电子鼻和电子舌联用技术在评价酱油风味中的应用
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摘要
为比较电子鼻、电子舌及其信号联用技术在酱油风味评价中的效果,试验分别利用电子鼻、电子舌及其融合合并的检测信号,结合主成分、判别指数、质量控制模型和马氏距离等数学方法综合评价8种不同产地酱油风味。电子鼻分析表明8个样品可分成3组,但同组的4、8号两个样品无法区分;电子舌分析表明2、3号样品相似度最高,1、5、6号和8号样品有一定相似度,4、7号样品差异最大;电子鼻和电子舌检测信号融合分析表明8个样品分成3组(即3种风味),且每组样品无交叉重合,区分效果好。电子鼻/电子舌检测信号联用能从气味和滋味综合评价酱油,且分辨能力强,是智能感官评价食品风味的新趋势。
In order to compare the effect of electronic nose,electronic tongue and their signal combination technology in flavor evaluation of soy sauce,8 kinds of soy sauce from different producing areas were comprehensively evaluated uing the detection signals of electronic-nose,electronic-tongue and their integrating data,respectively,in combination with the mathematical methods of principal component analysis(PCA),discriminant index,quality control and mahalanobis distance. E-nose analysis showed that 8 samples could be divided into 3 groups,but the No. 4 and 8 samples of the same group could not be distinguished. E-tongue analysis showed that No. 2 and 3 samples had the highest similarity,No. 1,5,6 and 8 samples had certain similarity,and No. 4 and 7 samples showed the greatest difference. The fusion analysis of E-nose and E-tongue showed that 8 samples were also divided into 3 groups(3 flavors),moreover,there was no cross-coincidence in each group of samples. The combination of E-nose and E-tongue can comprehensively evaluate soy sauce from smell and taste,and has strong discrimination ability,which is a new trend of intelligent sensory evaluation of food flavor.
In order to compare the effect of electronic nose,electronic tongue and their signal combination technology in flavor evaluation of soy sauce,8 kinds of soy sauce from different producing areas were comprehensively evaluated uing the detection signals of electronic-nose,electronic-tongue and their integrating data,respectively,in combination with the mathematical methods of principal component analysis(PCA),discriminant index,quality control and mahalanobis distance. E-nose analysis showed that 8 samples could be divided into 3 groups,but the No. 4 and 8 samples of the same group could not be distinguished. E-tongue analysis showed that No. 2 and 3 samples had the highest similarity,No. 1,5,6 and 8 samples had certain similarity,and No. 4 and 7 samples showed the greatest difference. The fusion analysis of E-nose and E-tongue showed that 8 samples were also divided into 3 groups(3 flavors),moreover,there was no cross-coincidence in each group of samples. The combination of E-nose and E-tongue can comprehensively evaluate soy sauce from smell and taste,and has strong discrimination ability,which is a new trend of intelligent sensory evaluation of food flavor.
引文
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[2]高献礼,赵谋明,曹鸣凯.酱油风味物质研究进展[J].中国酿造,2009(4):1-4
[3]易宇文,范文教,乔明锋,等.7种鱼香肉丝调料智能嗅觉识别[J].食品与机械,2017,33(1):27-31,54
[4]Hong X,Wang J,Hai Z.Discrimination and prediction of multiple beef freshness indexes based on electronic nose[J].Sensors and Actuators:B Chemical,2012,161(1):381-389
[5]Wang Dan-feng,Wang X-ichang,Liu Tai-ang,et al.Prediction of total viable counts on chilled pork using an electronic nose combined with support vector machine[J].Meat Science,2012,90(2):373-377
[6]Nurjuliana M,Man Y B C,Hashim D M,et al.Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer[J].Meat science,2011,88(4):638-644
[7]魏明香.基于电子舌技术的红茶滋味品质检测研究[D].杭州:浙江大学,2015
[8]张玉玉,黄明泉,陈海涛,等.7种面酱的电子鼻和电子舌辨别分析[J].中国食品学报,2012,12(1):198-205
[9]樊晓盼,马俪珍,张伯男,等.微生物发酵对牛肉调味基料的增香作用[J].食品工业科技,2018,39(7):64-69
[10]安莹,孙桃.基于电子鼻不同识别模式对不同品牌酱油的区分与识别[J].中国调味品,2016,41(2):60-64,68
[11]赵玲,刘淇,曹荣.基于电子鼻技术的鱼露与鱼酿酱油的品质分析[J].渔业科学进展,2015,36(4):150-154
[12]李德茂,陈利梅,马淑凤.电子鼻在酱油识别中的应用研究[J].中国酿造,2010(4):107-109
[13]王丹丹,凌霞,王念,等.基于电子舌技术对市售生抽酱油滋味品质的评价[J].食品与发酵工业,2017,43(6):244-249
[14]曹仲文.电子舌对酱油的区分识别研究[J].中国调味品,2017,42(3):110-113
[15]田晓静,王俊,裘姗姗,等.电子鼻和电子舌信号联用方法分析及其在食品品质检测中的应用[J].食品工业科技,2015,36(1):386-389
[16]International S.Geographical classification of Virgin Olive Oils by combining the electronic nose and tongue[C].Sensors:IEEE,2012
[17]易宇文,刘阳,彭毅秦,邓静,等.东坡肘子风味电子鼻分析与感官评价相关性探究[J].食品与发酵工业,2018,44(1):238-244
[18]鲁小利.基于电子舌的黄酒品质检测[D].杭州:浙江大学,2007
[19]Apetrei C,Apetrei I M,Villanueva S,et al.Combination of an enose,an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness[J].Analytica Chimica Acta,2010,663(1):91-97
[20]惠延波,潘印卿,王莉,等.基于电子舌技术的不同品种大米区分识别研究[J].科学技术与工程,2014,14(33):250-254,259
[21]卢小泉.化学计量学研究方法[M].北京.科学出版社,2013:71-84
[22]王琼,徐宝才,于海,等.电子鼻和电子舌结合模糊数学感官评价优化培根烟熏工艺[J].中国农业科学,2017,50(1):161-170
[23]范文教,孙俊秀,徐坤,等.宜宾芽菜发酵后熟期的电子鼻识别研究[J].中国酿造,2013,32(6):72-74,83
[24]朱文政,华蕾,钱翔羽,等.响应面法优化鱼香味型烹饪参数及主成分识别研究[J].食品研究与开发,2016(7):27-32
[25]张晓敏,朱丽敏,张捷,等.采用电子鼻评价肉制品中的香精质量[J].农业工程学报,2008(9):175-178