采用电子鼻评价肉制品中的香精质量

Appraisal of meat flavoring essence quality using electronic nose

利用电子鼻对用于肉制品中的四个不同厂家生产的玉米香精样品进行评价。通过对所获得的数据进行主成分分析(Principal Component Analysis,PCA)及判别因子分析(Discriminant Factor Analysis,DFA)。结果表明:即使感官评价差别不大的不同厂家生产的同一香精之间,也存在着明显的差异;其中4号香精样品的耐高温性及留香性都较好,适合应用于高温火腿肠中。

Corn essence samples used in the meat products produced by four different factories were appraised by using electronic nose. Then, the acquired data were analyzed by using principal component analysis （PCA） and discriminant factor analysis （DFA）. The results indicated： though the human sensory evaluation of the identical essence from the various factories was nearly the same, there were marked differences between them using electronic nose; and the sample 4 is steady in shelf life and has the best thermal stability at high temperature, so it is suitable to be applied in ham sausage.