Discrimination of black onion flavor using the electronic nose
Authors
Dan Wang, Panpan Liu, Yue Ma, Yubin Wang, Xiaoyan Zhao
Corresponding Author
Dan Wang
Available Online December 2015.
- DOI
- 10.2991/icmse-15.2015.76How to use a DOI?
- Keywords
- black onion, flavor, electronic nose
- Abstract
The flavor of onions at different processing times (0, 6, 14 20 days) were monitored by electronic nose. Different sensors were sensitive to different compounds. The results showed that the sulfur compounds were the major components in the onions, which decreased significantly with the increasing of the processing time. What is more, the flavor of the onions could be differentiated clearly by electronic nose. The linear discriminant analysis (LDA) model could be applied to distinguish the samples efficiently.
- Copyright
- © 2015, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Dan Wang AU - Panpan Liu AU - Yue Ma AU - Yubin Wang AU - Xiaoyan Zhao PY - 2015/12 DA - 2015/12 TI - Discrimination of black onion flavor using the electronic nose BT - Proceedings of the 2015 6th International Conference on Manufacturing Science and Engineering PB - Atlantis Press SP - 414 EP - 417 SN - 2352-5401 UR - https://doi.org/10.2991/icmse-15.2015.76 DO - 10.2991/icmse-15.2015.76 ID - Wang2015/12 ER -