林丹,胡金祥,何蓓蓓,吴宝珠,冷朝杰,易宇文

• 1:四川旅游学院
• 2:肉类加工四川省重点实验室

摘要(Abstract)：

为快速区分不同地域鱼香调味汁,实验以电子鼻、电子舌对4个不同地域的鱼香调味汁挥发性气味和滋味进行检测,对传感器采集到的数据进行方差、雷达图和主成分分析。研究结果表明,在电子鼻方差分析中,18根传感器中有17根的响应值对4个不同产地的鱼香调味汁差异显著(P<0.05),且雷达图和主成分分析均有助于区分不同产地的鱼香调味汁;在电子舌方差分析中,7根传感器采集到的4个样品数据差异显著(P<0.05),但电子舌的方差、雷达图分析、主成分分析均显示3,4号样品差异不显著,表明电子舌能够在一定程度上区分不同产地的鱼香调味汁,但区分能力不足;而电子鼻和电子舌传感器数据融合主成分分析表明,4个样品的区分度较单独使用电子鼻或电子舌分析更加明显,故说明电子鼻和电子舌数据融合能够更加全面地评价食品风味。

关键词(KeyWords)： 电子鼻;电子舌;鱼香调味汁;主成分分析;数据融合

Abstract:

Keywords:

基金项目(Foundation): 四川省科技厅应用基础项目(2019YJ0344);; 四川旅游学院校级重点项目(19SCTUZZ11);; 肉类加工四川省重点实验室(19-R-17);; 大学生创新创业训练计划项目(S201911552045);; 四川旅游学院科研创新团队基金(2018SCTUTD05)

作者(Author): 林丹,胡金祥,何蓓蓓,吴宝珠,冷朝杰,易宇文

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