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This paper was focused on the usage of modern electronic noses (E-nose) and SPME-GC-MS to classification the aroma compounds in food flavorings. Two kinds of shrimp flavorings were prepared, using shrimp (Penaeus Vannamei) head as raw materials. SPME-GC-MS was adapted to analysis the characteristic volatile of the flavorings. Then E-nose was used to detect overall product aroma as a kind of sensory...
In order to shorten the production cycle of traditional fermented fish, cured fish was fermented by Lactobacillus plantarum and Staphylococcus xylosus. Considering sensory quality of products affected the acceptance of consumer, electronic nose (E-nose) and sensory evaluation by human taste panel were used to analysis fish flavor. The results of principal component analysis (PCA) indicated the flavor...
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