Research Article
A Comparative Analysis of the Flavor, Aroma, and Compositions in Three Levels of Stir-Frying Cyperus rotundus Using E-Tongue, E-Nose, and HS-GC-MS
Table 1
Sensors and their main sensitive substances of PEN3.5 E-nose.
| Number | Sensor name | Mainly sensitive substance | Sensitivity (mL·m−3) |
| 1 | W1C | Aromatic compounds | 10 | 2 | W5S | Nitrogen oxides | 1 | 3 | W3C | Ammonia and aromatic compounds | 10 | 4 | W6S | Hydrogen | 100 | 5 | W5C | Alkenes and aromatic compounds | 1 | 6 | W1S | Methane | 100 | 7 | W1W | Terpene, sulfides compounds | 1 | 8 | W2S | Alcohols, partially aromatic compounds | 100 | 9 | W2W | Aromatic compounds and organic sulfides | 1 | 10 | W3S | Alkenes | 10 |
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