【摘要】 采用电子鼻对不同发酵工艺、不同发酵时间及不同产地的豆瓣进行分析。对所获得的数据进行主成分分析(principal component analysis,PCA)及统计质量控制分析(statistical quality control,SQC)。结果表明:不同发酵工艺和不同发酵时间的豆瓣在香气上存在差异,采用PCA方法分析时,电子鼻可以区分样品间的差异;郫县豆瓣和其他豆瓣样品在气味指纹上存在一定的相似性和差异性。采用PCA和SQC方法分析时,电子鼻可以有效区分郫县豆瓣和其他豆瓣。更多还原

【Abstract】 The aroma quality of Sichuan hot bean sauce samples of different fermentation periods,different fermentation methods and different manufacturing origins was analyzed with an electronic nose.The acquired experimental data were analyzed with principal component analysis(PCA) and statistical quality control(SQC).The aroma of Sichuan hot bean sauce varied with fermentation methods and fermentation period.PCA analysis could differentiate different samples.Hot bean sauce samples of Pixian and the other investigated manufacturing origins presented similarity and difference in odor fingerprint and could be distinctly differentiated by PCA and SQC.更多还原