Method for identifying beef origin by using electronic nose

Abstract

The embodiment of the invention provides a method for identifying a beef origin by using an electronic nose. The method comprises the steps that the electronic nose is trained; a beef sample to be identified is acquired; the beef sample is placed into the trained electronic nose to acquire the identification value of the beef sample to be identified; and the beef origin is identified according tothe origin corresponding to the identification value. The method uses the electronic nose to determine a wide variety of beef volatile compound components, has the advantages of faster measurement speed and objective and accurate analysis result, and can quickly and non-destructively identify different origins of beef.

Description

technical field [0001] The embodiments of the present invention relate to the technical field of food analysis, in particular to a method for identifying the place of origin of beef by using an electronic nose. Background technique [0002] In recent years, with the improvement of living standards, people have higher and higher requirements for the taste and quality of beef, and the origin of beef is the main factor determining the taste and quality of meat. For the evaluation of the origin of beef, sensory review (Sensory Review), volatile basic nitrogen (Total Volatile Basic Nitrogen, TVBN) and polymerase chain reaction (Polymerase Chain Reaction, PCR) detection are commonly used abroad. The sensory evaluation method is often affected by the experience, psychological and physiological factors of the review experts. Due to the influence of different reviewers on their preferences, emotions, gender and sensory sensitivity, it may be difficult to obtain consistent evaluation ...

AI Technical Summary

Problems solved by technology

The sensory evaluation method is often affected by the experience, psychological and physiological factors of the review experts. Due to the influence of different reviewers on their preferences, emotions, gender and sensory sensitivity, it may be difficult to obtain consistent evaluation results. Therefore, the accuracy of the evaluation results sex is often difficult to guarantee

The detection of volatile base nitrogen and polymerase chain reaction are both harmful experimental methods, the operation steps are cumbersome, the detection time is long, and professional operation is required

[0003] In addition, in recent years, some scholars have begun to try to use gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) for odor detection, but these detection methods have a high misjudgment rate when identifying the origin of beef. High, and the detection cost of chromatography-mass spectrometry technology is expensive, the detection cycle is also long, the quality requirements for the detection environment and experimenters are high, and it is easy to be interfered

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