电子鼻和电子舌联用技术在评价酱油风味中的应用

Application of Electronic Nose and Electronic Tongue in Soy Sauce Flavor Differentiation

为比较电子鼻、电子舌及其信号联用技术在酱油风味评价中的效果,试验分别利用电子鼻、电子舌及其融合合并的检测信号,结合主成分、判别指数、质量控制模型和马氏距离等数学方法综合评价8种不同产地酱油风味。电子鼻分析表明8个样品可分成3组,但同组的4、8号两个样品无法区分;电子舌分析表明2、3号样品相似度最高,1、5、6号和8号样品有一定相似度,4、7号样品差异最大;电子鼻和电子舌检测信号融合分析表明8个样品分成3组(即3种风味),且每组样品无交叉重合,区分效果好。电子鼻/电子舌检测信号联用能从气味和滋味综合评价酱油,且分辨能力强,是智能感官评价食品风味的新趋势。

In order to compare the effect of electronic nose, electronic tongue and their signal combination technology in flavor evaluation of soy sauce, 8 kinds of soy sauce from different producing areas were comprehensively evaluated uing the detection signals of electronic-nose, electronic-tongue and their integrating data, respectively, in combination with the mathematical methods of principal component analysis(PCA), discriminant index, quality control and mahalanobis distance. E-nose analysis showed that 8 samples could be divided into 3 groups, but the No. 4 and 8 samples of the same group could not be distinguished. E-tongue analysis showed that No. 2 and 3 samples had the highest similarity, No. 1, 5, 6 and 8 samples had certain similarity, and No. 4 and 7 samples showed the greatest difference. The fusion analysis of E-nose and E-tongue showed that 8 samples were also divided into 3 groups (3 flavors), moreover, there was no cross- coincidence in each group of samples. The combination of E-nose and E-tongue can comprehensively evaluate soy sauce from smell and taste, and has strong discrimination ability, which is a new trend of intelligent sensory evaluation of food flavor.