Rapid Detection of Adulteration in Camel Milk by Electronic Nose

In order to more quickly and accurately identify the odor characteristics of adulterated camel milk, this research takes ALaShan Bactrian camel milk as the object. The milk is prepared according to different adulteration concentrations into 0.1%, 1%, 3%, 5%, 10%, 15%, 20% and 100% milk gradients.According to the odor characteristics of adulterated camel milk, the evaluation of adulterated camel milk can be made more quickly and accurately through 10 electronic nose sensors and multivariate analysis.Finally, the data analysis of adulterated camel milk samples in the validation set was verified. The results showed that based on the response value of the electronic nose to the volatile components of adulterated milk samples, the first two principal components are 85.1%, and the correlation coefficient of the partial least squares discriminant model was R2X=0.842, R2Y=0.628, Q2=0.618. It was revealed that the electronic nose could effectively distinguish camel milk or adulterated camel milk samples, and the minimum detection limit for detecting adulterated milk in camel milk was 1%. The key electronic nose sensor that affects camel milk odor recognition was the W5S sensor. In addition, the correlation coefficients of the PLS-DA model of adulterated milk samples in the validation set were R2X=0.81, R2Y=0.659, Q2=0.641. The results further confirmed the effectiveness of the electronic nose for identifying the smell of camel milk. In summary, electronic nose technology was used to achieve rapid and accurate identification of odor characteristics of camel milk mixed with cow milk in this study, which provides a theoretical basis for the subsequent research on the odor characteristics of camel milk adulteration, and also for adulteration of other foods. © Science and Technology of Food Industry.