基于电子鼻和电子舌对广东地区腐乳气味和滋味的差异分析  

Difference analysis on the smell and taste of sufu in Guangdong based on electronic nose and electronic tongue

作　　者：康林芝 陈霖 黄晓璇 刘国凌[1] 唐辉 KANG Linzhi;CHEN Lin;HUANG Xiaoxuan;LIU Guoling;TANG Hui(Henry Fok School of Food Science and Technology,Shaoguan University,Shaoguan 512005,China;Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region,Shaoguan University,Shaoguan 512005,China)

机构地区：[1]韶关学院英东食品学院,广东韶关512005 [2]韶关学院广东省粤北食药资源利用与保护重点实验室,广东韶关512005

出　　处：《中国酿造》2023年第5期243-247,共5页China Brewing

基　　金：国家自然科学基金青年科学基金项目(32102126);广东省自然科学基金面上项目(2022A1515011362);广东省教育厅普通高校特色创新类项目(2021KTSCX120);2022年度大学生省级创新训练项目(S202210576066);韶关市科技计划项目(210725104530651);韶关学院博士科研启动资助项目(433-9900064501);2022年度韶关市科技支撑乡村振兴项目(2022-13)。

摘　　要：为了解广东市场腐乳样品气味和滋味的差异,该研究以广东地区11种腐乳样品(N_(1)~N_(11))为研究对象,对其进行感官评价,采用电子鼻、电子舌的方法对样品的气味和滋味进行检测,并对其进行主成分分析(PCA)。结果表明,11种腐乳样品感官评分由高到低排序为样品N_(3)>N_(2)=N_(11)>N_(8)>N_(5)>N_(9)>N_(1)0>N_(6)>N_(4)>N_(7)>N_(1),其中,样品N_(3)感官评分最高,为82.66分,样品N_(1)感官评分最低,为72.27分;电子鼻及电子舌检测结果表明,除样品N_(1),样品N_(2)~N_(11)的整体气味特征大致相同,11种腐乳样品主要气味物质为醇类、酮类、醛类、芳香族化合物等,其滋味特征有较大差异,样品N_(1)滋味轮廓较其他样品有较大差异。主成分分析(PCA)结果表明,可根据气味和滋味对11种腐乳样品进行有效区分。In order to understand the difference of smell and taste of sufu samples in Guangdong market,using 11 kinds of sufu samples(N_(1)-N_(11))as the research object,sensory evaluation was carried out,smell and taste of samples were determined by electronic nose and electronic tongue,and the principal component analysis(PCA)was performed in this study.The results showed that the sensory scores of 11 kinds of sufu samples ranked from high to low were samples N_(3)>N_(2)=N_(11)>N_(8)>N_(5)>N_(9)>N_(1)0>N_(6)>N_(4)>N_(7)>N_(1),among them,the sensory scores of sample N_(3)were the highest(82.66),and the sensory scores of sample N_(1)were the lowest(72.27).The results of electronic nose and electronic tongue detection showed that the overall smell characteristics of samples N_(2)-N_(11)were roughly the same except for sample N_(1).The main smell substances of the 11 sufu samples were alcohols,ketones,aldehydes,and aromatic compounds,etc.,and the taste characteristics were significantly different.The taste profile of sample N_(1)was significantly different from that of other samples.The results of principal component analysis(PCA)showed that 11 kinds of sufu samples could be effectively distinguished according to smell and taste.

关 键 词：广东地区腐乳 感官评价 电子鼻 电子舌 风味 主成分分析 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]