不同工艺热反应风味香料的电子鼻检测  

Electronic Nose Detection of Thermal Reaction Flavors from Different Processes

作　　者：朱丽云[1] 张拥军[1] 何杰民[1] 蒋家新[1] 金晖[1] 

机构地区：[1]中国计量学院生命科学学院

出　　处：《中国食品学报》2012年第2期207-212,共6页Journal of Chinese Institute Of Food Science and Technology

摘　　要：为评价不同反应工艺对天然香料风味的影响,首先通过正交试验,研究以香菇提取液为基料,结合其它前体物质进行Maillard反应制备新型风味调料,再通过电子鼻PEN3系统动态采集9组不同香料芳香成分,得到电子鼻的响应值,采用PCA、LDA模式识别方法进行数据分析。结果表明,在基本配方条件下,添加赖氨酸、木糖和甘油,在110℃条件下热反应120min,可制得风味浓郁的新型风味调料,利用电子鼻能够无损检测并区分不同处理工艺的热反应香料。To evaluate effects of different reaction process on natural spice flavors, the spice was prepared by mail- lard reaction using chemical constituents from water extract of Lentinus and other precursors using orthogonal test design, then an electronic nose （PEN3） was used to characterize and classify nine different flavors. This method firstly sampled aroma composition emanating from the spice by PEN3 systems and then obtained response values of PEN3. After this, data analysis was conducted by using principal component analysis （PCA） and linear discrimination analysis （LDA）. The results of this study showed that the basic components added with lysine, xylose and glycerin, heated at 110℃ for 120 rain, a novel spice with good flavour and taste was prepared. The electronic nose was able to identify the different fla- vors from different production processes by PCA and LDA method.

关 键 词：电子鼻 热反应香料 检测 

分 类 号：TS207.3[轻工技术与工程—食品科学]