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使用电子鼻子,化学测量和挥发性化合物配置文件注射不良微生物群的西班牙式绿橄的歧视

Daniel Martín-Vertedor^1,2, Chunyu Tian³, Jesús Lozano^2,4

¹Aquaculture Center 'Las Vegas del Guadiana', Regional Government of Extremadura, N-5, km 391.7, Villafranco del Guadiana, 06195 Badajoz, Spain.

Foods (Basel, Switzerland)

|March 14, 2026

概括

电子鼻子 (E-nose) 技术可以检测桌面橄中的细菌腐烂. 这种快速,非破坏性的方法通过分析挥发性有机化合物 (VOCs) 来准确识别损坏的橄.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
分析化学分析化学

背景情况:

桌面橄容易受到细菌的破坏,影响质量和安全性.
传统的腐烂检测方法可能耗时且具有破坏性.

研究的目的:

评估电子鼻子 (E-nose) 技术在西班牙式绿色食用橄中检测细菌腐烂的有效性.
为了将E鼻数据与腐烂过程中的微生物,物理化学和感官变化相关联.

主要方法:

橄被注射了不同的细菌菌株 (例如,细菌谷物菌,大肠杆菌).
分析了微生物生长,物理化学特性,感官属性和挥发性有机化合物 (VOC).
使用主要组件分析 (PCA) 和部分最小平方差异分析 (PLS-DA) 分析了E-鼻子数据.

主要成果:

细菌菌株表现出取决于菌株的存活率,并诱导橄属性的显著变化.
感官评估揭示了缺陷,如腐烂的橄中生和木质的气味.
挥发性有机化合物 (VOC) 档案显示了菌株特异性变化,甲基化物和的增加.
通过使用PLS-DA,E-鼻子分析成功地用90.4%的准确度从未被破坏的橄中区分了被破坏的橄.

结论:

电子鼻子技术是一种有前途的快速,非破坏性的工具,用于检测食用橄中的细菌腐烂.
这项技术可以有助于质量控制和早期检测橄行业的腐败.

关键词:

香味香气味道味道味道化学测量分析化学分析污染微生物的污染物电子鼻子电子鼻子桌面橄桌面橄

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