Journal
FOOD CHEMISTRY
Volume 141, Issue 4, Pages 4278-4288Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.07.009
Keywords
Electronic nose; Partial least squares regression analysis; Chemical parameters; Chicken fat; Controlled oxidation; Gas chromatography-mass spectrometry
Funding
- National Natural Science Foundation of China [31071602, 31201415]
- Innovation Fund for Technology Based Firms [10C26213200976]
- [SKLF-TS-200813]
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The objective of this study was to investigate whether an electronic nose, comprising 18 metal oxide semiconductor gas sensors, could be used for measuring and modelling flavour quality changes of refined chicken fat during controlled oxidation. Partial least squares regression (PLSR) was applied to determine the predictive relationships between the chemical parameters, GC-MS data, free fatty acid profiles and electronic nose responses for controlled oxidation of refined chicken fat. The results showed that peroxide value (PV) and acid value (AV) were significantly well predicted by the electronic nose responses, whereas p-anisidine value (p-AV) was found to be fairly well predicted especially for deeply oxidised chicken fat. Thus, this study gave evidence of the electronic nose system to be a promising device for future at- or on-line implementation in oxidation control of chicken fat for producing meat flavourings. (C) 2013 Elsevier Ltd. All rights reserved.
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