Classification of Grilled chicken aromas with electronic nose

WANG Yu-xuan; XU Bao-cai; HAN Yan-qing; WANG Zhi-geng; SUN Lian

doi:10.13386/j.issn1002-0306.2014.15.060

WANG Yu-xuan, XU Bao-cai, HAN Yan-qing, WANG Zhi-geng, SUN Lian. Classification of Grilled chicken aromas with electronic nose[J]. Science and Technology of Food Industry, 2014, (15): 312-314. DOI: 10.13386/j.issn1002-0306.2014.15.060

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Classification of Grilled chicken aromas with electronic nose

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An electronic nose ( FOX 4000) was successfully used to detect and discriminate 11 groups of Grilled chicken products aromas. The results were assessed through radar chart analysis, principal component analysis ( PCA) and discriminant factor analysis ( DFA) .The results showed that all eleven samples aroma fingerprint were divided into two main sorts with PCA and DFA.One was consisted with garlic powder and onion powder while the other was black pepper and chili powder.The recognition rate of PCA was 91.The samples could be recognized.

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Classification of Grilled chicken aromas with electronic nose

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