摘要
以在市场中购买的7个不同地区的咸干鱼产品为研究对象,利用电子鼻技术对其挥发性成分进行检测,并对其进行主成分分析、线性判别分析和负荷加载分析,结合感官评价的结果,实现电子鼻对7种样品的区分。结果表明,青岛一卤鲜咸干鱼感官评价得分最高,主成分分析比线性判别分析能更有效地区分不同产地的咸干鱼,挥发性盐基氮含量对电子鼻技术在咸干鱼气味的区分中发挥重要作用。
The volatile components in seven different areas salted fish were analyzed by electronic nose technique. An e-nose technology was established through principal,linear discriminant analysis and loading analysis,combined with sensory evaluation. The results showed that Qingdao-Shandong salty fish had the highest score of sensory evaluation. The principal component analysis was more effective than linear discriminant analysis,and the content of total volatile base-nitrogen（ TVB-N） plays an important role in distinguishing salted fish.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第12期205-208,共4页
Food and Fermentation Industries
基金
国家重点研发计划项目:中华传统水产食品工业化加工关键技术研究与装备开发(No.2016YFD0400404)
