中国食品学报2012，Vol.12Issue(2)：207-212,6.
不同工艺热反应风味香料的电子鼻检测
Electronic Nose Detection of Thermal Reaction Flavors from Different Processes
朱丽云 1张拥军 1何杰民 1蒋家新 1金晖1
作者信息
- 1. 中国计量学院生命科学学院 浙江杭州310018
- 折叠
摘要
Abstract
To evaluate effects of different reaction process on natural spice flavors, the spice was prepared by mail-lard reaction using chemical constituents from water extract of Lentinus and other precursors using orthogonal test design, then an electronic nose (PEN3) was used to characterize and classify nine different flavors. This method firstly sampled aroma composition emanating from the spice by PEN3 systems and then obtained response values of PEN3. After this, data analysis was conducted by using principal component analysis (PCA) and linear discrimination analysis (LDA). The results of this study showed that the basic components added with lysine, xylose and glycerin, heated at 110℃ for 120 min, a novel spice with good flavour and taste was prepared. The electronic nose was able to identify the different flavors from different production processes by PCA and LDA method.关键词
电子鼻/热反应香料/检测Key words
electronic nose/thermal process flavors/detection引用本文复制引用
朱丽云,张拥军,何杰民,蒋家新,金晖..不同工艺热反应风味香料的电子鼻检测[J].中国食品学报,2012,12(2):207-212,6.
