摘要
辣椒果实辣度的快速量化检测是加工企业辣椒原料选择的前提,制定鲜椒辣度评价标准是加工辣椒的品质保障。试验以9个已知辣度的辣椒品种果实为材料,通过感官评定和电子鼻测定建立快速量化的辣度评价方法。结果表明,电子鼻主成分分析贡献率大于99%,可以反映样品的综合信息,并有效区分辣椒果实的辣味;负荷加载分析结果表明,电子鼻对辣味最为敏感的传感器是W5S、W1W和W2W。通过电子鼻传感器W5S、W1W和W2W对辣椒果实的响应值,建立评价辣度的方法,即:不辣(1～10)、微辣(10.1～20)、辣(20.1～50)、超级辣(50.1～70)。应用该方法对来自11个加工辣椒基地的原料进行了检验,能够明显区分不同来源的辣椒果实的辣度差异。
The rapid quantification of pepper fruits is the basis for selection of raw materials for processing enterprises.The pungency degree evaluation criterion of fresh pepper raw material is the guarantee for processing quality.In this paper,a rapid quantification method for pepper taste evaluation is established through sensory evaluation and electronic nose measurement by using 9 varieties of pepper fruits with known pungency degree.The results show that the contribution rate of the principal component analysis of electronic nose is greater than 99%,which can reflect the comprehensive information of the samples and effectively distinguish the pungency degree of pepper fruits.Loading analysis shows that the most sensitive sensors of electronic nose for pepper taste are W5S,W1W and W2W.The pungency degree evaluation method is established by the response value of electronic nose sensors W5S,W1W and W2W on pepper fruits.The pungency degree of pepper fruits is divided into 4 grades,which are not spicy(1~10),slightly spicy(10.1~20),spicy(20.1~50)and strong spicy(50.1~70).This method is used to test the pepper raw materials from 11 raw materials bases,which could significantly distinguish the pungency degree differences among the pepper fruits.
作者
李颖慧
王辉
杨延杰
林多
马静
LI Ying-hui;WANG Hui;YANG Yan-jie;LIN Duo;MA Jing(College of Horticulture,Qingdao Agricultural University,Qingdao 266109,China)
出处
《中国调味品》
CAS
北大核心
2018年第12期146-150,共5页
China Condiment
基金
山东省农业良种工程资助项目(2016LZGC011)
山东省农业重大应用技术创新项目(6682218040)
科技创新工程协同创新项目(CAAS-XTCX2018021)
关键词
加工型辣椒
辣度
电子鼻
评价方法
processing-type pepper
pungency degree
electronic nose
evaluation method
