食品与发酵工业2018，Vol.44Issue(1)：238-244,7.DOI:10.13995/j.cnki.11-1802/ts.014463
东坡肘子风味电子鼻分析与感官评价相关性探究
Research on the correlation between electronic nose analysis and sensory evaluation of Dongpo pork
摘要
Abstract
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.关键词
东坡肘子/电子鼻/感官评价/相关性/多元统计分析Key words
electronic nose/sensory evaluation/correlation/multivariate statistical analysis/Dongpo elbow引用本文复制引用
易宇文,刘阳,彭毅秦,邓静,吴华昌,乔明锋..东坡肘子风味电子鼻分析与感官评价相关性探究[J].食品与发酵工业,2018,44(1):238-244,7.基金项目
四川省科技厅应用基础项目(2016JY0083) （2016JY0083）
四川省肉类加工实验室资助项目(15-R07) （15-R07）
四川旅游学院校级基金资助项目(2017STUZ06) （2017STUZ06）
