| 利用电子鼻评价花椒调味料对椒麻鸡风味的影响 |
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| 引用本文： | 熊 敏,肖 岚,谷学权,唐英明.利用电子鼻评价花椒调味料对椒麻鸡风味的影响[J].食品科学,2010,31(22):435-438. |
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| 作者姓名： | 熊 敏 肖 岚 谷学权 唐英明 |
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| 作者单位： | 1.四川烹饪高等专科学校食品科学系
2.四川五丰黎红食品有限公司 |
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| 摘 要： | 采用电子鼻检测4 个不同厂家花椒调味料调制的椒麻汁，获得的数据进行主成分分析(PCA)及判别因子分析(DFA)。结果表明：水溶性花椒汁和油溶性花椒油调制椒麻汁的风味差异大，水溶性花椒汁尚不能达到花椒油所提供的特征风味。即使是感官评价差别不大的不同厂家生产的花椒油，调制出的椒麻汁也存在差异，其中2 号椒麻汁样品的特征风味比较突出。
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| 关 键 词： | 电子鼻 花椒调味料 主成分分析 判别因子分析 椒麻汁 |
| 收稿时间： | 2010-06-19 |
Effect of Sichuan Pepper Seasoning on Jiaoma Chicken Appraised by Electronic Nose |
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| XIONG Min,XIAO Lan,GU Xue-quan,TANG Ying-ming.Effect of Sichuan Pepper Seasoning on Jiaoma Chicken Appraised by Electronic Nose[J].Food Science,2010,31(22):435-438. |
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| Authors: | XIONG Min XIAO Lan GU Xue-quan TANG Ying-ming |
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| Affiliation: | 1. Department of Food Science, Sichuan Higher Institute of Cuisine, Chengdu 610072, China ；
2. Sichuan NG Fung Li Hong Food Co. Ltd., Hanyuan 625302, China |
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| Abstract: | Jiaoma juice made from Sichuan pepper seasoning from different factories was appraised by electronic nose. Then, the acquired data were analyzed by principal component analysis (PCA) and discrimination factor analysis (DFA). Results showed that jiaoma juice made from water-soluble Sichuan pepper and oil-soluble Sichuan pepper exhibited quite different flavor. Water-soluble Sichuan pepper juice cannot reach the characteristic flavor of oil-soluble Sichuan pepper oil. Although sensory evaluation of Sichuan pepper oil from different factories was same, jiaoma juice made from Sichuan pepper oil revealed different flavor through evaluation of electronic nose. The characteristic flavor of Sample 2 was more prominent. |
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| Keywords: | electronic nose Sichuan pepper seasoning principal component analysis discrimination factor analysis jiaoma juice |
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