摘要
采用电子鼻检测4个不同厂家花椒调味料调制的椒麻汁,获得的数据进行主成分分析(PCA)及判别因子分析(DFA)。结果表明:水溶性花椒汁和油溶性花椒油调制椒麻汁的风味差异大,水溶性花椒汁尚不能达到花椒油所提供的特征风味。即使是感官评价差别不大的不同厂家生产的花椒油,调制出的椒麻汁也存在差异,其中2号椒麻汁样品的特征风味比较突出。
Jiaoma juice made from Sichuan pepper seasoning from different factories was appraised by electronic nose. Then, the acquired data were analyzed by principal component analysis （PCA） and discrimination factor analysis （DFA）. Results showed that jiaoma juice made from water-soluble Sichuan pepper and oil-soluble Sichuan pepper exhibited quite different flavor. Water-soluble Sichuan pepper juice cannot reach the characteristic flavor of oil-soluble Sichuan pepper oil. Although sensory evaluation of Sichuan pepper oil from different factories was same, jiaoma juice made from Sichuan pepper oil revealed different flavor through evaluation of electronic nose. The characteristic flavor of Sample 2 was more prominent.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第22期435-438,共4页
Food Science
关键词
电子鼻
花椒调味料
主成分分析
判别因子分析
椒麻汁
electronic nose
Sichuan pepper seasoning
principal component analysis
discrimination factor analysis
jiaoma juice
