| 电子鼻 电子舌对不同规格番茄酱风味的分析 |
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| 引用本文： | 王婧. 电子鼻 电子舌对不同规格番茄酱风味的分析[J]. 农产品加工．学刊, 2021, 0(6) |
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| 作者姓名： | 王婧 |
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| 作者单位： | 中粮新疆屯河加工番茄技术研究中心（有限公司） |
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| 摘 要： | 采用电子鼻和电子舌,通过主成分分析(Principal component analysis,PCA)、线性判别分析(Linear discriminant analysis,LDA)对不同规格番茄酱的风味品质进行检测区分,定量辨别不同规格番茄酱之间的风味差异。结果表明,不同规格番茄酱嗅觉、味觉指标丰富,热破番茄酱在短链烷烃类、醇醛醚酮等类和芳香成分、有机硫化物类物质成分上高于冷破番茄酱;味觉差异主要表现在酸味、苦味、咸味和鲜味指标上,冷破番茄酱酸味、咸味强于热破番茄酱,热破番茄酱苦味和鲜味均高于冷破番茄酱。
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| 关 键 词： | 番茄酱 电子鼻 电子舌 主成分分析 线性判别分析 |
Electronic Nose and Electronic Tongue Analyze the Flavor of Tomato Paste of Different Specifications |
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| WANG Jing. Electronic Nose and Electronic Tongue Analyze the Flavor of Tomato Paste of Different Specifications[J]. Nongchanpin Jlagong.Xuekan, 2021, 0(6) |
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| Authors: | WANG Jing |
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| Affiliation: | (COFCO Xinjiang TUNHE Process Tomato Engineering and Technology Research Center(Co.,Ltd.),Changji,Xinjiang 831100,China) |
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| Abstract: | Using Electronic Nose and Electronic Tongue,through the PCA and LDA to test the different specifications of tomato paste flavor quality,quantitatively identify the flavor differences between different tomato ketchup specifications.The results showed that the smell and taste indexes of different tomato paste were rich,and the hot broken tomato paste was higher than the cold broken tomato paste in terms of short chain alkane,alcohol aldehyde ether ketone,aromatic components and organic sulfides.The difference in taste was mainly reflected in the indicators of sour,bitter,salty and umami.The sour and salty taste of cold-broken paste was stronger than hot broken paste,while the bitter and umami taste of hot-broken paste were higher than cold broken paste. |
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| Keywords: | tomato past electronic nose electronic tongue PCA LDA |
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