利用电子鼻分析不同反应条件下制备的热反应虾味香精的香气变化  

Electronic nose analysis about odour change of thermal-reaction shrimp flavorings prepared at different reaction conditions

作　　者：董志俭[1] 李冬梅 徐永霞[1] 励建荣[1] 谢晶[2] 陈华健 

机构地区：[1]渤海大学食品科学研究院,渤海大学化学化工与食品安全学院,辽宁省食品安全重点实验室,"食品贮藏加工及质量安全控制工程技术研究中心"辽宁省高校重大科技平台,辽宁锦州121013 [2]上海海洋大学食品学院,上海201306 [3]湛江国联水产开发股份有限公司,广东湛江524088

出　　处：《食品工业科技》2013年第18期86-89,共4页Science and Technology of Food Industry

基　　金：十二五"国家科技支撑计划(2012BAD29B06);辽宁省食品安全重点实验室开放课题(LNSAKF2011013)

摘　　要：以虾酶解液为基料,利用Maillard反应制备虾味香精。采用PEN3型电子鼻系统对虾味香精进行检测,通过Loadings分析方法、主成分分析方法(PCA)、线性判别分析方法(LDA)对虾味香精进行数据分析,研究了不同反应时间和温度对虾味香精香气的影响。结果表明,7、9、2号传感器对虾味香精的识别起主要作用,LDA方法能够将不同反应时间和温度的虾味香精香气变化趋势呈现出来,实现了更好的区分效果。The shrimp flavorings were prepared by Maillard reaction using hydrolysate product of shrimp as raw materials. Odour profiles of shrimp flavorings were detected by the electronic nose,then response values of PEN3 sensors were analyzed by Loadings analysis,principal component analysis（PCA） and linear discrimination analysis（LDA）. Effect of reaction time and temperature on the odour of shrimp flavorings was investigated. Results showed that sensors 7,9 and 2 played important roles in identifying shrimp flavorings. The odour changing trend of shrimp flavorings prepared at different conditions were presented by linear discrimination analysis （LDA） which accomplished better discrimination.

关 键 词：虾味香精 美拉德反应 电子鼻 香气 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]