Critical Analytical Parameters of Electronic Nose for Milk, Cream, and Dairy Flavoring

doi:10.7506/spkx1002-6630-200918078

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (18 ): 335-339.doi: 10.7506/spkx1002-6630-200918078

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Critical Analytical Parameters of Electronic Nose for Milk, Cream, and Dairy Flavoring

LI Ning1，ZHENG Fu-ping2，LI Qiang2，SUN Bao-guo2,1,*

1. College of Chemistry and Chemical Engineering, Shaanxi University of Science and Technology, Xi＇an 710021, China；
2. School of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100037, China

Received:2009-05-03 Online:2009-09-15 Published:2010-12-29
Contact: SUN Bao-guo E-mail:Sunbg@btbu.edu.cn

Abstract

Abstract:

Electronic nose was used for analyzing flavor of different matrix dairy products: milk, cream, and dairy flavoring. The principal goal of this study was to obtain the most suitable parameters of electronic nose for analyzing these dairy products. To do this, testing errors caused by the instrument should be decreased to be the least. Different influencing factors during the measuring process were studied by single factor method. Then principal component analysis (PCA) was employed to find out the most suitable parameters. The optimal analytical parameters for milk were inject volume 2500 μl, incubation time 900 s, incubation temperature 60 ℃, and sample injection amount 1 ml, for cream, 2500 μl, 900 s, 60 ℃, and 5 g, and for dairy flavoring, 500 μl, 300 s, 60 ℃, and 3 ml.

Key words: electronic nose, milk, cream, dairy flavoring, principal component analysis

CLC Number:

TS207.3

LI Ning1，ZHENG Fu-ping2，LI Qiang2，SUN Bao-guo2,1,*. Critical Analytical Parameters of Electronic Nose for Milk, Cream, and Dairy Flavoring[J]. FOOD SCIENCE, 2009, 30(18 ): 335-339.

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Critical Analytical Parameters of Electronic Nose for Milk, Cream, and Dairy Flavoring

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