【摘要】 通过电子鼻测定15种籼型和15种粳型米饭样品有关气味的10个传感器指标信息,利用主成分分析分别构建了籼型和粳型米饭的气味品质预测评价模型,建立了基于电子鼻技术的米饭气味评价方法。结果表明:籼型和粳型米饭气味前两个主成分的特征值均大于1,且两个主成分的贡献率分别达到了94.087%和96.408%,可以代表米饭样品的绝大部分气味信息;构建的米饭气味评价模型分别为Z=0.782Z1+0.126Z2(籼米)和Z=0.838Z1+0.159Z2(粳米),用此模型获得米饭气味的综合得分,其中除了籼米中4个样品和粳米中3个样品与感官评价的排序有差异外,其余各样品排序结果均与感官评价相一致。说明两种方法具有很好的一致性,使用电子鼻技术对米饭食味品质中气味进行评价是可行的,并为米饭气味品质的客观评价探索了一条新途径。更多还原

【Abstract】 The odor properties of cooked rice of 15 kinds of indica rice and 15 kinds of japonica rice had been measured and analyzed by Electronic Nose to objectively assess the odor quality of cooked rice; the forecast evaluation model was established based on principal component analysis method; the method of odor evaluation was established based on Electronic Nose. The results showed that the eigenvalues of the first two main ingredients of indica and Japonica were greater than 1; the contribution rates of two main components were 94. 09% and 96. 41% respectively,which could represent the vast majority of odor information of rice samples; the odor evaluation models of cooked rice were as follows: Z = 0. 782Z1+ 0. 126Z2( indica); Z = 0. 838Z1+ 0. 159Z2( japonica). After the composite scores of all varieties were obtained,the results were proved to be consistent with those from sensory evaluation at the rate upper of 80%,which indicated that the two methods both had good consistency; the method shall be acceptable and available for assessment of the odor quality of eating quality of cooked rice application of electronic nose.更多还原