电子鼻在烤鸡香气区分中的应用  

Classification of Grilled chicken aromas with electronic nose

作　　者：王宇璇[1,2] 徐宝才 韩衍青 王志耕[1] 孙琏 

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036 [2]肉品质量与安全控制国家重点实验室,江苏南京210000 [3]江苏雨润肉类产业集团有限公司,江苏南京210000

出　　处：《食品工业科技》2014年第15期312-314,319,共4页Science and Technology of Food Industry

基　　金：国家十二五科技支撑计划课题(2012BAD28B04)

摘　　要：为了探索电子鼻在食品检测中应用的可能性,利用FOX4000型电子鼻系统分析了11组烤鸡制品的挥发性物质,并对所获得的传感器响应值进行雷达图分析、主成分分析(PCA)、判别因子分析(DFA)。结果表明:蒜粉、洋葱粉对烤鸡气味的指纹图谱影响较为相似,黑胡椒粉、辣椒粉对烤鸡气味的指纹图谱影响较为相似。PCA分析对各组样品的识别度达到91,可以区分各组样品。PCA分析和DFA分析结果显示,各组样品在分析图中显著的分为了两个部分。An electronic nose （FOX 4000）was successfully used to detect and discriminate 11 groups of Grilled chicken products aromas.The results were assessed through radar chart analysis, principal component analysis （PCA） and discriminant factor analysis（ DFA）.The results showed that all eleven samples aroma fingerprint were divided into two main sorts with PCA and DFA.One was consisted with garlic powder and onion powder while the other was black pepper and chili powder.The recognition rate of PCA was 91.The samples could be recognized.

关 键 词：电子鼻 香辛料 气味 传感器 烤鸡 

分 类 号：TS207.3[轻工技术与工程—食品科学]