摘要
以调理狮子头为研究对象,利用感官评分和电子鼻技术对其风味特征进行分析,并结合方差分析、主成分分析和灰色关联度分析,研究感官评分与电子鼻传感器之间的相关性。结果表明:实验室自制的红烧狮子头感官总分最高;感官评分结果与电子鼻分析之间具有较好的一致性;电子鼻传感器响应值与风味、总分关联度最高的均为W1C传感器,关联系数在0.85以上;香辛料等辅料是造成产品风味差异的主要因素。
The flavor characteristics of prepared lion’s head meatballs were evaluated by sensory evaluation and electronic nose, and analysis of variance, principal component analysis and grey correlation analysis were used to evaluate the correlation between sensory evaluation and electronic nose analysis. The results showed that braised lion’s head meatballs prepared in our laboratory scored the highest in sensory evaluation. There was good consistency between sensory evaluation and electronic nose analysis. The response of W1C sensor exhibited the highest correlation with flavor and overall sensory scores with correlation coefficients above 0.85. Spices and other auxiliary ingredients were the main factors causing the flavor difference of products.
作者
孟舒雨
李苗云
赵改名
郝云鹏
柳艳霞
朱瑶迪
孙灵霞
MENG Shuyu;LI Miaoyun;ZHAO Gaiming;HAO Yunpeng;LIU Yanxia;ZHU Yaodi;SUN Lingxia(College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)
出处
《肉类研究》
北大核心
2019年第4期24-28,共5页
Meat Research
基金
河南省重大科技专项(161100110800)
河南省科技厅科技计划项目(152300410196)
河南省高等学校重点科研项目(17A550016)
关键词
调理狮子头
风味
电子鼻
感官评分
灰色关联度分析
prepared lion’s head meatball
flavor
electronic nose
sensory evaluation
grey correlation analysis
