福建农业科技2024，Vol.55Issue(3)：1-7,7.DOI:10.13651/j.cnki.fjnykj.2024.03.001
电子感官技术结合人工感官评价3种食用菌素肉排风味
Flavor Analysis of Three Kinds of Edible Fungus Plant Steaks by Electronic Sensory Technology Combined with Artificial Sensory Evaluation
周阿容 1揭小玲 2杨阳 3胡嘉淼 3林少玲3
作者信息
- 1. 福建省微生物研究所,福建 福州 350007||福建农林大学食品科学学院,福建 福州 350002
- 2. 福建省微生物研究所,福建 福州 350007
- 3. 福建农林大学食品科学学院,福建 福州 350002
- 折叠
摘要
Abstract
In order to clarify the composition and difference of odor and taste of edible fungus plant steak,and promote the scientific development of edible fungus vegetarian food,the flavor of three kinds of edible fungus plant steak(Hericium erinaceus,Hypsizygus marmoreus,Lentinula edodes)was analyzed by using the electronic nose,electronic tongue and artificial sensory evaluation.The results showed that:the three kinds of edible fungus plant steaks had similar flavor composition.The odorous constituents were mainly organic sulfide,supplemented by the shorter train n-alkane,small molecule nitoxides and alcohol ether aldehydes and ketones,with obvious salty umami taste and relatively strong umami aftertaste.The total variance contribution of the principal component analysis of electronic nose and electronic tongue was higher than 99%,which could significantly distinguish the three kinds of edible fungus plant steaks.The whole flavor analysis of the electronic nose and electronic tongue was consistent with the artificial sensory evaluation.The Hypsizygus marmoreus plant steak had the best whole flavor,followed by the Lentinula edodes plant steak,while the Hericium erinaceus plant steak had a poor flavor.In summary,the electronic sensory technology combined with the traditional artificial sensory evaluation method could be used for the flavor identification of edible fungus plant steak.关键词
食用菌素肉排/风味分析/电子鼻/电子舌/感官评价Key words
Edible fungus plant steak/Flavor analysis/Electronic nose/Electronic tongue/Sensory evaluation分类
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周阿容,揭小玲,杨阳,胡嘉淼,林少玲..电子感官技术结合人工感官评价3种食用菌素肉排风味[J].福建农业科技,2024,55(3):1-7,7.
