电子鼻在不同来源卤汁的对比分析中的应用研究

针对来自不同厂、不同卤制工序的7种卤汁,利用电子鼻通过主成分(PCA)、线性判别(LDA),进行对比分析。结果表明:同一休闲卤豆干厂不同卤制工序的卤汁在组分和香气上存的差异相对较小,而不同休闲卤豆干厂同一卤制工序的卤汁在组分和香气上存在较大差异,从雷达图上可知不同卤豆干厂的卤汁风味各具特色。

Application of Electronic Nose in the Comparative Analysis of Different Sources in the Marinade

For seven kinds of marinade from different factory and different marinating process,conducting comparative analysis on principal component analysis(PCA)and a linear discriminant analysis(LDA)with electronic nose.the results indicated that marinade which come from the same leisure halogen tofu factory with different marinating process exist relatively small divergence on the composition and aroma of marinade,but that marinade which come from the different leisure halogen tofu factory with the same marinating process exist comparatively large divergence on the composition and aroma of marinade.It can see different halogen tofu factory marinade distinctive flavor from the radar map.