基于电子鼻对不同植物油油炸薯片的区分

Differentiation of Fried Potato Chips with Different Vegetable Oils Based on Electronic Nose

以大豆油、玉米油、葵花籽油、花生油及棕榈油5种植物油油炸的薯片为研究对象,利用电子鼻检测其在储藏期内(0~60 d)的风味物质变化,根据主成分分析(Principal Component Analysis,PCA)、线性判别分析(Linear Discriminant Analysis,LDA)和Fisher判别分析,考察电子鼻对5种植物油油炸薯片区分效果。结果表明,在整个储藏期内电子鼻传感器对样品的氮氧化物、硫化物和芳香类物质响应值高;PCA分析和LDA分析都可以代表样品的主要信息,但LDA分析的区分效果较PCA分析更明显;Fisher判别分析除0 d时1个样品被误判,总正确判别率为96.0%,其余样品均未被误判,总正确判别率均为100.0%。

Potato chips fried with five vegetable oils(soybean oil,corn oil,sunflower oil,peanut oil and palm oil)were examined by electronic nose during storage(0~60 days).The distinguishing effect of electronic nose on potato chips fried with five vegetable oils was investigated by principal component analysis(PCA),linear discriminant analysis(LDA)and Fisher discriminant analysis.The results indicated that the electronic nose sensor had a high response value to nitrogen oxides,sulfides and aromatic substances in samples during the whole storage period;both PCA and LDA can represent the main information of samples,but the distinguishing effect of LDA was more obvious than PCA;Fisher discriminant analysis except one sample was misjudged at 0 d,the total correct discriminant rate was 96.0%,the other samples were not misjudged,and the total correct discriminant rate was 100.0%.