Freshness Detection of Bass Based on Electronic Nose Technology

As a common aquatic product, the freshness of bass directly impacts food safety and consumer experience. Traditional detection methods are limited by strong subjectivity and high destructiveness, making it difficult to meet the rapid and non-destructive testing requirements of modern food industry. Electronic nose technology provides an efficient solution for bass freshness detection by capturing characteristic volatile organic compounds produced during spoilage. This study systematically reviews the core aspects of this technology: in sample preparation, it standardizes the processing of fish meat and odor collection procedures; in system construction, it introduces the specific response mechanisms of gas sensor arrays to spoilage markers; in data analysis, it compares the application differences between traditional pattern recognition methods and deep learning algorithms. The study also identifies current industrial bottlenecks and future development directions. This study provides technical references for freshness detection in the bass and other aquatic industries, while also exploring technological innovations in the field of food freshness detection.