基于电子舌与电子鼻评价烘培时间对黄秋葵籽风味品质的影响

分析不同烘焙时间对黄秋葵籽滋味、气味的影响,采用电子舌法、电子鼻法结合感官评定比较分析黄秋葵籽风味品质的变化。结果表明:电子舌与电子鼻对不同烘焙时间下的黄秋葵籽风味特征呈现不同的响应值,电子舌中涩味的特征向量值最高为0.88,电子鼻对硫化物响应最强;黄秋葵籽烘焙25 min的感官评定总体风味较佳。电子舌PCA分析能较好地区分不同烘焙时间下的黄秋葵籽测试液,而电子鼻的PCA和LDA分析对测试液的区分均存在重叠区,区分性不好。感官评定与电子舌检测的结果对于烘焙时间引起黄秋葵籽的滋味的变化均得到了较好的区分。感官评定与电子鼻检测的结果对于烘焙时间引起黄秋葵籽的气味的变化区分效果均不好。不同烘焙时间下黄秋葵籽感官评定的结果具有差异性,电子舌和电子鼻分析结果与感官评定结果相比较风味品质的检测结果相近。

Effect of Baking Time on Flavour Quality of Okra Seed Based on Electronic Tongue and Electronic Nose

This study analyzed the effects of different baking time on the taste and odor of okra seed. The electronic tongue method,electronic nose method and sensory evaluation were used to compare and analyze the changes of the flavor quality of okra seed. The results showed that the electronic tongue and the electronic nose showed different response values to the flavor characteristics of the okra seed under different baking times. The highest eigenvector value of astringency in the electronic tongue was 0.88,and the response of the electronic nose to sulfide was the strongest. The sensory evaluation of the Okra seeds for 25 minutes was better.The PCA analysis of electronic tongue could be used to distinguish the test liquid of the Okra Seed in the different baking time,while the PCA and LDA analysis of the electronic nose had overlapping areas of the test liquid,and the distinction was not good. The results of sensory evaluation and electronic tongue detection showed a good distinction between the flavour of Okra seeds caused by baking time. The results of sensory evaluation and electronic nose detection were not good at distinguishing the effects of baking time on the changes in the odor of okra seeds. The sensory evaluation results of Okra seeds were different under different baking time. The results of electronic tongue and electronic nose analysis and sensory evaluation were similar,and the results of flavor quality were similar.