摘要
基于感官品评和电子鼻技术,研究虾风味料的香气评价方法。以虾头为原料,分别采用酶解和Maillard增香工艺生产了两种虾风味料,首先利用感官品评的定量描述分析(QDA)进行香气评价,然后利用电子鼻采集两种风味料的香气成分,得到电子传感器的响应值,通过主成分分析法(PCA)、单类成分判别分析法(SMICA)、统计质控分析(SQC)和相似度计算等多元统计方法进行数据分析。结果表明,电子鼻对两种虾风味料的风味轮廓有较强的识别能力,电子鼻的18根传感器的检测相对标准偏差(RSD)小于3%,两样品的相似度为71.5%,两种方法有较好的一致性。基于食品感官评价和现代气味指纹分析技术,对于建立快速有效的虾风味料分析和质量评价,具有一定的应用前景。
The flavor determination and evaluation technology of shrimp flavorings was investigated based on sensory evaluation and electronic technique.Two kinds of shrimp flavorings were respectively prepared by enzymatic hydrolysis and the maillard reaction（MR） techniques using shrimp head as raw materials.Firstly the aroma evaluation was tested by quantitative descriptive analysis（QDA） as sensory evaluation.Then the aroma compositions of the two shrimp flavorings were sampled from headspace of volatile compounds,and then response value was obtained by electronic nose.After obtaining the response value,data analysis of this value was conducted by principal component analysis（PCA）,soft independent modeling of class analogy（LDA）,state quality control（SQC） and similarity calculation etc.The result showed that E-nose could successfully differentiate and identify these two different flavors from the prepared shrimp flavorings.RSD of E-nose was under 3%,and the similarity was 71.5%.According to this result,it could be concluded that the method of cooperation sensory evaluation with modern fingerprinting technology was a fast and efficient method for the analysis and quality control of shrimp flavorings.
出处
《食品与机械》
CSCD
北大核心
2011年第6期119-121,231,共4页
Food and Machinery
基金
"十一五"国家科技支撑计划项目(编号:2007BAD29B09
2008BAD94B08)
"十二五"现代农业产业技术体系建设专项资金资助(编号:虾47)
