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AlphaSoft software

Manufactured by Alpha MOS
Sourced in France

AlphaSoft is a software package developed by Alpha MOS for the analysis and management of data generated by their analytical instruments. The core function of AlphaSoft is to provide a comprehensive platform for data acquisition, processing, and visualization from various Alpha MOS hardware products.

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6 protocols using AlphaSoft software

The HPLC system (Merck–Hitachi, Kent, UK) equipped with model L-7100 pump, L-7200 autosampler, L-7300 column oven, DAD L-7450 photodiode array detector, and D-7000 software HSM Version 3.1 (Merck–Hitachi). The HPLC experimental conditions were optimized on a theoctadecylsilane C18 chemically bonded column (125 × 3.0 mm id, 5 mcm particles) that was purchased from ACE (London, UK). Weights were measured using Ohaus balance (Model DV215CD; Shekel Ltd., Petah-Tikva, Israel); the pH was identified using Toledo GmbH pH meter (Model S47-K; Agentek, Mettler Toledo, Greifensee, Switzerland).
An alpha-astree ET device (Alpha MOS, Toulouse, France) was used for the experiment. It is composed of a sensor array of seven sensors, and their measurements are based on the potentiometric principle. The ET was equipped with a 16-position auto-sampler, an automatic stirrer, and an Ag/AgCl reference electrode. The device has a software package for multivariate data analysis (chemometrics) named AlphaSoft software (Alpha MOS, Toulouse, France), which also automatically collected and stored the sensors’ outputs signal (Alpha MOS, 2009).
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The aroma profile of each cooked cured chicken breast sample was analyzed using a Heracles II electronic nose (Alpha MOS, Toulouse, France). The electronic nose headspace conditions were as follows: sample vial, 20 mL; sample volume, 5 g; heating temperature, 60 °C; carrier gas, humidified synthetic air; flow rate, 250 mL/min; injection volume, 2.5 mL; acquisition time, 120 s. During the retention time (230 s) of each sample, the intensity peak of the aroma substance was found. After that, the distinguished principal component (aroma substance) of the samples was taken as the primary component (PC1) and secondary component (PC2) values. For the classified aroma profiles, Alpha Soft software (Alpha MOS, Toulouse, France) was used.
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Aroma profiles of the four sausage samples were analyzed using a Heracles II electronic nose (Alpha MOS, Toulouse, France) according to the method of Go et al. [12 (link)], with minor modifications. Homogenized sausage samples (5 g) were placed in a 20 mL vial and heated at 60 °C for 20 min. Subsequently, 1 mL of each sample was delivered by the autosampler to the injector at 125 μL/s at 200 °C. The sample was maintained for 20 s at 40 °C in a TENAX absorbent trap. The two columns (MXT-5/MXT-1701, Restek, Bellefonte, PA, USA) were mounted, and the detector temperature was maintained at 260 °C. Subsequently, the distinguished principal component (aroma substance) of the samples was considered as the primary component (PC1) and secondary component (PC2) values. The AlphaSoft software (Alpha MOS, Toulouse, France) was used for classified aroma profiling.
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The samples were measured by a sensor-based system, ASTREE II e-tongue system (Alpha M.O.S., Toulouse, France) equipped with seven liquid cross-selective sensors (ZZ, AB, GA, BB, CA, DA, and JE). The response intensity of each sensor was measured with an Ag/AgCl reference electrode. The potentiometric differences between each coated sensor and the reference electrode contribute to the intensity value of the measured samples.[28 ] The acquisition time was fixed at 120 s.[29 (link)] Sensors were rinsed with distilled water between each measurement. Measured data were recorded and analyzed by AlphaSoft Software (Alpha MOS, Toulouse, France). Each sample was replicated 10 times, and only the 8th to 10th datasets were taken into account for the statistical treatment.
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The taste-masking effect of samples was evaluated by a sensor-based system, ASTREE II electronic tongue system (Alpha M.O.S., Toulouse, France) equipped with seven liquid cross-selective sensors (ZZ, AB, GA, BB, CA, DA, and JE). The response intensity of each sensor was measured with an Ag/AgCl reference electrode. The potentiometric differences between each coated sensor and the reference electrode contribute to the intensity value of the measured samples.[31 ] Sample solutions were prepared according to the following protocol: Baicalin, andrographolide, original tablets, and taste-masked tablets were accurately weighed 0.1 g and respectively dissolved into 100 mL of distilled water (andrographolide was dissolved into 40% ethanol). Each solution was then filtered through 0.45 μm nylon membrane filters. The acquisition time was fixed at 120 s.[32 (link)] Each sample was replicated 10 times, and only the 8th to 10th datasets were taken into account for the statistical treatment. Sensors were rinsed with distilled water between each measurement. Measured data were recorded and analyzed by AlphaSoft Software (Alpha MOS, Toulouse, France).
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The chromatograms were processed by Alpha Soft software (Alpha M.O.S.), which integrates the chromatogram peaks, transcribes peak-areas in a data matrix and calculates the Kovats indexes from the retention times.
The rows of the data matrix (objects) represent the replicates of analyses performed on the samples, while the columns of the data matrix represent the peak areas (variables). The data matrix is the dataset for multivariate data processing. The dimension was: 132 rows (33 samples × 4 replicates) and 37 columns (integrated HS-GC peak areas).
Data processing was performed by the software CAT [53] , based on the software R (R Core Team, Vienna, Austria).
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