Simulation and Non-Invasive Testing of Vinegar Storage Time by Olfaction Visualization System and Volatile Organic Compounds Analysis

Abstract

An olfactory visualization system conducts a qualitative or quantitative analysis of volatile organic compounds (VOCs) by utilizing the sensor array made of color sensitive dyes. The reaction chamber is important to the sensor array’s sufficient and even exposure to VOCs. In the current work, a reaction chamber with an arc baffle embedded in the front of the air inlet for drainage effect was designed. The velocity of field and particle distribution of flow field in the reaction chamber was simulated by COMSOL Multiphysics. Through repeated simulation, the chamber achieved optimal result when the baffle curvature was 3.1 and the vertical distance between the baffle front end and the air inlet was 1.6 cm. Under the new reaction chamber, principal component analysis (PCA) and linear discriminant analysis (LDA) were employed to identify vinegar samples with different storage time through analyzing their VOCs. The LDA model achieved optimal performance when 8 principal components (PCs) were used, and the recognition rate was 95% in both training and prediction sets. The new reaction chamber could improve the stability and precision of an olfactory visualization system for VOCs analysis, and achieve the accurate differentiation and rapid discrimination of Zhenjiang vinegar with different storage time.

Accelerating vinegar aging by combination of ultrasonic and magnetic field assistance

“…All data obtained were statistically analysed by SPSS Statistics 17.0. Principal component analysis and LDA were used to detect volatile organic compounds in different vinegar libraries [13] . The peak areas of the selected identified compounds were obtained through a one-way ANOVA with significance at P < 0.05.…”