Real time aroma reconstruction using odour primaries
Real time aroma reconstruction using odour primaries
复制标题
使用气味原色进行实时香气重建
DOI：
10.1016/j.snb.2015.12.074
复制
发表时间：
2016
期刊：
影响因子：
--
通讯作者：
J. Lammertyn
中科院分区：
文献类型：
--
作者：
B. Nicolai;Evelien Micholt;N. Scheerlinck;T. Vandendriessche;M. Hertog;I. Ferguson;J. Lammertyn
开发了一种方法来获得气味原色的基础上的一组目标香气的实际组成进行重建。这些气味原色是纯香气成分的混合物。该方法被应用于重建的香气fiveCitrusspecies（酸橙，柠檬，橙子，葡萄柚和柑橘）在真实的时间使用的香气合成器与四个喷嘴分散气味原色共混使用12个纯气味剂，是为此目的而建造的。采用气相色谱-质谱联用技术（GC-MS）分析了真实和重构柑橘香气的组成，并根据顶空挥发性成分对柑橘种类进行了鉴别。香气合成器被证明能够在真实的时间内混合香气。重建的香气的理论和实际正确分类准确率分别为80%和73%。所需的数量的原色，也是纯的气味，以构建这些原色高于预期，这表明，需要进一步的研究与香气空间的维数。
A methodology was developed to derive odour primaries based on the actual composition of a set of target aromas to be reconstructed. These odour primaries are mixtures of pure aroma components. The methodology was applied to reconstruct the aroma of fiveCitrusspecies (lime, lemon, orange, grapefruit and mandarin) in real time using an aroma synthesiser with four nozzles dispersing odour primaries blended using 12 pure odorants that was built for this purpose. The composition of the actual and reconstructedCitrusaromas was analysed using gas chromatography–mass spectrometry (GC–MS).Citrusspecies could be discriminated based on their headspace volatile composition. The aroma synthesiser was shown to be able to blend aromas in real time. The theoretical and actual correct classification accuracies of the reconstructed aromas were 80% and 73%, respectively. The required number of primaries and also pure odourants to construct these primaries was higher than anticipated, suggesting that further research with respect to the dimensionality of aroma spaces is required.
使用气味记录仪再现柑橘风味的研究，
DOI：
--
发表时间：
2005
期刊：
Sensors and Actuators B (accepted)
影响因子：
--
作者：
B.Wyszynski;T.Yamanaka;T.Nakamoto
通讯作者：
T.Nakamoto