The evaluation on the quality of traditional yak ghee by electronic nose
[Objective]The objective of this study was to evaluate the quality of traditional yak ghee and provide reference for food industry inspection and product quality optimization.[Method]The acid value,peroxide value,and odor information of yak ghee samples were analyzed using the Least Significant Differ-ence(LSD)test.The place of production and origin of yak ghee were qualitatively and quantitatively ana-lyzed using Principal Component Analysis(PCA),Canonical Discriminant Analysis(CDA)and Multi-Layer Perceptron(MLP).[Result]The acid value(4.35～4.71 mg/g)was found to be higher than the na-tional standard,while the peroxide value(0.000～0.0075 g/100g)fell within the required range.The qual-ity of yak ghee varied among different families.PCA analysis successfully distinguished the sources of yak ghee samples from 16 families.In CDA analysis,the data points of each sample were more concentrated,re-sulting in larger distances between sample groups and a stronger discrimination effect compared to PCA.However,there were still some overlapping data points.MLP was employed for quantitative identification of the origin of traditional handmade yak ghee and traceability.The MLP 10-1-2 grid structure showed that the average accuracy,accuracy,sensitivity,specificity,and area under the curve for yak ghee in Luqu and Maqu were 99.51%,99.53%,99.53%,99.50%,and 99.52%,respectively.The MLP 10-1-16 grid struc-ture showed that the average accuracy,accuracy,sensitivity,specificity,and area under the curve for yak ghee from 16 herdsmen were 98.97%,92.18%,92.23%,99.45%,and 95.84%,respectively.[Conclusion]Based on the findings of this study,the quality of traditional yak ghee can be effectively evalu-ated using E-nose technology.
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