摘要
研究中使用食品原料在达到相同风味效果的情况下取代化学的香味物质,运用电子鼻采集鸡汤与添加不同物质的鸡肉香精的香气轮廓,得到传感器的响应值,并通过主成分分析(PCA)、统计质量控制分析(SQC)等多元统计方法进行数据分析。分析结果为:基本配方中添加小麦蛋白和大蒜粉的鸡肉香精风味与原始鸡汤最为接近。研究表明电子鼻技术可以较好的应用于香精的开发。
The preparation of chicken flavoring was studies in this research.Aroma composition of chicken soup and chicken flavoring was sampled by electronic nose,and the data analysis was conducted by using principal component analysis（PCA） and statistical quality control（SQC）.Results indicated that flavor of optimized chicken flavoring with wheat protein and garlic powder and chicken soup was quite close,and electronic nose could be applied to flavoring development.
出处
《中国调味品》
CAS
北大核心
2011年第6期61-65,共5页
China Condiment
关键词
电子鼻
鸡肉香精
多元统计方法
electronic nose
chicken flavoring
multivariate analysis
