电子鼻作为新兴的智能感官仪器，在食品加工与质量控制方面具有良好的应用。试验以东坡肘子为对象，利用感官评价和电子鼻技术对其风味特征进行分析，并结合方差分析(ANOVA)、主成分分析(PCA)、聚类分析(CA)和偏最小二乘法(PLS)，研究感官评价与电子鼻传感器之间的相关性。结果表明，感官评价结果与电子鼻之间具有良好的一致性，传感器LY2/LG与香辛料香味和姜葱蒜香味具有较好的相关性，传感器P30/2 、T30/1、 P40/2、 P30/1 、PA/2、T40/2、 T70/2、 P10/2、 P10/1 、TA/2、 P40/1和T40/1与基本肉香味、特征肉香味和焦糖香味相关性良好。试验结果为该类肉制品生产加工中质量控制的电子鼻检测及其传感器选择提供一定的理论依据和参考。

As a new intelligent sensory apparatus, electronic nose has a good application in the agricultural and sideline products processing and quality control. In this study, we used the sensory evaluation and electronic nose technology to evaluate the flavor characteristics of Dongpo elbow, and researched the correlation between sensory evaluation and electronic nose, combined with analysis of variance (ANOVA), principal component analysis (PCA), cluster analysis (CA) and partial least squares (PLS). The results showed that the sensory evaluation results and the electronic nose had a good consistency: such as sensor LY2 / LG and the flavor of spicy, ginger, spring onion and garlic had good correlation, sensor P30/2 、T30/1、 P40/2、 P30/1 、PA/2、T40/2、 T70/2、 P10/2、 P10/1 、TA/2、P40/1 and T40/1 and basic meat aroma and caramel flavor had good correlation. The experimental results provided certain theoretical basis and reference of the selection of electronic nose and its sensors for quality control in the meat products processing.