Abstract
Flavor of fresh rice noodles at different temperature were detected during 0～30 h storage through electronic nose to evaluate the freshness of fresh rice noodles, verified by total plate count and sensory evaluation by electronic nose. Results: The freshness of fresh rice noodles worsen with the storage temperature rise and time extension. At 4 ℃, there was no significant change in flavor of fresh rice noodles, the fresh rice noodles could maintain freshness for more than 30 h. At 25 ℃ and 37 ℃, respectively, the fresh rice noodles with peculiar smell at 24 h and 18 h. Response values of PEN3 with principal component analysis (PCA) electronic nose could identify fresh rice noodles samples stored at different conditions; In addition, the Loadings analysis proved that sensors W5S, W1W and W2W in the electronic nose PEN3 have an important impact during the detection.
Publication Date
7-28-2018
First Page
65
Last Page
68
DOI
10.13652/j.issn.1003-5788.2018.07.013
Recommended Citation
Hong, ZHU; Yubo, GUO; Cuiping, YI; Suxi, WU; and Xiaodi, MEI
(2018)
"Freshness detection of fresh rice noodles based on electronic nose,"
Food and Machinery: Vol. 34:
Iss.
7, Article 13.
DOI: 10.13652/j.issn.1003-5788.2018.07.013
Available at:
https://www.ifoodmm.cn/journal/vol34/iss7/13
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