电子鼻测定香精气味的研究

Study on Parameters of Electronic Nose Measuring Flavours

用电子鼻对不同香型草莓香精进气味测定,旨在寻求一组最佳测定参数。通过单因素试验对测定过程中的不同影响因素进行考察,运用正交试验找出最佳应用参数。结果表明,最佳参数组合为样品温度30℃,清洗时间90s,测样时间40s,样品稀释浓度0.2%。

In order to obtain the most suitable parameters, electronic nose was applicated in identifying of different strawberry flavours. We studied on different influencing factors during the process of measuring through single factor tests, then the orthogonal experiments were used to find the most suitable parameters. The results indicated the optimal condition were： temperature 30℃, flush time 90 s, measurement time 40 s and concentration 0.2%.