食品工业科技2015，Vol.36Issue(13)：294-297,4.DOI:10.13386/j.issn1002-0306.2015.13.053
基于电子鼻技术监测羊奶发酵前后不同阶段风味的变化
Changes in volatile component of goat's milk at different stages on the fermentation by electronic nose
摘要
Abstract
Electronic nose(PEN3) was used to monitoring the flavor change of goat's milk during the different stages of fermentation in this study.Results indicated that the characteristics of the volatile compounds changed from sensor No.6 (Wt S:broad-methane) into sensor No.7 (W1 W:sulphur-or),sensor No.9 (W2W:sulph-chlo) and sensor No.2 (W5S:broadrange)primarily after the fresh goat' s milk fermentated,which made the flavor of goat' s milk diffrent.The data were analyzed by principal component analysis and linear discrimination analysis,it was found that the method of PCA can accurately distinguished the goat' s milk at different stages of fermentation,the method of LDA reflected the obvious change trend of volatile compounds,and the change trend just was consistent with theory.关键词
电子鼻/羊奶/发酵/风味Key words
electronic nose/goat's milk/fermentation/flavor分类
轻工纺织引用本文复制引用
白丽娟,张猛,金嫘..基于电子鼻技术监测羊奶发酵前后不同阶段风味的变化[J].食品工业科技,2015,36(13):294-297,4.基金项目
科技部星火计划项目(2013GA650011) （2013GA650011）
辽宁省科技厅农业攻关项目(2011214001) （2011214001）
辽宁省自然基金项目(2013022065) （2013022065）
校企联合项目(LYHX2013018). （LYHX2013018）
