Research progress on the application of odor fingerprint technology in qualityevaluation of aquatic products
SUN Xiaohong1,2, LIU Junjun1, LAN Weiqing1,2*, SUN Yuqing1, XIE Jing1,2*
1(Shanghai Ocean University College of Food Science and Technology,Shanghai 201306,China) 2(Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental TeachingDemonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China)
Abstract: Odor fingerprint technology is a kind of detection technology, which combines gas sensing equipment and multivariate statistical methods to analyze the volatile flavor substances in foods, characterize the sample information and judge the quality of products. This technology has many advantages, such as non-destructive testing, fast detection and convenient, flexible and accurate, objective results and so on. Based on the comparison of main advantages and disadvantages of traditional methods for aquatic product quality evaluation, the application of electronic nose, electronic tongue and gas chromatography-mass spectrometry in the freshness identification of an aquatic product, shelf-life prediction and quality evaluation, were reviewed respectively. In order to overcome the shortcomings of single detection and analysis, it is proposed to combine different detection technologies to clarify the combination of odor fingerprint technology and new intelligent technology, use the analysis results to regulate and control the volatile components of aquatic products, improve their comprehensive quality, expand the application of this technology in the field of aquatic product quality evaluation.
孙晓红,刘军军,蓝蔚青,等. 气味指纹技术在水产品品质评价中的应用研究进展[J]. 食品与发酵工业, 2020, 46(5): 314-320.
SUN Xiaohong,LIU Junjun,LAN Weiqing,et al. Research progress on the application of odor fingerprint technology in qualityevaluation of aquatic products[J]. Food and Fermentation Industries, 2020, 46(5): 314-320.
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2020, Vol. 46 
