宜宾芽菜风味的感官鉴定与电子鼻分析的相关性研究

Correlation between sensory evaluation and electronic nose sensors analysis of Yibin Yacai flavor

以宜宾芽菜为研究对象,利用人工感官鉴定对不同发酵时期的芽菜风味属性进行评价,采用主成分分析法(PCA)和判别因子分析法(DFA)研究电子鼻技术区分辨别不同发酵期芽菜风味的能力;同时采用偏最小二乘法(PLSR)将芽菜风味的感官鉴定结果与电子鼻传感器进行相关性分析。结果表明,电子鼻能够有效区分不同发酵时期的芽菜风味,传感器LY2/gCT、LY2/gCT1、LY2/LG、LY2/G、T30/1和P30/2与芽菜酱腌味相关性较好,传感器P10/2、P40/2、A2和P30/1与芽菜鲜味相关性良好,传感器T70/2和TA2与芽菜酸味相关性高度一致,传感器P10/1、T40/1、T40/2、LY2/Gh和P40/1与余味残留、整体风味这两个芽菜感官属性指标相关性较为一致。研究结果可为宜宾芽菜在生产过程中的风味监控提供新的技术途径。

The flavor of Yibin Yacai with different fermentation periods were evaluated by sensory evaluation and analyzed by electronic nose sensor, respectively. The distinguish ability was analyzed by principal component analysis （PCA） and discrimination factor analysis （DFA）. The correlation of the sensory evaluation and electronic nose sensor test was analyzed by partial least squares regression （PLSR）. Results showed that electronic nose can effectively recognize Yacai flavor with different fermentation periods, and there were better correlation between sensors LY2/gCT, LY2/gCT1, LY2/LG, LY2/G, T30/1, P30/2 and sauce pickled flavor of Yacai; sensors P10/2, P40/2, A2, P30/1 and umami flavor, sensors T70/2, TA2 and sour flavor; sensors PI0/1, T40/1, T40/2, LY2/Gh, P40/1 and retention flavor and overall flavor. The results could provide a new technology for the detec- tion of Yibin Yacai flavor with different fermentation time.