基于SRSAnose系统的多味牛肉酱数字化感官分析方法  

Multi-flavored Beef Sauce Digitalized Sensory Analysis Method Based on SRSAnose System

作　　者：潘杰 惠国华 

机构地区：[1]浙江工商大学食品与生物工程学院浙江省食品安全重点实验室,杭州310012

出　　处：《中国食品学报》2012年第7期199-204,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省科技计划项目(2011C21051);国家自然科学基金项目(81000645);浙江省自然科学基金项目(Y1100150)

摘　　要：酱类食品的风味品评主要采用人工感官评价的方法,但该方法易受品评人员经验、身体状况、情绪和环境等因素影响,以至于重复性差,耗时长,成本高。电子鼻系统是一种模拟人的嗅觉功能来分析和识别简单或复杂气体成分的仪器,可有效解决人工感官品评的不足。本文选用不同调味液配方的5种牛肉酱样品,利用自主开发的随机共振信噪比谱电子鼻(SRSAnose)系统检测牛肉酱样品香气,以非线性随机共振信噪比分析提取牛肉酱样品气味特征值,并作为数字化感官评价的判定依据。试验结果表明SRSAnose较好地区分了使用不同调味液的肉酱样品的气味特征,该系统可以作为数字化感官评价体系的良好载体。t Sensory evaluation method is widely used in sauce flavor sensory analysis, while this method is easily disturbed by many factors, such as experience, physical condition, emotion and environment et al. which usually leads to low repeatability, time-consuming, high cost. Electronic nose system is a kind of intelligent instrument, which emulates human olfactory to analysis and discriminate simple or complicated gas samples. In this paper, 5 kinds of beef sauce samples using different sauce have been prepared. Self-developed stochastic resonance signal-to-noise ratio spectrum electronic nose （SRSAnose） system is used here to obtain the flavor data of different beef sauce samples. Stochastic resonance signal-to-noise spectrum analysis technique is used to extract the features of the samples, which provides a novel basis for digitalized sensory analysis. The experimental results show that the SRSAnose system can reflect the flavor features of beef sauce samples with different sauce successfully. The SRSAnose is the suitable carrier of digitalized sensory analysis method.

关 键 词：牛肉酱 感官分析 随机共振信噪比谱电子鼻 随机共振 信噪比 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]