIENCES > 0205 Optical Physics > 020504 Photonics, Optoelectronics and Optical Communications
Divisions:	Faculty of Mathematics and Sciences > Department of Physics
Depositing User:	muthmainnah muthmainnah
Date Deposited:	06 Jul 2026 11:33

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