鸡蛋贮藏期间风味特征的电子感官分析 - 电子舌.pdf

现代食品科技 Modern Food Science and Technology 2015, Vol.31, No.8 鸡蛋贮藏期间风味特征的电子感官分析 马美湖，毕玉芳，张茂杰，何莹 （华中农业大学食品科技学院，国家蛋品加工技术研发分中心，湖北武汉 430070） 摘要：为了探讨鸡蛋贮藏期间风味特征的变化规律，本文运用电子舌、电子鼻现代电子感官系统，分别测定不同贮藏时间的鸡 蛋的滋味特征及气味特征。电子舌结果表明：贮藏期间，蛋清、蛋黄的苦味、鲜味、酸味变化明显。4±1 ℃下，蛋清苦味输出值、鲜 味输出值均在第 20 d 出现最大变化，23±1 ℃下，蛋清苦味输出值、鲜味输出值均在第 10 d 出现最大变化，两种贮藏温度下，蛋清的 酸味输出值均于第30 d 出现最大变化。4±1 ℃、23±1 ℃下，蛋黄苦味输出值在第 10 d 变化最大，鲜味输出值在第20d 变化最大，酸 味输出值在第 30 d 时变化最大。电子鼻结果表明：4±1 ℃、23±1 ℃下，不同贮藏时间的蛋清、蛋黄的气味特征分别不同，且23±1 ℃ 下的气味特征呈现出一定的变化规律。 关键词：鸡蛋风味；贮藏；电子舌；电子鼻；主成分分析 文章篇号：1673-9078(2015)8-293-300 DOI: 10.13982/j.mfst.1673-9078.2015.8.046 Analysis of Egg Flavor Change during Storage Period by Electronic Sensory Methods MA Mei-hu, BI Yu-fang, ZHANG Mao-jie, HE Ying (National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) Abstract: There are few reports about using electronic sensory to analysis the egg flavor characteristics during the period of storage domestic and abroad. To quickly investigate the change of egg flavor during storage period, electronic tongue and electronic nose were used to determine the taste and odor traits of eggs with different storage times. The output values of electronic tongue were analyzed with variance analysis, and the electronic nose with principal component analysis (PCA). The electronic tongue results showed that during storage period, the bitterness, umami, and sourness output values of egg whites changed significantly. B