电子鼻对酱牛肉煮制过程中老汤风味的检测  

Detection of Flavor Compounds in the Broth during Cooking of Sauced Beef by Electronic Nose

作　　者：白一凡[1] 贡慧 张睿梅 杨震 乔晓玲 

机构地区：[1]石家庄双鸽食品有限责任公司,河北晋州050000 [2]肉类加工技术北京市重点实验室,北京100068

出　　处：《肉类研究》2014年第11期27-29,共3页Meat Research

基　　金："十二五"国家科技支撑计划项目(2012BAD28B01)

摘　　要：利用电子鼻对酱牛肉煮制过程中的老汤进行风味分析,煮制时间4 h,每1 h取样1次,进行电子鼻风味检测。结果表明:随着煮制时间增加,老汤中的醇、醛、酮类及氮氧化物、硫化物成分升高,这些成分也是酱牛肉的主要风味物质来源。后将其数据分别进行主成分分析(principal component analysis,PCA)和线性判别式分析(linear discriminant analysis,LDA),发现LDA分析效果优于PCA。采用负荷加载分析判别不同传感器对于第一、第二主成分的贡献率及相关性,R2、R6、R7、R8、R9等可作为优选传感器应用于分析老汤风味变化。因此电子鼻系统用于监控酱牛肉加工过程中老汤的风味变化是可行的。Electronic nose was used for the analysis of flavor constituents in sauced beef during 4 h of cooking by sampling the beef broth after every one hour. We found that the concentrations of alcohols, aldehydes, ketones, nitrogen oxides and sulfides in the broth, which contributed mainly to the flavor of sauced beef, increased with cooking time. For analysis of the experimental data, linear discriminant analysis （LDA） was better than principal component analysis （PCA）. The contribution rates to the first and second principal components and correlations of different sensors were evaluated using loading analysis, and R2, R6 and R7 and RS, and R9 were selected as optimal sensors for the analysis of flavor changes of the broth. Hence, electronic nose is feasible for monitoring flavor changes of the broth during the manufacturing process of sauced beef.

关 键 词：电子鼻 老汤 主成分分析 线性判别式分析 负荷加载分析 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]