摘要
利用电子鼻系统分析了不同物理状态、不同香气特征以及不同生产批次的肉味香精气味的变化,采用多元统计方法对所获得的数据进行了主成分分析(PCA)、判别因子分析(DFA)以及统计质量控制分析(SQC),构建了质量控制模型并对样品的质量稳定性进行了评价。结果表明,电子鼻能够识别出不同生产批次的同一肉味香精;通过对电子鼻进行严格的训练并建立质量控制模型,可成功实现利用合格产品对未知样品进行质量控制。
Electronic nose was used to detecte the change of meat flavor with different physical states,different flavor characteristics,and different production date. The obtained data were analyzed with principal component analysis（PCA）,discriminant factor analysis（DFA）,and statistical quality control（SQC） by multivariate statistical method. The models of quality control were established,and the quality consistency of the samples was evaluated. The results showed that：meat flavors with different production date could be distinguished by electronic nose;the quality of unknown samples could be successfully control by qualified products which were trained by electronic nose along with established quality control model.
出处
《食品研究与开发》
CAS
北大核心
2016年第5期111-113,142,共4页
Food Research and Development
基金
烹饪科学四川省高等学校重点实验室科研项目--咸味香精在中式菜肴中的应用研究及风味评价(13LB03)
四川旅游学院大学生科研项目(2014XKZ 05)
关键词
电子鼻
肉味香精
统计质量控制分析
electronic nose
meat flavor
statistical quality control
