基于电子鼻检测五香调味油加工条件的优化

为优化五香调味油加工工艺条件，以五香调味料和大豆油为原料，以电子鼻为检测手段，通过单因素试验和响应面分析，探讨油料比值、浸提温度、浸提时间和保温时间等因素对五香调味油风味的影响，并对五香调味油的理化指标进行分析。结果表明：选用配方1五香调味油最优工艺条件为油料比值4（m/m）、浸提时间10 min、浸提温度150 ℃、保温时间18 h。五香调味油各项理化指标均符合三级大豆油国家标准，表明基于电子鼻检测五香调味油的加工工艺优化是可行的。

Optimization of Processing Conditions for Five-Spice Condiment Oil Based on Electronic Nose Analysis

This study aimed to optimize the processing conditions for five-spice condiment oil. The oil was prepared using
five-spice powder and soybean oil as raw materials based on electronic nose analysis. The effects of ratio of soybean oil to
five-spice powder, initial oil temperature, extraction time, and holding time (at 70 ℃) on the flavor were examined using
single factor design and response surface methodology and physicochemical properties of five-spice condiment oil were
investigated. The results demonstrated that the optimal five-spice powder consisted of 20% Sichuan pepper, 25% star anise,
25% fennel, 12.5% cinnamon, 12.5% dry ginger, and 5% clove, and the optimum processing conditions for five-spice
condiment oil were as follows: mass ratio of oil to five-spice powder, 4:1; initial oil temperature, 150 ℃; extraction time,
10 min; and holding time, 18 h. All measured physiochemical indexes of five-spice condiment oil met the national standards
of third-grade soybean oil. The results show that it is feasible to optimize the processing conditions for five-spice condiment
oil based on electronic nose detection.