摘要
为了探索电子鼻对酱油识别的可行性,利用电子鼻并结合感官鉴评对5种不同品牌的酱油进行了分析。通过PCA分析,发现5种酱油之间气味存在一定的差别;通过LDA分析,发现电子鼻可以完全区分5种酱油的气味;通过Loading分析,发现2号传感器对第一主成分的贡献率最大。利用PLS分析法建立酱油感官评分的模型,发现模型可以很好地预测酱油的感官评分。综上所述,电子鼻可用于酱油气味的识别和分析。
In order to explore the feasibility of soy sauce, electronic nose and sensory evaluation are applied for the analysis of five different brands of soy sauce. By principal component analysis, it is found that there are some differences in the odor among the five kinds of soy sauce. By linear discrimination analysis, it is found that electronic nose can distinguish the odor of five kinds of soy sauce entirely. By loading analysis, it is found that the second sensor of electronic nose plays a main role in the first principal component. A model of sensory evaluation is established by the method of PLS, it is found that the model can predict the sensory evaluation of soy sauce well. In summary, the electronic nose can be used to identify and analyze the odor of soy sauce.
出处
《中国调味品》
CAS
北大核心
2016年第2期121-125,共5页
China Condiment
关键词
电子鼻
酱油
气味
electronic nose
soy sauce
odor
