共查询到20条相似文献,搜索用时 250 毫秒
1.
2.
3.
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。 相似文献
4.
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。 相似文献
5.
固相微萃取气相色谱检测纺织品中异常气味 总被引:4,自引:0,他引:4
采用固相微萃取顶空进样技术和气相色谱分析纺织品中的异常气味,讨论了异常气味样品的采样方法和分析条件。利用70μm乙烯二醇-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、高沸点石油味(如汽油、煤油味)、鱼腥味、芳香烃气味、香味气相色谱的指纹图谱。研究发现,组成气味的气体种类不同;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发现有较好的相似性。 相似文献
6.
7.
8.
气味指纹技术是借助色谱、质谱以及传感器等技术手段,结合多元统计分析方法,对挥发性化合物进行分析用以表征样品信息的技术。近年来在食品中的应用领域越来越活跃,本文简要介绍气味指纹技术(odor fingerprint technique),主要包括电子鼻技术、气质联用技术及其数据处理方法,综述其在肉品品质及安全检测中的应用,具体阐述其在肉品新鲜度、风味和微生物检测中的应用。同时展望气味指纹技术在肉品品质及安全检测中的存在问题及发展前景,为更好应用该技术对肉品质量安全控制提供参考。 相似文献
9.
奶味香精是现代食品工业非常重要且应用非常广泛的添加剂之一,不同类型牛奶香精的气味差异仅靠色谱技术和人工感官鉴别比较困难。为了建立奶味香精的气味指纹分析鉴别方法,本文以天然牛奶香精、复配牛奶香精、酶解奶油香精和实验室制牛奶香精为样品,分析了样品的挥发性化合物组成和气味指纹信息,比较了市面上常见几种奶味香精的气味差异,建立了基于气味指纹技术的奶味香精香料的鉴别研究方法。研究结果表明:气味指纹技术能准确区分和鉴别奶味香精的气味差别,识别效果显著。天然牛奶香精与实验室制牛奶香精在主要特征风味物质方面的相似度较高,复配牛奶香精的整体气味则和其他样品差异较大,分析数据表明天然牛奶香精的香味可能是酶解奶油产物经过进一步处理和修饰得到的。 相似文献
10.
11.
12.
Honglei Tian Ping Zhan Zeyuan Deng Haiyan Yan Xinrong Zhu 《International Journal of Food Science & Technology》2014,49(12):2546-2552
Based on solid‐phase micro‐extraction/gas chromatography‐mass spectrometry (SPME/GC‐MS) and gas chromatography‐olfactometry (GC‐O), a new method was described for the first time to establish flavour fingerprint for the quality control of Korla pear. Twenty‐three batches of Korla pear collected from different regions in Xinjiang, China were analysed via GC‐MS, among which 21 were selected to establish the fingerprint. The results of the analysis were combined with GC‐O assessment to obtain 26 common odour‐active compounds as the characteristics of the Korla pear flavour fingerprint. The method for flavour fingerprint analysis was then validated on the basis of the relative retention time and relative peak area of the common peaks, sample stability and similarity analysis. The similarities in the 21 Korla pear samples were more than 0.80, thereby indicating that the samples from different batches were consistent to a particular extent. The chemometrics method (principal component analysis, PCA) was performed to develop a flavour fingerprint that is suitable for identifying and differentiating Korla pears and can be used for quality control. 相似文献
13.
Michael Czerny Martin Christlbauer Monika Christlbauer Anja Fischer Michael Granvogl Michaela Hammer Cornelia Hartl Noelia Moran Hernandez Peter Schieberle 《European Food Research and Technology》2008,228(2):265-273
Literature data on odour thresholds of volatile food constituents, and, in particular on their odour quality, may differ significantly.
In order to obtain more reliable sensory data, the odour thresholds of eighty-four compounds previously characterised as key
food odorants were re-evaluated and compared to literature results. In addition, the odour thresholds of ten odorants are
reported here for the first time. On the basis of a distinct protocol, also the aroma attributes of the odorants were evaluated
in order to define an aroma language, which can be used for specific purposes, e.g., training of panellists for GC-Olfactometry. 相似文献
14.
15.
气味指纹识别技术在乳品香精品质评价中的应用 总被引:1,自引:0,他引:1
气味指纹识别技术(又称电子鼻技术)是由传感和自动化模式识别系统组成的针对各种气味进行精确识别的智能系统。由于该技术可以客观、准确、快速、全面地测定食品气味,因而将气味指纹识别技术应用于食品风味鉴别体系是目前食品感官品质评价的热点之一。本实验通过利用电子鼻对不同类型的奶酪制品、奶粉样品、商品天然奶味香精与自制天然奶味香精样品的总体香气组分进行采集得到传感器响应值,并通过主成份分析(PCA)和统计质量控制分析(SQC)的两种方法对采集得到的数据进行处理。研究结果表明电子鼻技术可以方便、客观地确定自制奶味香精与其他香精样品的风味相似程度,并能够迅速地对自制奶味香精样品的香气品质进行评价,从而为电子鼻在香精香料领域内的研究与应用开辟了新的途径与方法。 相似文献
16.
谷氨酸废液制取天然调味料——酵母抽提物的研究 总被引:1,自引:0,他引:1
谷氨酸废液中含有有机物、糖及多种无机盐等成分 ,接入酵母菌种 ,通气培养可获得酵母菌体 ;再采用酶工程等技术 ,经自溶等工序而制成天然调味料——酵母抽提物。产品富含氨基酸、肽以及多肽类、呈味核苷酸、维生素及微量元素等 ,具有强烈的增鲜效应及醇厚浓郁的肉香味 ,可广泛应用在食品工业中。 相似文献
17.
In this review a new approach to the food aroma analysis using various instrumental techniques is described. In the last decade extensive studies have been performed concerning aroma profiles (called in this article ‘aromagrams’) of food products and beverages. Aromagram is characteristic or even individual fingerprint of the odour, obtained usually by chromatographic methods or electronic nose. Basing on the fact that each product has its own unique pattern of volatile components, it is possible to get desired information about organoleptic quality and health safety of the product by qualitative and quantitative comparison of aromagrams of different foodstuffs. Appearance of aromagrams and their usefulness depend on the assay method, particularly on the extraction step. The paper reviews the methods developed to analyse volatiles in food products basing upon their aroma profiles. 相似文献
18.
19.
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 相似文献
20.
食品掺假欺诈行为长久以来一直是普遍问题,开发食品的真伪鉴定技术也是食品安全领域的重点之一。其中DNA指纹技术在食品真伪鉴定中有广泛的应用。本文就当前常用的DNA指纹分析手段在食品真伪、掺假鉴定中的应用进行综述,并阐述了技术不足及应用展望。 相似文献