| 基于电子舌的鸡肉香精风味改进研究 |
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| 引用本文： | 田怀香,肖作兵,徐霞,秦蓝. 基于电子舌的鸡肉香精风味改进研究[J]. 中国调味品, 2011, 36(3) |
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| 作者姓名： | 田怀香 肖作兵 徐霞 秦蓝 |
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| 作者单位： | 1. 上海应用技术学院,香料香精技术与工程学院,上海,200235
2. 雀巢研发中心上海有限公司,上海,201812 |
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| 摘 要： | 研究使用食品原料在达到相同风味效果的情况下取代化学的香味物质,运用电子舌采集鸡汤与添加不同物质的鸡肉香精的口感轮廓,得到传感器的响应值,并通过主成分分析(PCA)、统计质量控制分析(SQC)和判别因子分析(DFA)等多元统计方法进行数据分析,建议采用基本配方+小麦蛋白+大蒜粉的配方,建议不添加硫胺素.研究表明电子舌技术可以较好的应用于香精的风味改进.
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| 关 键 词： | 电子舌 鸡肉 香精 多元统计方法 |
Application of electronic tongue on flavor optimization of chicken flavoring |
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| TIAN Huai-xiang,XIAO Zuo-bing,XU Xia,QIN Lan. Application of electronic tongue on flavor optimization of chicken flavoring[J]. China Condiment, 2011, 36(3) |
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| Authors: | TIAN Huai-xiang XIAO Zuo-bing XU Xia QIN Lan |
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| Affiliation: | TIAN Huai-xiang1,XIAO Zuo-bing1,XU Xia1,QIN Lan2(1.School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 200235,China,2.Nestle R&D Centre Shanghai Co.,Ltd.,Shanghai 201812,China) |
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| Abstract: | The flavor optimization of chicken flavoring was conducted in this research.Taste composition of chicken soup and chicken essence was sampled by electronic tongue,and the data analysis was conducted by using principal component analysis(PCA),statistical quality control(SQC),and discriminant factor analysis(DFA).Results indicated that flavor of optimized chicken flavoring and chicken soup was quite close,and electronic tongue could be applied to essence optimization. |
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| Keywords: | electronic tongue chicken flavoring multivariate analysis |
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