电子鼻分析镇江香醋发酵和陈酿阶段的气味变化  

Odor changes of Zhenjiang aromatic vinegar during fermentation and aging stage by electronic nose

作　　者：郑吴伟 胡梦阳[1] 梁言[1] 田敏[1] 李攀恒 高冰[1] 祁勇刚[1] 胡勇[1] ZHENG Wuwei;HU Mengyang;LIANG Yan;TIAN Min;LI Panheng;GAO Bing;QI Yonggang;HU Yong(Hubei Collaborative Innovation Center for Industrial Fermentation,Hubei University of Technology,Wuhan 430068,China)

机构地区：[1]湖北工业大学工业发酵湖北省协同创新中心,湖北武汉430068

出　　处：《中国酿造》2018年第10期82-86,共5页China Brewing

基　　金：湖北工业大学博士启动基金(BSQD10036)

摘　　要：利用PEN3电子鼻对镇江香醋发酵和陈酿过程中挥发性风味进行分析。结果表明,电子鼻能准确稳定地识别醋醅和陈酿醋气味图谱的变化并对不同发酵时间的醋醅和陈酿醋中的败坏醋进行区分;醋醅和食醋的挥发物组成类似,主要是氮氧化合物类、甲烷类、硫化物类、醇类、有机硫化物类;线性判别分析(LDA)和主成分分析(PCA)都能区分各个样品,但PCA对醋醅的区分优于LDA,载荷分析结果表明,醋醅中甲烷类和氮氧化合物类分别对第一、二主成分方差贡献率最大,醋液中甲烷类和硫化物类分别对第一、二主成分贡献率最大。LDA对败坏醋的区分优于PCA。The volatile flavor of Zhenjiang aromatic vinegar during the fermentation and aging process was analyzed by PEN electronic nose.Results showed that the electronic nose could accurately and stably identify the flavor changes of Cupei and aged vinegar,and distinguish spoiled vinegar within Cupei and aging vinegar.The volatile compositions of Cupei and vinegar were similar,mainly including oxynitride compounds,methane,sulfide,alcohol,and organic sulfide.All samples could be distinguished by linear discrimination analysis(LDA)and principal component analysis(PCA),but PCA was better than LDA for Cupei distinction.Loading analysis results showed that methane and oxynitride compounds in Cupei contributed mostly to PC1 and PC2,respectively,and methane and sulfide in vinegar contributed mostly to PC1 and PC2,respectively.LDA was superior to PCA in distinguishing spoiled vinegar.

关 键 词：电子鼻 醋醅 陈酿 气味分析 

分 类 号：TS264.2[轻工技术与工程—发酵工程]