基于电子鼻、电子舌比较探析冷藏方式对小香鸡风味影响.docVIP

基于电子鼻、电子舌比较探析冷藏方式对小香鸡风味影响 　　摘 要：利用电子鼻和电子舌研究冷冻、冰鲜和冷鲜小香鸡贮藏期间风味的变化规律。对电子鼻实验数据进行雷达分析、主成分分析（principal components analysis，PCA）和荷载分析（loading），对电子舌实验数据进行PCA分析。结果表明：冷冻、冰鲜和冷鲜小香鸡不同贮藏期挥发性气味和滋味呈现显著差异，贮藏温度越高，小香鸡风味骤变时间越早。冷冻、冰鲜和冷鲜小香鸡挥发性气味发生骤变的时间拐点分别是贮藏24、8、4 d，滋味发生显著变化的时间拐点分别是贮藏12、6、3 d。对冷冻、冰鲜和冷鲜小香鸡电子鼻和电子舌检测数据与感官评分拟合后进行偏最小二乘法（partial least square，PLS）分析，相关系数0.96，表明电子鼻和电子舌能代替感官评定 关键词：小香鸡汤汁；冷冻；冰鲜；冷鲜；风味；电子鼻；电子舌 Abstract： The changes of flavor characteristics during the frozen， ice and cold storage of Small Fragrant chicken broth were investigated by electronic nose and electronic tongue. The electronic nose data were analyzed by radar analysis， principal component analysis （PCA） and loading analysis （LA）， and the electronic tongue data by PCA. The results showed that there was a significant difference in the volatile odor and taste of Small Fragrant chicken broth at different storage periods. The flavor deteriorated earlier at higher storage temperature. The volatile odor changed significantly at 24， 8， and 4 days of frozen， ice and cold storage separately， and the taste changed significantly at 12， 6 and 3 days separately. The sensory scores were fitted against the instrumental data and analyzed by partial least square （PLS） regression to obtain correlation coefficients greater than 0.96. These results show that electronic tongue and nose can be an alternative to sensory evaluation. Key words： Small Fragrant chicken broth； frozen storage； ice storage； cold storage； flavor； electronic nose； electronic tongue DOI：10.7506/rlyj1001-8123-201704009 中图分类号：TS251.1 文献标志码：A 文章编号：1001-8123（2017）04-0050-06 引文格式： 李双艳， 邓力， 汪孝， 等. 基于电子鼻、电子舌比较分析冷藏方式对小香?u风味的影响[J]. 肉类研究， 2017， 31（4）： 50-55. DOI：10.7506/rlyj1001-8123-201704009. http：//www.rlyj.pub LI Shuangyan， DENG Li， WANG Xiao， et al. Comparative analysis of the effect of different storage methods on the flavor of Small Fragrant chicken broth by electronic nose and electronic tongue[J]. Meat Research， 2017， 31（4）： 50-55. DOI：