[1]李耀. 鸡肉类抽提物——在鸡精、鸡粉生产中的应用[J]. 中国调味品, 2011,36(8):84-86.[2]廖国洪. 鸡肉风味型鸡粉生产技术[J]. 食品科技, 2009,34(10):231-234. DOI:10.13684/j.cnki.spkj.2009.10.050[3]易发如, 李耀. 鸡肉粉、鸡肉膏在方便面调味料中的应用[J]. 食品工业科技, 2011,10:470-472. DOI:10.13386/j.issn1002-0306.2011.10.116[4]YAO Y Z, PAN S Y, FAN G, et al. Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME-GC-MS and E-nose[J]. LWT-Food Science and Technology, 2015:528-535. DOI:10.1016/j.lwt.2015.06.063[5]WETTASINGHE M, VASANTHAN T, TEMELLI F, et al. Volatile flavour composition of cooked by-product blends of chicken, beef and pork: a quantitative GC-MS investigation[J]. Food Research International,2001, 34(2-3): 149-158. DOI:10.1016/S0963-9969(00)00146-0[6]MADRUGA M S, MOTTRAM D S. The effect of pH on the formation of Maillard-Derived aroma volatiles using a cooked meat system[J]. Journal of the Science of Food and Agriculture, 1995,68:305-310.[7]LOUTFI A, CORADESCHEI S, MANI G K, et al. Electronic noses for food quality: A review[J]. Journal of Food Engineering,2015,144:103-111. DOI:10.1016/j.jfoodeng.2014.07.019[8]AMPUERO S, BOSSET JO. The electronic nose applied to dairy products: a review [J]. Sensors and Actuators B, 2003, 94(1): 1-12. DOI:10.1016/S0925-4005(03)00321-6[9]HONG X Z, WANG J. Detection of adulteration in cherry tomato juices based on electronic nose and tongue: Comparison of different data fusion approaches[J]. Journal of Food Engineering, 2014,126:89-97. DOI:10.1016/j.jfoodeng.2013.11.008[10]BLEIBAUM RN, STONE H, TAN T, et al. Comparison of sensory and consumer results with electronic nose and tongue sensors for apple juices[J]. Food Quality and Preference, 2002,13(6): 409-422. DOI:10.1016/S0950-3293(02)00017-4[11]CEVOLI C, CERRETANI L, GORI A, et al. Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC-MS analysis of volatile compounds[J]. Food chemistry, 2011, 129(3): 1315-1319. DOI:10.1016/j.foodchem.2011.05.126[12]BANERJEE(ROY) R, TUDU B, SHAW L, et al. Instrumental testing of tea by combining the responses of electronic nose and tongue[J]. Journal of Food Engineering, 2012,110:356-363. DOI:10.1016/j.jfoodeng.2011.12.037[13]PARDO M, NIEDERJAUFNER G, BENUSSI G, et al. Data preprocessing enhances the classification of different brands of Espresso coffee with an electronic nose[J].Sensors and Actuators B:Chemical. 2000,69:397-403. DOI:10.1016/S0925-4005(00)00499-8[14]WANG D F, WANG X C, LIU T A, et al. Prediction of total viable counts on chilled pork using an electronic nose combined with support vector machine[J]. Meat Science, 2012, 90(2):373-377. DOI:10.1016/j.meatsci.2011.07.025[15]DEFILIPPI BG, JUAN WS, VALDéS H, et al. The aroma development during storage of Castlebrite apricots as evaluated by gas chromatography, electronic nose, and sensory analysis[J]. Postharvest Biology and Technology, 2009, 51(2): 212-219. DOI:10.1016/j.postharvbio.2008.08.008[16]LI SH, LI X R, WANG G L, et al. Rapid discrimination of Chinese red ginseng and Korean ginseng using an electronic nose coupled with chemometrics [J]. Journal of Pharmaceutical and Biomedical Analysis, 2012, 70(0): 605-608. DOI:10.1016/j.jpba.2012.06.009[17]秦蓝, 李凤华, 田怀香,等. 鸡精调味料人工感官评价与电子鼻感官分析的相关性研究[J]. 食品与机械, 2014,30(4):11-13,42. DOI:10.13652/j.issn.1003-5788.2014.04.003[18]ZHANG Q Y, ZHANG S P, XIE C S, et al. ‘Sensory analysis’ of Chinese vinegars using an electronic nose[J]. Sensors and Actuators B, 2008, 128(2): 586-593. DOI:10.1016/j.snb.2007.07.058[19]SONG S Q, YUAN L, ZHANG X M, et al. Rapid measuring and modelling flavour quality changes of oxidised chicken fat by electronic nose profiles through the partial least squares regression analysis [J]. Food Chemistry, 2013, 141(4): 4278-4288. DOI:10.1016/j.foodchem.2013.07.009[20]TIAN H X, LI F H, QIN L, et al. Quality evaluation of beef seasonings using gas chromatography-mass spectrometry and electronic nose: correlation with sensory attributes and classification according to grade level [J]. Food Analytical Method,2015, 8(6):1522-1534. DOI:10.1007/s12161-014-0031-4[21]MELUCCIA D, BENDINIB A, TESINI F, et al. Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics[J]. Food Chemistry, 2016, 204:263-273. DOI:10.1016/j.foodchem.2016.02.131 |