鸭梨、雪梨果醋香气成分的电子鼻分析

Analysis of aroma components of Ya' and Xue's pear vinegars using electronic nose

摘要: 利用PEN3电子鼻对雪梨醋和鸭梨醋的香气成分进行了分析。结果表明,二者的特征性香气成分类似,但雪梨醋的芳香味比鸭梨醋略浓。确定了传感器W1W(硫化物)、W2W(有机芳香硫化物)、W5S(氮氧化合物)、W1S(甲烷类)、W2S(醇类)、W1C(芳香成分苯类)和W3S(烷烃类芳香成分)在雪梨醋和鸭梨醋香气评价起主要作用。采用主成分分析法及线性判别法对数据进行分析,发现这两种分析方法均能准确区分出雪梨醋和鸭梨醋。研究结果表明电子鼻香气分析技术可用于梨醋酿造工艺的优化和风味品质监控。

Abstract: Aroma components of Ya' and Xue's pear vinegars were analyzed using a PEN3 electronic nose in this study. The results showed that the aroma components of both pear vinegars were similar, but aroma of Xue's pear vinegar was slightly stronger than that of Ya's pear vinegar. It was identified that W1W, W2W, W5S, W1S, W2S, W1C and W3S sensors played main roles in analyzing aroma difference of pear vinegars. The data were analyzed by principal component analysis and linear discrimination analysis, and it was found that both analysis methods could accurately differentiate aroma of Ya' and Xue's pear vinegar. The results in this study showed that aroma analysis by electronic nose could be applied to optimize brewing technology of pear vinegar and to monitor its flavour quality.