食品与机械2017，Vol.33Issue(1)：27-31,54,6.DOI:10.13652/j.issn.1003-5788.2017.01.006
7种鱼香肉丝调料智能嗅觉识别
Discrimination of seven Yuxiang shredded pork sauces based on electronic nose
摘要
Abstract
In this study, seven Yuxiang shredded pork sauces in Sichuan and Chongqing area were measured by an electronic nose before and after heating respectively, combined with principal component analysis (PCA) and cluster analysis (CA), as well as in combination with sensory evaluation and physical and chemical indicators.The results showed that electronic nose could effectively distinguish the seven Yuxiang shredded pork sauces before and after heating.Compared with heated, the Yuxiang shredded pork sauces in Sichuan area showed obvious similarities before heating, however, the Yuxiang shredded pork sauces in Chongqing area didn't show similarities whether heated or not.Some obvious changes about the odor of the seven Yuxiang shredded pork sauces between heated and without heating were observed, and this might may attributed to their raw materials and the physical and chemical reactions in the heating process.关键词
鱼香肉丝调料/电子鼻/理化指标/主成分分析/聚类分析/感官评价Key words
Yuxiang shredded pork sauce/E-nose/physico-chemical property/PCA/CA/sensory evaluation引用本文复制引用
易宇文,范文教,乔明锋,彭毅秦,邓静,张旭,胡金祥..7种鱼香肉丝调料智能嗅觉识别[J].食品与机械,2017,33(1):27-31,54,6.基金项目
四川省教育厅资助项目(编号:16ZA0349) （编号:16ZA0349）
烹饪科学四川省高等学校重点实验室资助项目(编号:PRKX2015Z11) （编号:PRKX2015Z11）
四川旅游学院大学生科研资助项目(编号:201511552035) （编号:201511552035）
