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Freshness of stored soybean curd as sensitivity (Rgas/Rair) was evaluated at 48-50 hr intervals using electronic nose at regular sequential square-wave temperatures between 4?-Obtained kinetic data from apparent first principal component score (PC1)app and storage time were used for prediction of freshness. Percentage difference between predicted and actual values of stored soybean curd was less than 8.9% under fluctuating temperature condition.