Fusion of a low-cost electronic nose and Fourier transform near-infrared spectroscopy for qualitative and quantitative detection of beef adulterated with duck-Reference-Cited by-同舟云学术

Fusion of a low-cost electronic nose and Fourier transform near-infrared spectroscopy for qualitative and quantitative detection of beef adulterated with duck

Published:2022 Issue:4 Volume:14 Page:417-426
ISSN:1759-9660
Container-title:Analytical Methods
language:en
Short-container-title:Anal. Methods

Author:

Han Fangkai¹^ORCID,Huang Xingyi²,Aheto Joshua H.²,Zhang Xiaorui²,Rashed Marwan M. A.¹

Affiliation:

1. School of Biological and Food Engineering, Suzhou University, Bianhe Middle Road 49, Suzhou 234000, Anhui, P. R. China

2. School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, P. R. China

Abstract

A low-cost electronic nose (E-nose) based on colorimetric sensors fused with Fourier transform-near-infrared (FT-NIR) spectroscopy was proposed as a rapid and convenient technique for detecting beef adulterated with duck.

Funder

National Natural Science Foundation of China

Natural Science Foundation of Anhui Province

Suzhou University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2022/AY/D1AY01949J

Reference52 articles.

1. Monitoring of sausage products sold in Sichuan Province, China: a first comprehensive report on meat species’ authenticity determination