电子鼻和电子舌技术在排骨汤风味评价中的应用

Electronic Nose and Electronic Tongue for Flavor Evaluation of Pork Chop Soup

以猪排骨为原料,通过单因素试验和正交试验优化排骨汤煮制的工艺条件。利用电子鼻和电子舌对排骨汤的风味变化进行研究,对所获得的数据进行主成分分析(principal component analysis,PCA)。结果表明:排骨汤熬制的最佳工艺条件为料液比1∶3(m/m)、煮沸时间3 min、熬制时间75 min;PCA结果表明,9组正交试验样品的气味有明显差异,滋味具有一定的相似性。

One-factor-at-a-time and orthogonal array design methods were employed in conjunction to optimize the cooking condition of pork chop soup. Electronic nose and electronic tongue were used to investigate the flavor of pork chop soup. The obtained data were analyzed by principal component analysis（PCA）. The results indicated that the optimum processing conditions were obtained as follows： material-to-water ratio 1：3, boiling time 3 min and simmering time 75 min. The results of PCA displayed that the samples obtained from 9 experimental runs showed obvious differences in terms of volatile flavor and similarity in terms of taste.