应用电子鼻分析60Co-γ辐照对干辣椒整体气味的影响

Analysis of the Effect of 60Co-γ Irradiation on the Overall Smell of Dried Pepper by Electronic Nose

为了探索60Co-γ辐照剂量对干辣椒整体气味的影响,利用电子鼻检测不同辐照剂量(0 kGy、1 kGy、2 kGy、3 kGy、5 kGy、10 kGy、15 kGy)处理中的挥发性风味物质,并对挥发性风味物质的主要类别进行分析。结果表明:辣椒辐照处理后,电子鼻部分传感器的响应值与对照产生显著差异,并且辐照前后主要挥发性风味物质的类别都是无机硫化物类、有机硫化物类、甲基类、氮氧化合物类及醇醛酮类;主成分分析累计方差贡献率达99.513%,但是各样品判别指数在0.049~0.797之间,线性判别分析的累积贡献率仅为72.450%,均不能区分干辣椒样品,说明辐照处理(1~15 kGy)对干辣椒整体风味影响较小。

In order to explore the effect of 60Co-γ irradiation on the quality of dried pepper,the volatile flavor compounds of dried pepper treated with different irradiation doses (0 kGy,1 kGy,2 kGy,3 kGy,5 kGy,10 kGy,15 kGy) were detected by electronic nose,and the main types of volatile flavor compounds were analyzed.Significant differences were observed between the response values of irradiated pepper and the control detected by some sensors of electronic nose.The main volatile flavor compounds detected before and after irradiation included inorganic sulfide,organic sulfide,methyl,nitrogen oxide compounds and aldehydes and ketones.The cumulative variance contribution rate of principal component analysis was 99.513% However,the discrimination index of each sample was between 0.049 and 0.797,and the cumulative contribution rate of linear discriminant analysis was only 72.450%,which could not distinguish the dried pepper samples.These results indicated that irradiation treatment (1~15 kGy) had little effect on the overall flavor of dried pepper.