基于电子鼻的海产干制品风味研究及品质鉴定

Flavor Study and Quality Identification of Dried Seafood Products Using Electronic Nose Technology

要:采用电子鼻采集干贝、墨鱼干、鱿鱼干、虾米、小鱼干、花蛤干的挥发性物质,分析不同种类的气味物质成分差异和特征,构建了线性判别模型和聚类分析树图,实现六种海产干制品的分类鉴别,进一步构建了干贝的品质判别模型用于未知样本的大小鉴定。为海产干制品的风味研究、鉴定、加工生产提供新的思路和方法,有望在海产干制品的品质研究、风味形成、加工指导等方面发挥更大的作用。

IIn this study,an electronic nose was employed to collect volatile substances from six types of dried seafood products:scallop,cuttlefish,squid,shrimp,small fish,and clam.The odor components and their characteristics were analyzed using radar response maps.To classify the six dried seafood products,linear discriminant analysis and cluster analysis were utilized.Additionally,the flavor characteristics among different grades of dried scallop were extracted,leading to the development of a recognition pattern for the quality identification of unknown samples.This research offers a novel methodology for flavor analysis,quality assessment,and the processing and production of dried seafood products.It provides valuable insights for flavor research,quality enhancement,and processing guidance in the dried seafood industry.