Fu, Ao published the artcileClassification of Fish Sauce Origin by Means of Electronic Nose Fingerprint and Gas Chromatography-Mass Spectrometry of Volatile Compounds, Product Details of C7H10N2, the main research area is fish sauce volatile compound electronic nose fingerprint GC MS.
The aims of this paper are to introduce a method to classification of fish sauce origin by means of electronic nose fingerprint and gas chromatog.- mass spectrometry of volatile compounds and the two artificial neural networks are used to predict the origins of fish sauce. Methods: Headspace sampling-solid phase microextraction combined with gas chromatog.-mass spectrometric anal. and electronic nose were used to analysze volatile compounds in different origins of fish sauce, and these dates predicted the origins of fish sauce by artificial neural networks. Results: 94 volatile compounds were identified by Automatic mass spectral deconvolution and identification system, out of which 44 are from Guangdong, 53 from our laboratory, 51 from Vietnam, 47 and 45 from Thailand. Then electronic nose was applied to identify the origin of fish sauce, and the data were analyzed using principal component anal. and load anal. Lastly, two artificial neural networks are used to predict the origins of fish sauce, and the accuracy rates of radial basis and gradient descent both are 93.33%. Conclusion: That illustrates that we can provide a quick method to distinguish fish sauce products of different origins. These results indicated that the combinations of multiple anal. and identification methods could make up the limitations of a single method, enhance the accuracy of identification, and provide useful information for product development.
Current Analytical Chemistry published new progress about Fingerprint sensors (Electronic Nose). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Product Details of C7H10N2.