Research Center for Agricultural Information Technology, National Agriculture and Food Research Organization (NARO), 2-14-1 Nishi-Shimbashi, Minato-ku, Tokyo 105-0003, Japan.
Sensors (Basel). 2024 May 14;24(10):3114. doi: 10.3390/s24103114.
To compare apple aroma intensities, apples were analyzed from the calyx side (on the opposite side of the stem) using an electronic nose (e-nose) sensor device and direct mass spectrometry. The results indicated that the sensor value tended to increase in accordance with the total intensity of apple aroma components measured by direct mass spectrometry. In addition, the e-nose sensor values for apple aroma did not correlate with the sugar content and ripeness measurements using optical sensors. Moreover, the relative standard deviations of repeatability and intermediate precision in the measurement of apple flavor (apple lip balm) were within 1.36-9.96%. Similar to the utilization of sugar content and ripeness values, the aroma measured from the calyx side can be potentially used for apple evaluation.
为了比较苹果香气强度，使用电子鼻（e-nose）传感器设备和直接质谱法对苹果的果萼侧（与果柄相对的一侧）进行了分析。结果表明，传感器值与直接质谱法测量的苹果香气成分总强度呈正相关。此外，电子鼻传感器值与使用光学传感器测量的糖含量和成熟度没有相关性。此外，苹果香味（苹果润唇膏）测量的重复性和中间精密度的相对标准偏差在 1.36-9.96% 范围内。类似于利用糖含量和成熟度值，从果萼侧测量的香气可以潜在地用于苹果评估。
