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德国AIRSENSE公司的PEN3电子鼻是一种基于金属氧化物传感器阵列的人工嗅觉系统，凭借快速响应、高灵敏度（ppb级）且无需复杂前处理的优势，已广泛应用于水产品风味检测。该技术通过采集样品挥发物的"指纹图谱"，结合多元统计方法，可快速识别水产品的新鲜度、贮藏天数及加工工艺变化。在实际应用中，PEN3具备样品无损、单次分析仅数十秒、内置零气发生器无需外接气瓶等突出优势，支持实验室及现场环境下的实时监测，为水产品品质快速评估与货架期预测提供了客观高效的解决方案。
以下是我们梳理的近期由合作客户发表的部分学术文献。研究成果覆盖了多家高校及科研机构，集中展现了相关技术的广泛应用与深厚积累。各位可根据需要自行下载，或随时联系我们获取全文支持。
Differences in flavor profiles and meat quality of grass carp from China’s ingpo lake across four thermal processing methods
中国镜泊湖草鱼四种热加工方法的风味特征及肉质差异
黑龙江八一农学院 Food Chemistry: X 8.2
Effect of high-voltage electrostatic field salting on the quality of alt-reduced Yi ye Cheng golden pomfret
高压静电场盐化对减盐益业成金黄鱼品质的影响)
广东海洋大学Food Chemistry: X 8.2
Effect of sous vide cooking on physicochemical characteristics and volatile lavor of scallop adductor muscles
真空低温烹调对扇贝背肌理化特性及挥发性风味的影响
广东海洋大学 Food Chemistry: X 8.2
Effects of Different Water Contents on the Quality Characteristicsf Roasted Large Yellow Croaker (Larimichthys crocea) Fillets
不同含水量对烤制大黄鱼鱼片品质特性的影响
福建农林大学 Foods 5.1
Effects of Hot-Air Drying Conditions on Quality Attributes of eat and Shell of Dried Shrimp
热风干燥条件对干虾肉和虾壳品质性状的影响
福建农林大学 Foods 5.1
Evaluation of aroma characteristics of Eriocheir sinensis meat as affected by nvironmental ammonia
环境氨对中华绒螯蟹肉质香气特征的影响评价
大连海洋大学 Food Chemistry: X 8.2
Exploration of the changes in volatile flavor compounds of low salt ry-curing grass carp (Ctenopharyngodon idella) blocks during cold storage etected by E-nose, HS-SAFE-GC-MS and HS-GC-IMS
采用电子鼻、顶空-固相微萃取-气相色谱-质谱联用和顶空-气相色谱-离子迁移谱技术检测低盐腌制草鱼块在冷藏过程中挥发性风味化合物的变化
江西师范大学 LWT - Food Science and Technology 6.6
"Exploration of the varieties differences on the volatile and non-volatile etabolites of Alpinia galanga and Myristica fragrans utilizing electronic ensing evaluation and untargeted metabolomics analysis
基于电子传感评价与非靶向代谢组学分析探究高良姜与肉豆蔻挥发性及非挥发性代谢物的品种差异
中国医科大学药学院 Food Chemistry: X 8.2
Flavor profiling and optimization of large yellow croaker (Larimichthys rocea) in recirculating aquaculture systems: Effects of exercise intensity ssessed by advanced analytical techniques
循环水养殖系统大黄鱼风味谱分析及优化：基于先进分析技术评估运动强度的影响
宁波大学 Food Chemistry: X 8.2
Impact of Cooking Processes on Volatile Flavor Compounds andree Amino Acids in Fish Sauce
烹饪工艺对鱼露中挥发性风味化合物和游离氨基酸的影响
大连理工大学 Foods 5.1
"Impact of different food sources on nutrient profile and taste attributes of hinese mitten crab (Eriocheir sinensis)
不同食物来源对中国绒螯蟹营养成分及味觉特性的影响
江苏省中华绒螯蟹产业研究中心 Aquaculture Reports 3.7
Impact of thawing methods on the quality of frozen oysters: the superiority of combined ultrasound-microwave
解冻方法对冷冻牡蛎品质的影响：超声-微波联合解冻技术的优越性
深圳大学 LWT - Food Science and Technology 6.6
Mixed Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus Improves Safety, Gel Properties and Flavor of Giant Squid Surimi Without Added Seasonings
干酪乳杆菌与肉葡萄球菌混合接种提升无添加调味料巨型鱿鱼鱼糜的安全性、凝胶特性及风味
Non-monotonic regulation of kelp quality by relative humidity during ot-air drying: Cascade effects linking moisture igration-microstructure-macroscopic quality
热风干燥过程中相对湿度对海带品质的非单调调控：水分迁移 - 微观结构 - 宏观品质的级联效应
吉林大学 LWT - Food Science and Technology 6.6
