| Summary: | 碩士 === 大葉大學 === 食品工程研究所 === 83 === An Olfactory Biosensor was developed . It could differeniate
the volatile odorants . The data was analyzed by running all of
parameters on multivariate statistics computer software program
to execute numerical taxonomy . The results have showed that
samples could classify into several odorants . The members of
each group were similar to each other in humn sense to odor .
The attribution of each group demonstrated that the olfactory
biosensor had the capability of recognition . The response of
olfactory biosensor to odorant such as ethyl butyrate , ethyl
octanoate , ethyl hexanoate , ethyl heptanoate , ethyl
propionate , ethyl acetate , cis-3-hexanyl acetate , trans
2-hexenel , 3-hexanol , 2-nonanone , 4- methyl , 2-pentanoate ,
2-decaneone and 2-undecaneone showed a good correlation to
human threshold values . Furthermore , the PCA results showed a
linrar relationship between the concentration of aromatic
flavor and the response of olfactory biosensor . Thus , the
olfactory biosensor posessed not only a capability of
recognition , but also a capability of quantification . The
olfactory biosensor was used to measure the headspace gas of
chinese tea . It was found that the sixgonal profiles could
distingusih the different kinds of tea and could also
discriminate the grades of tea . With the additional
measurement on conductivity , electromotive potential , and
color difference meter , the quality of tea would quantified
more precisely . In conclusion , an effective and rapid method
was developed to analyze odorants and to quality of tea by
using the olfactory biosensor . Key words: olfactory biosensor
, human sense , PCA , threshold value , aromatic flavor ,
sixgonal profiles .
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