肉类研究
肉類研究
육류연구
MEAT RESEARCH
2014年
11期
38-41
,共4页
贡慧%史智佳%杨震%田寒友%乔晓玲
貢慧%史智佳%楊震%田寒友%喬曉玲
공혜%사지가%양진%전한우%교효령
电子鼻%酱牛肉%主成分分析%线性别式分析
電子鼻%醬牛肉%主成分分析%線性彆式分析
전자비%장우육%주성분분석%선성별식분석
electronic nose%spiced beef%principal component analysis (PCA)%linear discriminant analysis (LDA)
利用电子鼻研究煮制过程中的酱牛肉挥发性风味变化，分析其动态变化规律。利用主成分分析法、传感器的载荷分析法和线性判别式分析法对不同煮制时间的酱牛肉进行归类分析。结果表明：不同煮制时间对酱牛肉的风味有较大影响，煮制4 h获得最具特色的酱牛肉风味。
利用電子鼻研究煮製過程中的醬牛肉揮髮性風味變化，分析其動態變化規律。利用主成分分析法、傳感器的載荷分析法和線性判彆式分析法對不同煮製時間的醬牛肉進行歸類分析。結果錶明：不同煮製時間對醬牛肉的風味有較大影響，煮製4 h穫得最具特色的醬牛肉風味。
이용전자비연구자제과정중적장우육휘발성풍미변화，분석기동태변화규률。이용주성분분석법、전감기적재하분석법화선성판별식분석법대불동자제시간적장우육진행귀류분석。결과표명：불동자제시간대장우육적풍미유교대영향，자제4 h획득최구특색적장우육풍미。
Electronic nose was used to detect changes in volatile flavor compounds of spiced beef during cooking. Classification analysis of samples with different cooking times was conducted by using principal component analysis (PCA), loadings analysis (LA) and linear discriminant analysis (LDA). Our results illustrated that different cooking times had a great effect on spiced beef flavor, and 4 h cooking was the most favorable for the formation of flavor compounds.
