利用电子鼻分析不同反应条件下制备的热反应虾味香精的香气变化

Electronic nose analysis about odour change of thermal-reaction shrimp flavorings prepared at different reaction conditions

摘要: 以虾酶解液为基料,利用Maillard反应制备虾味香精。采用PEN3型电子鼻系统对虾味香精进行检测,通过Loadings分析方法、主成分分析方法(PCA)、线性判别分析方法(LDA)对虾味香精进行数据分析,研究了不同反应时间和温度对虾味香精香气的影响。结果表明,7、9、2号传感器对虾味香精的识别起主要作用,LDA方法能够将不同反应时间和温度的虾味香精香气变化趋势呈现出来,实现了更好的区分效果。

Abstract: The shrimp flavorings were prepared by Maillard reaction using hydrolysate product of shrimp as raw materials.Odour profiles of shrimp flavorings were detected by the electronic nose, then response values of PEN3 sensors were analyzed by Loadings analysis, principal component analysis (PCA) and linear discrimination analysis (LDA) .Effect of reaction time and temperature on the odour of shrimp flavorings was investigated.Results showed that sensors 7, 9 and 2 played important roles in identifying shrimp flavorings.The odour changing trend of shrimp flavorings prepared at different conditions were presented by linear discrimination analysis (LDA) which accomplished better discrimination.