The quality change of ghee produced in Inner Mongolia, China during storage at 4, 25 or 32 ℃ was evaluated using electronic nose, and the evaluation results were compared with the changes in sensory characteristics, acid value and POV value to explore the applicability of electronic nose for quality evaluation of ghee. The results showed that ghee at 32℃ had a storage life of 4 months. During this storage period, the acid value revealed an obvious increase, and the peroxide value exhibited an initial increase followed by a decline. Ghee became rancid and inedible due to rancidity during the final stages of storage. However, unobvious changes in various chemical indices of ghee were observed during storage at 4 ℃. In addition, fingerprinting analysis of headspace odor samples from ghees stored at different temperatures for the same periods was performed using electronic nose. The data obtained were analyzed using LDA （linear discriminant analysis） method to show high similarity with those obtained from physiochemical analysis, demonstrating the applicability of electronic nose for quality evaluation of ghee.%利用电子鼻技术,以产自内蒙古的酥油为原料,对4、25、32℃贮藏期间的酥油质量变化进行研究,并配合感官评价、酸值、过氧化物值指标进行检测,探讨电子鼻用于酥油贮藏期间质量变化的可行性。结果表明：32℃酥油在4个月左右的贮藏期内,酸值上升最明显,过氧化物值先上升后下降,在贮藏后期发生酸败,产生哈败味道无法食用。而在4℃贮藏时,酥油各项化学指标变化不明显。同时,使用电子鼻对不同温度相同贮藏期的样品的顶空气味进行指纹分析。采用电子鼻分析系统中的线性判别法聚类模型分析相关数据,结果与理化指标的检测存在很高的相似性,证明电子鼻可用于酥油的质量监控。
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