东坡肘子风味电子鼻分析与感官评价相关性探究.docxVIP

东坡肘子风味电子鼻分析与感官评价相 关性探究 易宇文刘阳彭毅秦邓静吴华昌乔明锋 四川旅游学院烹饪科学四川省高等学校重点实验室 四川旅游学院食品学院 摘要： 电子鼻作为新兴的智能感官仪器，在食品加工与质量控制方面具有良好的应用。 试验以东坡肘子为对象，利用感官评价和电子鼻技术对其风味特征进行分析， 并结合方差分析(ANOVA)、主成分分析(PCA)、聚类分析(CA)和偏最小二乘 法(PLS),研究感官评价与电子鼻传感器Z间的相关性。结果表明，感官评价 结果与电子鼻之间具有良好的一致性，传感器LY2/LG与香辛料香味和姜葱蒜香 味具有较好的相关性，传感器 P30/2、T30/1、P40/2、P30/1、PA/2、T40/2、T70/2、 P10/2、P10/1、TA/2、P40/1和T40/1与基本肉香味、特征肉香味和焦糖香味相 关性良好。试验结果为该类肉制品生产加工中质量控制的电子鼻检测及其传感器 选择提供一定的理论依据和参考。 关键词： 东坡肘子;电子鼻;感官评价;相关性;多元统计分析; 作者简介：易宇文(1980-)，男，副研究员，硕士。E-ma订： 147684620@ 作者简介：乔明锋 收稿日期：1368-40-32 基金：四川省科技厅应用基础项目(2016JY0083) Research on the correlation between electronic nose analysis and sensory evaluation of Dongpo elbow Yi Yuwen Liu Yang Peng Yiqin Deng Jing Wu Huacheng Qiao Mingfeng Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University; College of Food 、 Sichuan Tourism University; Abstract： As a new intelligent sensory apparatus, electronic nose has a good application in the agricultural and sideline products processing and quality control. Tn this study, we used the sensory evaluation and clcctronic nosc technology to evaluate the flavor characteristics of Dongpo elbow, and researched the correlation between sensory evaluation and electronic nose, combined with analysis of variance (ANOVA), principal component analysis (PCA) , cluster analysis (CA) and partial 1 east squares (PLS) . The results showed that the sensory evaluation results and the electronic nose had a good consistcncy: such as sensor LY2/LG and the flavor of spicy, ginger, spring onion and garlic had good correlation, sensor P30/2、T30/1、P40/2、P30/1、PA/2、T40/2、T70/2、 P10/2 P10/1、TA/2 P40/1 and T40/1 and basic meat aroma and caramel flavor had good correlation. The experimental resuIts provided certain thcorctical basis and rcfcrcncc of the selection of electronic nose and its sensors for quality control in the meat products processing. Keyword： electronic nose; sensory evaluation; correlation; multivariate statistical analysis; Dongpo elbow; Received：