摘要
通过电子鼻和电子舌对冷鲜牛肉外脊和大黄瓜条的不同加热温度70、80、90、100、110、120℃炖煮3 h的风味物质进行测定,将数据进行主成分分析(Principal Components Analysis,PCA)、线性判别分析(Linear Discriminant Analysis,LDA)、判别因子分析(Discriminant Factor Analysis,DFA)雷达图分析。结果显示:不同部位牛肉会产生很大的影响,电子鼻能够很好地分析出不同炖煮温度下外脊和大黄瓜条的风味,LDA比PCA能够更好的区分出风味的变化。电子舌能够很好地分析不同炖煮温度下外脊和大黄瓜条的风味得到DFA很好地分辨出口感变化,雷达图能直观的展现出物质成分。
Through the e-nose and e-tongue for cold fresh beef＇flavor substances about ectoloph and siverside of the different cooking temperature 70,80,90,100,110,120 ℃ for 3 h,further analysis of the characteristics.Various data analysis of Principal Components Analysis PCA,Linear Discriminant Analysis（LDA）,Discriminant Factor Analysis（DFA）,radar chart. Results showed that： when cooking about different parts of beef will great influence. The analysis of（LDA）and PCA：the analysis of ectoloph and siverside about different temperatures of e-nose,LDA is better than PCA that can distinguish change between the flavor. The analysis of DFA and radar chart： the analysis of ectoloph and siverside about different temperatures of e-tongue can get different taste,radar chart can directly show material composition.
出处
《食品研究与开发》
CAS
北大核心
2017年第17期124-128,共5页
Food Research and Development
基金
国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-38)
