基于电子鼻分析夏橙汁在贮藏过程中香气的变化

Analysis on aroma changes of Valencia orange juice during storage by electric nose

摘要: 目的:研究了夏橙汁在不同贮藏温度和不同贮藏时间情况下橙汁的香气的变化情况。方法:电子鼻采集到夏橙汁的香气成分,并得到电子鼻传感器的响应值。利用PCA与DFA分析方法鉴别出夏橙汁在贮藏过程中香气的变化,以及在不同贮藏温度香气变化。结果:DFA的区分效果优于PCA的区分效果;在-18℃与4℃的低温贮藏条件下,橙汁的香气变化幅度较小,25℃贮藏的条件下香气成分的损失较多,并且三种贮藏温度下,第一、二周香气的响应值变化显著,第三、四周香气的响应值变化小,响应值接近。

Abstract: Objective:Research of the aroma changes of the Valencia orange juice while stored by different temperature and different time ranges. Method:Collected the aroma ingredient by electronic nose and got the results by sensor. PCA and DFA were used as analysis methods to identify the differences of the aroma. Results:results showed that DFA method is better than the PCA. The aroma of citrus had less changes while stored by-18℃ and 4℃. When the temperature up to 25℃, the aroma changed more. In all temperature conditions, citrus aroma remarkable changed during the first two weeks, but during the next two weeks, it has changed a little almost around the response value.