气味指纹识别技术在乳品香精品质评价中的应用

摘要

气味指纹识别技术(又称电子鼻技术)是由传感和自动化模式识别系统组成的针对各种气味进行精确识别的智能系统.由于该技术可以客观、准确、快速、全面地测定食品气味,因而将气味指纹识别技术应用于食品风味鉴别体系是目前食品感官品质评价的热点之一.本实验通过利用电子鼻对不同类型的奶酪制品、奶粉样品、商品天然奶味香精与自制天然奶味香精样品的总体香气组分进行采集得到传感器响应值,并通过主成份分析(PCA)和统计质量控制分析(SQC)的两种方法对采集得到的数据进行处理.研究结果表明电子鼻技术可以方便、客观地确定自制奶味香精与其他香精样品的风味相似程度,并能够迅速地对自制奶味香精样品的香气品质进行评价,从而为电子鼻在香精香料领域内的研究与应用开辟了新的途径与方法.%Sensor array fingerprint technology (electronic nose) is a kind of intelligent system which is made up of o-dour sensors and odour automating pattern recognition system. Aiming at objective, accurate, rapid and comprehensive odour determining, more and more researchers focus on the application of sensor array fingerprint technology in the flavor quality evaluation system. In this paper, the flavor profile data of different cheese, commercial dairy flavoring and the self - made dairy flavoring were collected by the sensors of electronic nose. These data were analyzed by the principal component analysis (PCA) and statistical quality control analysis ( SQC). The results showed that the flavor quality of self - made dairy flavoring could greatly evaluated by electronic nose, which could carve out its way in the flavor and fragrance researching area.