基于灰色关联度分析肉味香精电子鼻响应值与感官评分之间的相关性

来源:用户上传      作者:魏代巍，魏超昆，张惠

　　摘 要：为构建肉味香精评价的客观方法，以电子鼻响应值为客观评价指标弥补传统感官评价随意性较强、重复性、稳定性较差等特点。通过美拉德反应模拟2 种肉味香精（烤肉风味和肉汤风味香精），利用灰色关联度、主成分分析和方差分析，建立烤肉、肉汤风味香精感官评分与电子鼻响应值之间的相关性。结果表明：添加10.00 g/100 mL谷氨酸时，肉味香精表现出浓郁的肉汤风味，传感器W5S、W6S、W1S、W1W和W2S对肉汤风味响应值较高，灰色关联度分别为0.738、0.803、0.822、0.825和0.864;添加3.33 g/100 mL谷氨酸时，肉味香精表现出浓郁的烤肉风味，传感器W5S、W6S、W1S和W1W对烤肉风味响应值较高，灰色关联度分别为0.744、0.835、0.847和0.854;在此基础上利用灰色关联度较高传感器的灰色关联度与感官评分建立回归模型，回归方程均具有较高拟合度，能使感官评分更加客观。
　　关键词：美拉德反应;风味;电子鼻;感官评价;灰色关联度
　　Grey Correlation Degree for Analysis of the Correlation between Electronic Nose Responses to Meat Flavors and Their Sensory Scores
　　WEI Daiwei， WEI Chaokun*， ZHANG Huiling*
　　（Ningxia Key Laboratory of Food Microbial Application Technology and Safety Control， College of Food and Wine， Ningxia University， Yinchuan 750000， China）
　　Abstract： To develop an objective evaluation method for meat flavors， electronic nose responses were employed as objective evaluation measures to compensate for the disadvantages of traditional sensory evaluation， such as strong randomness as well as poor repeatability and stability. In this study， Maillard reaction was used to prepare two meat flavors： barbecue-like and broth-like， and the correlation between sensory evaluation and electronic nose responses was established by using grey correlation degree， principal component analysis （PCA）， and analysis of variance （ANOVA）. The results showed that through Maillard reaction with 10.00 g/100 mL of glutamic acid， a strong broth-like flavor was obtained， and the sensors W5S， W6S， W1S， W1W， and W2S had higher response values to the broth-like flavor， and their correlation coefficients with the sensory evaluation scores were 0.738， 0.803， 0.822， 0.8220.825 and 0.864， respectively; when 3.33 g/100 mL of glutamic acid was added to the reaction system， a strong barbecue-like flavor was obtained， and the sensors W5S， W6S， W1S， and W1W had higher response values to the barbecue-like flavor， and their correlation coefficients with the sensory evaluation scores were 0.744， 0.835， 0.847， and 0.854， respectively. On this basis， a regression model was developed between the correlation coefficients of the sensor response values with higher grey correlation degree and the sensory scores， which had excellent goodness of fit.
　　Keywords： Maillard reaction; flavor; electronic nose; sensory score; grey correlation degree
　　DOI：10.7506/rlyj1001-8123-20220120-004
　　中D分类号：TS201.2 文献标志码：A 文章编号：

nlc202206292209

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