14 sensors of iNose electronic nose in the field of flavor and fragrance

Shanghai Ruiqi International Trade Co., Ltd. shares 14 applications of iNose electronic nose in the field of flavor and fragrance. For more information, please pay attention to the WeChat public account: isenso17.

1.

Figure 1 Odor distribution of flavor 1 and product 1 at different storage times

Using iNose electronic nose to analyze the correlation of flavor and product odor with 14 sensors: From the overall experimental results, the correlation between the flavor of flavor 1 and the overall odor of product 1 is that the variation of flavor 1 is less than that of product 1 during 90 days at room temperature. The degree of odor change of product 1 and fragrance 1 in the first 45 days was significantly different, which showed that the odor change of the product was significantly faster than the change of the odor of the essence, which may be caused by a large change in the odor of other substances in the product.

2.

Figure 2 PCA analysis results of two Jinhua ham flavor samples

iNose electronic nose uses 14 sensors in the identification of Jinhua ham flavor: From the results of principal component analysis, Jinhua ham flavor 1 and 2 samples are clearly separated. The 14-sensor iNose electronic nose can distinguish between two Jinhua ham flavor samples, and the 14-sensor iNose electronic nose can distinguish the nuances between Jinhua ham flavor samples very sensitively.

3.

Figure 3 LDA analysis of aroma of shrimp flavor with different reaction temperature and reaction time

The 14 sensors of iNose electronic nose were used to analyze the aroma changes of the hot reaction shrimp flavor prepared under different reaction conditions: from the experimental data, the distribution of the sample showed obvious with the increase of reaction temperature and reaction time. Trend. As the reaction temperature increased, the aroma region of the shrimp flavor gradually dispersed from left to right in the direction of the first principal component, indicating that the amount of some of the main volatile components in the shrimp flavor was gradually changing. As the reaction time prolongs, the distribution of the sample in the direction of the first principal component also appears to be gradually dispersed from left to right.

4.

Figure 4 PCA analysis results of three flavors

iNose electronic nose uses 14 sensors in the identification of beef flavor: From the experimental results, 14 sensors of iNose electronic nose add thermal reaction flavor of oxidized tallow (21#), add thermal reaction flavor of common tallow ( 22#), the thermal reaction flavor (23#) without adding tallow can be clearly separated, and there are certain differences between the three flavors.