Modeling for aroma quality evaluation of mutton ham based on principal component analysis
The volatile flavor compounds in 10 tested mutton hams were determined by HS-SPME-GC-MS,and 22 major flavor substances were analyzed and identified.The aroma quality evaluation model of mutton hams flavor was constructed by principal component analysis(PCA).The result showed that the cumulative contribution of the former 5 main factors was 82.989％,containing 15 chemical compounds such as eighteen aldehyde,1-nonyl alcohol,octyl aldehyde and some other compounds,reflected the information of the original data well.Meanwhile,the model had a good agreement with sensory evaluation,it can synthetically and accurately reflected the flavor quality of mutton hams,provided a new evaluation method of mutton hams flavor.
mutton hamvolatile flavor compoundsGC-MSprincipal component analysismodeling of evaluation
国家科技期刊平台
NSTL
万方数据
维普
