Differentiation of Fried Potato Chips with Different Vegetable Oils Based on Electronic Nose
Potato chips fried with five vegetable oils(soybean oil,corn oil,sunflower oil,peanut oil and palm oil)were examined by electronic nose during storage(0～60 days).The distinguishing effect of electronic nose on potato chips fried with five vegetable oils was investigated by principal component analysis(PCA),linear discrimi-nant analysis(LDA)and Fisher discriminant analysis.The results indicated that the electronic nose sensor had a high response value to nitrogen oxides,sulfides and aromatic substances in samples during the whole storage period;both PCA and LDA can represent the main information of samples,but the distinguishing effect of LDA was more ob-vious than PCA;Fisher discriminant analysis except one sample was misjudged at 0 d,the total correct discriminant rate was 96.0％,the other samples were not misjudged,and the total correct discriminant rate was 100.0％.
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