Method for detecting quality of oranges in different maturity on basis of taste-smell fingerprint spectrum

Abstract

The invention discloses a method for detecting the quality of oranges in different maturity on the basis of a taste-smell fingerprint spectrum. The method comprises the following steps of washing the oranges, peeling the oranges, juicing the oranges, and obtaining the orange juice; carrying out an electronic nose experiment: placing the filtered orange juice in a closed vessel, standing, detecting an overhead air by adopting an electronic nose, extracting characteristic data from the smell fingerprint spectrum, and adopting the extracted characteristic data as an original data of the electronic nose part; carrying out the electronic tongue experiment: placing the filtered orange juice in a special beaker for an electronic tongue, enabling an electronic tongue sensor array to contact sample liquid, generating a sensor response signal, extracting characteristic data from the taste fingerprint spectrum, and adopting the extracted characteristic data as the original data of the electronic tongue part; processing response values from different systems in three different preprocessing methods, so that the generalization capability of a model can be improved. By adopting the method, the high-efficient data fusion of the taste and smell fingerprint spectrum can be realized, the quality of the orange in different maturity can be directly, conveniently, objectively and rapidly evaluated and predicted, and the popularization and application value is relatively high.

Description

Technical field [0001] The invention relates to a method for quickly detecting the quality of citrus with different maturity based on taste and olfactory fingerprint, which directly evaluates the quality of citrus with different maturity, which is a convenient, objective and rapid detection method. Background technique [0002] China is one of the important origins of citrus, with rich citrus resources, a wide variety of varieties and a long history of cultivation. When the citrus is most fully mature, the citrus peel is bright, the fruit is full, and the flavor is strong and sweet, reaching the perfect ripeness index. However, the immature fruit has a high total acid content, the long chain starch is not completely transformed, the fruit has poor palatability, and is prone to water loss and poor flavor during later storage. However, the over-ripe fruit is too mature and cannot be stored and transported, which will affect the nutrient accumulation of the tree and affect the yiel...

AI Technical Summary

Problems solved by technology

However, these methods have problems such as high cost, long detection cycle, and high quality requirements for the detection environment and experimenters.

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