电子鼻技术对胡椒粉感官品质的快速分析  

Rapid Analysis of Pepper Powders with Electronic Nose

作　　者：刘红[1] 王庆煌[1] 邬华松[1] 

机构地区：[1]中国热带农业科学院香料饮料研究所,海南万宁571533

出　　处：《热带作物学报》2012年第4期747-750,共4页Chinese Journal of Tropical Crops

基　　金：农业行业科研专项(No.200903024);科研院所技术开发研究专项(No.2010EG34288);科技支撑计划项目(No.2012BAD36B03);农业科技成果转化资金项目(No.2011GB23260035)

摘　　要：利用电子鼻技术分析4种不同加工方式胡椒粉(黑胡椒粉、白胡椒粉、脱水青胡椒粉和真空冷冻青胡椒粉)的气味差异。结果表明,电子鼻能够区分4种不同加工方式的胡椒粉风味。在模式识别中,主成分分析法(PCA)的识别结果优于判别因子分析法(DFA)。电子鼻技术具有客观、快捷、重复性好的特点,是值得推广的一项新分析技术。The odor of different pepper powders（black pepper powders; white pepper powders; dehydrated green pepper powders;vacuum freezing green pepper powders）were analyzed by electronic nose. The analyses of data demonstrated that the electronic nose had high identification in classification the odor of different pepper powders and the best results was obtained from principal component analysis（PCA）than discriminant factor analysis（DFA）. Electronic nose technology was faster, more objective and repeatable for analysis of raw materials which contained complex components.

关 键 词：电子鼻 胡椒粉 主成分分析 判别因子分析 

分 类 号：S573[农业科学—作物学]