Analysis on the Flavor Difference of Salted Duck Based on the Electronic Nose and Electronic Tongue

被引：0
|
作者：
Xu B. [1 ,2 ]
Li C. [1 ,2 ]
Ma Q. [1 ,4 ]
Hao J. [1 ,4 ]
Wang X. [1 ,2 ]
Wang Y. [1 ,3 ]
机构：
[1] State Key Laboratory of Meat Processing and Quality Control, Nanjing
[2] Jiangsu Yurun Meat Industry Co. Ltd., Nanjing
[3] Jiangsu Yurun Meat and Food Co. Ltd., Nanjing
[4] Jiangnan University, Wuxi, 214122, Jiangsu
来源：
Li, Cong (cobralc@126.com) | 2017年 / Chinese Institute of Food Science and Technology卷 / 17期
关键词：
Difference; Electronic nose; Electronic tongue; Principal component analysis; Salted duck;
D O I：
10.16429/j.1009-7848.2017.12.035
中图分类号：
学科分类号：
摘要：
Analyze salted duck of different brands and find their differences in taste and smell. According to the difference, explore a convenient, fast and accurate method to distinguish salted ducks of different brands, various types, superior or inferior quality. Test materials are salted ducks of different brands purchased from supermarket. Salted duck samples are analyzed using electronic nose and electronic tongue, test data collected from electronic nose and electronic tongue sensor are mainly analyzed. The data analysis methods including ANOVA, LSD method for multiple comparisons, fingerprint (Radar map) analysis and principal component analysis (PCA). Seventeen electronic nose sensors have significant influence on Response (P<0.05) of salted duck flavor, and only two electronic tongue sensors have (P<0.05) ; The difference of odor between different salted duck is significant (P<0.05), but not of taste (P>0.05). Electronic nose can effectively distinguish the differences of odor of various samples, electronic tongue can not distinguish the differences of taste. The electronic nose can effectively distinguish salted duck of different brands, and accurately of different voluntary standards of same brand, while the electronic tongue is ineffective as to salted duck of different brands. Various brands salted duck are mainly different in smell of halide compounds, aromatic compounds, hydrocarbons, sulfide compounds and amines and others, but difference of taste is not significant. Electronic nose method is available to identify salted duck. © 2017, Editorial Office of Journal of CIFST. All right reserved.
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页码：279 / 286
页数：7
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