基于电子鼻技术对不同黑木耳品种香气的差异性分析研究

Study on the differences of aroma of different Auricularia heimuer varieties based on electronic nose technology

以25个不同的黑木耳品种为供试材料,利用电子鼻技术对香气成分进行检测,探讨不同品种黑木耳的香气特征。结果表明:经电子鼻检测后,各传感器对不同品种黑木耳香气成分的差异显著不同,W3C传感器差异不显著,W1W等9个传感器均对不同品种黑木耳香气成分的差异显著(P<0.05)。主成分分析(PCA)和线性判别式分析(LAD)能够明显地区别不同品种黑木耳。传感器区别贡献率分析(Loadings)中,传感器WIW、W5S、W2W、W1S在鉴别不同品种黑木耳中起很大作用,即硫化物、萜烯类、含硫有机化合物和芳烃化合物的贡献比较大,其次是烷类和氮氧化物。

25 different varieties of Auricularia heimuer were used as the test materials,and their aroma components were detected by electronic nose technology.The results showed that the response of different sensors on the aroma components of different varieties of Auricularia heimuer was significantly different;the difference of W3C sensor was not significant,while the difference of the other 9 sensors was significant(P<0.05).Principal component analysis(PCA)and linear discriminant analysis(LDA)could clearly distinguish different varieties of Auricularia heimuer.Loadings analysis showed that sensors WIW,W5S,W2W and W1S played an important role in identifying different varieties of Auricularia heimuer,i.e.,sulfides,terpenes,sulfur-containing organic compounds and aromatic compounds had the highest contribution rate,followed by alkanes and nitrogen oxides.