Construction and identification method of black-bone chicken flavor substance fingerprint
By constructing a fingerprint spectrum of flavor substances in black-boned chicken, and utilizing the ratio of lysine to glutamic acid, characteristic peaks of fatty acids, and orthogonal partial least squares discriminant analysis, the problem of individual differences in black-boned chicken identification was solved, enabling accurate identification of counterfeit products and assessment of freshness.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- 昭通学院
- Filing Date
- 2026-06-02
- Publication Date
- 2026-07-17
AI Technical Summary
In the existing technology, the identification method of black-boned chicken flavor fingerprint spectrum is affected by individual fatness, batch pretreatment fluctuations and individual sample differences, and cannot achieve accurate spatial manifold discrimination of counterfeit and imitation products in an unconstrained, isotropic high-dimensional Euclidean feature space.
By calculating the dimensionless ratio of lysine to glutamic acid and the relative area percentage of fatty acid characteristic peaks, standard flavor and fatty acid feature vectors are constructed. Combining orthogonal partial least squares discriminant analysis algorithm and multidimensional normal distribution, a core standard fingerprint spectrum space is established. Counterfeit products are screened by multidimensional spatial distance and dynamic collaborative constraint ratio. Freshness is assessed by combining inosinic acid decay abundance and lipid oxidation variation rate.
It achieves accurate identification of counterfeit products in an unconstrained, isotropic, high-dimensional Euclidean feature space, eliminates interference from individual differences, and can accurately assess the freshness of meat products, preventing counterfeit products from entering the genuine product supply chain.
Smart Images
Figure CN122409938A_ABST