电子鼻快速检测不同煮制时间的酱牛肉风味  

Rapid Detection of Flavor Compounds in Spiced Beef with Different Cooking Times by Electronic Nose

作　　者：贡慧[1] 史智佳[1] 杨震[1] 田寒友[1] 乔晓玲[1] 

机构地区：[1]中国肉类食品综合研究中心,北京100068

出　　处：《肉类研究》2014年第11期34-37,共4页Meat Research

基　　金：动物源食品加工共性关键技术研究项目(2012-BAD28B01)

摘　　要：利用电子鼻研究煮制过程中的酱牛肉挥发性风味变化,分析其动态变化规律。利用主成分分析法、传感器的载荷分析法和线性判别式分析法对不同煮制时间的酱牛肉进行归类分析。结果表明:不同煮制时间对酱牛肉的风味有较大影响,煮制4 h获得最具特色的酱牛肉风味。Electronic nose was used to detect changes in volatile flavor compounds of spiced beef during cooking. Classification analysis of samples with different cooking times was conducted by using principal component analysis （PCA）, loadings analysis （LA） and linear discriminant analysis （LDA）. Our results illustrated that different cooking times had a great effect on spiced beef flavor, and 4 h cooking was the most favorable for the formation of flavor compounds.

关 键 词：电子鼻 酱牛肉 主成分分析 线性别式分析 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]