Research On Key Techniques Of Chicken Essence's Shelf Life Model Based On GC-MS And Electronic Nose Detection

Chicken seasoning is a compound flavoring agent,which is mainly produced by adding essences to raw materials such as sodium glutamate,chicken powder and taste disodium nucleotides.Because of its unique fragrance,rich nutrition and good taste,it has been warmly welcomed by the Chinese market.At present,the method of judging whether the chicken seasoning can be eaten is an artificial sensory evaluation,but the artificial sensory evaluation is easily influenced by the taster's own body and mind,and the repeated review will harm the taster's body.The shelf life of food refers to that when the food is stored for a period of time,one or more of its quality attributes is not ideal,and the food is unfit for human consumption.The length of time is the shelf life of the food,which is different from the shelf life of the food.In real life,due to the different food storage environments,the shelf life of foods is also different.If you only pay attention to the shelf life of the foods on the bags,you may experience food safety or economical waste.In this paper,the actual shelf life of chicken samples at different temperatures was obtained by combining the artificial sensory data of chicken seasonings.Data of GC-MS flavor compounds and electronic nose detection data were collected and preprocessed using BP neural network algorithm and randomization.Forest algorithm builds shelf life model of chicken,compared with traditional chemical kinetics method;The data of electronic nose sensors at different temperatures were analyzed under the radar and line charts,and the categories of the sensors were summarized.The random forest algorithm was used to find out the correlation between GC-MS main flavor compounds and electronic nose sensors;Provides technical means for quality control of chicken essences in the production of chicken seasonings.