电子鼻在辣椒粉风味评价中的应用

摘要

Select chili powder of vacuum packaging by polyethylene (PE)membrane,PE and Alumi-num-plastic composite membrane at atmospheric pressure,and contaminated by Aspergillus niger, Lactobacillus salivarius,Ruminant Eubacterium as the samples for analysis.Using the electronic nose to analyze and test its flavor quality.The results show that electronic nose sensor response for chili powder volatile flavor compounds has high sensitivity and stability.The similarity among chili powder samples is 100%,61.85%,56.16%,26.69%,21.64%,31.17% by vacuum packaging of PE mem-brane,PE and Aluminum-plastic composite membrane at atmospheric pressure and contaminated by Aspergillus niger,Lactobacillus salivarius,ruminant Eubacterium.The analysis results reflect the re-al flavor characteristics among samples.%实验选取聚乙烯（PE）膜真空包装、PE膜常压包装、铝塑复合膜常压包装，黑曲霉、唾液乳杆菌、反刍真杆菌沾染的辣椒粉为分析样品，采用电子鼻对其风味品质进行测试。结果显示：电子鼻传感器对辣椒粉挥发性风味物质具有较高的灵敏度和稳定性。PE膜真空包装、PE膜常压包装、铝塑复合膜常压包装，黑曲霉、唾液乳杆菌、反刍真杆菌沾染的辣椒粉样品之间的相似度分别为100％，61．85％，56．16％，26．69％，21．64％，31．17％，其分析结果较为真实地反映了样品间的风味特性。