不同处理工艺板栗酥饼风味成分的电子鼻检测

Electronic nose monitoring for Chestnut Flaky pastry using different treatment techniques

为评价不同处理工艺对板栗酥饼风味的影响,采用感官评价方法和电子鼻系统对6种不同工艺处理的板栗酥饼样品进行评价。通过电子鼻系统动态采集板栗酥饼挥发性成分并得到响应值,再利用主成分分析法和判别因子分析法进行数据分析,实验结果表明,板栗酥饼最佳工艺为趁热包馅方式,且板栗仁和面粉比例为1∶3。因此,电子鼻分析与感官评价方法相结合,能准确区分不同处理工艺板栗酥饼的风味成分,以确定产品的最佳工艺。

To evaluate the impact of different treatments on the flavor of chestnut flaky pastry, sensory evaluation methods and electronic nose system were used to characterize and classify six different treatment methods of chestnut flaky pastry. The volatile components of chestnut flaky pastry were collected by electronic nose system and dynamic response value was obtained. Principal component analysis and discriminant factor analysis were used for data analysis. The results showed that the optimum treatment technique of chestnut flaky pastry was chestnut and flour ratio of 1：3, packing into the fillings while hot.Electronic nose combined with sensory evaluation method could accurately distinguish between the flavor components of chestnut flaky pastry from different treatment processes to decide the optimal technique of products.