基于主成分分析法的羊肉特征性风味强度评价模型的构建  

Construction of Evaluation Model for Characteristic Flavor Intensity of Lamb Meat Based on Principal Component Analysis

作　　者：王振东 王彦清 周瑞铮 周惠健 葛庆丰[1] 吴满刚[1] 周晓燕[2,3] 于海 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127 [2]扬州大学旅游烹饪学院,江苏扬州225127 [3]江苏省淮扬菜产业化工程中心,江苏扬州225127

出　　处：《食品科学》2017年第22期162-168,共7页Food Science

基　　金："十三五"国家重点研发计划重点专项(2016YFD0401501);江苏省科技厅苏北科技发展计划项目(BN2014005);扬州大学"新世纪人才工程"项目

摘　　要：为评价不同羊肉之间特征性风味强度的差异,采用气相色谱-质谱联用法测定15份羊肉样品中的游离脂肪酸组成与含量,并对其进行主成分分析构建羊肉特征性风味强度评价模型。结果表明:主成分分析法得出的第1~3主成分贡献率分别为56.654%、17.476%、14.287%,这3个主成分的累计贡献率为88.417%,能够较好地反映原始数据的信息,可代表游离脂肪酸的大部分信息。将该模型特征性风味强度评价结果与传统感官评价结果进行相关性分析,相关系数为0.939,说明两者具有很好的一致性。因此,根据主成分分析法建立的风味评价模型具有一定的可行性,从而为羊肉特征性风味强度评价提供一种新方法。This study aimed to evaluate the difference in the characteristic flavor intensity of different lamb meats from different carcass cuts. The composition and content of free fatty acids in 15 lamb samples were determined by gas chromatography-mass spectrometry（GC-MS）. Principal component analysis（PCA） was used to establish an evaluation model for the characteristic flavor intensity of lamb meat. The results showed that the contribution rates of the first three principal components were 56.654%, 17.476% and 14.287%, respectively and the cumulative contribution rate was 88.417%, which could not only accurately reflect the information on the original data, but also represent the basic information on free fatty acids. The correlation coefficient between the model results and traditional sensory evaluation was 0.939, indicating good consistency. Therefore, the evaluation model established by PCA was feasible and provided a new method for the evaluation of the characteristic flavor intensity of lamb meat.

关 键 词：羊肉 游离脂肪酸 特征性风味 主成分分析法 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]