基于电子鼻的不同包装形式植物硒盐货架期间气味变化研究  

Study on Flavor Change of Plant Selenium Salt in Different Packing during Shelf Life Based on Electronic Nose

作　　者：戴临雪 徐欢欢 岳元媛 吴志康 李加兴 DAI Linxue;XU Huanhuan;YUE Yuanyuan;WU Zhikang;LI Jiaxing(Snowsky Salt Industry Group Co.,Ltd.,Changsha 410114;Hunan Light Industry and Salt Industry Group Technology Centre Co.,Ltd.,Changsha 410114;Hunan Provincial Research Centre of Well and Rock Salt Engineering Technology,Changsha 410114)

机构地区：[1]雪天盐业集团股份有限公司,长沙410114 [2]湖南省轻工盐业集团技术中心有限公司,长沙410114 [3]湖南省井矿盐工程技术研究中心,长沙410114

出　　处：《食品工业》2023年第5期160-163,共4页The Food Industry

摘　　要：采用电子鼻智能感官技术对普通立式袋、铝箔袋及纸罐3种不同包装形式的植物硒盐货架期间的气味变化进行研究,在不同温湿度条件货架期加速试验中,即50℃、Hr 85%与25℃、Hr60%2种温湿度条件交替情况下,对调味盐植物硒盐的味道变化进行监测,探讨电子鼻辅助预测调味盐货架期变化的可能性。采用雷达图、PCA主成分分析、传感器贡献率分析等方法,对原始数据进行解读。结果表明,电子鼻对植物硒盐的挥发性物质特征风味比较灵敏,在货架期间能够判别不同包装形式的区别。同时,作为具有特殊风味的调味盐,铝箔袋包装能在加速试验120 d后依然保持与初始样本最接近的风味,是最优包装选择。The electronic nose intelligent sensory technology was used to measure flavor change of plant selenium salt in three different packing during the shelf life,including vertical bags,aluminum foil bags and paper cans.In the shelf life acceleration experiment under harsh temperature and humidity conditions(50℃,H,85%and 25℃,H,60%alternately),the taste change of salt flavor was monitored to explore the possibility of electronic nose to predict the shelf life.The original data were interpreted by radar chart,PCA principal component analysis,and sensor contribution rate analysis.The results showed that the electronic nose was sensitive to the characteristic flavor of the volatile substances of plant selenium salt,and it could distinguish the difference between different packing.At the same time,as a table salt with special flavor,aluminum foil bag packing was the best choice because it could maintain the closest flavor to the initial sample after 120 d of accelerated experiment.

关 键 词：植物硒盐 调味盐风味 货架期 电子鼻 

分 类 号：TS365[轻工技术与工程]