电子鼻检测椰肉原浆货架期新鲜度变化

Determination of Coconut Puree Freshness during Shelf Life with Electronic Nose

利用电子鼻对不同储藏时间椰肉原浆的挥发性成分进行检测分析,试验先通过电子鼻系统动态采集椰肉原浆挥发性成分并得到电子鼻的响应值,并利用主成分分析、判别因子分析以及货架期分析等方法对挥发性成分及其储藏时间进行分析。结果表明:主成分分析与判别因子分析均能在二维平面内将不同新鲜度的椰肉原浆区分开,贡献率分别达到99.963%和99.127%。货架期分析明显体现出了椰肉原浆挥发性成分的变化趋势。综合PCA、FDA、SL曲线的分析结果,预测4℃条件下椰肉原浆的储藏期为16 d,以12 d为最佳。说明电子鼻可以有效地判定4℃条件下椰肉原浆的贮藏时间及贮藏期内挥发性成分的变化趋势。

An electronic nose system was used to characterize and classify the volatile component of coconut puree coming from different storage time. This method firstly sampled the volatile component composition emanating from coconut puree by the electronic nose systems and then obtained response values of the electronic nose systems. The obtained data were analyzed through principal component analysis （PCA）, discriminate factor analysis （DFA） and shelf life analysis （SL）.The result showed that coconut puree with different degree of freshness can be distinguished by both PCA and DFA in the two-dimensional plane, with contribution rate of 99.963 % and 99.127 %, respectively. The shelf life analysis could discriminate the variation in volatiles during storage. Based on the analysis results of PCA, DFA and SL, the storage period of coconut puree under 4 ℃ is 16 d, 12 d recommend. The findings collectively indicated that the electronic nose systems can effectively discriminate the storage time of coconut puree and the variation trend of volatiles during storage.