Applications of electronic noses in meat analysis

被引：13

作者：

Gorska-Horczyczak, Elzbieta ^{[1
]}

Guzek, Dominika ^{[1
]}

Moleda, Zuzanna ^{[1
]}

Wojtasik-Kalinowska, Iwona ^{[1
]}

Brodowska, Marta ^{[1
]}

Wierzbicka, Agnieszka ^{[1
]}

机构：

[1] Warsaw Univ Life Sci, Dept Tech & Food Dev, Fac Human Nutr & Consumer Sci, SGGW, Warsaw, Poland

来源：

FOOD SCIENCE AND TECHNOLOGY | 2016年 / 36卷 / 03期

关键词：

electronic nose; sensors; gas chromatography; odour; COLORIMETRIC SENSOR ARRAY; WARMED-OVER FLAVOR; VOLATILE COMPOUNDS; QUALITY CHANGES; PORK MEAT; PREDICTION; SPOILAGE; FRESH; BEEF; CHICKEN;

D O I：

10.1590/1678-457X.03615

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Electronic noses are devices able to characterize and differentiate the aroma profiles of various food, especially meat and meat products. During recent years e-noses have been widely used in food analysis and proved to provide a fast, simple, non-expensive and non-destructive method of food assessment and quality control. The aim of this study is to summarize the most important features of this analytic tool and to present basic fields and typical areas of e-nose use as well as most commonly used sensor types and patterns for e-nose design. Prospects for the future development of this technique are presented. Methods and research results presented in this manuscript may be a guideline for practical e-nose use.

引用

页码：389 / 395

页数：7

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