东坡肘子风味电子鼻分析与感官评价相关性探究

摘要

As a new intelligent sensory apparatus,electronic nose has a good application in the agricultural and processed food quality control.In this study,we used the sensory evaluation and electronic nose technology to evaluate the flavor characteristics of Dongpo pork,as well as the correlation between sensory evaluation and electronic nose.Combined with the analysis of variance (ANOVA),principal component analysis (PCA),cluster analysis (CA) and partial least squares (PLS) to study the relationship between sensory evaluation and electronic nose detection.The results showed that the sensory evaluation and the electronic nose had a good consistency: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 results provided theoretical basis and reference of the selection of electronic nose and its sensors for quality control in the meat product processing.%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.本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之间的相关性.结果表明,感官评价结果与电子鼻分析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.