电子鼻与电子舌在可可椰奶品质评价中的应用

Application of Electronic Noses and Electronic Tongue on Quality Evaluation of Cocoa Coconut milk Drink

采用电子鼻和电子舌测试了可可粉、砂糖与椰子粉配比不同时的产品信号响应值,并应用主成分分析法、判别因子分析法和统计质量控制分析法对数据进行了分析.结果表明,在3种主要原料配比不同时,电子鼻与电子舌对产品的响应信号有明显区别,主成分分析法和判别因子分析法等可以区分不同品质的可可椰奶,能够从气味、滋味和总体质量方面对可可椰奶检测和鉴定.

In order to analyze the effect of main components of the coconut milk on the flavor,electronic nose and electronic tongue were used to test signal response values of different ratio of cocoa powder,sugar and coconut powder,and the data were analyzed by principal component analysis,discriminate factor analysis and statistical quality control analysis.The results showed that there are significant differences between the response signal of the electronic nose and that of electronic tongue,the principal component factor analysis and discriminate factor analysis method can distinguish different quality of cocoa coconut milk,and the smell,taste and overall quality of cocoa coconut milk can be detected and identified.