摘要
采用电子舌技术对市售甜面酱的滋味品质进行评价分析。通过围绕中心点的分割算法和典范对应分析均发现,纳入本研究的22个市售甜面酱样品依据其滋味品质均可划分为两个聚类,由冗余分析发现两个聚类间的差异是由于酸味和鲜味等两个指标导致的。使用高效液相色谱法检测发现乳酸和醋酸为甜面酱中的主要有机酸。
In this paper,the taste profile characterizations of commercial wheat paste were evaluated and analyzed by electronic tongue.Both partitioning around medoids(PAM)and canonical correspondence analysis(CCA)showed 22 commercial wheat paste samples could be divided into two clusters based on the taste profiles.Meanwhile,sourness and umami were identified by redundancy analysis(RDA)as key variables significantly associated with the two clusters differences.The compositions of organic acid were determined by high performance liquid chromatography(HPLC),the results showed that lactic acid and acetic acid were major organic acids in commercial wheat paste.
作者
董蕴
张一涵
杨小丽
张振东
胡进恒
郭壮
DONG Yun;ZHANG Yi-han;YANG Xiao-li;ZHANG Zhen-dong;HU Jin-heng;GUO Zhuang(Northwest Hubei Research Institute of Traditional Fermented Food,College of Food Science and Technology,Hubei University of Arts and Science,Xiangyang 441053,China)
出处
《保鲜与加工》
CAS
北大核心
2019年第1期121-126,共6页
Storage and Process
基金
四川省社会科学重点研究基地项目(CC18Z25)
湖北文理学院大学生创新创业训练计划项目(201810519087)
关键词
甜面酱
电子舌
有机酸
品质评价
wheat paste
electronic tongue
organic acid
quality evaluation
