Evaluation of E.carinicauda freshness based on odor and color models

In this paper, the electronic nose and colorimeter were used to evaluate odor and color changes of E.carinicauda with different freshness during storage at 4℃. Three models predicting the freshness changing rates of E.carinicauda based on odor，color and both two factors were established. The result showed that the color parameter b* was increased linearly when the freshness decreased. The samples of different freshness could be well distinguished by S6、S7、S8、S9、S10 sensors of the electronic nose. The three predicting models of freshness were all feasible (average accuracy ≥90.0%), among which the model of odor combining color obtained the highest forecasting accuracy of 98.8%, followed with odor or color based model. This study provides a new method for E.carinicauda freshness evaluation and its freshness can be predicted correctly by the model based on odor and color.