Department of Biology and Food Engineering, Shanghai Institute of Technology, 200235 Shanghai, PR China.
Food Chem. 2013 Dec 15;141(4):4278-88. doi: 10.1016/j.foodchem.2013.07.009. Epub 2013 Jul 10.
The objective of this study was to investigate whether an electronic nose, comprising 18 metal oxide semiconductor gas sensors, could be used for measuring and modelling flavour quality changes of refined chicken fat during controlled oxidation. Partial least squares regression (PLSR) was applied to determine the predictive relationships between the chemical parameters, GC-MS data, free fatty acid profiles and electronic nose responses for controlled oxidation of refined chicken fat. The results showed that peroxide value (PV) and acid value (AV) were significantly well predicted by the electronic nose responses, whereas p-anisidine value (p-AV) was found to be fairly well predicted especially for deeply oxidised chicken fat. Thus, this study gave evidence of the electronic nose system to be a promising device for future at- or on-line implementation in oxidation control of chicken fat for producing meat flavourings.
本研究旨在探讨由 18 个金属氧化物半导体气体传感器组成的电子鼻是否可用于测量和模拟精炼鸡脂在可控氧化过程中风味质量的变化。偏最小二乘回归（PLSR）被应用于确定精炼鸡脂可控氧化过程中化学参数、GC-MS 数据、游离脂肪酸图谱和电子鼻响应之间的预测关系。结果表明，过氧化物值（PV）和酸值（AV）可通过电子鼻响应得到很好的预测，而对茴香胺值（p-AV）的预测则相当不错，尤其是对于深度氧化的鸡脂。因此，本研究证明了电子鼻系统有望成为未来在鸡脂氧化控制中实现在线或实时应用的有前途的设备，以生产肉味香精。
