Journal
FOOD CHEMISTRY
Volume 177, Issue -, Pages 89-96Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.12.100
Keywords
Electronic nose; Unshelled peanut; Peanut kernel; Storage time; Physicochemical index
Funding
- National Key Technology RD Program [2012BAD29B02-4]
- Chinese National Foundation of Nature and Science [31370555]
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In this study, the changes in the quality of unshelled peanuts and peanut kernels during storage were analyzed using an electronic nose (e-nose). The physicochemical indexes (acid and peroxide values) of peanut kernels were tested by traditional method as a reference. The storage time of peanut kernels increases from left to right in the cluster analysis plot based on the physicochemical indexes. The maximum values, area values, and 70th s values methods were applied to extract the feature data from the e-nose responses. Principal component analysis (PCA) results indicated that the 70th s values method produced the most accurate results, furthermore, unshelled peanut and peanut kernel samples presented similar characteristics in the PCA plots; the partial least squares regression (PLSR) results showed that the features of unshelled peanuts and peanut kernels are highly correlated with acid and peroxide values, respectively. (C) 2015 Elsevier Ltd. All rights reserved.
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