UHT脱脂纯牛奶感官评价和电子鼻分析相关性研究

Study on Correlation between Sensory Evaluation and Electronic Nose Sensors Analysis of Ultra-High-Temperature Skimmed Milk

摘要:

选取四种市售不同品牌的UHT脱脂纯牛奶作为研究对象，通过感官描述性分析和电子鼻技术对其风味属性进行评价。采用主成分分析(PCA)和聚类分析(CA)结合偏最小二乘回归法(PLSR)法将电子鼻传感器性能和感官属性进行相关性分析。结果表明样品奶油味及脂质感评分均较低；电子鼻的十个传感器对四个样品的区分效果良好；基于感官属性和传感器响应值的PLSR分析建立的相关性模型，能够很好地解释感官属性和传感器响应值的相关性，反映脱脂纯牛奶样品的整体信息。本文结合两种技术方法，弥补了人工感官评价存在的主观性与智能感官分析的局限性影响，旨在为后续改善脱脂纯牛奶风味提供技术参考。

Abstract:

Four kinds of commercially ultra-high-temperature skimmed milk selected as the research object, the flavor attributes of samples evaluated by sensory descriptive analysis and electronic nose technique. Component analysis (PCA), cluster analysis (CA) and partial least squares regression (PLSR) used to analyze the correlation between electronic nose sensor performance and sensory attributes. The results obtained in the study showed that creamy and fat attributes had low sensory score. Ten sensors of electronic nose had good ability to differ four samples, the correlation of sensory attributes and electronic sensors explained by PLSR model that reflects the overall information reflected. Sensory evaluation combined with electronic nose to analyze four UHT skim milk, we can test the overall information by electronic nose in a rapid way and analyze samples by sensory evaluation specifically. Combined these two methods can make up the defects of sensory evaluation and intelligence sensory technology and available to provide a reference of improving the flavor of UHT skimmed milk.