食品与发酵工业2013，Vol.39Issue(6)：180-185,6.
基于主成分聚类分析的咸味香精鉴别方法
Identification method of the savory flavors based on principal component and cluster analysis
侯如燕 1杨婷婷 1朱萌萌 1张蕾2
作者信息
- 1. 安徽农业大学茶与食品科技学院,安徽食品质量安全与检测省有实验室,安徽合肥,230036
- 2. 安徽出入境检验检疫局,安徽合肥,230022
- 折叠
摘要
Abstract
Static headspace extraction,followed by gas chromatography-mass spectrometry were applied in beef,chicken and pork flavor detection.A total of 105 volatile components were identified from "yidixiang",including aldehydes,ketones,esters and nitrogen-sulfur compounds.The results were further analyzed with principal component and cluster analysis methods (SPSS 19.0 software).It showed that "yidixiang" were different with the beef,chicken and pork flavor.Furthermore,the processing and formula of flavors were the main factors in classification of savory flavor.The results provided a theoretical foundation for the chemical identification and a deep study about the savory flavors.关键词
"一滴香"/咸味香精/HS-GC/MS/聚类分析Key words
"yidixiang"/ savory flavors/ HS-GC/MS/ cluster analysis引用本文复制引用
侯如燕,杨婷婷,朱萌萌,张蕾..基于主成分聚类分析的咸味香精鉴别方法[J].食品与发酵工业,2013,39(6):180-185,6.
