CAJ | 학술논문

利用电子鼻对酱牛肉煮制过程中的老汤进行风味分析，煮制时间4 h，每1 h取样1次，进行电子鼻风味检测。结果表明：随着煮制时间增加，老汤中的醇、醛、酮类及氮氧化物、硫化物成分升高，这些成分也是酱牛肉的主要风味物质来源。后将其数据分别进行主成分分析（principal component analysis，PCA）和线性判别式分析（linear discriminant analysis，LDA），发现LDA分析效果优于PCA。采用负荷加载分析判别不同传感器对于第一、第二主成分的贡献率及相关性，R2、R6、R7、R8、R9等可作为优选传感器应用于分析老汤风味变化。因此电子鼻系统用于监控酱牛肉加工过程中老汤的风味变化是可行的。
이용전자비대장우육자제과정중적로탕진행풍미분석，자제시간4 h，매1 h취양1차，진행전자비풍미검측。결과표명：수착자제시간증가，로탕중적순、철、동류급담양화물、류화물성분승고，저사성분야시장우육적주요풍미물질래원。후장기수거분별진행주성분분석（principal component analysis，PCA）화선성판별식분석（linear discriminant analysis，LDA），발현LDA분석효과우우PCA。채용부하가재분석판별불동전감기대우제일、제이주성분적공헌솔급상관성，R2、R6、R7、R8、R9등가작위우선전감기응용우분석로탕풍미변화。인차전자비계통용우감공장우육가공과정중로탕적풍미변화시가행적。
Electronic nose was used for the analysis of flavor constituents in sauced beef during 4 h of cooking by sampling the beef broth after every one hour. We found that the concentrations of alcohols, aldehydes, ketones, nitrogen oxides and sulfides in the broth, which contributed mainly to the flavor of sauced beef, increased with cooking time. For analysis of the experimental data, linear discriminant analysis (LDA) was better than principal component analysis (PCA). The contribution rates to the first and second principal components and correlations of different sensors were evaluated using loading analysis, and R2, R6 and R7 and R8, and R9 were selected as optimal sensors for the analysis of flavor changes of the broth. Hence, electronic nose is feasible for monitoring flavor changes of the broth during the manufacturing process of sauced beef.