摘要
采用电子鼻及定量描述分析法(quantitative descriptive analysis,QDA)对不同等级与年份的金华、宣威火腿香气轮廓进行检测,并将感官评定与电子鼻分析结果进行相关性分析。电子鼻数据的主成分分析(principal component analysis,PCA)结果表明,各火腿香气轮廓区分显著,各样品点在PCA图上的分布与感官评价结果存在一定的相关性。采用软独立建模分类法(soft independent modeling class analogy,SIMCA)分别建立了火腿等级与产地鉴别模型,结果表明,宣威火腿等级鉴别模型和金华火腿产地鉴别模型区分效果较好,拒绝率基本达到了100%;但其中金华特级火腿的气味与优级火腿较为相似,以特级金华火腿为标准样品所建的SIMCA等级鉴别模型拒绝率仅为66.28%,模型效果不理想。
Odor profiles oftwo kind of dry-cured hams（Jinhua and Xuanwei hams） of different grades and years were analyzed by E-nose detection and quantitative descriptive analysis（QDA）.The results of sensory evaluation and e-nose analysis were compared.The principal component analysis（PCA） results of e-nose showed that the odor profiles of all kinds of hams can be distinguished significantly,and the distribution of samples on principle component analysis chart were correlated to the results of sensory evaluation.Soft independent modeling of class analogy（SIMCA） wasapplied to establish the recognizing models of hams either on grade or on origin.Results showed that the models had better performance,and most of the rejection rate reached 100%.While the discriminative modelof specialand senior grade Jinhua ham showed unsatisfactoryresult,because of the similar odor between them.
出处
《食品与机械》
CSCD
北大核心
2015年第2期114-118,共5页
Food and Machinery
基金
"十二五"国家科技计划课题(编号:2012BAD28B01)
国家肉品质量安全控制工程技术研究中心开放课题(编号:M2012K01)
上海市科委工程中心建设(编号:11DZ2280300)
上海市教委重点学科建设项目(编号:J50704)
上海高校知识服务平台上海海洋大学水产动物遗传育种中心(编号:ZF1206)
关键词
干腌火腿
产地鉴别
品级评定
电子鼻
dry-cured hams
origin identification
quality grade evaluation
electronic nose
