摘要
川菜特征性调味料——花椒的气味浓烈、口味刺激,对其品质评定主要靠人工感官评价,难以进行连续、准确的评价,而常规分析方法耗时长、成本高,应用性差。本文对气味指纹技术(电子鼻)检测原理和常用分析方法进行介绍,为烹饪原料的快速、连续检测提供了新的科学方法。
Zanthoxylum, a featured seasoning of Sichuan cuisine, has a strong aroma and a pungent taste. The main evaluation method of its quality through human sense organs greatly influences the continuation and accu- racy of the evaluation. However, the regular evaluation approach, besides taking too much time and being too expensive, is not easy to conduct. In view of the above problems, this paper introduces the principles and appli- cation of sensor array fingerprint technology（ electronic nose）so as to provide a new scientific method to examine cooking materials in a quick and continuous manner.
基金
四川省教育厅基金项目"气味指纹分析技术(电子鼻)在花椒风味研究中的应用"的阶段性成果
项目编号:08ZA048
关键词
电子鼻
花椒
指纹图谱
electronic nose
Zanthoxylum Bungeanum
fingerprint spectrum
