Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Menu
Volume 44 Issue 23
Nov.  2023
Turn off MathJax
Article Contents
Abstract
References
Related Articles
XU Xueye, ZHANG Xinzhen, SUN Yue, et al. Optimization of Frying Technology of Agaricus bisporus Recombinant Rice and Analysis of Its Flavor Components[J]. Science and Technology of Food Industry, 2023, 44(23): 144−155. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023010023.
Citation: XU Xueye, ZHANG Xinzhen, SUN Yue, et al. Optimization of Frying Technology of Agaricus bisporus Recombinant Rice and Analysis of Its Flavor Components[J]. Science and Technology of Food Industry, 2023, 44(23): 144−155. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023010023.
shu

Optimization of Frying Technology of Agaricus bisporus Recombinant Rice and Analysis of Its Flavor Components

  • 1.

    Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China

  • 2.

    College of Biological and Food Engineering, Fuyang Normal University, Fuyang 236037, China

More Information
  • Received Date: January 04, 2023
  • Available Online: September 25, 2023
    Graphical Abstract
    • Abstract
  • In order to improve the flavor and nutritional value of stir-fried rice, this study used Agaricus bisporus powder and indica rice powder as raw materials, and obtained Agaricus bisporus stir-fried rice by extrusion granulation and frying. Response surface methodology was used to optimize the technological formula, and then the nutritional components and flavor components were analyzed. The results showed that the best formula of stir-fried rice with Agaricus bisporus was as follows: The frying temperature 170 ℃, the frying time 79 s, and the addition of Agaricus bisporus powder 5.90%. On this basis, the comprehensive score of Agaricus bisporus stir-fried rice was 86.80±0.47, which was close to the theoretical prediction. The nutritional results showed that compared with the blank stir-fried rice, the total starch content of the stir-fried rice with Agaricus bisporus decreased significantly (P<0.05), while the contents of protein, fat and dietary fiber increased significantly (P<0.05), and the total amino acid content was also increased. Glutamic acid, aspartic acid and arginine made great contributions to the formation of the unique flavor of the stir-fried rice with Agaricus bisporus. In addition, the results of electronic nose and gas chromatography-ion mobility spectrometry showed that 53 volatile flavor substances including aldehydes, esters, ketones, alcohols, furans and acids were detected in blank recombinant rice, blank stir-fried rice, Agaricus bisporus recombinant rice and Agaricus bisporus stir-fried rice. Compared with blank recombinant rice, the relative contents of ketones and furans in blank stir-fried rice increased. Compared with blank stir-fried rice, the relative contents of aldehydes and ketones in Agaricus bisporus stir-fried rice increased. Compared with Agaricus bisporus recombinant rice, the relative contents of ketones, esters and furans in Agaricus bisporus stir-fried rice increased.
    • FullText(HTML)
    • References (40)
  • [1]
    蔡健, 王薇. 蘑菇的营养保健作用和保鲜技术[J]. 中国食物与营养,2004(3):22−23. [CAI J, WANG W. The healthy function and storage technique of fungus[J]. Chinese Food and Nutrition,2004(3):22−23.

    CAI J, WANG W. The healthy function and storage technique of fungus[J]. Chinese Food and Nutrition, 2004（3）: 22−23.
    [2]
    吴锦文. 食用菌的化学成分和营养价值[J]. 农业新技术,1982(2):54−56. [WU J W. Chemical composition and nutritional value of edible fungi[J]. New Agricultural Technology,1982(2):54−56.

    WU J W. Chemical composition and nutritional value of edible fungi[J]. New Agricultural Technology, 1982（2）: 54−56.
    [3]
    王世东. 双抱菇、草菇、滑子菇栽培与加工新技术[M]. 中国农业出版社, 2005. [WANG S D. New cultivation and processing techniques of Agaricus bisporus, Volvariella volvacea and Pholiota nameko[M]. China Agricultural Press, 2005.

    WANG S D. New cultivation and processing techniques of Agaricus bisporus, Volvariella volvacea and Pholiota nameko[M]. China Agricultural Press, 2005.
    [4]
    吴素玲, 孙晓明, 王波, 等. 双孢蘑菇子实体营养成分分析[J]. 中国野生植物资源,2006,25(2):47−52. [WU S L, SUN X M, WANG B, et al. Analysis of nutritional components of Agaricus bisporus fruiting body[J]. China Wild Plant Resources,2006,25(2):47−52.

    WU S L, SUN X M, WANG B, et al. Analysis of nutritional components of Agaricus bisporus fruiting body[J]. China Wild Plant Resources, 2006, 25（2）: 47−52.
    [5]
    谷镇, 杨焱. 食用菌呈香呈味物质研究进展[J]. 食品工业科技,2013,34(5):363−367. [GU Z, YANG Y. Research progress of aroma and flavor substances in edible fungi[J]. Food Industry Science and Technology,2013,34(5):363−367. doi: 10.13386/j.issn1002-0306.2013.05.012

    GU Z, YANG Y. Research progress of aroma and flavor substances in edible fungi[J]. Food Industry Science and Technology, 2013, 34（5）: 363−367. doi: 10.13386/j.issn1002-0306.2013.05.012
    [6]
    王清莲, 张云亮, 高帅, 等. 重组米产品研究及展望[J]. 农产品加工,2021(4):78−82. [WANG Q L, ZHANG Y L, GAO S, et al. Research and prospect of recombinant rice products[J]. Agricultural Products Processing,2021(4):78−82. doi: 10.16693/j.cnki.1671-9646(X).2021.02.051

    WANG Q L, ZHANG Y L, GAO S, et al. Research and prospect of recombinant rice products[J]. Agricultural Products Processing, 2021（4）: 78−82. doi: 10.16693/j.cnki.1671-9646(X).2021.02.051
    [7]
    SUMARDIONO S, JOS B, ANTONI M F Z, et al. Physicochemical properties of novel artificial rice produced from sago, arrowroot, and mung bean flour using hot extrusion technology[J]. Heliyon,2022,8(2):e08969. doi: 10.1016/j.heliyon.2022.e08969
    [8]
    SAHA S, ROY A. Selecting high amylose rice variety for puffing:A correlation between physicochemical parameters and sensory preferences[J]. Measurement:Food,2022,5:100021. doi: 10.1016/j.meafoo.2021.100021
    [9]
    董状, 吕庆云, 沈汪洋, 等. 富硒发芽糙米及其挤压米制作工艺优化[J]. 食品科技,2021,46(6):174−180. [DONG Z, LÜ Q Y, SHEN W Y, et al. Optimization of processing technology of selenium-enriched germinated brown rice and its extruded rice[J]. Food Science and Technology,2021,46(6):174−180. doi: 10.13684/j.cnki.spkj.2021.06.029

    DONG Z, LÜ Q Y, SHEN W Y, et al. Optimization of processing technology of selenium-enriched germinated brown rice and its extruded rice[J]. Food Science and Technology, 2021, 46（6）: 174−180. doi: 10.13684/j.cnki.spkj.2021.06.029
    [10]
    巫婷婷. 炒米加工工艺参数优化及大米淀粉特性变化研究[D]. 武汉:华中农业大学, 2011. [WU T T. Optimization of the process conditions for the stir-fried yin m and study for the change of rice starch characteristic[D]. Wuhan:Huazhong Agricultural University, 2011.

    WU T T. Optimization of the process conditions for the stir-fried yin m and study for the change of rice starch characteristic[D]. Wuhan: Huazhong Agricultural University, 2011.
    [11]
    解菲, 赵宁, 江帆, 等. 炒米理化特性研究[J]. 食品研究与开发,2021,42(23):7−13. [XIE F, ZHAO N, JIANG F, et al. Physicochemical properties of chaomi[J]. Food Research and Development,2021,42(23):7−13. doi: 10.12161/j.issn.1005-6521.2021.23.002

    XIE F, ZHAO N, JIANG F, et al. Physicochemical properties of chaomi[J]. Food Research and Development, 2021, 42（23）: 7−13. doi: 10.12161/j.issn.1005-6521.2021.23.002
    [12]
    徐文泱, 王凯, 文欣. 炒米加工过程中二氧化硫含量的变化[J]. 粮食与油脂,2022,35(2):55−58,68. [XU W Y, WANG K, WEN X. Change of sulfur dioxide content in the production of stir-fried rice[J]. Cereals and Oils,2022,35(2):55−58,68.

    XU W Y, WANG K, WEN X. Change of sulfur dioxide content in the production of stir-fried rice[J]. Cereals and Oils, 2022, 35（2）: 55−58,68.
    [13]
    中华人民共和国国家标准. GB 5009.3-2016 食品安全国家标准 食品中水分的测定[S]. 北京: 中国标准出版社, 2016. [National Standard of the People's Republic of China. GB 5009.3-2016 National Standard for Food Safety Determination of moisture in food[S]. Beijing: Standards Press of China, 2016.

    National Standard of the People's Republic of China. GB 5009.3-2016 National Standard for Food Safety Determination of moisture in food[S]. Beijing: Standards Press of China, 2016.
    [14]
    王洁洁, 邵子晗, 韩晶, 等. 挤压重组紫薯米工艺优化及其抗氧化活性研究[J]. 食品工业科技,2020,41(8):137−142,150. [WANG J J, SHAO Z J, HAN J, et al. Optimization of process and antioxidant activity of extruded recombinant purple potato rice[J]. Science and Technology of Food Industry,2020,41(8):137−142,150. doi: 10.13386/j.issn1002-0306.2020.08.022

    WANG J J, SHAO Z J, HAN J, et al. Optimization of process and antioxidant activity of extruded recombinant purple potato rice[J]. Science and Technology of Food Industry, 2020, 41（8）: 137−142,150. doi: 10.13386/j.issn1002-0306.2020.08.022
    [15]
    杨涛, 徐雪野, 张新振, 等. 挤压香菇炒米的工艺优化及其风味成分分析[J]. 食品工业科技,2023,44(7):178−187. [YANG T, XU X Y, ZHANG X Z, et al. Process optimization and flavor composition analysis of fried rice with extruded mushrooms[J]. Science and Technology of Food Industry ,2023,44(7):178−187. doi: 10.13386/j.issn1002-0306.2022060090

    YANG T, XU X Y, ZHANG X Z, et al. Process optimization and flavor composition analysis of fried rice with extruded mushrooms[J]. Science and Technology of Food Industry , 2023, 44（7）: 178−187. doi: 10.13386/j.issn1002-0306.2022060090
    [16]
    王纯, 戴艳军, 孙玥, 等. 不同品种菌菇加工脆片适宜性评价[J]. 食品与机械,2021,37(4):171−175,238. [WANG C, DAI Y J, SUN Y, et al. Evaluation of the suitability of different varieties of mushroom for processing crisps[J]. Food and Machinery,2021,37(4):171−175,238. doi: 10.13652/j.issn.1003-5788.2021.04.032

    WANG C, DAI Y J, SUN Y, et al. Evaluation of the suitability of different varieties of mushroom for processing crisps[J]. Food and Machinery, 2021, 37（4）: 171−175,238. doi: 10.13652/j.issn.1003-5788.2021.04.032
    [17]
    蒋谨, 徐颖, 朱庚伯. 人类味觉与氨基酸味道[J]. 氨基酸和生物资源,2002,24(4):1−3. [JIANG J, XU Y, ZHU G B. Human taste and amino acid taste[J]. Amino Acid and Biological Resources,2002,24(4):1−3. doi: 10.14188/j.ajsh.2002.04.023

    JIANG J, XU Y, ZHU G B. Human taste and amino acid taste[J]. Amino Acid and Biological Resources, 2002, 24（4）: 1−3. doi: 10.14188/j.ajsh.2002.04.023
    [18]
    刘志云, 胡秋辉. 香菇粉和豆沙复配曲奇特征风味物质分析[J]. 食品科学,2016,37(20):95−101. [LIU Z Y, HU Q H. Analysis of characteristic flavor substances of compound cookies with mushroom powder and bean paste[J]. Food Science,2016,37(20):95−101. doi: 10.7506/spkx1002-6630-201620016

    LIU Z Y, HU Q H. Analysis of characteristic flavor substances of compound cookies with mushroom powder and bean paste[J]. Food Science, 2016, 37（20）: 95−101. doi: 10.7506/spkx1002-6630-201620016
    [19]
    黄雨露. 双孢菇籼米复合冲调粉的制备及其特性研究[D]. 合肥:安徽农业大学, 2019. [HUANG Y L. Preparation and characteristics of Agaricus bisporus-indica rice compound blending powder[D]. Hefei:Anhui Agricultural University, 2019.

    HUANG Y L. Preparation and characteristics of Agaricus bisporus-indica rice compound blending powder[D]. Hefei: Anhui Agricultural University, 2019.
    [20]
    张钰萌, 鲍雨婷, 孙玥, 等. 双孢菇面包复合改良剂优化及其对面包品质的影响[J]. 食品与机械,2022,38(3):212−216. [ZHANG Y M, BAO Y T, SUN Y, et al. Optimization of compound improver for Agaricus bisporus bread and its influence on bread quality[J]. Food and Machinery,2022,38(3):212−216. doi: 10.13652/j.spjx.1003.5788.2022.90016

    ZHANG Y M, BAO Y T, SUN Y, et al. Optimization of compound improver for Agaricus bisporus bread and its influence on bread quality[J]. Food and Machinery, 2022, 38（3）: 212−216. doi: 10.13652/j.spjx.1003.5788.2022.90016
    [21]
    靳羽慧. 金针菇对面条品质特性的影响[D]. 新乡:河南科技学院, 2018. [JIN Y H. Effect of flammulina velutipes on quality characteristics of noodles[D]. Xinxiang:Henan University of Science and Technology, 2018.

    JIN Y H. Effect of flammulina velutipes on quality characteristics of noodles[D]. Xinxiang: Henan University of Science and Technology, 2018.
    [22]
    马宁, 陈雨婷, 方东路, 等. 猴头菇-青稞预糊化粉的添加对桃酥品质的影响[J]. 食品科学,2020,41(20):46−53. [MA N, CHEN Y T, FANG D L, et al. Effect of Hericium erinaceus-highland barley pregelatinized powder on peach cake quality[J]. Food Science,2020,41(20):46−53. doi: 10.7506/spkx1002-6630-20200507-068

    MA N, CHEN Y T, FANG D L, et al. Effect of Hericium erinaceus-highland barley pregelatinized powder on peach cake quality[J]. Food Science, 2020, 41（20）: 46−53. doi: 10.7506/spkx1002-6630-20200507-068
    [23]
    鲁敏, 安华明, 赵小红. 无籽刺梨与刺梨果实中氨基酸分析[J]. 食品科学,2015,36(14):118−121. [LU M, AN H M, ZHAO X H. Analysis of amino acids in seedless Rosa roxburghii and Rosa roxburghii fruits[J]. Food Science,2015,36(14):118−121. doi: 10.7506/spkx1002-6630-2015140023

    LU M, AN H M, ZHAO X H. Analysis of amino acids in seedless Rosa roxburghii and Rosa roxburghii fruits[J]. Food Science, 2015, 36（14）: 118−121. doi: 10.7506/spkx1002-6630-2015140023
    [24]
    冯耐红, 侯东辉, 杨成元, 等. 不同品种小米主要营养成分及氨基酸组分评价[J]. 食品工业科技,2020,41(8):224−229. [FENG N H, HOU D H, YANG C Y, et al. Evaluation of main nutritional components and amino acid components of different varieties of millet[J]. Science and Technology of Food Industry ,2020,41(8):224−229. doi: 10.13386/j.issn1002-0306.2020.08.035

    FENG N H, HOU D H, YANG C Y, et al. Evaluation of main nutritional components and amino acid components of different varieties of millet[J]. Science and Technology of Food Industry , 2020, 41（8）: 224−229. doi: 10.13386/j.issn1002-0306.2020.08.035
    [25]
    肖文敏, 唐小燕, 任志红, 等. 基于电子鼻技术的茶鲜叶农残快速诊断[J]. 茶叶通讯,2021,48(3):484−493. [XIAO W M, TANG X Y, REN Z H, et al. Rapid diagnosis of pesticide residues in fresh tea leaves based on electronic nse technology[J]. Journal of Tea Communication,2021,48(3):484−493. doi: 10.3969/j.issn.1009-525X.2021.03.016

    XIAO W M, TANG X Y, REN Z H, et al. Rapid diagnosis of pesticide residues in fresh tea leaves based on electronic nse technology[J]. Journal of Tea Communication, 2021, 48（3）: 484−493. doi: 10.3969/j.issn.1009-525X.2021.03.016
    [26]
    LIU R C, LI R, WANG Y, et al. Analysis of volatile odor compounds and aroma properties of European vinegar by the ultra-fast gas chromatographic electronic nose[J]. Journal of Food Composition and Analysis,2022,112:104673. doi: 10.1016/j.jfca.2022.104673
    [27]
    李娟, 任芳, 甄大卫, 等. 气相色谱-离子迁移谱分析乳制品挥发性风味化合物[J]. 食品科学,2021,42(10):235−240. [LI J, REN F, ZHEN D W, et al. Analysis of volatile flavor compounds dairy products by gas chromatography-ion mobility spectrometry[J]. Food Science,2021,42(10):235−240. doi: 10.7506/spkx1002-6630-20200503-020

    LI J, REN F, ZHEN D W, et al. Analysis of volatile flavor compounds dairy products by gas chromatography-ion mobility spectrometry[J]. Food Science, 2021, 42（10）: 235−240. doi: 10.7506/spkx1002-6630-20200503-020
    [28]
    TIAN X, LI Z J, CHAO Y Z, et al. Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content[J]. Food Research International,2020,137:109456. doi: 10.1016/j.foodres.2020.109456
    [29]
    ZHANG Q, DING Y, GU S, et al. Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS[J]. Food Research International,2020,137:109339. doi: 10.1016/j.foodres.2020.109339
    [30]
    VAZQUEZ-LANDAVERDE P A, VELAZQUEZ G, TORRES J A, et al. Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography[J]. Journal of Dairy Science,2005,88(11):3764−3772. doi: 10.3168/jds.S0022-0302(05)73062-9
    [31]
    PAN D D, WU Z, PENG T, et al. Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism[J]. Journal of Dairy Science, 2014, 97(2):624-631.
    [32]
    刘丽丽, 杨辉, 荆雄, 等. 基于GC-IMS和电子鼻技术分析贮酒容器对凤香型白酒香气成分的影响[J]. 食品科学,2022,43(4):257−263. [LIU L L, YANG H, JING X, et al. Based on GC-IMS and electronic nose technology, the influence of wine containers on aroma components of Fengxiang liquor was analyzed[J]. Food Science,2022,43(4):257−263. doi: 10.7506/spkx1002-6630-20210203-062

    LIU L L, YANG H, JING X, et al. Based on GC-IMS and electronic nose technology, the influence of wine containers on aroma components of Fengxiang liquor was analyzed[J]. Food Science, 2022, 43（4）: 257−263. doi: 10.7506/spkx1002-6630-20210203-062
    [33]
    陈丽兰, 杨心怡, 乔明锋, 等. 基于GC-IMS、GC-MS和OAV法分析花椒粉颗粒度对花椒油挥发性香气成分的影响[J/OL]. 食品工业科技:1−14. [2022-12-22]. doi:10.13386/j. issn1002-0306.2022050344. CHEN L L, YANG X Y, QIAO M F, et al. Based on GC-IMS, GC-MS and OAV methods, the effect of pepper powder granularity on volatile aroma components of pepper oil was analyzed[J/OL]. Food Industry Science and Technology:1−14[2022-12-22]. doi:10.13386/j.issn1002-0306.2022050344.

    2022-12-22]. doi: 10.13386/j. issn1002-0306.2022050344. CHEN L L, YANG X Y, QIAO M F, et al. Based on GC-IMS, GC-MS and OAV methods, the effect of pepper powder granularity on volatile aroma components of pepper oil was analyzed[J/OL]. Food Industry Science and Technology: 1−14[2022-12-22]. doi:10.13386/j.issn1002-0306.2022050344.
    [34]
    郑敏怡. 红烧乳鸽加工过程中品质变化的研究[D]. 广州:仲恺农业工程学院, 2019. [ZHENG M Y. Study on quality change of braised pigeon during processing[D]. Guangzhou:Zhongkai University of Agriculture and Engineering, 2019.

    ZHENG M Y. Study on quality change of braised pigeon during processing[D]. Guangzhou: Zhongkai University of Agriculture and Engineering, 2019.
    [35]
    KHAIRY H L, SAADOON A F, ZZAMAN W, et al. Identification of flavor compounds in rambutan seed fat and its mixture with cocoa butter determined by SPME-GCMS[J]. Journal of King Saud University-Science,2018,30(3):316−323. doi: 10.1016/j.jksus.2017.03.001
    [36]
    王震, 叶宏, 朱婷婷, 等. 清香型白酒风味成分的研究进展[J]. 食品科学,2022,43(7):232−244. [WANG Z, YE H, ZHU T T, et al. Research progress of flavor components of fen-flavor liquor[J]. Food Science,2022,43(7):232−244. doi: 10.7506/spkx1002-6630-20210316-217

    WANG Z, YE H, ZHU T T, et al. Research progress of flavor components of fen-flavor liquor[J]. Food Science, 2022, 43（7）: 232−244. doi: 10.7506/spkx1002-6630-20210316-217
    [37]
    VALERO E, VILLAMIEL M, MIRALLES B, et al. Changes in flavor and volatile components during storage of whole and skimmed UHT milk[J]. Food Chemistry,2001,72(1):51−58. doi: 10.1016/S0308-8146(00)00203-X
    [38]
    张秀玲, 汲润, 李凤凤, 等. 发酵工艺对蓝靛果酒功能性及香气成分的影响[J]. 食品科学,2022,43(10):189−198. [ZHANG X L, JI R, LI F F, et al. Effect of fermentation technology on the functionality and aroma components of Lonicera edulis fruit wine[J]. Food Science,2022,43(10):189−198. doi: 10.7506/spkx1002-6630-20210618-213

    ZHANG X L, JI R, LI F F, et al. Effect of fermentation technology on the functionality and aroma components of Lonicera edulis fruit wine[J]. Food Science, 2022, 43（10）: 189−198. doi: 10.7506/spkx1002-6630-20210618-213
    [39]
    YANG Y, WANG B, FU Y, et al. HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu[J]. Food Chemistry,2021,346:128880. doi: 10.1016/j.foodchem.2020.128880
    [40]
    刘静, 薛佳俐, 冯翠萍. 不同干制方式对香菇挥发性成分的影响[J]. 食品工业科技,2018,39(18):224−229. [LIU J, XUE J L, FENG C P. Effects of different drying methods on volatile flavor compounds in Lentinus edodes[J]. Science and Technology of Food Industry,2018,39(18):224−229. doi: 10.13386/j.issn1002-0306.2018.18.039

    LIU J, XUE J L, FENG C P. Effects of different drying methods on volatile flavor compounds in Lentinus edodes[J]. Science and Technology of Food Industry, 2018, 39（18）: 224−229. doi: 10.13386/j.issn1002-0306.2018.18.039
    • Related Articles

  • Related Articles

    [1]LI Ke, LIN Zixi, LIU Jia, LIAO Maowen, YUAN Huaiyu, LIANG Yumei, PAN Cuiping, GUO Nanbin, ZHU Yongqing, ZHANG Guowei, LI Huajia. Comprehensive Evaluation of Plums Quality Based on Principal Component Analysis and Cluster Analysis[J]. Science and Technology of Food Industry, 2024, 45(8): 293-300. DOI: 10.13386/j.issn1002-0306.2023060002
    [2]HUANG Fan, ZHANG Ting, LIU Xiao, WANG Xiaoping, TANG Xiaobo, WANG Yun, LI Chunhua, XIA Chen. Analysis of Characteristic Aroma Components of Sichuan Dark Tea[J]. Science and Technology of Food Industry, 2023, 44(12): 328-336. DOI: 10.13386/j.issn1002-0306.2022070344
    [3]XU Wenjing, CHEN Changlin, DENG Sha, LIU Yijun, LÜ Yuanping. Comprehensive Evaluation of Blueberry Quality Based on Principal Component Analysis and Cluster Analysis[J]. Science and Technology of Food Industry, 2022, 43(13): 311-319. DOI: 10.13386/j.issn1002-0306.2021110198
    [4]LIU Guomin, QIN Weizhi, WEI Rongchang, YI Ruolan, LIAO Yujiao, ZHENG Xu, CHE Jianglü. Comparative Analysis of Volatile Flavor Compounds in Different Varieties (Lines) of Potatoes[J]. Science and Technology of Food Industry, 2022, 43(9): 284-292. DOI: 10.13386/j.issn1002-0306.2021080141
    [5]GAO Yun, YU Zhi-fang. Quality Evaluation of Celery Based on Principal Component Analysis[J]. Science and Technology of Food Industry, 2020, 41(3): 308-314,320. DOI: 10.13386/j.issn1002-0306.2020.03.051
    [6]WU Lin, ZHANG Qiang, ZANG Hui-ming, XU Zhen-biao, XU De-bing. Evaluation of Volatile Aroma Components in Blueberry Peel, Pulp and Juice by Odor Activity Value[J]. Science and Technology of Food Industry, 2020, 41(1): 195-200. DOI: 10.13386/j.issn1002-0306.2020.01.031
    [7]WEI Lu-lu, QIN Li-kang, WEN An-yan, ZHU Yi. Quality Evaluation of Different Varieties Millet Based on Principal Components Analysis[J]. Science and Technology of Food Industry, 2019, 40(9): 49-56. DOI: 10.13386/j.issn1002-0306.2019.09.010
    [8]YU Huai-long, MA Yong-kun, ZHANG Rong, LIU Li, LI Jun-fang, LI Xi. Principal component analysis of aroma components in mulberry from different varieties[J]. Science and Technology of Food Industry, 2016, (10): 62-66. DOI: 10.13386/j.issn1002-0306.2016.10.003
    [9]LIU Sha-sha, ZHANG Bao-shan, SUN Xiao-yuan, LUO Teng. Principal components analysis of flavor compositions in Zizyphus jujube[J]. Science and Technology of Food Industry, 2015, (20): 72-76. DOI: 10.13386/j.issn1002-0306.2015.20.006
    [10]ZHANG Jing, DENG Jing, SHI Jiao-jiao, ZHAO Chang-qing, ZHAO Xing-xiu, WAN Peng, ZHOU Hong-ying. Principal components analysis of volatile aroma components of five kinds of Yibin sprouts[J]. Science and Technology of Food Industry, 2014, (09): 286-293. DOI: 10.13386/j.issn1002-0306.2014.09.054
    • Supplements (0)

  • Cited by

    Periodical cited type(0)

    Other cited types(1)

Catalog

    Get Citation
    PDF
    XML

    Article Metrics

    Article views (95) PDF downloads (16) Cited by(1)
    Address：No. 70, Shazikou Road, Yongding gate, BeijingPostcode：100101
    Tel：010-87244116 87244117Fax :010-87287944
    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return