Electronic Noses as a Powerful Tool for Assessing Meat Quality: a Mini Review

文献类型： 外文期刊

第一作者： Jia, Wenshen

作者： Jia, Wenshen;Liang, Gang;Wang, Yalei;Wang, Jihua;Jia, Wenshen;Liang, Gang;Wang, Yalei;Wang, Jihua;Jia, Wenshen;Liang, Gang;Wang, Yalei;Wang, Jihua

作者机构：

关键词： Electronic nose; Meat; Freshness evaluation; Quality classification; Authenticity assessment

期刊名称：FOOD ANALYTICAL METHODS （ 影响因子：3.366； 五年影响因子：3.07 ）

ISSN： 1936-9751

年卷期： 2018 年 11 卷 10 期

页码：

收录情况： SCI

摘要： Food quality is a fundamental requirement for consumers, and there is growing interest in food quality assessment. An electronic nose is a machine that is designed to mimic biological olfaction and detect and discriminate among complex odors using an array of chemical sensors. Electronic noses have been widely applied for food quality evaluations because they are rapid, sensitive, and non-destructive. In the present paper, we review important applications of electronic noses to meat analysis. First, we briefly describe the components, working principle, and data processing for an electronic nose. Then, we discuss the applications of electronic noses to meat freshness evaluations, quality classification, and authenticity assessments using different pattern recognition algorithms. Despite many successful results, sensor technology limitations still restrict electronic nose applications at the industrial scale. Finally, we discuss existing problems and prospects for electronic noses in food analysis.

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