电子鼻在乳制品检测中的应用(中英对照).docx

The electronic nose applied to dairy productsAbstractThe state-of-the-art and current trends in the development of “aroma” analysis with electronic noses are reviewed with special reference toapplications to dairy-products. Some of the reported problems with electronic noses have recently been reduced, e.g. the correction/reductionof signal drift, the influence ofhumidity and temperature. New promising and reproducible sensor manufacturing techniques arebeingimplemented, e.g. electro-spray for QMB sensor production. The development of more selective and sensitive sensors, especially of QMBand conducting polymer (CP) type, should improve their applicability. Interesting novel sampling techniques, such as SPME or SBSE,offer more possibilities for the analysis of semi-volatile compounds which are generally more odoriferous. However, standard calibrationprocedures and reference materials are not yet available. Although they are normally less powerful than human noses, electronic noses offersome significant advantages in the analysis of volatiles, for example, in instrumental classifications based on hedonic or sensory analysesand in potentially automated on-line monitoring of volatiles. Several groups have explored the application of different electronic noses inthe investigation of various aspects of dairy products. The present review includes as examples the evaluation of Swiss and Cheddar cheesearoma, the assessment of the ripening of Pecorino Toscano cheese (ewe’s), the detection of mould in Parmesan cheese, the classification ofmilk by trademark, by fat level and by preservation process, the classification and the quantification of off-flavours in milk, the evaluationof Maillard reactions during heating processes in block-milk, as well as the identification of single strains of disinfectant–resistant bacteriain mixed cultures in milk.Since the first applications of solid state gas sensors inarrays, some twenty years ago, “electronic noses” have undergonea great dea