基于感官评价和电子鼻分析不同蒸煮时间荸荠挥发性风味物质

Analysis of Volatile Flavor Substances of Chinese Water Chestnut in Different Steaming and Boiling Time Based on Sensory Evaluation and E-nose

在感官评价的基础上,运用电子鼻技术对不同蒸煮时间荸荠挥发性风味物质进行分析,通过雷达图探究各传感器响应值的变化情况,结合主成分分析(principal component analysis,PCA)和线性判别分析(linear discrimination analysis,LDA)等统计学手段对数据进行分析。结果表明,由感官评价结果可知,荸荠削皮蒸、煮的最佳时间均为20 min,带皮蒸、煮的最佳时间均为30 min。由电子鼻分析结果可知,荸荠挥发性特征风味成分主要为硫化物,此外还有少量的甲基类化合物、氮氧化物、芳香类化合物和有机硫化合物;与鲜荸荠相比,不同蒸煮时间荸荠的气味响应值变化明显。PCA分析表明,电子鼻对不同蒸煮时间荸荠的气味均有较好的响应;LDA分析总贡献率均大于90%,略低于PCA分析,能较好地区分不同蒸煮时间的荸荠。感官评价与雷达图、PCA和LDA分析结果相符。基于感观评价的电子鼻分析不仅比单一的感官评价更客观准确,而且可以量化评价不同蒸煮时间荸荠挥发性风味物质的变化规律,对荸荠加工品质控制和日常烹饪具有一定的指导作用。

On the basis of sensory evaluation,the volatile flavor compounds of Chinese water chestnut(CWC)in different steaming and boiling time were analyzed by E-nose technology,the data change from sensor was observed through radar chart,and the particular data was analyzed with principal component analysis(PCA)and linear discrimination analysis(LDA).According to the sensory evaluation results,the best steaming and boiling time of CWC without peel were 20 min,and the best steaming and boiling time of CWC with peel were 30 min.According to the E-nose analysis results,the volatile flavored substances of CWC in different steaming and boiling time were mainly sulfide,in addition to small amounts of methyl,aromatic and organic sulfur compounds.Compared to fresh CWC,the smell difference of CWC was obvious in different steaming and boiling time.PCA had better response to the smell of CWC at different steaming and boiling time.In LDA analysis,the total contribution rate of LDA was more than 90%,slightly lower than that of PCA analysis,which could also distinguish CWC with different steaming and boiling time.The results of sensory evaluation were consistent with the radar diagram,PCA and LDA of E-nose.The E-nose analysis based on sensory evaluation was not only more objective and accurate than single sensory evaluation,but also could quantitatively evaluate the change rule of volatile flavor substances of CWC in different steaming and boiling time,which had a certain guiding role in the quality control of CWC processing and daily steaming and boiling.