鸡精调味料人工感官评价与电子鼻感官分析的相关性研究

Study on correlation between sensory evaluation and electronic nose sensors analysis of chicken seasonings

以6种鸡精调味料为研究对象,利用感官评价及电子鼻技术对其风味属性进行评价,采用主成分分析(PCA)和聚类分析(CA)研究电子鼻区分鸡精调味料的能力,并通过偏最小二乘法(PLSR)将感官属性与电子鼻传感器进行相关性分析。结果表明,电子鼻系统具有较好的区分辨别鸡精调味料的能力,传感器LY2/G、LY2/AA、LY2/GH、LY2/gCTl、LY2/gCT与辛辣味、大蒜味、洋葱味相关性较好;传感器LY2/LG、T30/1、P10/1、P10/2、P40/1、T70/2、PA/2、P30/1、P40/2、P30/2、T40/2与鸡肉味、动物膻味、余味持久性、整体风味相关性较好;传感器T40/1、TA/2与酱汁味相关性较好。

Six different kinds of chicken seasonings were used to inves-tigate the aroma attributes using sensory evaluation and electronic nose in the study. The ability of electronic nose to differentiate chicken seasonings was evaluated by principal component analysis （PCA） and cluster analysis （CA）. The correlation between sensory attributes and electronic nose sensors was analyzed using partial least square regression （PLSR）. The results obtained in the study showed that electronic nose had the ability to differentiate chicken seasonings and there were better correlation between sensors LY2/G, LY2/ AA, LY2/GH, LY2/gCT1, LY2/gCT and spicy aroma, garlic aroma, onion aroma; LY2/LG, T30/1, P10/1, P10/2, P40/1, T70/ 2, PA/2, P30/1, P40/2, P30/2, T40/2 and chicken aroma, gamey aroma, retention aroma, overall aroma, T40/1,TA/2 and soy sauce aroma.