基于电子鼻的海产干制品风味研究及品质鉴定  

Flavor Study and Quality Identification of Dried Seafood Products Using Electronic Nose Technology

作　　者：张桂云[1,2] ZHANG Guiyun(School of Petroleum&Chemical Engineering,Zhangzhou Institute of Technology;Collaborative Innovation Center of Fine Chemicals in Fujian Province Technology Center,Zhangzhou,Fujian 363000,China)

机构地区：[1]漳州职业技术学院石油化工学院 [2]福建省精细化工应用技术协同创新中心,福建漳州363000

出　　处：《漳州职业技术学院学报》2024年第3期102-108,共7页Journal of Zhangzhou Institute of Technology

基　　金：福建省自然科学基金(2020J01132);漳州市自然科学基金海产干制品风味(ZZ2020J26)。

摘　　要：要:采用电子鼻采集干贝、墨鱼干、鱿鱼干、虾米、小鱼干、花蛤干的挥发性物质,分析不同种类的气味物质成分差异和特征,构建了线性判别模型和聚类分析树图,实现六种海产干制品的分类鉴别,进一步构建了干贝的品质判别模型用于未知样本的大小鉴定。为海产干制品的风味研究、鉴定、加工生产提供新的思路和方法,有望在海产干制品的品质研究、风味形成、加工指导等方面发挥更大的作用。IIn this study,an electronic nose was employed to collect volatile substances from six types of dried seafood products:scallop,cuttlefish,squid,shrimp,small fish,and clam.The odor components and their characteristics were analyzed using radar response maps.To classify the six dried seafood products,linear discriminant analysis and cluster analysis were utilized.Additionally,the flavor characteristics among different grades of dried scallop were extracted,leading to the development of a recognition pattern for the quality identification of unknown samples.This research offers a novel methodology for flavor analysis,quality assessment,and the processing and production of dried seafood products.It provides valuable insights for flavor research,quality enhancement,and processing guidance in the dried seafood industry.

关 键 词：电子鼻 海产干制品 干贝 主成分分析 线性判别分析 聚类分析 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]