气味指纹识别技术在乳品香精品质评价中的应用

Applications of sensor array fingerprint technology in dairy flavoring quality evaluation

气味指纹识别技术(又称电子鼻技术)是由传感和自动化模式识别系统组成的针对各种气味进行精确识别的智能系统。由于该技术可以客观、准确、快速、全面地测定食品气味,因而将气味指纹识别技术应用于食品风味鉴别体系是目前食品感官品质评价的热点之一。本实验通过利用电子鼻对不同类型的奶酪制品、奶粉样品、商品天然奶味香精与自制天然奶味香精样品的总体香气组分进行采集得到传感器响应值,并通过主成份分析(PCA)和统计质量控制分析(SQC)的两种方法对采集得到的数据进行处理。研究结果表明电子鼻技术可以方便、客观地确定自制奶味香精与其他香精样品的风味相似程度,并能够迅速地对自制奶味香精样品的香气品质进行评价,从而为电子鼻在香精香料领域内的研究与应用开辟了新的途径与方法。

Dihydro-2,4,6-trialkyl-1,3,5-dithiazines are a class of important flavor compounds containing sulfur and nitrogen.There are about 70 compounds which have been identified from food matrix.Because they have roasted,meaty,nutty and vegetable odor,some of them have been evaluated to be safe and are approved for flavoring substances in China and other countries,Such as,2,4,6-trimethyl-5,6-dihydro-4H-1,3,5-dithiazine,2（4）-isobutyl-4（2）,6-dimethyl-5,6-dihydro-4H-1,3,5-dithiazine and 2,4-dimethyl-4H-pyrrolidino-1,3,5-dithiazine.Natural occurrence and odor characteristics of 67 kinds of 5,6-dihydro-1,3,5-dithiazines are listed in this paper.The formation of 1,3,5-dithiazine in food are effected by many factor,such as Maillard reaction,lipid oxidation,Strecker degradation,pH value and temperature etc.Their formation mechanisms during the thermal processing of food manufacture were also summarized.In the view of their potential value to flavor industry,their synthesis methods were described.