鱼糜制品的凝胶强度是评价鱼糜制品质量的重要指标。在鱼糜制品生产过程中产生的凝胶劣化现象是 制约水产品深加工的瓶颈难题之一。因此，如何提高鱼糜凝胶强度、增强鱼糜制品的弹性，从而改善 鱼糜制品的品质成为大家关注的焦点。 本实验以不同种类淀粉、蛋清、大豆蛋白为添加剂，研究了它们的协同作用对鱼糜制品凝胶特性的影 响，并得出 佳配比组合，为鱼类深加工提高其附加值开辟新途径。 实验表明， 佳配比组合为：马铃薯淀粉17%，蛋清7%，大豆蛋白2%，可有效提高鱼糜制品凝胶强度。

魔芋葡甘聚糖（KGM)及其衍生物(KSAP)由于具有增稠性、吸水性、乳化性、凝胶性等性质，已被广泛应于与食品和食品添加剂行业。本文采用西式火腿制作工艺，研究魔芋葡甘聚糖（KGM)及其衍生物(KSAP)对禽肉重组火腿感官、微观结构和力学特性的影响。通过感官评价、电镜观察及质构分析得出：KGM和KSAP能有效增强重组制品内部致密性，增强凝胶弹性，提高内聚性，使重组火腿具有良好的外观、质地和色泽及口感，为禽肉重组火腿的生产提供有效的技术参考；

摘 　 要:采用遗传学习算法和误差反向传播(BP)算法相结合的混合算法来训练前馈人工神经网络 ,从而提高神经网络的收敛质量和收敛速度 ,并将此算法运用到电子鼻对可乐的检测上.与经典BP网络及附加动量项BP网络的训练与预测进行了比较 ,结果显示:遗传优化BP算法具有预测精度高、 收敛速度快及运行时间短的优点 ,是一种快速、 可靠的方法.

摘要：绿茶再制干酪加工过程中，过程的工艺参数：融化温度、融化时间、搅拌速度，决定着再制干 酪的品质，本文从质构和感官评价等方面对影响绿茶再制干酪品质的加工条件进行了研究，从而优化 了生产工艺，为实验生产提供有效的参考价值。 乳化过程中融化温度为85℃，融化时间为5℃，搅拌速度为300r/min,迅速冷却能够使产品具有较 好的品质。

优势：本方案以电子鼻系统原理为基础，通过人工神经网络的模式识别和气体传感器阵列技术相结合，可有效实现对混合气体的定性定量检测，定性识别率可达100%，定量识别 小误差在4.49%以内，满足实际需要。

由于香菇基质和气味的复杂性，国内外对香菇中甲醛的检测还是基于常规的理化检测，样品处理繁琐复杂。本方法采用电子鼻检测手段，可对两种不同甲醛含量的香菇进行快速检测和识别。

摘要 采用电子鼻和电子舌， 通过主成分分析 (principal component analysis, PCA)、 线性判别分析 (linear discriminant analysis, LDA) 对不同成熟度草莓鲜榨果汁的风味品质进行检测区分，并通过偏 小二乘回归分析 (partial least squares, PLS) 建立电子鼻和电子舌传感器响应信号与草莓鲜榨汁理化指标之间的关系，定量预测草莓的品质指标. 结果表明：PCA和LDA法均对不同成熟度草莓鲜榨汁的区分效果较好，且电子舌的区分效果好于电子鼻，电子鼻 和电子舌传感器响应信号融合后的区分效果与电子舌相当；通过PLS法，电子舌传感器响应信号能够较好地预测 不同成熟度草莓鲜榨汁的可溶性固形物含量、Vc含量和pH值，但对总酸含量的预测能力稍差，其校正决定系数 R 2 为0.876，预测决定系数R 2 为0.793；电子鼻和电子舌传感器响应信号融合后能够很好地预测不同成熟度草莓鲜 榨汁的可溶性固形物、Vc和总酸含量及pH值，其预测能力好于单一的电子鼻或电子舌，其中对于电子舌不能很 好预测的总酸含量其校正决定系数和预测决定系数分别上升为0.965和0.908. 表明采用上述方法能对样品进行较 好地区分且能对样品的品质指标进行较好地预测，其中电子鼻和电子舌信号融合对样品的区分能力和预测能力增 强，验证了电子鼻和电子舌结合是对样品气味和味道的综合信息进行评价.

摘要：本文对一批新鲜牛肉进行感官评价、挥发性盐基氮检测、微生物含量检测和电子鼻检测，检测时间为冷藏第 0、3、5、7、 10、12、14 d。应用电子鼻第 50 s 的响应信号建立牛肉样品的模式识别分析模型。

PEN3电子鼻一种用来检测气体和蒸汽的小巧、快捷、高效的检测系统。它经过训练后可以很快辨别单一化合物或者混合气体。通过不同的识别计算系统可以扩大它的应用范围。 PEN3电子鼻内置10个金属氧化气体传感器（标配，可根据情况增加或选配传感器）。特殊的内置流量调节器确保在恶劣的条件下使用稳定。PEN3电子鼻内置检测气发生器、传感器的校正功能等在需要时都可以使用。由于其特殊的采样系统，其可以实验室检测也可以进行在线过程控制或者环境检测应用等。 PEN3电子鼻的采样系统内含泵系统，这个先进技术在移动使用或者过程控制应用中非常有效。在实验室可以接自动采样器来进样检测。另外可额外选择EDU吸附解吸附装置，进行选择性吸附和比例浓缩，可大大提高分析检测下限和特殊场合的应用。

FTC含水量对槟榔干质地的影响研究，仪槟榔干为实验材料，应用质构仪之地多面分析法，研究不同含水量对槟榔感质质构特性的影响

摘要 发酵监控是控制药材质量的一个重要手段。 随发酵时间延长 ,一系列复杂生物转化反应逐步发生并产生多种 有效成分,因此选择合适的时间终止发酵对控制药材质量具有重要意义。 本文主要利用PEN3电子鼻系统动态采集百药煎发酵过程中产生的气体信息并转化成传感器的信号响应值,再经 和 等模式识别方法对采集数据进行处理, 分析表明PEN3电子鼻能够区分不同发酵时间的百药煎样品,并将 佳的发酵时间定为 。

利用TS-5000Z味觉分析系统-电子舌技术研究咖啡，包括品牌间的味觉对比，各地区市场对咖啡饮品的味觉偏好，加工工艺对咖啡味道的影响，水质对咖啡味道的影响，存放时间对咖啡味道的影响等......

The effect of glutaraldehyde on the conformational properties of Kluyveromyces lactis β-galactosidase was determined. The optimum substrate of the enzyme interchanged from lactose to sucrose when it reacted with a certain concentration of glutaraldehyde. Its mechanism was studied by detecting the changes in fluorescence absorption. This is the first discovery that β-galactosidase can be converted to another kind of enzyme which can catalyze sucrose to produce glucose rather than lactose. On the basis of this phenomenon, an amperometric sucrose biosensor using β-galactosidase modified by glutaraldehyde as the immobilized enzyme and poly-β-cyclodextrin as the carrier was prepared. The response characteristic of the sucrose biosensor was also studied. Under optimum conditions, the current response had a linear relationship with the sucrose concentration in the range of 0–2 g/dL with a correlation coefficient of 0.9996 and a response time of < 30 s. The sucrose biosensor exhibited excellent diffusion and stability, and retained its sensitivity after 7 d of continuous use. This sucrose biosensor is expected to provide an effective and economical alternative for the quick and sensitive detection of sucrose in the food and beverage industries in the future.

Sensory evaluation can provide integrated, direct measurements of the perceived quality of food products. However, a sensory panel is subjective and suffers from inconsistency and inaccuracy. In this paper, we propose a sensory evaluation simulation model for Longjing tea (a Chinese brand of green tea). The physiochemical quality indicators of Longjing tea were determined by instrumental analysis, including color, aroma, and taste. Meanwhile, the sensory quality of the tea was evaluated by an expert sensory panel. An artificial neural network was conducted to approximately predict sensory evaluation scores on the basis of physiochemical data. The results showed that physiochemical factors, including hue, fluorescence peak 5, hue chromascale, b, L, 3-(methylthio) propionaldehyde, α-terpineol, linalool, dimethyl sulfide, total aroma value, caffeine, quinic acid, theanin, gallic acid and total catechins were best correlated with sensory evaluation scores. Furthermore, physiochemical features that were chosen according to important factor weights were used to classify Longjing tea into two grades. Experimental results demonstrated that instrumental analysis could be complementarily used in the evaluation and control of sensory quality by establishing a reasonable sensory-instrument correlation and human-simulated predictive model.

In the medicinal herb market, adulteration of ginseng at different ages is commonly observed, which harms the health of consumers. Changes in the taste properties of ginseng at different ages were investigated using an intelligent taste-sensing system with artificial lipid-based membrane sensors and an ultraviolet spectrophotometer. It was found that the ginsenoside content increased linearly with increasing age, with the determination coefficient (R2) reaching 0.951. Results from the taste-sensing system provided rich information for the tested ginseng samples. The radar curve of taste value indicated that ginseng samples of different ages showed various taste characteristics and some certain tendencies. A linear correlation was established between ginseng age and the taste values of sourness, saltiness, and umami, with the determination coefficients (R2) being 0.941, 0.943, and 0.974 respectively. Taste data were analyzed using principal component analysis (PCA) and discriminant function analysis (DFA). A difference was obtained among groups with the first two PCs reaching 92.25%. While in DFA a significant difference was observed with the first two function scores reaching 99.4%. From the viewpoint of sensor response, the responses of the umami sensor AAE, saltiness sensor CTO, and sourness sensor CAO increased over the first 30 s, while those of the bitterness sensor COO and astringency sensor AE1 decreased and remained at maximum in the negative value continuously, which provided additional information for the determination of ginseng samples at different ages. On the basis of integrated and special taste information, the ginseng growing year might be identified from the taste evaluation angles. A flow chart for further research on the taste features was suggested. This study intimated possible indexes for determining adulteration of ginseng at different ages by using an intelligent taste-sensing system.

An investigation was conducted to evaluate the capacity of an electronic metal oxide semiconductor (MOS)-type nose (e-nose) to classify pork samples with different storage times (0–6 d). The effects of the headspace-generation time and pork sample mass on the response of the e-nose were studied using multivariate analysis of variance and oneway analysis of variance, respectively. The results showed that the pork sample mass had the most significant effect on the e-nose sensor response, followed by the headspacegeneration time. The optimum parameters were 10 g of sample mass with 5 min of headspace-generation time in a 500 mL vial. After either principal component analysis or linear discriminant analysis, the results showed that the e-nose with the optimum parameters can accurately classify the pork samples stored for 0–6 d. A method using a back propagation neural network was also performed, and 91.43% of the prediction set (with 92.86% of the training set) was classified correctly using this model.

SA402B(INSENT公司)味觉分析系统，即电子舌，配备有七个人工脂膜传感器，这些传感器分别可以表征各种味觉物质，苦、鲜、咸、酸，涩......

摘要 电子鼻是一种模拟生物嗅觉工作原理的新颖仿生检测 仪器 通常由一定选择性的交叉敏感的电化学传感器阵列 数据处理系统以及适当的模式识别装置所组成 能够检测 分析和鉴别简单 复杂气味和大多数挥发性成分 文章综述 和比较生物嗅觉和人工嗅觉的信息处理机制 概述电子鼻的 发展历程 着重介绍电子鼻在食品工业中的应用研究进展 并对电子鼻的发展瓶颈及发展前景进行分析

电子鼻(e l e c tr o n1 C nos e )由传感器阵列和与之相 应的模式识别系统组成,能够综合评价复杂气味  已在食品工业卜5 1 医疗诊断l e l 公安与海关{ 7一 9] 精细化工1 10 ] 环境监测1 1 1 一 ,4 ] 农畜业1 1 !, ! 6 ! 航天工 业 ∀ 17 ] 等许多领域中广泛应用 近年来国内高档消 费品需求增大,相应的品质鉴别 等级分类等检测 需求 日益增多,虽然使用传统的化学分析方法如色 谱 光谱技术结合化学计量学和模式识别技术也可 以满足类似检测分析的需求,但必须依靠大量分析 实验为基础,成本增加显著. 传感器阵列检测结合 化学计! 学和模式识别技术,可快速 简便地获得 待测复杂气味的综合特征,提取产品的差异化信息, 所以电子鼻技术在高档消费品检测方面的尝试越来 越多 本文将在介绍电子鼻系统的基础上列举其在 高档消费品检测上的应用,为品质鉴定检测技术提 供有益的参考 

在电子鼻技术的应用中，众多的方法例如BP网络 线性判别分析 概率神经网络等都被用来作为电子鼻模式识别算法 将气体传感器阵列与灰色系统理论相结合，根据传感器数列得到的实验数据为基础数据，建立了用于电子鼻气体定量分析中的灰色模型 通过该模型对气体的浓度进行了分析 实验证明了灰色系统理论用于气体的定量分析是可行的

　摘　要: 文章介绍了电子鼻的定义、 系统组成和工作原理,重点阐述了气敏传感器、 信号与处理、模式识别等关键技术的发展现状;详细介绍了它在食品工业、 精细化工、 医疗诊断、 环境监测、 公安与海关、 火星生命探索等方面的应用实例; 后展望了其未来发展趋势。

摘要： 电子鼻是由多个性能彼此重叠的气敏传感器和适当的模式识别算法组成的具有识别单一和复杂气体能力的装置。本文介绍了电子鼻的基本原理及主要组成部分；综述了电子鼻近年来在食品、环境、农业、医学、公共安全等领域的研究进展； 后展望了其未来发展趋势。

摘要:电子鼻传感器( EN)技术的的发展提高了气体和离子检测的分辨能力和检测精度.本文介绍了电子鼻的基本原理和组成.探讨了电子鼻在医学、 农业、 食品、 环境保护、 工业和等方面的应用

Anelectronicnosewasusedforthedetectionofmaizeoiladulterationincamelliaseed oilandsesameoil.Theresultsofmultivariateanalysisofvarianceshowedthatthe sensorsignalsofdifferentkindsofoilaresignificantlydifferentfromeachother.Prin- cipalcomponentanalysis(PCA)cannotbeusedtodiscriminatetheadulterationof camelliaseedoil,butcanbeusedinthediscriminationofadulterationinsesameoil. Lineardiscriminantanalysis(LDA)ismoreeffectivethanPCAandcanbeusedin adulterationdiscriminationforbothcamelliaseedoilandsesameoil.Inordertocheck thediscriminativepowerofLDA,canonicaldiscriminantanalysiswasperformedas well.Acceptableresultswerealsoobtained:Theaccuracyofpredictionwas83.6%for camelliaseedoiland94.5%forsesameoil.Theartificialneuralnetwork(ANN)model wasusedtodetectthepercentageofadulterationincamelliaseedoilandsesameoil. Theresultsshowedthat,basedonANNasitspatternrecognitiontechnique,theelec- tronicnosecannotpredictthepercentageofadulterationincamelliaseedoil,butcan beusedinthequantitativedeterminationofadulterationinsesameoil.

Compostingisatechniquethatisusedtoconvertorganicwasteintoagriculturallyuseful products.Compostingisanaerobic,solid-statebiologicalprocess,whichtypicallycanbe dividedintotwophases,ahigh-ratecompostingphaseandacuringphase.High-rate compostingplaysanimportantroleduringthecompostingprocess,owingtothehigh microbialactivityoccurringduringthisphase.Itrequiresanaccurateplantdesignto preventtheformationofanaerobicconditionsandodors.Theformationofanaerobic conditionsmainlydependsontherateofO2 consumptionneededtodegradethesubstrate, i.e.,thebiologicalstabilityofthesubstrate.

Thisstudyinvestigatedtheeffectivenessofheattreatmentand Pichiaguilliermondii,eitheraloneorin combination,tocombatpostharvestfungalspoilageincherrytomatofruit. Invitro experiments demonstratedthatheattreatmentat38°Csignificantlyinhibitedmycelialgrowthofthreedifferent pathogens(Botrytiscinerea, Alternariaalternata and Rhizopusstolonifer Ehrenb). Invivo experiments unveiledthateitherheattreatmentor P.guilliermondii reduceddecaycausedbythesepathogens. Furthermore,acombinationofheattreatmentfollowedbytheapplicationof P.guilliermondii (H+P) providedthebestefficacyinpreventionofcherrytomatofromfungalspoilage.Following,H+Ptreatment, electronicnosedetectedareductionofvolatilityincherrytomatofruitodor,anindicatorofpreservingfruit's freshness.Scanningelectronmicroscopyunveiledthatheattreatmentat38°Cfor24hinhibitedhyphae growthandsporegerminationof R.stolonifer Ehrenbwhile P.guilliermondii multipliedrapidlyonfruit wounds,anditscellshadastrongcapabilityofadhesiontothehyphaeof R.stolonifer Ehrenb.However,heat treatmentalsoseriouslyinjured P.guilliermondii,therefore P.guilliermondii shouldbeappliedafterheat treatment.Acombinationofheattreatmentand P.guilliermondii isoneofthemosteffectivetechniquesat controllingpostharvestfungalspoilageincherrytomatofruit.

Thisworkexaminesthemainfeaturesofmodernelectronicnoses(e-noses)andtheirmostimportant applicationsinfoodcontrolinthisnewcentury.Thethreecomponentsofanelectronicnose(sample handlingsystem,detectionsystem,anddataprocessingsystem)aredescribed.Specialattentionisdevoted tothepromisingmassspectrometrybasede-noses,duetotheiradvantagesoverthemoreclassicalgas sensors.Applicationsdescribedincludeprocessmonitoring,shelf-lifeinvestigation,freshnessevaluation, authenticityassessment,aswellasothergeneralaspectsoftheutilizationofelectronicnosesinfood control.Finally,someinterestingremarksconcerningthestrengthsandweaknessesofelectronicnoses infoodcontrolarealsomentioned

摘 要 本文采用电子鼻系统对山茶油 、芝麻油 的掺假7大豆油:作了检测 。通过对传感器信号进行方差分析可知 ,三种油脂的传感器响应有显著差异。主成分分析7; 3 2 :对山茶油与大豆油及其混合物检测效果较差 ,对芝麻油、大豆油及两者混合物取得 了较好的检浏效果 <而线性判别式分析7= > 2 :对山茶油和芝麻油的掺假都有较好的检测效果 ,并优于 ;,2 方法。运用 ?; 神经 网络拟对混合 油脂进行定童预浏 ,对山茶油掺假的定童预浏效果较差,对芝麻油掺假的预测效果略好于山茶油 ,但 大绝对误差 已达 85 ! ≅,还不能取得较为准确 的结果。

摘 要：采用德国Airsense公司生产的PEN3型电子鼻系统对不同储藏条件下的糙米进行分析检测。通过对传感器响应值进行PCA、LDA 方法的分析，发现PCA 和LDA 均能准确判别出不同水分含量的糙米；PCA、LDA 方法均可判别不同温度储藏的糙米样品，LDA 方法呈现出良好的集中性和单向趋势；LDA 可以很好的区分不同氧气体积分数储藏的糙米样品，并根据氧气体积分数的不同呈现出明显的规律，但总贡献率要低于PCA 方法。另外，通过方差分析发现不同储藏条件对电子鼻响应值的影响大小有所差异，顺序为水分条件＞温度＞氧气体积分数，水分和温度存在交互作用。另外，采用Loadings分析方法可以得知传感器W5C、W1S 在检测中起到的作用 大，可以对电子鼻的传感器进行优化与选择，根据不同的具体条件选择适当的传感器阵列组合。

摘　 要: 对消费者来说 ,粮食的气味也是衡量其质量的一个重要标准。电子鼻是一种新颖的仿生系统 ,是用于分析、 检测挥发性气味的仪器。为此 ,综述了电子鼻在粮食质量检测中的应用 ,主要包括粮食霉变、 虫害和储藏年限等方面的研究及其应用现状 ; 后 ,展望了电子鼻在粮食检测中的应用前景。