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食品与发酵工业  2017, Vol. 43 Issue (6): 244-    
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基于电子舌技术对市售生抽酱油滋味品质的评价
王丹丹,凌霞,王念,张润杰,杜天雨,郭壮
湖北文理学院化学工程与食品科学学院,鄂西北传统发酵食品研究所,湖北襄阳,441053
襄阳市食品药品检验所,湖北襄阳,441021
Taste characterization of commercial light soy sauce by electronic tongue analysis
WANG Dan-dan,LING Xia,WANG Nian,ZHANG Run-jie,DU Tian-yu,GUO Zhuang
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摘要 采用电子舌技术与多变量统计学方法相结合的手段,对市售生抽酱油的滋味品质进行了评价分析.研究表明,市售生抽酱油在酸味和咸味的差异较大,而在后味A(涩的回味)和后味B(苦的回味)上的差异较小.通过聚类分析发现,市售生抽酱油样本根据其滋味品质特征可划分为2个聚类,由冗余分析发现不同聚类间的差异是由于酸味和鲜味等2个指标导致的.经高效液相色谱法分析发现,隶属于2个聚类的生抽酱油样品其草酸含量存在显著差异(P<0.05).由此可以推断,生抽酱油中草酸的含量可能对其滋味品质产生一定的负面影响.
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Abstract: In this paper,the taste profile characterizations of commercial light soy sauce were studied by electronic tongue and multivariate statistics.The results showed that there were greater differences in sourness and saltiness index among commercial light soy sauce,but aftertaste-A and aftertaste-B show the opposite trend.Cluster analysis showed all samples could be divided into two clusters based on taste profile,and sourness and umami were identified by redundancy analysis (RDA) as key variables significantly associated with the taste profile difference.The composition of organic acid in light soy sauce samples were determinate by high performance liquid chromatography (HPLC) method,and the results indicated that there were significant differences in the content of oxalic acid (P <0.05).Therefore,we concluded that the content of oxalic acid had certain negative influence to the taste of light soy sauce.
               出版日期:  2017-06-25      发布日期:  2017-12-01      期的出版日期:  2017-06-25
基金资助: 湖北文理学院大学生创新创业训练计划项目
湖北文理学院食品新型工业化学科群建设项目(2016)
湖北文理学院科研启动经费资助项目
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