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电子鼻及其在肉品检测中的应用 被引量：16

Research on Electronic Nose and Its Application in Meat Inspection
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摘要 本文介绍了电子鼻的基本原理和组成。探讨了电子鼻在肉品质量评价、等级判定、成熟期判断、类别识别、生产过程检测与控制方面的应用。 This paper describe the principle and constitution of electronic nose. The app]ication of electronic for meat quality appraisement, grade assessment, maturation judgment, classification recognition and process monitor and control were discussed.
作者 张楠 翁江来 马长伟
机构地区 中国农业大学食品科学与营养工程学院
出处 《肉类研究》 2005年第8期29-31,共3页 Meat Research
关键词 电子鼻 气体传感器阵列 肉品 检测 检测与控制 应用 基本原理 质量评价 等级判定 生产过程 electronic nose odor sensor array meat product inspection
分类号 TS251.7 [轻工技术与工程—农产品加工及贮藏工程] TU991.61 [建筑科学—市政工程]
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参考文献10

  • 1高大启,杨根兴.电子鼻技术新进展及其应用前景[J].传感器技术,2001,20(9):1-5. 被引量：31
  • 2聂雪梅,刘仲明,张水华,王启军.电子鼻及其在食品领域的应用[J].传感器技术,2004,23(10):1-3. 被引量：38
  • 3Arnold d. W,, Senter S. D. (]998).Use of digital aroma technology and SPME GC-MS to compare volatile compounds produced by bacteria isolated from processed poultry, Journal ofthe Science of Food and Agriculture, 78, 343-348.
  • 4Boothe. D. D.H., Arnold J. W. (2002). Electronic nose analysis of volatile compounds from poultry meat samples,fresh and after refrigerated storage. Journal of the Science of Food and Agriculture, 82, 315-322.
  • 5Bourrounet B., Talou H., Gaset A., Application of amultigas sensor device in the meat industry for boar-taint detection, Sensors and Actuators B, 1995, 26-27:250 -254.
  • 6Gardner J W, Bartlett P N. A brief history of electronic nose[J]. Sensors and Actuators B, 1994, 18-19:211 -220.
  • 7Hansen T., Petersen M. A., et al, Sensory based Quality control utilising an electronic nose and GC-MS analyses to predict end-product quality from raw materials. Meat Science, 2005: 69:621-654.
  • 8Rajamaki T., Alakomi H. L., et al. Application of an electronic nose for quality assessment of modified atmosphere packaged poultry meat. Food control, 2004, 17:5-13.
  • 9Siegmund,B, Pfannhause. W. (1999).Changes of the volatile fraction of cooked chicken meat during chill storing:results obt&ined by the electronic nose in comparison to GC-MS and GC olfactometry. Zeitschrift fur Lebensmittel-Untersuchung und-Fors-chung A, Food Research and Technology,208, 556-541.
  • 10Santos J. P., Garcia M., et al. Electronic nose for the identification of pig feeding and ripening time in Iberian hams, Meat Science, 2004, 66:757-752.

二级参考文献18

  • 1[1]Natale C D.An electronic nose for the recognition of the cineyard of a red wine[J].Sensorss and Actuators B,1996,33:83-88.
  • 2[2]Natale C D,Panolesse R,Macagnano A,et al.Application of a combined artificial olfaction and taste system to the quantification of relevant compounds in the red wine[J].Sensors and Actuators B,2000,69:342-347.
  • 3[3]Sylvie Roussel,Veronique Bellon-Maurel,Jean-Michel Roger,et al.Authenticating white grape must variety with classification models based based on aroma sensors FT-IR and UV spectrometry[J].Journal of Food Engineering ,2003,60:407-419.
  • 4[4]Rye G G,Mercer D G.Changes in headspace volatile attributes of apple cider resulting from thermal processing and storage[J].Food Research International,2003,36:167-1742.
  • 5[5]Li Rong,Wang Ping,Hu Wen-lei.A novel method for wine analysis based on sensor fusion technique[J].Sensors and Actuators B,2000,66:246-250.
  • 6[6]Yang Yan-ming,Yang Peng-yuan,Wang Xiao-ru.Electronic nose based on SAWS array and its odor identification capablility[J].Sensors and Actuators B,2000,66:167-170.
  • 7[7]Guadarrama A,Fernandez J A,lniguez M,et al.Array of conducting polymer sensors for the characterization of wines[J].Analytica Chimica Acta,2000,411:193-200.
  • 8[8]Taurino A M,Dello Monaco D,Capone S,et al.Analysis of dry salami by means of an electronic nose and correlation with microbiological methods[J].Sensors and Actuators B,2003,95:123-131.
  • 9[9]Karen Neely,Charles Taylor,Olivia Prosser,et al.Assessment of cooked alpaca and llama meats from the statistical analysis of data collected using an ‘electronic nose' [J].Meat Science,2001,58:53-58.
  • 10[10]Sullivan M G O,Byrne D V,Jensen M T,et al.A comparison of warmed-over flavour in pork by sensory analysis ,GC-MS and the electronic nose[J].Meat Science,2003,65:1125-1138.

共引文献66

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二级引证文献242

肉类研究
2005年 第8期

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