基于主成分分析法羊肉火腿香气质量评价模型的构建  

Modeling for aroma quality evaluation of mutton ham based on principal component analysis

作　　者：王旭[1] 龚媛[1] 张同刚[1] 曲云卿 刘敦华[1] 

机构地区：[1]宁夏大学农学院,宁夏银川750021

出　　处：《食品工业科技》2015年第21期122-127,共6页Science and Technology of Food Industry

摘　　要：采用顶空固相微萃取-气相色谱质谱联用技术(HSPME-GC-MS)测定10个羊肉火腿样本中的挥发性物质,筛选出22种主要风味物质,利用主成分分析法构建香气质量评价模型。结果表明:第一至五主成分的累积贡献率为82.989%,包含了十八醛、1-壬醇、正辛醛等15种化合物,能够较好地反映原始数据的信息。同时,该模型评价结果与感官评价结果具有很好的一致性,能综合、准确地反映羊肉火腿的香气质量优劣,为羊肉火腿香气质量评价提供了一种新方法。The volatile flavor compounds in 10 tested mutton hams were determined by HS- SPME- GC- MS,and 22 major flavor substances were analyzed and identified. The aroma quality evaluation model of mutton hams flavor was constructed by principal component analysis（ PCA）.The result showed that the cumulative contribution of the former 5 main factors was 82.989%,containing 15 chemical compounds such as eighteen aldehyde,1- nonyl alcohol,octyl aldehyde and some other compounds,reflected the information of the original data well. Meanwhile,the model had a good agreement with sensory evaluation,it can synthetically and accurately reflected the flavor quality of mutton hams,provided a new evaluation method of mutton hams flavor.

关 键 词：羊肉火腿 挥发性风味物质 气相色谱-质谱法 主成分分析 评价模型 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]