气味指纹识别技术对不同种类乳品香精感官品质的检测应用  

Applications of Sensor Array Fingerprint Technology in Different Originated Milk Flavoring Discrimination and Sensory Evaluation

作　　者：王蓓[1,2] 曹雁平[1,3] 马艳丽[1] 王娟[1] 田政[1] 

机构地区：[1]北京工商大学食品学院,北京100048 [2]北京工商大学北京市食品风味化学重点实验室,北京100048 [3]北京工商大学食品添加剂与配料北京高校工程研究中心,北京100048

出　　处：《中国食品学报》2012年第12期191-195,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金-青年科学基金项目(31201392)

摘　　要：采用电子鼻对商品合成牛奶香精、商品天然牛奶香精、酶解奶油产物与自制牛奶香精样品的气味信息进行采集分析,通过复原乳添加感官评定实验对3种样品的感官相似程度进行对比评定,从而进一步验证电子鼻分析结果。实验结果表明电子鼻分析方法可用于区分合成牛奶香精样品与天然牛奶香精样品,并且区分效果良好。复原乳感官评定实验数据也验证了电子鼻实验结果,说明电子鼻技术可用于不同类型香精样品的分析与应用研究。In this paper,the flavor profile data of commercial natural dairy flavoring,commercial synthesized dairy flavoring,self-made dairy flavoring and the lipolyzed milk fat were collected and analyzed by the sensors of electronic nose.And aiming at better proving the result of electronic nose,the different flavoring samples were added into skim milk to be evaluated by the sensory panel.The results show that the electronic nose can be applied in the discrimination of the natural dairy flavoring and the synthesized dairy flavoring,which could be also proved by the skim milk sensory evaluation.

关 键 词：电子鼻分析 复原乳感官评定 天然牛奶香精 合成牛奶香精 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]