Proceedings of the 2015 6th International Conference on Manufacturing Science and Engineering

Discrimination of black onion flavor using the electronic nose

Authors
Dan Wang, Panpan Liu, Yue Ma, Yubin Wang, Xiaoyan Zhao
Corresponding Author
Dan Wang
Available Online December 2015.
DOI
10.2991/icmse-15.2015.76How to use a DOI?
Keywords
black onion, flavor, electronic nose
Abstract

The flavor of onions at different processing times (0, 6, 14 20 days) were monitored by electronic nose. Different sensors were sensitive to different compounds. The results showed that the sulfur compounds were the major components in the onions, which decreased significantly with the increasing of the processing time. What is more, the flavor of the onions could be differentiated clearly by electronic nose. The linear discriminant analysis (LDA) model could be applied to distinguish the samples efficiently.

Copyright
© 2015, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the 2015 6th International Conference on Manufacturing Science and Engineering
Series
Advances in Engineering Research
Publication Date
December 2015
ISBN
10.2991/icmse-15.2015.76
ISSN
2352-5401
DOI
10.2991/icmse-15.2015.76How to use a DOI?
Copyright
© 2015, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

TY  - CONF
AU  - Dan Wang
AU  - Panpan Liu
AU  - Yue Ma
AU  - Yubin Wang
AU  - Xiaoyan Zhao
PY  - 2015/12
DA  - 2015/12
TI  - Discrimination of black onion flavor using the electronic nose
BT  - Proceedings of the 2015 6th International Conference on Manufacturing Science and Engineering
PB  - Atlantis Press
SP  - 414
EP  - 417
SN  - 2352-5401
UR  - https://doi.org/10.2991/icmse-15.2015.76
DO  - 10.2991/icmse-15.2015.76
ID  - Wang2015/12
ER  -