期刊论文

Freshness detection of fresh rice noodles based on electronic nose

中文

食品与机械

1003-5788

2018

34

7

65-68

10.13652/j.issn.1003-5788.2018.07.013

国家自然科学基金（编号:31771899）；

本校为第一机构

采用电子鼻系统对4,25,37℃下,放置0～30 h的鲜湿米粉风味进行检测,用以评价鲜湿米粉的新鲜度,以菌落总数和感官评定加以验证.结果表明:鲜湿米粉的新鲜度随着贮藏温度的升高和时间的延长而变差,4℃下鲜湿米粉的风味基本没有变化;25,37℃下分别在24,18 h出现异味.通过对电子鼻的传感器响应值进行PCA方法的分析,可以明显区分出不同贮藏条件下的鲜湿米粉样品;Loadings分析方法可以得知传感器W5 S、W1 W和W2 W在检测中起到的作用最大.

Flavor of fresh rice noodles at different temperature were detected during 0～30 hstorage through electronic nose to evaluate the freshness of fresh rice noodles,verified by total plate count and sensory evaluation by electronic nose.Results：The freshness of fresh rice noodles worsen with the storage temperature rise and time extension.At 4℃,there was no significant change in flavor of fresh rice noodles,the fresh rice noodles could maintain freshness for more than 30 h.At 25 ℃ and 37 ℃,respectively,the fresh rice noodles with peculiar smel...