基于电子鼻的鱼露香气品质识别

Flavor identification of fish sauce based on electronic nose

为了识别鱼露的品质,并为缩短发酵周期的工艺优选提供理论依据。利用电子鼻对7种鱼露样品的挥发性气味进行了分析,并与顶空-气质联用(GC-MS)和感官分析结果进行比较。结果表明:鱼露香气成分复杂,工艺改良对气味影响很大,电子鼻18个金属传感器能很好地将不同样品的气味进行识别。以传统发酵原汁鱼露为标样,电子鼻分析结果表明,加曲改良工艺的4号样品与标样香气最为接近,相似系数达87.8%,该结果与GC-MS数据和感官分析结果一致,可为鱼露速酿工艺的优选提供参考。

In order to discriminate the quality of fish sauce and help to find the best process for shorten fermentation time, electronic nose was used to study the diversity of the flavor of seven fish sauce samples. The conclusion was compared with those of headspace GC-MS and sensory evaluation. The results showed that the volatile compounds of fish sauce were complicated and it could be changed apparently by improving process. The samples could be discriminated through 18 metal oxide sensors of electronic nose. Using original fish sauce as standard, sample 4 which using Koji when fermentation has the most similar flavor with original fish sauce, the similarity coefficient was 87.8%. The result is similar in electronic nose analysis, headspace GC-MS analysis and sensory evaluation. It can provide a reference for improve the process of Chinese fish sauce.