Flavor Study and Quality Identification of Dried Seafood Products Using Electronic Nose Technology
IIn this study,an electronic nose was employed to collect volatile substances from six types of dried seafood products:scallop,cuttlefish,squid,shrimp,small fish,and clam.The odor components and their characteristics were analyzed using radar response maps.To classify the six dried seafood products,linear dis-criminant analysis and cluster analysis were utilized.Additionally,the flavor characteristics among different grades of dried scallop were extracted,leading to the development of a recognition pattern for the quality identi-fication of unknown samples.This research offers a novel methodology for flavor analysis,quality assessment,and the processing and production of dried seafood products.It provides valuable insights for flavor research,quality enhancement,and processing guidance in the dried seafood industry.
NETL
NSTL
万方数据
