基于电子鼻的鱼露香气品质识别  

Flavor identification of fish sauce based on electronic nose

作　　者：江津津[1] 陈丽花[2] 黎海彬[1] 曾庆孝[3] 

机构地区：[1]广州城市职业学院,广州510405 [2]上海应用技术学院,上海200235 [3]华南理工大学轻工与食品学院,广州510641

出　　处：《农业工程学报》2011年第12期374-377,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：广东省科技厅农业攻关计划项目(2007A020100001-8);广东省海洋渔业局项目(粤财农2005311号);广州市属高校青年项目(10B013)

摘　　要：为了识别鱼露的品质,并为缩短发酵周期的工艺优选提供理论依据。利用电子鼻对7种鱼露样品的挥发性气味进行了分析,并与顶空-气质联用(GC-MS)和感官分析结果进行比较。结果表明:鱼露香气成分复杂,工艺改良对气味影响很大,电子鼻18个金属传感器能很好地将不同样品的气味进行识别。以传统发酵原汁鱼露为标样,电子鼻分析结果表明,加曲改良工艺的4号样品与标样香气最为接近,相似系数达87.8%,该结果与GC-MS数据和感官分析结果一致,可为鱼露速酿工艺的优选提供参考。In order to discriminate the quality of fish sauce and help to find the best process for shorten fermentation time, electronic nose was used to study the diversity of the flavor of seven fish sauce samples. The conclusion was compared with those of headspace GC-MS and sensory evaluation. The results showed that the volatile compounds of fish sauce were complicated and it could be changed apparently by improving process. The samples could be discriminated through 18 metal oxide sensors of electronic nose. Using original fish sauce as standard, sample 4 which using Koji when fermentation has the most similar flavor with original fish sauce, the similarity coefficient was 87.8%. The result is similar in electronic nose analysis, headspace GC-MS analysis and sensory evaluation. It can provide a reference for improve the process of Chinese fish sauce.

关 键 词：气味 主成分分析 品质控制 电子鼻 鱼露 

分 类 号：TS264.21[轻工技术与工程—发酵工程]