Flavor identification of fish sauce based on electronic nose

被引：0

作者：

Jiang J. ^{[1
]}

Chen L. ^{[2
]}

Li H. ^{[1
]}

Zeng Q. ^{[3
]}

机构：

[1] Guangzhou Polytechnic, Guangzhou

[2] Shanghai Institute of Technology

[3] College of Food and Light Industry, South China University of Technology

来源：

Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | 2011年 / 27卷 / 12期

关键词：

Electronic nose; Fish sauce; Flavors; Principal component analysis; Quality control;

D O I：

10.3969/j.issn.1002-6819.2011.12.070

中图分类号：

学科分类号：

摘要：

In order to discriminate the quality of fish sauce and help to find the best process for shorten fermentation time, electronic nose was used to study the diversity of the flavor of seven fish sauce samples. The conclusion was compared with those of headspace GC-MS and sensory evaluation. The results showed that the volatile compounds of fish sauce were complicated and it could be changed apparently by improving process. The samples could be discriminated through 18 metal oxide sensors of electronic nose. Using original fish sauce as standard, sample 4 which using Koji when fermentation has the most similar flavor with original fish sauce, the similarity coefficient was 87.8%. The result is similar in electronic nose analysis, headspace GC-MS analysis and sensory evaluation. It can provide a reference for improve the process of Chinese fish sauce.

引用

页码：374 / 377

页数：3

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