电子鼻在食品风味分析中的应用研究进展  

Application of Electronic Nose in Food Flavor Substances Analysis

作　　者：谢安国[1] 王金水[1] 渠琛玲[1] 罗莉[1] 郭蕊[1] 闫李慧[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《农产品加工（下）》2011年第1期71-73,87,共4页Farm Products Processing

摘　　要：电子鼻技术是一种风味分析的新技术,近年来在食品领域得到了快速发展。介绍了电子鼻的基本组成、工作原理及其特点,综述了电子鼻在食品风味分析中的研究进展,着重介绍了电子鼻在风味突出的食品方面的分析应用。Electronic nose technique is a kind of new technology in flavor substances analysis. It has been developed quickly in food field for about ten years. The basic constitution, principle and features of electronic nose are described in this paper. This paper summarizes the main research progress of analysis technique for flavor substances with electronic nose in recent years, and it focuses on applications of electronic nose in the flavorful food.

关 键 词：电子鼻 食品领域 风味物质 分析技术 

分 类 号：TS20[轻工技术与工程—食品科学]