芝麻油的分类基于由色度传感器对挥发性有机化合物配置的加工产生的差异
Tianyi Liu1,2, Hai-Ming Shi3, Untzizu Elejalde1
1Wilmar Innovation Center, Wilmar International HQ, 28 Biopolis Rd., Singapore 138568, Singapore.
Foods (Basel, Switzerland)
|October 26, 2024
概括
一个新的基于纸张的传感器分析了芳香的芝麻油.
科学领域:
- 分析化学 分析化学
- 食品科学 食品科学 食品科学
- 传感器技术 传感器技术
背景情况:
- 香味的食用芝麻油的香味是其质量的关键,由挥发性有机化合物 (VOC) 档案决定.
- 目前的芳香分析方法,如感官评估和气相色谱 (GC) 有限制.
- 不同的生产技术和与精炼油混合改变了芝麻油的VOC概况.
研究的目的:
- 开发一种新型传感器,用于分析芳香的芝麻油的VOC档案.
- 为了创建一个视觉色彩的颜色.
- 指纹指纹指纹指纹指纹指纹
- 为了快速评估香味.
- 为现有分析方法提供一个具有成本效益的替代方案.
主要方法:
- 开发一个14个单元的多重复合纸质色度传感器.
- 使用55个品牌芝麻油样本进行验证,这些样本来自热压和小磨粉技术.
- 测试传感器检测精炼油混合物的能力.
主要成果:
- 传感器成功地将VOC档案视觉化为不同的颜色指纹.
- 实验结果表明颜色VOC指纹中的加工依赖性 (热压与小磨) .
- 传感器检测到由于精炼油混合而导致的变化,检测极限低至20%v/v.
结论:
- 开发的色度传感器为香味芝麻油分析提供了一个简单,快速和具有成本效益的工具.
- 它可以根据生产方法区分油,并检测伪造.
- 潜在的应用包括芝麻油行业的质量控制和生产监测.
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