电子鼻、电子舌鉴别不同蒸煮条件的毛霉型豆豉品质的研究

Discriminating the Quality of Mucor-type Douchi at Different Cooking Conditions by Electronic Nose and Tongue

为提高毛霉型豆豉品质评审的客观性、可靠性、重复性,减少人为评定差异,利用电子鼻和电子舌对不同蒸煮条件的毛霉型豆豉进行分析检测,采用主成分分析法评价其差异性,并利用感官评价进行验证。结果表明:电子鼻对湿蒸条件的样品的区分效果不佳,对干蒸条件的样品区分效果较好;电子舌对湿蒸和干蒸条件的样品都能很好的区分。121℃/35min湿蒸处理和135℃/25min湿蒸处理的样品相距较近,其风味具有一定的相似性;105℃/25min干蒸的豆豉样品与其他样品相比差异较大,说明豆豉风味与蒸煮条件有较大关联。感官评价结果表明,电子鼻和电子舌较感官评价辨识度高,结果区分更精确客观。本研究可为毛霉型豆豉标准化生产、生产条件的优化提供理论依据。

In order to improve the objectivity,reliability and repeatability of Mucoe-type Douchi on quality review,reduce human differences of evaluation,in this paper,all samples were analyzed and tested with an electronic nose and an electronic tongue; then principal component analysis was applied for evaluating the effect of differentiation and verified by sensory evaluation; then it was concluded that the electronic nose did not effectively differentiate samples under wet steam while effectively on samples under dry steam. The electronic tongue could differentiate samples under both wet steam and dry steam effectively; the Mucor-type Douchi samples wet steamed for 35 minutes under 121℃ were closer to Laba bean samples wet steamed for 25 minutes under 135℃ and their tastes were similar to certain extent;Mucor-type Douchi samples dry steamed for 25 minutes under 105℃ were considerable different from other samples,which means its taste was significantly different from those of other samples,so it has great relevance between the taste of Douchi and cooking conditions. The results of evaluation showed that the electronic nose and tongue had ahigher identification degree and more accurate and objective results than sensory evaluation. This study provided a theoretical basis for standardized production and optimization of production conditions for Mucoe-type Douchi.