电子舌在鸡精调味料味觉差异分析中的应用

摘要

对6种不同品牌的鸡精调味料进行电子舌分析，采用主成分分析（PCA）、判别因子分析（DFA）以及聚类分析（CA）对电子舌区分鸡精调味料的可行性进行了评价，实验结果表明电子舌技术结合多元统计方法可以对不同品牌的鸡精调味料进行区分。%Electronic tongue is used to distinguish six different kinds of chicken essence seasonings. Principle component analysis (PCA),discriminant factor analysis (DFA)and cluster analysis (CA) are conducted to evaluate the feasibility of electronic tongue for differentiating these chicken essence seasonings.The results show that the electronic tongue together with multivariate statistical analysis is an objective and promising technique for differentiating chicken essence seasonings.