电子鼻在辣椒粉风味评价中的应用  

Application of Electronic Nose in Flavor Evaluation of Chili Powder

作　　者：王知松[1] 丁筑红[2] 蒋智纲[1] 高瑞萍[1] 张孝刚[1] 

机构地区：[1]遵义医学院公共卫生学院,贵州遵义563000 [2]贵州大学生命科学学院贵州省农畜产品贮藏与加工重点实验室,贵阳550025

出　　处：《中国调味品》2014年第6期57-61,共5页China Condiment

基　　金：贵州省科技攻关项目[黔科合NY字(2008)302]

摘　　要：实验选取聚乙烯(PE)膜真空包装、PE膜常压包装、铝塑复合膜常压包装,黑曲霉、唾液乳杆菌、反刍真杆菌沾染的辣椒粉为分析样品,采用电子鼻对其风味品质进行测试。结果显示:电子鼻传感器对辣椒粉挥发性风味物质具有较高的灵敏度和稳定性。PE膜真空包装、PE膜常压包装、铝塑复合膜常压包装,黑曲霉、唾液乳杆菌、反刍真杆菌沾染的辣椒粉样品之间的相似度分别为100%,61.85%,56.16%,26.69%,21.64%,31.17%,其分析结果较为真实地反映了样品间的风味特性。Select chili powder of vacuum packaging by polyethylene （PE） membrane, PE and Aluminumplastic composite membrane at atmospheric pressure, and contaminated by Aspergillus niger, Lactobacillus salivarius, Ruminant Eubacterium as the samples for analysis. Using the electronic nose to analyze and test its flavor quality. The results show that electronic nose sensor response for chili powder volatile flavor compounds has high sensitivity and stability. The similarity among chili powder samples is 100%, 61.85%, 56.16%, 26.69%, 21.64%, 31.17% by vacuum packaging of PE membrane, PE and Aluminum-plastic composite membrane at atmospheric pressure and contaminated by Aspergillus niger, Lactobacillus salivarius, ruminant Eubacterium. The analysis results reflect the real flavor characteristics among samples.

关 键 词：辣椒粉 风味评价 电子鼻 

分 类 号：TS264.2[轻工技术与工程—发酵工程]