摘要
针对来自不同厂、不同卤制工序的7种卤汁,利用电子鼻通过主成分(PCA)、线性判别(LDA),进行对比分析。结果表明:同一休闲卤豆干厂不同卤制工序的卤汁在组分和香气上存的差异相对较小,而不同休闲卤豆干厂同一卤制工序的卤汁在组分和香气上存在较大差异,从雷达图上可知不同卤豆干厂的卤汁风味各具特色。
For seven kinds of marinade from different factory and different marinating process,conducting comparative analysis on principal component analysis(PCA)and a linear discriminant analysis(LDA)with electronic nose.the results indicated that marinade which come from the same leisure halogen tofu factory with different marinating process exist relatively small divergence on the composition and aroma of marinade,but that marinade which come from the different leisure halogen tofu factory with the same marinating process exist comparatively large divergence on the composition and aroma of marinade.It can see different halogen tofu factory marinade distinctive flavor from the radar map.
作者
何梦柔
殷海艳
He Mengrou;Yin Haiyan(Shaoyang College,Shaoyang 422000,China;Shaoyang Testing Institute for Food and Drug Control,Shaoyang 422000,China)
出处
《现代食品》
2019年第18期158-162,165,共6页
Modern Food
关键词
卤汁
电子鼻
对比性分析
Marinade
Electronic nose
Principal component analysis