脱脂纯牛奶感官评价与电子鼻分析相关性研究

Study on Correlation between Sensory Evaluation and Electronic Nose Sensors Analysis of Skimmed Milk

选取4种市售不同品牌的UHT（超高温灭菌）脱脂纯牛奶作为研究对象,通过感官描述性分析和电子鼻技术对其风味属性进行评价。采用主成分分析（PCA）和聚类分析（CA）结合偏最小二乘回归（PLSR）法将电子鼻传感器性能和感官属性进行相关性分析。感官评价结果显示：样品奶油味及脂质感评分均较低,A样品奶腥味明显,影响整体风味;对4种样品进行PCA分析,结果表明：PC1和PC2的贡献率分别为66.87%和33.13%,区分效果较好;基于感官属性和传感器响应值的PLSR分析建立的相关性模型,其中PC1方差贡献率为49%,PC2为34%,能够很好地解释感官属性和传感器响应值之间的相关性,反映脱脂纯牛奶样品的整体信息。

Four kinds of commercially ultra-high-temperature（UHT） skimmed milk were selected to evaluate the flavor attributes by sensory descriptive analysis and electronic nose technique. Principal component analysis（PCA）,cluster analysis（CA） and partial least squares regression（PLSR） were used to analyze the correlation between electronic nose sensor performance and sensory attributes. The results showed that creamy and fat attributes had low sensory score,obvious fresh smell affected the overall flavor of sample A. PCA results indicated that the contribution rate of PC1 was 66.87% and that of PC2 was 33.13%. The electronic nose could distinguish four samples well. For the correlation model of sensory attributes and sensor response values based on PLSR analysis,the PC1 variance contribution rate was 49% and that of PC2 was 34%. These two methods could be combined,which make up the defects of sensory evaluation and intelligence sensory technology and available to provide a reference of improving the flavor of UHT skimmed milk.