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Accession number;06A0769747
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| Title;Application of Electronic Nose to Sea Foods and Products |
| Author;
MIYASAKI TAIKO
(National Fisheries Univ., JPN)
SHIRAKI YUKIKO
(National Fisheries Univ., JPN)
TABATA YAYOI
(National Fisheries Univ., JPN)
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Journal Title;Journal of National Fisheries University
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Journal Code:F0239A
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ISSN:0370-9361
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VOL.54;NO.2;PAGE.63-69(2006)
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| Figure&Table&Reference;FIG.7, TBL.1, REF.6 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;Four experiments were conducted to verify the validity of application of electronic nose to sea foods and products. Electronic nose used was Sensor Arrey System (SAS) (.ALPHA.-Fox2000, Alpha M.O.S., France) with six sensors. 1) SAS could distinguish three kinds of boiled and dried sardine by head space gas of the samples easily in a short time. Freshness of the sample could be also distinguished. 2) SAS could distin guish off-flavored fish from normal fish with ease. 3) SAS was useful for evaluation of deodorant activity. With SAS it was found that boiled water extract of Japanese tangle reduced vaporization of trimethylamine but not of dimethylsulfide. 4) Principal component analysis of SAS data of five kinds of seaweed could represent the difference of flavors. GC/MS analysis and organoleptic results confirmed that the first principal component expressed the strength of odor and the second component expressed the difference of quality. These results confirmed that SAS was a very useful tool for discrimination and expression of flavor of sea products with ease and in a short time. (author abst.) |
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