电子舌技术对市售不同品牌方便面调料的滋味识别  

The Taste Discrimination of Commercial Instant Noodles Seasoning with Different Brands by Electronic Tongue Technology

作　　者：申慧珊 张国权[1] 夏天雨 吴青兰 田丽娜 江昊 郑建梅[1] TIAN Li-na;JIANG Hao;ZHENG Jian-mei(College of Food Science and Engineering,Northwest A ＆ F University,Yangling 712100,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国调味品》2018年第9期134-139,159,共7页China Condiment

摘　　要：为了对市售方便面调料的滋味品质进行评价,从市场上购买3个不同品牌的3种口味的方便面样品,采用电子舌技术和多元统计方法相结合的手段对方便面调味粉包、酱包、粉包和酱包混合后的滋味品质进行了评价分析。结果表明:电子舌的主成分分析和判别因子分析均可以有效区别不同品牌不同口味的方便面调料。在方便面调料品质检测方面,电子舌应用是一个新的检测方法,有着广阔的发展空间。In order to evaluate the taste quality of commercial instant noodles seasoning,three kinds of instant noodle samples of different flavors are purchased from the market,and a combination of electronic tongue technology and multivariate statistical methods is used to evaluate and analyze instant noodles seasoning powder packets and sauce packets.The taste quality of powder,sauce,powder mixed with sauce is evaluated.The results show that both the principal component analysis and the discriminant factor analysis of the electronic tongue can effectively distinguish different brands of instant noodles with different flavors.In the quality detection aspect of instant noodles seasoning,electronic tongue application is a new detection method and has a broad space for development.

关 键 词：方便面调料 电子舌 主成分分析 判别因子分析 区分 

分 类 号：TS202.3[轻工技术与工程—食品科学]