Monitoring of taints related to printed solid boards with an electronic nose

R. Heiniö, R. Ahvenainen
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引用次数: 12

Abstract

The main objectives were to combine knowledge gathered from the electronic nose (EN) with traditional analytical reference methods for measuring volatile compounds, such as sensory and headspace methods. The impacts of different colouring agents on the sensory properties of packaging materials when analysed by EN were determined. The first step in investigations using the EN was optimization of sample treatment and analysis parameters for the samples. The best resolution was achieved at 60 ° C in 20min, and the effect of humidity on the EN sensors was confirmed. A comparison was made of three sensory methods for analysing taints of packaging materials. The study showed that the odour of the packaging itself was often not a reliable indication of the taint perceived in the packed foodstuff and should be regarded only as indicative. Taints caused by pigments of printed solid boards were analysed by EN. Twenty samples were studied, representing unprinted solid board, lacquered solid board, offset printed solid board with 14 different colours and offset printed, lacquered solid board with four colours. The EN succeeded in grouping these materials according to their colouring agents or lacquering, despite slight overlapping of replicates, and the results appeared to reflect at least to some extent the off-flavours perceived in sensory evaluation. The results of this study are only indicative, because the analysis of results from different sources or equipment requires more extensive use of statistical methods.
用电子鼻监测与印刷实心板有关的污点
主要目的是将电子鼻(EN)收集的知识与传统的挥发性化合物测量分析参考方法(如感官和顶空方法)相结合。用EN法测定了不同着色剂对包装材料感官性能的影响。研究的第一步是优化样品的处理和分析参数。在60°C条件下,在20min内获得了最佳分辨率,并证实了湿度对EN传感器的影响。比较了三种检测包装材料杂质的感官方法。研究表明,包装本身的气味往往不能可靠地表明包装食品中所受的污染,而应仅视为指示性的。用EN分析了印制板中颜料引起的色斑。对20个样品进行了研究,包括未印刷实心板、漆面实心板、胶印14种不同颜色的实心板和胶印、漆面4种不同颜色的实心板。尽管有轻微的重复重叠,EN还是成功地根据这些材料的着色剂或涂漆进行了分组,结果似乎至少在某种程度上反映了感官评估中感知到的异味。本研究的结果仅具有指示性,因为分析来自不同来源或设备的结果需要更广泛地使用统计方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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