کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6378446 | 1624929 | 2014 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Mass spectrometry-based electric nose system for assessing rice quality during storage at different temperatures
ترجمه فارسی عنوان
سیستم بینی مبتنی بر اسپکترومتری جرمی برای ارزیابی کیفیت برنج در طول ذخیره سازی در دماهای مختلف
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کلمات کلیدی
کیفیت برنج، ذخیره سازی، اسیدیته چربی، تجزیه و تحلیل احساسی، الکترونیک مبتنی بر اسپکترومتری،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
چکیده انگلیسی
A mass spectrometry-based electronic nose (MS e-nose) was used to measure changes in rice quality during storage at different storage conditions. Rice was stored for 4 months at four different temperatures (0 °C, 20 °C, 30 °C, and 40 °C) and tested for fat acidity, sensory characteristics, and flavor pattern analysis using the MS e-nose. When the rice was stored for long durations at higher temperatures, fat acidity increased and sensory quality was low. Flavor volatile profiles of the rice determined by MS e-nose revealed a tendency for the results to separate into three groups (months 1 + 2, 3, and 4). Volatile profile changes in rice during storage depended on the storage time, regardless of storage temperature. It is likely that the fat acidity and sensory evaluation results, which were related, could be distinguished by their volatile-producing metabolic activities. Accordingly, MS e-nose system was successfully used to screen and qualitatively evaluate stored rice.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Stored Products Research - Volume 59, October 2014, Pages 204-208
Journal: Journal of Stored Products Research - Volume 59, October 2014, Pages 204-208
نویسندگان
Jeehye Sung, Bum-Keun Kim, Byung-Sam Kim, Yoonsook Kim,