关键词: 电子鼻, 猪肉, 检测

Abstract:  The electronic nose was used to investigate change of volatile component of pork, and electronic nose data were analyzed to evaluate the effect of storage temperature and time on change of volatile component of pork. The pork samples were respectively placed on 5, 15, 25℃ container for different hours. The results showed electronic nose data and t or t0(.5t is collection time) are linearly correlated, and the eigenvalue of the sample, can be represented with the slope of the linear equation. The eigenvalue of the sample increases with storage temperature increasing, also with storage time extending. Preliminary experimen- tal results indicated change of volatile component of pork can be detected using electronic nose under different testing conditions. So the electronic nose is available to assess pork freshness.

Key words: electronic nose, pork, identification