现代食品科技2017，Vol.33Issue(3)：304-310,7.DOI:10.13982/j.mfst.1673-9078.2017.3.045
基于zNoseTM电子鼻的芒果腐烂及成熟度检测
Detection of Rot and Ripeness of Mango with zNoseTM Electronic Nose
摘要
Abstract
Mango volatiles released during postharvest ripening were quantitatively measured and analyzed with an ultrafast gas chromatography system (zNoseTM).The mango volatiles were characterized by extracting the mass spectral peaks of different volatiles and mathematical models were established to measure the blackspot rate of mango skin and degree of ripeness.Odor,skin blackspot rate,degree of ripeness,soluble solid content,respiration rate,and other experimental data were compared and analyzed.The results showed that peaks 4 and 5 from the electronic nose data could effectively determine the degree of rot,peak 7 exhibited a high correlation with the degree of ripeness,and the soluble solid content showed a small contribution to the determination of the degree of ripeness.Gaussian models were constructed between the degree of rot and values of peaks 4 and 5.The rot of mango was determined using established models and the threshold value and accuracy rate of determination was over 90％.A piecewise exponential model was constructed between the degree of ripeness and value of peak 7,an effective estimation on the degree of ripeness was achieved.The root mean square error of the estimation was controlled within 7％.关键词
电子鼻/气味检测/芒果/腐烂度/成熟度Key words
electronic nose/odor detection/mango/degree of rot/degree of ripeness引用本文复制引用
浦宏杰,汪迪松,王辉,李臻峰..基于zNoseTM电子鼻的芒果腐烂及成熟度检测[J].现代食品科技,2017,33(3):304-310,7.基金项目
国家自然科学基金资助项目(51508229) （51508229）
江苏省产学研前瞻性联合研究项目(BY2014023-32) （BY2014023-32）
江苏省食品先进制造装备重点实验室开放课题(FM-201406) （FM-201406）
