嗅觉可视化技术在猪肉新鲜度检测中的应用

针对肉类快速检测的需求和人工嗅觉技术存在的检测范围窄、受环境温度影响大等缺陷，根据金属卟啉化合物与有机小分子气体反应后发生颜色变化的原理，介绍了人工嗅觉可视化技术在肉类检测中的应用，首先介绍了金属卟啉化合物的特性及气体可视化传感器阵列的制作过程，然后对嗅觉可视化系统的组成做了简要介绍．

Application of Olfaction Visualization Technology on Identification of Pork Freshness

A novel colorimetirc sensor array was developed to meet the demand of rapid assessment of pork freshness and solving the problems of limited range and sensing to environment vapor of tradition e- lectronic nose systems. The method was based on the principle of the color change induced in an array of metalloporphyrin dyes upon exposure to the volatile organic compounds （VOCs）. The process of making visualization sensor array and the design of olfaetion visualization system were discussed.