通过电子舌和电子鼻对鲊肉粉发酵过程中不同发酵时间产品的风味进行测定,对数据进行主成分分析(principal components analysis, PCA)、判别因子分析(discriminant factor analysis, DFA)和雷达图分析。结果表明:不同的发酵时间会对鲊肉粉的风味产生很大的影响,电子舌和电子鼻均能够很好地检测出不同发酵时间下鲊肉粉的风味物质的变化情况,且DFA比PCA能够更好地区分出鲊肉粉风味物质的变化,雷达图能直观地反应风味物质的变化情况。
关键词：
鲊肉粉; 发酵; 电子舌; 电子鼻; 风味
The flavor of fermented meat rice during different fermentation periods were determined by E-tongue and E-nose. The data was analyzed by principal components analysis (PCA), discriminate factor analysis (DFA) and radar charts. The results showed that different fermentation time had great impacts on the flavor of fermented meat rice. Both E-tongue and E-nose could be used to analyze the flavor changes in fermented meat rice during different fermentation periods. Moreover, DFA could better distinguish the changes in flavor substances of fermented meat rice than PCA. Furthermore, the radar charts could directly show the variation of flavor substances.
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