电子鼻检测白鲢鱼腥味  

Determination of off-flavors in silver carp mince using electronic nose

作　　者：付湘晋[1,2] 许时婴[2] 王璋[2] 姚桂艳 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]江南大学食品学院,江苏无锡214122 [3]法国阿尔法莫斯仪器公司亚太分部,上海200336

出　　处：《浙江大学学报（农业与生命科学版）》2010年第3期316-321,共6页Journal of Zhejiang University:Agriculture and Life Sciences

摘　　要：以不同腥味(土霉味、哈喇味和鱼腥味)的白鲢鱼鱼肉为样品,进行电子鼻检测与感官评价,并研究鲢鱼腥味感官评价与电子鼻检测间的相关性.结果表明:电子鼻的不同传感器对不同样品的响应值不一样,每种腥味都有传感器特异响应,电子鼻能够准确区分具有不同土霉味、哈喇味和鱼腥味的鱼肉;电子鼻的检测结果与感官评价结果高度一致,它们之间的决定系数(R2)高于0.92.说明电子鼻能够用来快速检测白鲢鱼的腥味.In order to detect quickly the off-flavors （earthy-muddy odor,rancid odor,and fishy odor）,the silver carp mince was analyzed using electronic nose as well as sensory evaluation.The relationship between the results of electronic nose and sensory evaluation was investigated.The results showed that the sensors of electronic nose could respond to the mince with varied off-flavors,and each kind of odor had sensors to respond specially.The result detected by electronic nose agreed with that of sensory evaluation,and the coefficient of determination （R^2） of them was higher than 0.92.It is indicated that the electronic nose could identify exactly and quickly the mince with earthy-muddy,rancid,and fishy odor.

关 键 词：鲢鱼 鱼腥味 土霉味 哈喇味 电子鼻 

分 类 号：TS2[轻工技术与工程—食品科学与工程]