岳芽,艾岁,王嘉,吉子伍支,李佳思,时小东

• 1:成都大学食品与生物工程学院
• 2:农业农村部杂粮加工重点实验室

摘要(Abstract)：

为探究不同特色蜜源蜂蜜加工制成的面包的风味差异，选出最佳的特色蜜源面包，该研究采用电子感官评价系统如电子眼、电子舌和电子鼻解析11种特色单一蜜源蜂蜜面包的色泽、滋味和气味特征。人为感官评价结果表明，五倍子蜜面包最受消费者喜爱，但蜂蜜面包风味特征得分受主观因素的影响较大，需借助仪器开展辅助评价。蜂蜜面包样品电子眼分析中共提取到18个特征色号，其定性和定量数据具有良好的重现性，能够评价不同样品间的色泽差异。蜂蜜面包的电子舌数据中甜味传感器的响应值最高，其次是苦味传感器的响应值，表明甜味和苦味是蜂蜜面包的主要滋味特征。电子舌主成分分析的前两个主成分贡献率为98.69%,样品均不存在重叠区域，区分性好。由电子鼻分析结果可知，蜂蜜面包挥发性风味物质主要为甲基类，此外，还有氮氧化物、芳香类化合物和硫化物。电子鼻主成分分析可以充分反映样品的气味信息，能够有效区分不同特色蜜源蜂蜜面包的气味差异。五倍子蜜面包能够通过电子眼、电子舌和电子鼻技术与其他特色蜜源蜂蜜面包准确区分和差异分析，为蜂蜜产品开发和专用蜂蜜研发提供了评价依据。

关键词(KeyWords)： 蜂蜜面包;蜜源;电子眼;电子鼻;电子舌

Abstract:

Keywords:

基金项目(Foundation): 四川省科技计划资助项目(2023YFN0032);; 成都大学2023年大学生创新创业训练计划项目(S202311079115,CDUCX2023559)

作者(Author): 岳芽,艾岁,王嘉,吉子伍支,李佳思,时小东

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