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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万方数据
