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基于电子鼻技术的碧螺春茶叶品质等级检测研究

采用由l2个金属氧化物传感器组成阵列的电子鼻,对3种等级碧螺春茶的茶水和茶底气味进行检测。筛选了9个对茶叶挥发香气敏感的传感器阵列,并分别提取了各个传感器所获取茶水和茶底数据的最大值、最小值和平均值作为特征变量,进行主成分分析,再利用K最邻近(KNN)和误差反向神经网络(BP—ANN)对数据进行分析与识别。

基于电子鼻的香蕉储存时间鉴别方法研究

研究了一种基于电子鼻系统的香蕉储存时间鉴别方法。实验检测了不同储存时间的香蕉样品,主成分分析方法可 以较好地区分不同储存时间的香蕉样品,同时检验了样品的微生物指标以探讨电子鼻响应与微生物指标之间的关系。随机 共振信噪比谱不但可以区分香蕉样品,同时基于信噪比特征值建立的香蕉储存时间鉴别模型具有较高的预测准确率 该方 法具有较好的实际应用价值。

Study of white truffle aging with SPME-GC-MS and the Pico2-electronic nose

We observe the change of aromatic compounds in the head space of white truffles(Alba’sTruffle) after storage at +4 ◦Cover aperiod of afew days. Measurements have been performed using SPME-GC-MS technique and the Pico2-electronicnose(EN)developed at Sensor Lab. in Brescia.

The aroma development during storage of Castle brite apricots as evaluated by gas chromatography,electronicnose,and sensory analysis

One of the most important factors limiting apricot quality is the loss of flavor during storage, particularly over all aroma.Tocharacterize fruit aroma, several techniques have been used, including both instrumental-andsensory-based methodologies.