Detecting internal quality of peanuts during storage using electronic nose responses combined with physicochemical methods

作者：Wei, Zhenbo; Wang, Jun^*; Zhang, Weilin

来源：Food Chemistry, 2015, 177: 89-96.

DOI：10.1016/j.foodchem.2014.12.100

• Electronic nose
• Unshelled peanut
• Peanut kernel
• Storage time
• Physicochemical index

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.

• 出版日期2015-6-15
• 单位浙江大学