摘要
以12种红枣(酸枣、大平顶枣、圆铃枣、灵武长枣、壶瓶枣、狗头枣、金丝小枣、灰枣、灵宝大枣、木枣、石门大枣、骏枣)所破碎的红枣汁为试验对象,探讨了其在香气和滋味上的差异。结果表明,经电子鼻检测发现,电子鼻各传感器对不同品种红枣香气成分的差异显著(P<0.05);经主成分分析(PCA)和线性判别式分析(LDA)发现,电子鼻能够明显的区别不同品种的红枣。经电子舌检测发现,电子舌5个基本味对不同品种红枣的滋味差异显著(P<0.05),而3个回味对不同品种红枣的滋味差异不显著(P>0.05);经主成分分析发现,电子舌不能有效的区别不同品种的红枣。
Using the jujube juices from 12 kinds of jujubes(Ziziphus jujuba var. spinosa(Bunge), Dapingding jujube, Yuanlingzao, Lingwuchangzao,Huping jujube, Goutouzao, Jinsixiaozao, Huizao, Lingbaozao, Muzao, Z. jujuba var. Inermis(Bunge) Rehd., Junzao) as the test subjects, the differences in aroma and taste was explored. The aroma difference by electronic nose sensors was significant(P<0.05) in different varieties of jujubes through electronic nose detection, and the results of principal component analysis(PCA) and linear discrimination analysis(LDA) showed that the different varieties of jujubes could be distinguished by electronic nose. The 5 basic tastes of electronic tongue was significant in different varieties of jujubes by electronic tongue detection(P<0.05), while the taste difference of 3 aftertastes in different varieties of dates was not significant(P>0.05), and principal component analysis showed that the electronic tongue could not effectively distinguish different varieties of jujubes.
作者
解云
陈邵德罡
蔡文超
高俊
单春会
郭壮
赵慧君
XIE Yun;CHEN Shaodegang;CAI Wenchao;GAO Jun;SHAN Chunhui;GUO Zhuang;ZHAO Huijun(Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Hubei University of Arts and Science,Xiangyang 441053,China;Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory,Hubei University of Arts and Science,Xiangyang 441053,China;School of Food Science and Technology,Shihezi University,Shihezi 832000,China)
出处
《中国酿造》
CAS
北大核心
2022年第12期178-182,共5页
China Brewing
基金
南疆重点产业支撑计划项目(2018DB002)
新疆生产建设兵团重点领域创新团队建设计划项目(2017CB012)
湖北文理学院教师科研能力培育基金(2020kypygp010)。
关键词
红枣
电子鼻
电子舌
差异性
jujube
electronic nose
electronic tongue
difference
