羽绒气味不同检测方法的比较研究

通过对GB/T10288—2003《羽绒羽毛检验方法》、FZ/T80001—2002《水洗羽绒羽毛试验方法》和国际羽绒羽毛局(IDFB)测试标准中羽绒气味检测方法进行比较、分析和探讨,并对常见鹅绒和鸭绒样品进行测试验证,得出以下结论:GB/T10288—2003气味测定方法规定了明确的样品预处理方式,利于气味的准确判断;FZ/T80001—2002气味测定方法中样品预处理规定不明确,且判定结果没有详细说明;国际羽绒羽毛局(IDFB)"官方分析法"规定的异味测定方法判定最为严格。     

车用内饰面料气味的改善

介绍了汽车主机厂的汽车内饰气味性标准要求及测试方法和等级要求,以及各标准之间的异同点。分析了车用内饰面料在生产加工过程中气味性产生的原因,并提出各生产工序的改善措施。选取经编、纬编和机织样品,测试改善前后面料的气味性。结果表明,经过改善工序处理的面料气味性普遍达到3.5级,基本满足大众汽车内饰件气味性标准的要求。     

基于GC-O和GC-MS对皮革特征气味的研究

采用顶空固相微萃取(HS-SPME)法提取牛革的挥发性物质,以气相色谱-质谱联用(GC-MS)结合气相色谱-嗅闻技术(GC-O)对牛革的特征气味进行了分离鉴定。结果表明:对于所测试的皮革样品,不同鞣制方法得到的牛革中,无铬鞣牛革呈现出醛香和刺激气味特征;而铬鞣具有青香、醛香、脂肪香和刺激气味;植鞣牛革具有醛香、果香和刺激气味特征。不同加工工序得到的牛革中,鞣制工序牛革的气味特征是刺激气味,其余工序牛革的气味特征均是醛香和刺激气味。随着加工工序的进行,牛革的醛香强度基本不变,刺激气味强度则明显逐级增强。     

气味指纹技术在水产品质量检测中的应用

气味指纹技术是对样品挥发性成分进行检测,分析样品中具有特征性气味物质相关信息的检测技术,为水产品质量检测提供快速、无损、精确的检测方法。文章介绍气味指纹技术所包含的样品处理、检测和数据处理三大技术,以及气味指纹技术在水产品新鲜度、货架期预测、风味和安全检测中的应用,并对气味指纹分析技术的发展及其在水产品中的应用进行展望。     

PEN3电子鼻：嗅气味，辨“身份”

气味是食品、饮料、酒类等重要的品质指标之一,一直以来都是通过官能品评专家来判断,所以气味的评判非常抽象。近年来,虽然可以通过气相色谱法（GC）、色谱质谱联用技术（GC／MS）与电化学方法评价食品品质、鉴别杂质、变质及赝品,但由于所得气味都是经样品分离后的结果．故需把分离后的结果再重组才可作对比,所以测试结果都很难代表样品的整体性。     

基于电子鼻技术分析开花对前胡气味的影响

为研究开花前后两种前胡样品的气味指纹变化,探讨电子鼻应用于中药质量评价的可能性。采用电子鼻检测开花前后两种前胡样品气味在传感器上的响应值,采用主成分分析法(PCA)、判别因子分析法(DFA)进行分析,建立气味指纹图,并进行统计质量控制分析(SQC)。结果表明,电子鼻对开花前后两种前胡样品气味变化反应灵敏,可以完全区分,可以应用于中药气味鉴别研究。     

基于电子鼻技术对米饭食用品质中气味评价

通过电子鼻测定15种籼型和15种粳型米饭样品有关气味的10个感应器指标信息,利用主成分分析分别构建了籼型和粳型米饭的气味品质预测评价模型,建立了基于电子鼻技术的米饭气味评价方法。结果表明：籼型和粳型米饭气味前两个主成分的特征值均大于1,且两个主成分的贡献率分别达到了94.087%和96.408%,可以代表米饭样品的绝大部分气味信息;构建的米饭气味评价模型分别为Z=0.782Z1 0.126Z2(籼米)和Z=0.838Z1 0.159Z2(粳米),用此模型获得米饭气味的综合得分,其中除了籼米中4个样品和粳米中3个样品与感官评价的排序有差异外,其余各样品排序结果均与感官评价相一致。说明两种方法具有很好的一致性,使用电子鼻技术对米饭食味品质中气味进行评价是可行的,并为米饭气味品质的客观评价探索了一条新途径。     

固相微萃取气相色谱检测纺织品中异常气味

采用固相微萃取顶空进样技术和气相色谱对纺织品中的异常气味进行了分析，探讨了异常气味样品的采样方法和分析条件，利用70μm乙烯二醇一二乙烯基苯共聚物（CW／DVB）萃取膜对异常气味样品进行了多次取样分析，获得了霉味、高沸点的石油味等气相色谱的指纹图谱；研究发现组成气味的气体的种类不同，其气相色谱的指纹图谱也有所不同，多次分析同一种气味样品的色谱图有较好的相似性。从总的取样及分析结果看，利用该技术对纺织品异常气味进行分析研究的应用前景较好。     

涤纶针织物气味控制与抗菌整理的协同作用

介绍了Microban Scentry?气味控制技术的作用原理以及联合ZPTech?抗菌整理对涤纶针织面料气味控制和抗菌性能的协同作用,设计整理工艺进行实验.利用GC/MS气相色谱仪进行异戊酸气味吸附率检测,根据日本JIS L 1902—2015纺织品抗菌测试标准进行抗菌性能测试.结果表明:Scentry?气味控制技术...     

基于电子鼻技术对米饭食用品质中气味的评价

通过电子鼻测定15种籼型和15种粳型米饭样品有关气味的10个传感器指标信息,利用主成分分析分别构建了籼型和粳型米饭的气味品质预测评价模型,建立了基于电子鼻技术的米饭气味评价方法。结果表明:籼型和粳型米饭气味前两个主成分的特征值均大于1,且两个主成分的贡献率分别达到了94.087%和96.408%,可以代表米饭样品的绝大部分气味信息;构建的米饭气味评价模型分别为Z=0.782Z1+0.126Z2(籼米)和Z=0.838Z1+0.159Z2(粳米),用此模型获得米饭气味的综合得分,其中除了籼米中4个样品和粳米中3个样品与感官评价的排序有差异外,其余各样品排序结果均与感官评价相一致。说明两种方法具有很好的一致性,使用电子鼻技术对米饭食味品质中气味进行评价是可行的,并为米饭气味品质的客观评价探索了一条新途径。     

靴形压榨装置靴压板压区曲面结构的设计

介绍了靴形压榨装置用靴压板的结构设计方法,利用CAE技术设计了靴压板压区的曲面结构形状,得出了描述曲面曲线形状的数学模型和曲面实体模型,为靴形压榨装置的国产化研究奠定了理论基础。     

鞋楦反求曲面的特征点识别及样条拐点的修型处理

为在数控鞋楦加工数控系统上实现快速、准确的放码加工,提出了一种直接对鞋楦测量曲线数据进行棱边特征点的识别,再根据鞋楦放码原理对特征点相对应的拐点进行修型处理的方法,在不必对鞋楦曲面进行复杂的精确造型处理前提下,较好地解决了鞋楦级放后棱边变圆的问题。     

扫描电镜能谱法检验皮鞋鞋底材料成分

为研究建立一种使用扫描电镜/能谱仪检验皮鞋鞋底的快速、准确、无损的方法,利用扫描电镜能谱仪对收集到的56个不同品牌的皮鞋鞋底样品进行检验,根据扫描电镜图和能谱数据对样品进行初步分类,借助化学计量学实现对样品的精确分类,建立了扫描电镜能谱法区分皮鞋鞋底的模型。结果表明,皮鞋鞋底可利用扫描电镜能谱仪进行定性检验。该方法灵敏、便捷、具有良好的重现性,可用于鉴别皮鞋鞋底材料。     

熟鱼silurus(Silurus glanis)的风味:通过感官分析和收集方法的比较来评价流体萃取物的风味特征

研究来自法国两个不同饲养环境的silurus(Silurus glanis)鱼的风味,对于熟鱼肉进行感官鉴评.通过流体萃取物的风味特征对其进行风味评价.比较了两种收集方法.两种养殖条件对熟鱼肉的风味有影响.在室外不进行换水饲养两年对比于在室内活水饲养一年发现鱼肉中干草味、青草味和热牛奶味较强,霉味、煮鸡蛋味和煮白菜味较弱.用铁氟龙容器收集风味物质提取物,比用玻璃长颈瓶收集风味描述更强,显示了流体萃取法与熟鱼风味分析的相关性.     

Odour of cooked silurus (Silurus glanis) flesh: evaluation by sensory analysis and comparison of collection methods to assess the odour representativeness of extracts obtained by dynamic headspace

The odour of silurus (Silurus glanis) coming from two types of rearing environment developed in France was studied. Odour sensory analysis was performed on cooked fillets of silurus. The odour representativeness of extracts obtained by dynamic headspace was assessed. Two methods of extract collection were compared. Rearing environment had an effect on the odour of cooked fillets of silurus. Silurus reared in outdoor ponds for 2 years with no renewal of water had a stronger odour of hay, cut grass and hot milk and a weaker odour of mouldy, hard‐boiled egg and cooked cabbage than silurus reared in indoor concrete ponds for 1 year with renewed geothermal water. Odour extracts collected with the Teflon bag method were more representative of the odour of cooked fillets of silurus than those collected with the glass flask method. Teflon bags showed the relevance of dynamic headspace extraction to analyse the odour of cooked fillets of silurus. Copyright © 2004 Society of Chemical Industry     

Design and application of a screening and training protocol for odour testers in the field of personal care products

The assessment of odours and in particular of human axillary odour is an integral part of the research and development of deodorant and anti-perspirant products. One method to perform odour assessment is the odour evaluation that is carried out by experts, designated as odour testers or sniffers. Product development decisions are therefore based on human assessment. As for every scientific measurement, the influencing factors need to be standardized or regularly calibrated as effectively as possible for reasons of quality assurance. We therefore developed a screening and training concept aiming to examine the general suitability of odour testers by determining the individual odour sensitivity for relevant odours. This newly developed method is based on the national and international standards and guidelines EN 13725:2003, VDI 3882 sheet 1 and ASTM-1207. Suitable odour testers are subsequently trained to correlate their individual odour intensity perception with an intensity calibration scale in order to achieve reproducible results. Training sessions held on a regular basis help to achieve a greater homology in the response of an existing panel. Our established screening and training protocol has already been successfully put into practice and is also subject to permanent improvement with regard to practical requirements.     

Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meat

Five heating methods (microwave, hotwire, boiling at 25 °C and 75 °C and melting) were used to generate cooking odours from backfat of entire male pigs and a 'composite' sample consisting of fat and muscle from the head along with salivary glands. The methods elicited significantly different scores for odours from 4 groups of 10 samples differing in their concentrations and ratios of skatole and androstenone. The odours (pork odour, abnormal odour, skatole odour and androstenone odour) were assessed by 3 experienced assessors. Correlations between skatole and androstenone concentrations and abnormal odour score in backfat were higher for skatole, suggesting it is the more important boar taint compound. In the composite sample, androstenone concentration was much higher than in backfat and androstenone was a more important contributor to boar taint. The microwave, hotwire and boiling (75 °C) methods produced the clearest separation between samples and the microwave method was considered the most suitable for on-line use.     

Salicylaldehyde is a characteristic aroma component of buckwheat groats

Salicylaldehyde (2-hydroxybenzaldehyde) was identified as a characteristic component of buckwheat groats aroma by a sensory analysis guided fractionation of the extract. The extract with the strongest odour was prepared by petroleum ether extraction of water soaked groats. This extract was further extracted with sodium hydrogen carbonate solution and purified by a preparative layer chromatography and identified by NMR, MS and IR spectroscopy. A capillary electrophoresis method was developed and used to determine salicylaldehyde content in buckwheat groats and flour samples. Traditionally dehulled buckwheat grain, which had the strongest odour, contained the highest concentration (1.6 ppm) of salicylaldehyde with an odour activity value (OAV) of 216.     

Structure-odour relationships: Results of an applied electron-topological approach

Relationships between odour and chemical structure of compounds are studied by means of the electron-topological method developed for structure/activity research especially. A brief explanation is given for distinguished features of the method. Application examples are demonstrated for sandalwood, ambergris odour, garlic aroma and meat keynotes in food additives. The structural fragments affecting the odour appearance are revealed and discussed with respect to their elec-tronic and topological peculiarities. The latter are formulated as rules for activity prediction of new compounds with special properties     

经编鞋材的双色贾卡提花工艺研究

为解决传统经编三维间隔鞋材提花组织和花色不丰富、生产效率低的问题,提出一种在高速经编贾卡机器上编织双色提花鞋材的方法。利用电子贾卡可以同时在针前横移和针背横移时进行偏移的特点,结合组织结构和贾卡偏移控制信息与偏移时刻,形成成圈组织、网孔组织、缺垫组织和重经组织,丰富了提花组织结构;利用贾卡梳栉半机号配置特点,在奇数纵行和偶数纵行的贾卡导纱针分别穿不同染色性能的纱线,配合组织结构设计形成具有双色提花效应的布面效果。以具体工艺为例,介绍了双色贾卡提花鞋材的工艺设计方法,包括原料选择、工艺参数设计、染色整理等,开发的鞋材具有良好的穿着舒适性和美观性,可以为其他经编提花面料的开发提供理论参考依据。