基于电子鼻和电子舌技术的辣木籽风味分析  

Flavor Analysis of Moringa Seeds Based on Electronic Nose and Electronic Tongue

作　　者：黄璜 王凤玲[1] 孙超仁 凡琪 杨沛洁 HUANG Huang;WANG Feng-ling;SUN Chao-ren;FAN Qi;YANG Pei-jie(College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin Key Laboratory of Food Biotechnology,Tianjin 300134,China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134

出　　处：《食品研究与开发》2022年第7期183-190,共8页Food Research and Development

摘　　要：采用电子鼻结合电子舌技术分析印度传统品种、非洲品种和中国云南改良品种的10种产地辣木籽风味。优化气味成分和滋味物质的提取检测条件,电子鼻、电子舌分别检测气味和滋味响应强度,利用主成分分析(principal component analysis,PCA)、判别因子分析(discriminant factor analysis,DFA)、雷达图和味觉分析法分析数据。PCA和DFA结果表明,同一品种不同产地辣木籽风味相似,不同品种间风味差异较大;雷达图能直观体现不同品种辣木籽的气味和滋味响应强度均有差异;味觉分析结果显示印度传统品种辣木籽呈苦咸鲜滋味,中国云南改良品种辣木籽酸甜滋味最重,非洲品种辣木籽各味觉值适中,口感更丰富。电子鼻、电子舌能快速、简便区分不同品种辣木籽的风味特征,为其品种鉴别提供新的技术支持。The flavor of Moringa seeds of Indian traditional varieties,African varieties,and improved varieties in Yunnan,China in 10 producing areas was analyzed based on the electronic nose and the electronic tongue technologies. The extraction and detection conditions of odor components and taste substances were optimized.The odor and taste intensities were detected by electronic nose and electronic tongue respectively. Principal component analysis(PCA),discriminant factor analysis(DFA),radar chart and flavor profile analysis were employed for data analysis. The results of PCA and DFA showed that Moringa seeds of the same variety from different origins had the similar flavor,and the flavor of different varieties was quite different. The radar chart could directly reflect the differences in the odor and taste intensities of Moringa seeds of different varieties. As revealed by the results of flavor profile analysis,the Moringa seeds are bitter,salty,and fresh for Indian traditional varieties,sweet and sour for improved varieties in Yunnan,China,and moderate for African varieties. Electronic nose and electronic tongue can quickly and easily distinguish the flavor characteristics of different varieties of Moringa seeds,and provide new technical support for their variety identification.

关 键 词：电子鼻 电子舌 辣木籽 品种 风味 

分 类 号：TS207.3[轻工技术与工程—食品科学]