摘要
以7个品牌草纸包装道口烧鸡和5个品牌真空包装道口烧鸡为材料,利用电子鼻技术,结合感官评定,比较不同品牌道口烧鸡香气差异,为道口烧鸡风味评价提供参考。结果表明,电子鼻S2、S7传感器对不同品牌烧鸡香气响应值较高,即不同品牌烧鸡氮氧类化合物、硫化氢含量差异明显。不同品牌草纸包装道口烧鸡的鸡腿和鸡翅香气差异较大,而真空包装道口烧鸡的鸡胸肉香气差异较大。电子鼻可区分不同品牌道口烧鸡的香气特征,感官评定对不同品牌烧鸡香气区分效果欠佳。
The electronic nose combined sensory evaluation was used to measure the flavor differences of different brands of Daokou roasted chicken, including seven brands with coarse paper packing and five brands with vacuum packing. The results showed that the response values of sensors S2 and S7 were higher than the others, which meant the contents of nitrogen oxides and hydrogen sulfide had significant differences among the samples. It was found that the flavor differences of chicken legs and wings with coarse paper packing were greater than that of chicken breasts, and the flavor difference of the chicken breasts with vacuum packing was great. The electronic nose could effectively distinguish Daokou roasted chicken of different brands, while sensory evaluation was ineffective as to Daokou roasted chicken of different brands.
作者
孙灵霞
李苗云
柳艳霞
高晓平
张秋会
赵改名
SUN Lingxia;LI Miaoyun;LIU Yanxia;GAO Xiaoping;ZHANG Qiuhui;ZHAO Gaiming(School of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002)
出处
《食品工业》
CAS
北大核心
2020年第2期280-283,共4页
The Food Industry
基金
河南省科技厅科技计划项目(152300410196)
河南省高等学校重点科研项目计划支持(17A550016)
河南农业大学科技创新基金(KJCX2016A07).
关键词
道口烧鸡
电子鼻
香气
Daokou roasted chicken
electronic nose
flavor
