基于电子舌的鱼香调味汁加热前后滋味变化评价

Evaluation of Taste Changes before and after Heating Yuxiang Sauce Based on the Electronic Tongue

为探究鱼香调味汁在加热前后的滋味变化,对4个地区8个品牌的鱼香调味汁进行电子舌检测,结合理化指标和感官评价,将检测得到的数据进行主成分(PCA)和聚类分析(CA)。结果表明,加热前,8个品牌的鱼香调味汁按地域聚类,四川地区的鱼香调味汁滋味较为特殊。加热后,除个别样品外,依然按地域聚类,但样品之间的差异缩小,相似性增加。试验结果对鱼香调味汁的生产具有一定的理论指导意义。

To explore the change of the Yuxiang sauce taste before and after heating,eight brands of sauces from four areas were tested by electronic tongue detector.In combination with sensory evaluation and physical and chemical indicators,the data was analyzed by principal component analysis（PCA） and cluster analysis（CA）.The results showed that among eight brands of Yuxiang sauces,the taste of Yuxiang sauce of Sichuan area were special before heating.After heating,the taste of these products from different areas,except for some particular samples,increased in similarity and decreased in difference.The experimental results of Yuxiang sauce could give some theoretical reference to its production.