基于电子鼻技术监测羊奶发酵前后不同阶段风味的变化  

Changes in volatile component of goat's milk at different stages on the fermentation by electronic nose

作　　者：白丽娟[1] 张猛[1] 金嫘[1] 

机构地区：[1]辽宁医学院食品科学与工程学院,辽宁锦州121001

出　　处：《食品工业科技》2015年第13期294-297,共4页Science and Technology of Food Industry

基　　金：科技部星火计划项目(2013GA650011);辽宁省科技厅农业攻关项目(2011214001);辽宁省自然基金项目(2013022065);校企联合项目(LYHX2013018)

摘　　要：本文利用电子鼻PEN3分析了羊奶发酵前后不同阶段的风味变化。结果表明,新鲜羊奶经过发酵后,特征挥发性成分在电子鼻传感器上的响应由原来的传感器6(甲烷)为主转变成以传感器7(充化氢)、传感器9(有机芳香硫化物)和传感器2(氮氧化合物)为主的挥发性物质,改变了羊奶的气味。采用PCA及LDA分析发现:PCA分析法能准确区分羊奶发酵前后的不同阶段,LDA体现出了发酵前后的不同阶段挥发性成分明显的变化趋势,且变化趋势与理论分析相符。Electronic nose（PEN3） was used to monitoring the flavor change of goat＇s milk during the different stages of fermentation in this study. Results indicated that the characteristics of the volatile compounds changed from sensor No.6 （ Wl S： broad- methane） into sensor No.7（ W1 W： sulphur- or ）, sensor No.9 （ W2W： sulph- chlo） and sensor No.2（WSS： broadrange） primarily after the fresh goat＇ s milk fermentated, which made the flavor of goat＇ s milk diffrent. The data were analyzed by principal component analysis and linear discrimination analysis, it was found that the method of PCA can accurately distinguished the goat＇ s milk at different stages of fermentation,the method of LDA reflected the obvious change trend of volatile compounds, and the change trend just was consistent with theory.

关 键 词：电子鼻 羊奶 发酵 风味 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]