摘要
为研究南果梨冷藏后在货架期间气味的变化,采用电子鼻技术检测直接冷藏和经1-甲基环丙烯(1-MCP)处理后冷藏的南果梨在常温(20℃)货架期间挥发性物质的变化,分析直接冷藏和1-MCP处理再冷藏的南果梨挥发性物质的变化规律,并探讨电子鼻应用于检测南果梨挥发性物质的可能性。采用主成分分析法(PCA)、传感器贡献率分析(LA)、线性判别式分析法(LDA)进行分析,并建立特征雷达图。结果表明:电子鼻对南果梨的挥发性物质比较灵敏,可以利用电子鼻无损检测南果梨的挥发性物质的变化;经1-MCP处理的南果梨果实冷藏后在常温货架期间可以与未经处理的果实同样释放出南果梨特有的挥发性物质,但挥发性物质构成的变化速率有所减缓。
The present study intended to investigate the changes in aromatic components of Nanguo pears after cold storage. Electronic nose technique was used to detect the changes of volatile compounds in refrigerated Nanguo pears with and without 1-MCP pretreatment during the normal shelf period after refrigeration. Loading analysis （LA）, principal component analysis （PCA） and linear discriminant analysis （LDA） were used to establish characteristic radar charts. Results showed that electronic nose was sensitive to the changes of volatile compound in Nanguo pears. After refrigerated storage, Nanguo pears with and without I-MCP pretreatment could both release unique volatile compounds. However, the change rate of volatile compounds in Nanguo pears with 1-MCP pretreatment was slower.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第7期123-126,共4页
Food Science
基金
"十二五"国家科技支撑计划项目(2012BAD38B07)
关键词
南果梨
电子鼻
1-MCP处理
冷藏
挥发性物质
Nanguo pear
electronic nose
1-MCP treatment
refrigeration
volatile compounds
