摘要
对香菇、双孢蘑菇、牛肝菌3种食用菌进行熬制,得到不同熬制时间的菌汤。利用电子鼻技术对菌汤分别进行测定,通过主成分分析(PCA)和线性判别分析(LDA)两种分析方法对所得数据进行分析。结果表明:利用PCA不能很好区分不同熬制时间的菌汤风味,但能区分不同品种菌汤的风味,说明PCA是分辨不同种类菌汤的有效分析方法;利用LDA能明显区分不同种类食用菌汤及不同熬制时间的菌汤风味,说明LDA是分辨不同菌汤风味的有效分析方法。
In order to find a robust method to evaluate mushroom soup flavor, three species （shiitake, Agaricus bisporus and Boletus edulis） of edible mushroom soups at different cooking times were analyzed by electric nose. The data obtained were analyzed by the methods of principle component analysis （PCA） and linear discrimination analysis （LDA）. PCA failed to distinguish mushroom soups from the same species at different cooking times, but could succeed in distinguishing mushroom soups from different species. However, LDA could effectively distinguish both cooking time and mushroom species.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第16期151-155,共5页
Food Science
基金
"十一五"国家科技支撑计划项目(2008BADA1B05)
