基于电子鼻对东坡肘子加热前后特征风味变化的评价

Evaluation of the flavor characteristics of Dongpo elbow before and after heated based on electronic nose

实验利用电子鼻,结合感官评价和理化指标,采用主成分和聚类分析等统计学方法,对5种知名品牌的东坡肘子进行加热前后特征风味变化分析。结果表明:加热前,四川地区的3个样品和江南地区的2个样品表现出明显的地域性差异;加热后,两个区域的样品相似性增加,但四川地区样品的差异性扩大;进一步确认造成这种地域性差异的原因是产品配料和工艺共同所致。研究结果为东坡肘子特征风味指纹图谱的建立和标准化生产奠定基础。

In combination with sensory evaluation and physicochemical indexes,the flavors changes of five Dongpo elbow before and after heated were detected using an electronic nose in this study, with the statistical methods such as principal components and cluster analysis. It was found that the three samples in Sichuan and the two samples in Jiangnan areas showed obvious regional differences before heated, and the similarity of samples between the two regions increased after heated, however, the similarity of the three samples in Sichuan decreased. Furthermore, the cause of this change may be related to its use of ingredients and processing technology.The results of this study lay a foundation for the establishment of flavor fingerprint and standardization production of dongpo elbow.