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通过E-nose、GC-IMS和HS-SPME-GC-MS评估不同烘烤温度对苦荞麦风味的影响（图）
E-nose GC-IMS HS-SPME-GC-MS 烘烤温度 苦荞麦风味
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2024/8/13
苦荞麦（Fagopyrum tataricum，TB），是一种营养丰富、有益健康、具有独特香气和生物功能特性的健康食品。TB富含类黄酮、酚酸、槲皮素、脂质、维生素和矿物质，具有降血糖、降血脂、抗炎和抗氧化特性等生物活性，常用于茶、面条、面包、饮料和醋等产品。烘烤是TB食品的常用处理方法，可延长保质期并减少与芦丁相关的苦味，前人以烘烤过程中抗氧化特性研究为主，对其特征风味变化的研究相对较少。食品风味...
Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy
chemometrics discrimination spectral analysis
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2016/7/6
The use of electronic nose and attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) as rapid tools for detection of orange juice adulteration has been preliminarily investig...
Development and Application of a New Low Cost Electronic Nose for the Ripeness Monitoring of Banana using Computational Techniques (PCA, LDA, SIMCA, and SVM)
Low Cost Electronic Nose Computational Techniques
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2014/11/28
Potential application of a metal oxide semiconductor based electronic nose (e-nose) as a non-destructive instrument
for monitoring the change in volatile production of banana during the ripening pro...
Discriminatory power assessment of the sensor array of an electronic nose system for the detection of non alcoholic beer aging
electronic nose chemical change storage beer aroma food PCA
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2014/2/25
Many chemical changes in beer aroma occur during storage (aging), and monitoring these changes could give guidelines to the brewers how to manage and control the brewing process to obtain the final pr...