电子鼻对酿酒酵母菌株产香特性的评价.pdfVIP

164 2011, Vol. 32, No. 02 食品科学 ※分析检测 电子鼻对酿酒酵母菌株产香特性的评价 1 1 1,2 , 刘 宁 ，马 捷 ，刘延琳 * (1.西北农林科技大学葡萄酒学院，陕西杨凌 7 12 100 ；2.陕西省葡萄与葡萄酒工程技术研究中心，陕西杨凌 7 12 100) 摘 要：利用电子鼻PEN3系统对不同酿酒酵母酿制葡萄酒的芳香成分进行检测分析。通过电子鼻系统动态采集葡 萄酒试样的芳香成分，利用主成分分析(PCA)、线性判断分析(LDA)进行数据分析，两种分析方法都能较好的区分 不同酵母对应的葡萄酒试样，表明酿酒酵母的产香能力具有菌株多态性，而电子鼻能够对其差异进行检测并加以区 分。同时结合Loadings 分析方法得知，除7 号(对硫化物灵敏) 、9 号(对有机硫化物灵敏)和10 号(对烷烃灵敏)外， 其他的传感器在菌株的产香差异分析中起主要作用。 关键词：电子鼻；酵母；葡萄酒；检测 Evaluation of Aroma-producing Characteristics of Saccharomy ces cerevisiae Strains by Electronic Nose 1 1 1,2, LIU N ing ，MA Jie ，LIU Yan-lin * (1. College of Enology, Northwest A F University, Yangling 7 12 100, China ； 2. Shaanxi Engineering Research Center for Viti-viniculture, Yangling 7 12 100, China) Abstract ：An electronic nose (PEN 3) was u sed to ch aracterize an d classify win es ferm ented by different strain s of Saccharomy ces cerevisiae. The aroma components emanating from the wines were dynamically sampled by a PEN3 system and analysis of the acquired data was made comparatively using principal component analy sis (PCA) and linear discrimination analy sis (LDA). The results showed that electronic nose was able to differentiate the wine samples following either analysis of PCA or LDA. The aroma-producing characteristics of Saccharomy ces cerevisiae was of strain-specific diversity. Meanwhile loadings analysis showed most of the tested sensors played an important role in analyzing aroma difference, with exception of the seventh, ninth and tenth sen sors. Key words ：electron ic n ose；y eas