การทำนายการเกิดกลิ่นหืนระหว่างการเก็บรักษาข้าวกล้องด้วยจมูกอิเล็กทรอนิกส์

Abstract

The purpose of this thesis was to study the change in rancidity of Khao Dawk Mali 105 (KDML105) brown rice. The experiment period was for 8 weeks and the rice samples were tested with electronic nose (e-nose) which was consisted of array of metal oxide sensors for each week. The e-nose data were compared with the chemical composition analysis with gas chromatography (GC) and the sensory testing. The results were found that the electronic nose signal was consistent with the increasing of n-Hexanal content and acceptance score from GC analysis and sensory testing. The statistical models for predict KDML105 brown rice storage time and n-Haxanal quantities were evaluated by PLS regression. The results showed that the electronic nose signals could predict the storage time and n-Haxanal quantities of KDML105 brown rice with strength of correlation coefficients, Overall liking and rancidity, R2 = 0.62, 0.52, 0.75 and 0.71 respectively.