基于电子鼻的海产干制品风味研究及品质鉴定
Flavor Study and Quality Identification of Dried Seafood Products Using Electronic Nose Technology
张桂云1
作者信息
- 1. 漳州职业技术学院 石油化工学院;福建省精细化工应用技术协同创新中心,福建 漳州 363000
- 折叠
摘要
采用电子鼻采集干贝、墨鱼干、鱿鱼干、虾米、小鱼干、花蛤干的挥发性物质,分析不同种类的气味物质成分差异和特征,构建了线性判别模型和聚类分析树图,实现六种海产干制品的分类鉴别,进一步构建了干贝的品质判别模型用于未知样本的大小鉴定.为海产干制品的风味研究、鉴定、加工生产提供新的思路和方法,有望在海产干制品的品质研究、风味形成、加工指导等方面发挥更大的作用.
Abstract
IIn this study,an electronic nose was employed to collect volatile substances from six types of dried seafood products:scallop,cuttlefish,squid,shrimp,small fish,and clam.The odor components and their characteristics were analyzed using radar response maps.To classify the six dried seafood products,linear dis-criminant analysis and cluster analysis were utilized.Additionally,the flavor characteristics among different grades of dried scallop were extracted,leading to the development of a recognition pattern for the quality identi-fication of unknown samples.This research offers a novel methodology for flavor analysis,quality assessment,and the processing and production of dried seafood products.It provides valuable insights for flavor research,quality enhancement,and processing guidance in the dried seafood industry.
关键词
电子鼻/海产干制品/干贝/主成分分析/线性判别分析/聚类分析Key words
electronic nose/dried seafood products/dried scallop/principal component analysis/linear dis-criminant analysis/cluster analysis引用本文复制引用
基金项目
福建省自然科学基金(2020J01132)
&&(ZZ2020J26)
出版年
2024
NETL
NSTL
万方数据