【摘要】 川菜特征性调味料——花椒的气味浓烈、口味刺激,对其品质评定主要靠人工感官评价,难以进行连续、准确的评价,而常规分析方法耗时长、成本高,应用性差。本文对气味指纹技术(电子鼻)检测原理和常用分析方法进行介绍,为烹饪原料的快速、连续检测提供了新的科学方法。更多还原

【Abstract】 Zanthoxylum,a featured seasoning of Sichuan cuisine,has a strong aroma and a pungent taste.The main evaluation method of its quality through human sense organs greatly influences the continuation and accuracy of the evaluation.However,the regular evaluation approach,besides taking too much time and being too expensive,is not easy to conduct.In view of the above problems,this paper introduces the principles and application of sensor array fingerprint technology(electronic nose)so as to provide a new scientific method to examine cooking materials in a quick and continuous manner.更多还原