ارزیابی توانایی بینی الکترونیکی در تشخیص زمان رسیدگی گردو

گردو به عنوان یک محصول مهم هم از نظر اقتصادی و هم از نظر تجاری در سراسر جهان شناخته می‌شود. بو می‌تواند یکی از عوامل کلیدی در تشخیص زمان رسیدگی میوه باشد و این به محتوای ترکیبات شیمیایی میوه و همچنین پوست آن بستگی دارد. تردی و پوست‌کنی آسان از ویژگی های اصلی است که بر میزان رضایت مصرف کننده گردو تاثیر می گذارد. از طرفی پیچیدگی بوی مواد غذایی تحلیل آن‌ها را با تکنیک‌های تجزیه و تحلیل معمولی دشوار می‌سازد.. یک ماشین بویایی می‌تواند ترکیب بودار را با تخمینی از غلظت آن و یا تعیین برخی خواص ذاتی آن، کاری که بینی انسان به سختی قادر به انجام آن است، تشخیص دهد. این پژوهش با هدف به کارگیری بینی الکترونیکی با روش pca و ann برای تشخیص زمان رسیدگی گردو انجام شد. بر اساس نتایج به دست آمده از تحلیلpca وann این روش قادر به تشخیص زمان رسیدگی گردو با دقت 99 درصد بود.

evaluation ability of the electronic nose to detect the ripening time of walnuts

walnut is an important economic and commercial product all over the world. the smell can be one of the key factors in determining the ripening time of the fruit and it depends on the content of the chemical compounds of the fruit and its skin. crunchyness and easy peeling are the main features that affect the level of satisfaction of walnut consumers. the complexity of food odor makes it difficult to analyze them with conventional analytical techniques such as gas chromatography. however, sensory analysis by experts is a costly process and requires trained people who can only work for a relatively short period of time. problems such as the human subjectivity of the response to smell and the variation between people should also be considered. hence, there is a need for a tool such as an electronic nose with high sensitivity and correlation with human sensory panel data for specific applications in food control. due to its easy construction, cheapness and the need for little time for analysis, the electronic nose is becoming an automatic non-destructive method to describe the smell of food. an olfactory machine can recognize the fragrance composition by estimating its concentration or determining some of its intrinsic properties, which the human nose is hardly able to do. in general, the human olfactory system is a five-step process including smelling, receiving the scent, evaluating, detecting and erasing the effect of the scent. the olfactory phenomenon begins with inhaling the intended smell and ends with breathing fresh air to remove the effect of the scent. the human olfactory system, with all its unique capabilities, also has disadvantages that limit its use in quality control processes, including subjectivity, low reproducibility (for example, results depending on time, people's health, analysis before the presence of odor and fatigue is variable), time-consuming, high labor cost, adaptation of people (less sensitivity when exposed to odor for a long time). in addition, it cannot be used to evaluate dangerous odors. the purpose of this research was to evaluate the ability of the electronic nose using chemometrics methods to detect the ripening time of walnuts with the help of its volatile compounds during the ripening period.