摘要
采用电子鼻技术和气质联用色谱对新鲜花生、烘烤花生的挥发性气味成分进行了研究,通过采集电子鼻不同传感器的数据,使用PCA和LDA方法分析图谱,建模形成了花生挥发性香味成分区域图谱。同时用气质联用色谱进行挥发性化合物的分析。结果表明:不同的新鲜品种的花生电子鼻图谱有显著差异,可以对各品种花生进行较好的识别,而LDA方法比PCA方法区分效果更好;烘烤花生的电子鼻图谱说明了花生烘烤后其香味成分比较统一,所以图谱的结果很集中。气质联用色谱可以清楚地分辨烘烤花生有别于新鲜花生的挥发性气味,由此为建立花生香味识别的判定方法奠定基础。
This article studies the fresh peanuts＇ and roasted peanuts＇ analysis of the volatile flavor by the electronic nose technology and GC - MS. The model of the volatile flavoring components atlas of the peanuts is built by collecting data from different sensors, analyzing the atlas with PCA and LDA method. In the meanwhile, it analyzes volatile compounds by using GC - MS. The result shows that there are significant differences from different fresh varieties of peanuts atlases, and the atlases have better recognition for different kinds of peanuts. The LDA method is better than the PCA method to distinguish effects;the electronic nose atlas of roasted peanuts illustrates the volatile flavor components of the roasted peanuts are more uniform, therefore the result of the atlas is very concentrated. GC - MS can clearly distinguish that the volatile flavor components of roasted peanuts are different from the fresh peanuts＇ volatile flavoring, which lays the foundation to establish the method to recognize the flavor of oeanuts.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2012年第7期58-62,共5页
Journal of the Chinese Cereals and Oils Association
基金
公益性行业科研专项(2009424001-3)
关键词
新鲜花生
烘烤花生
香气
挥发性气味成分
电子鼻技术
fresh peanuts, roast peanuts, aroma, components of volatile flavor, electronic nose technology
