摘要
利用电子鼻技术,对由5种不同地理来源的西藏开菲尔粒制成的发酵乳的整体风味轮廓进行了研究。基于电子鼻检测数据,雷达图分析表明:发酵乳TK1、TK2和TK5为一组,TK3和TK4为另一组,各组内样本的雷达线图几乎重叠;与雷达图分析相同的分组结果进一步通过主成分分析(PCA)得到验证,但与雷达图分析结果不同的是,在PCA分析的2个分组中,不同的西藏开菲尔发酵乳样本都能够形成独立的区域且互不重叠。这些结果表明:发酵乳TK1、TK2和TK5的整体风味轮廓相似,TK3和TK4的整体风味轮廓也相似,同时,每种西藏开菲尔发酵乳都具有其独特的风味特性。研究表明,电子鼻是一种能够对由不同地理来源西藏开菲尔粒制成的发酵乳的整体风味轮廓进行快速分类和辨别的有效技术。
Electronic nose technology was applied for this study on the overall flavor profiles of five Tibetan kefir milks fermented from Tibetan kefir grains of five different geographical origins.Based on the results obtained from the electronic nose detection,the radar chart analysis indicated that TK1,TK2 and TK5 were classified into one group,TK3 and TK4 were classified into another group,the radar plots of samples in each group were nearly overlapped.The classified result grouping of which was same as radar chart analysis was further verified by using principal component analysis(PCA).But it has a different result in the two classified groups of PCA that different Tibetan kefir milk samples could form independent regions without overlap.These results indicated that the overall flavor profiles of TK1,TK2 and TK5 were similar,the overall flavor profiles of TK3 and TK4 were also similar,and each Tibetan kefir milk sample possessed its unique flavor characteristics.This study indicated that electronic nose is an effective technique which could be used to distinguish the overall flavor profiles of Tibetan kefir milks fermented from Tibetan kefir grains of different geographical origins.
作者
高薇
张兰威
GAO Wei;ZHANG Lanwei(College of Chemistry and Chemical Engineering,Harbin Institute of Technology,Harbin 150000;College of Food Science and Engineering,Ocean University of China,Qingdao 266000)
出处
《食品科技》
CAS
北大核心
2019年第12期316-322,共7页
Food Science and Technology
基金
黑龙江省应用技术研究与开发计划重大项目(GA16B201-2)
国家自然科学基金项目(31771987).
作者简介
高薇(1989—),女,博士研究生,研究方向为食品科学与工程;通信作者:张兰威
