Discrimination of seven Yuxiang shredded pork sauces based on electronic nose

Authors

YI Yuwen, Culinary Science Key Laboratory of Sichuan Province, Chengdu, Sichuan 610100, China; Sichuan Tourism University, Chengdu, Sichuan 610100, China
FAN Wenjiao, Sichuan Tourism University, Chengdu, Sichuan 610100, China
QIAO Mingfeng, Culinary Science Key Laboratory of Sichuan Province, Chengdu, Sichuan 610100, China; Sichuan Tourism University, Chengdu, Sichuan 610100, China
PENG Yiqin, Culinary Science Key Laboratory of Sichuan Province, Chengdu, Sichuan 610100, China; Sichuan Tourism University, Chengdu, Sichuan 610100, China
DENG Jing, Culinary Science Key Laboratory of Sichuan Province, Chengdu, Sichuan 610100, China; Sichuan Tourism University, Chengdu, Sichuan 610100, China
ZHANG Xu, Sichuan Tourism University, Chengdu, Sichuan 610100, China
HU Jinxiang, Sichuan Tourism University, Chengdu, Sichuan 610100, China

Abstract

In this study, seven Yuxiang shredded pork sauces in Sichuan and Chongqing area were measured by an electronic nose before and after heating respectively, combined with principal component analysis (PCA) and cluster analysis (CA), as well as in combination with sensory evaluation and physical and chemical indicators. The results showed that electronic nose could effectively distinguish the seven Yuxiang shredded pork sauces before and after heating. Compared with heated, the Yuxiang shredded pork sauces in Sichuan area showed obvious similarities before heating, however, the Yuxiang shredded pork sauces in Chongqing area didn’t show similarities whether heated or not. Some obvious changes about the odor of the seven Yuxiang shredded pork sauces between heated and without heating were observed, and this might may attributed to their raw materials and the physical and chemical reactions in the heating process.

Publication Date

1-28-2017

First Page

27

Last Page

31,54

DOI

10.13652/j.issn.1003-5788.2017.01.006

Recommended Citation

Yuwen, YI; Wenjiao, FAN; Mingfeng, QIAO; Yiqin, PENG; Jing, DENG; Xu, ZHANG; and Jinxiang, HU (2017) "Discrimination of seven Yuxiang shredded pork sauces based on electronic nose," Food and Machinery: Vol. 33: Iss. 1, Article 6.
DOI: 10.13652/j.issn.1003-5788.2017.01.006
Available at: https://www.ifoodmm.cn/journal/vol33/iss1/6

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