7种鱼香肉丝调料智能嗅觉识别

Discrimination of seven Yuxiang shredded pork sauces based on electronic nose

对川渝地区7种知名品牌的鱼香肉丝调料进行加热前后的电子鼻检测,结合感官评价和理化指标,将检测得到的数据进行主成分和聚类分析。结果表明:电子鼻能够将加热前后的7种鱼香肉丝调料进行有效区分;四川地区的鱼香肉丝调料在加热前表现出明显的相似性,加热后相似性降低;重庆地区的鱼香肉丝调料加热前后未表现出相似性;相对加热前,7种鱼香肉丝调料在加热后气味物质差异明显,可能与其使用的原材料及加热过程中理化反应有关。

In this study,seven Yuxiang shredded pork sauces in Sichuan and Chongqing area were measured by an electronic nose before and after heating respectively,combined with principal component analysis（PCA）and cluster analysis（CA）,as well as in combination with sensory evaluation and physical and chemical indicators.The results showed that electronic nose could effectively distinguish the seven Yuxiang shredded pork sauces before and after heating.Compared with heated,the Yuxiang shredded pork sauces in Sichuan area showed obvious similarities before heating,however,the Yuxiang shredded pork sauces in Chongqing area didn＇t show similarities whether heated or not.Some obvious changes about the odor of the seven Yuxiang shredded pork sauces between heated and without heating were observed,and this might may attributed to their raw materials and the physical and chemical reactions in the heating process.