Assessment of high pressure processed mandarin juice in the headspace by using electronic nose and chemometric analysis

摘要

High Pressure Processing (HPP) is a high efficient method for food preservation. As an innovative inspection method, electronic nose (E-nose) was applied to assess the HPP mandarin juices in the headspace. In this work, mandarin juices were processed by HPP at range of 0-500 MPa and diagnosed by E-nose. To improve the efficiency of E-nose, locality preserving projections (LPP) was introduced to extract information of E-nose data and compared with principal component analysis (PCA) and linear discriminant analysis (LDA). Three data extractions (stable value, max value and area value), three data reductions (PCA, LDA and LPP) and two classification algorithms (support vector machine and extreme learning machine) were applied to improve the diagnostic accuracy of E-nose. This study shows that the performance of E-nose can be enhanced by appropriate data extraction and data reduction and also gives a hint of E-nose inspection for HPP fruit juice.