基于电子鼻和电子舌技术分析发酵鲟鱼加工过程中风味的变化

采用电子鼻、电子舌技术分别对新鲜鲟鱼、腌制鲟鱼和发酵鲟鱼（5 d、10 d、20 d、25 d、35 d）的气味和滋味进行检测，并结合感官评价方法，分析发酵鲟鱼加工过程中气味和滋味的差异，以期探寻一种快速、便捷、准确鉴定鲟鱼发酵程度的方法。结果表明，电子鼻的17个传感器和电子舌的5个传感器对不同处理阶段和不同发酵时间鲟鱼样品的气味与滋味响应强度均有差异，不同处理阶段和不同发酵时间鲟鱼样品气味差异明显，滋味差异不明显，说明电子鼻可有效区分不同处理阶段和不同发酵时间的鲟鱼，而电子舌对鲟鱼的发酵过程区分效果欠佳。不同处理阶段鲟鱼的气味差异主要存在于烃类、酯类、醛类、硫化物和胺类等化合物上。感官评价可以从外在分析发酵鲟鱼的滋味和气味及肉质，与电子鼻分析结果一致。

Flavor changes of fermented sturgeon during processing analyzed based on electronic nose and electronic tongue technology

The smell and taste of fresh sturgeon, pickled sturgeon and fermented sturgeon (5 d, 10 d, 20 d, 25 d, 35 d) were detected by electronic nose and electronic tongue technology. Combined with sensory evaluation method, the differences in smell and taste of fermented sturgeon during processing were analyzed, in order to explore a fast, convenient and accurate method to identify the degree of sturgeon fermentation. The results showed that the 17 sensors of the electronic nose and the 5 sensors of the electronic tongue had different response intensities to the smell and taste of sturgeon samples at different processing stages and fermentation time. The odor of sturgeon samples had obvious difference in different treatment stages and fermentation time, but the difference of taste was not obvious. It showed that the electronic nose could effectively distinguish sturgeon in different process stages and fermentation time, while the electronic tongue could not effectively distinguish fermentation process of sturgeon. The odor difference of sturgeon at different process stages mainly existed in compounds such as hydrocarbons, esters, aldehydes, sulfides and amines. Sensory evaluation could analyze the taste, smell and meat quality of fermented sturgeon from the outside, which was consistent with the results of electronic nose analysis.