摘要
采用电子鼻和电子舌技术,对煮制前后7种面酱香气和口感进行检测,并对所得数据进行PCA和SQC分析。结果表明:煮制前六必居甜面酱与天源面酱之间的香气非常相似,经煮制后,差异比较大。麦酱和馒头酱的香气在煮制前后都比较接近,其区别指数分别为46.77%和56.61%。十笏园面酱和六必居面酱煮制前的香气特点截然不同,而煮制后的香气比较接近。自制的馒头酱与麦酱虽然香气比较相近,但在口感方面的差别比较明显。煮制前,六必居面酱、十笏园面酱与自制麦酱的口感差别明显,但煮制之后差别不大。
Electronic nose and tongue were used to detect the odor and taste of 7 kinds of fermented flour paste before and after cooking. The obtained data were further analyzed by PCA and SQC. It was shown that the aroma between Liubiju and Tianyuan fermented flour paste was very similar before cooking, but the difference between them became considerable after cooking. The aroma of wheat paste and the steamed bread paste was relatively close with discrimination index of 46.77%（before cooking） and 56.61% （cooked）. The aroma of Shihuyuan and Liubiju fermented flour paste showed clear difference before cooking, but after cooking the aroma between the two paste was very similar. The wheat paste and the steamed bread paste were similar in aroma and different in taste. Before cooking, the taste between the fermented flour paste of Liubiju and wheat, Shihuyuan and wheat was different obviously, while after cooking the taste was similar.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第1期198-205,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
"十二五"国家科技支撑计划项目(2011BAD23B01)
关键词
面酱
电子鼻
电子舌
主成分分析
fermented flour paste
electronic nose
electronic tongue
PCA
