阅读说明：本技术 一种基于感官评价和电子鼻分析的蒸制荔浦芋品质判别方法 (Steamed Lipu taro quality discrimination method based on sensory evaluation and electronic nose analysis ) 是由 黎小椿 苏可珍 罗杨合 聂辉 于 2019-11-05 设计创作，主要内容包括：本发明属于食品分析检测领域,具体涉及一种基于感官评价和电子鼻分析的蒸制荔浦芋品质判别方法。所述方法包括以下步骤：(1)研究蒸制荔浦芋的风味特性,建立感官评价方法；(2)蒸制荔浦芋的电子鼻检测；(3)待测蒸制荔浦芋的品质判别：收集步骤(2)电子鼻检测中电子鼻传感器阵列采集的数据并与步骤(1)得到的感官评分构建对应关系,利用电子鼻传感器具有对不同气体迅速响应的特点,采用主成分分析、线性判别分析以及载荷分析方法分析传感器特征值来快速判别待测蒸制荔浦芋的品质等级。本发明能够快速准确的对不同蒸制时间处理的荔浦芋品质进行判别和区分,具有结果客观、重复性好、灵敏度高、分析速度快、操作简单、经济高效等优点。(The invention belongs to the field of food analysis and detection, and particularly relates to a steamed Lipu taro quality discrimination method based on sensory evaluation and electronic nose analysis. The method comprises the following steps: (1) researching the flavor characteristics of the steamed Lipu taro and establishing a sensory evaluation method; (2) detecting the steamed Lipu taro by an electronic nose; (3) judging the quality of the steamed Lipu taro to be detected: and (3) collecting data acquired by the electronic nose sensor array in the electronic nose detection in the step (2) and establishing a corresponding relation with the sensory score obtained in the step (1), and analyzing the characteristic value of the sensor by using principal component analysis, linear discriminant analysis and load analysis methods to quickly discriminate the quality grade of the steamed Lipu taro to be detected by utilizing the characteristic that the electronic nose sensor has quick response to different gases. The method can quickly and accurately judge and distinguish the quality of the Lipu taros processed at different steaming time, and has the advantages of objective result, good repeatability, high sensitivity, high analysis speed, simple operation, economy, high efficiency and the like.)

1. A steamed Lipu taro quality discrimination method based on sensory evaluation and electronic nose analysis is characterized by comprising the following steps:

(1) researching the flavor characteristics of the steamed Lipu taro, and establishing a sensory evaluation method: establishing a sensory evaluation expert group, and grading according to taste, shape, color and smell, wherein the grading is a percentage system;

(2) e, detecting the steamed Lipu taro through an electronic nose:

steaming the taro slices for 0min, 2.5min, 5min, 7.5min, 10min and 12.5min respectively, steaming the taro slice sample at each time point independently, taking out the taro slices after the steaming time is over, standing the taro slices for 3min at room temperature, chopping the taro slices, accurately weighing 7.0g of the sample, placing the sample in a 250mL disposable plastic cup, attaching a sealing film, standing and balancing the taro slices at the room temperature for 30min, and carrying out electronic nose detection on gas emitted by the sample;

(3) judging the quality of the steamed Lipu taro to be detected: and (3) collecting data acquired by the electronic nose sensor array in the electronic nose detection in the step (2) and establishing a corresponding relation with the sensory score obtained in the step (1), and analyzing the characteristic value of the sensor by using principal component analysis, linear discriminant analysis and load analysis methods to quickly discriminate the quality grade of the steamed Lipu taro to be detected by utilizing the characteristic that the electronic nose sensor has quick response to different gases.

2. The method as claimed in claim 1, wherein the conditions for detecting the electronic nose in step (2) are as follows: the flow rate of the sensor chamber is 400mL/min, the carrier gas speed is 400mL/min, the cleaning time is 60s, the sampling interval of the electronic nose is 1s, the sample preparation time is 5s, and the detection time is 120 s.

3. The method as claimed in claim 1, wherein in step (2), the number of the electronic nose sensors used for the electronic nose detection is 10, and the sensors are S1 for detecting aromatic components and benzene compounds, S2 for detecting nitrogen oxides, S3 for detecting ammonia compounds, S4 for detecting hydrogen compounds, S5 for detecting short-chain alkane aromatic components, S6 for detecting methyl compounds, S7 for detecting sulfides, S8 for detecting alcohols and aldehydes and ketones, S9 for detecting organic sulfides, and S10 for detecting long-chain alkanes.

[ technical field ] A method for producing a semiconductor device

The invention relates to the field of food analysis and detection, in particular to a steamed Lipu taro quality discrimination method based on sensory evaluation and electronic nose analysis.

[ background of the invention ]

Taros (Colocasia esculenta (L.) Schott), also called taros, ground beeltries, taros and the like, are perennial herbaceous plants. The taro varieties are about 700 in the world, and the main varieties comprise red taro (also called red bud taro), white taro (also called white bud taro), nine-head taro (dog paw taro), betel nut taro and the like. The Lipu taro is a famous variety of the betel nut taro, has characteristics in Guangxi, is cultivated in various places in Guangxi, has the best quality in Lipu county, has been cultivated for 340 years so far, has become a national geographical sign protection agricultural product, is known as 'taro middle high quality', is a special vegetable with Guangxi element and a high prevalence rate of Chinese agricultural products in 2017, and is evaluated as a hundred strong brand of Chinese agricultural products. According to the quality supervision, inspection and test center of subtropical fruits and vegetables in the department of agriculture: the water content of the Lipu taro is less than or equal to 65.9 percent; the ash content is more than or equal to 1 percent; the protein content is more than or equal to 1.88g/100 g; the content of starch is more than or equal to 25.7g/100 g; the zinc content is more than or equal to 15.08 mg/kg; the iron content is more than or equal to 1.12 mg/kg; the potassium content is more than or equal to 448mg/100 g; the content of amino acid is more than or equal to 1.26 percent. The Lipu taro contains rich starch, protein, vitamin, polysaccharide, mineral substances, dietary fiber and the like, has the effects of tonifying spleen and promoting digestion, regulating and tonifying middle-warmer energy, eliminating ulcer and dissipating stagnation, reducing blood pressure and blood fat, enhancing human immunity and the like, can be used as dishes and snacks, and is a good nourishing product suitable for the old and the young.

At present, the research on the taros at home and abroad mainly focuses on the cultivation technology, storage and preservation, nutrient analysis and processing, and the research on the volatile flavor substances of the taros is less. According to the referred documents, no literature report on the research on the volatile flavor substances of the Lipu taro is available.

[ summary of the invention ]

The invention aims to provide a method for judging the quality of steamed Lipu taro based on sensory evaluation and electronic nose analysis. The method can quickly and accurately judge and distinguish the quality of the Lipu taros processed in different steaming time. The method has the advantages of objective results, good repeatability, high sensitivity, high analysis speed, simplicity in operation, economy, high efficiency and the like.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows:

a steamed Lipu taro quality discrimination method based on sensory evaluation and electronic nose analysis comprises the following steps:

(1) researching the flavor characteristics of the steamed Lipu taro, and establishing a sensory evaluation method: establishing a sensory evaluation expert group, and grading according to taste, shape, color and smell, wherein the grading is a percentage system;

(2) e, detecting the steamed Lipu taro through an electronic nose:

steaming the taro slices for 0min, 2.5min, 5min, 7.5min, 10min and 12.5min respectively, steaming the taro slice sample at each time point independently, taking out the taro slices after the steaming time is over, standing the taro slices for 3min at room temperature, chopping the taro slices, accurately weighing 7.0g of the sample, placing the sample in a 250mL disposable plastic cup, attaching a sealing film, standing and balancing the taro slices at the room temperature for 30min, and carrying out electronic nose detection on gas emitted by the sample;

(3) judging the quality of the steamed Lipu taro to be detected: and (3) collecting data acquired by the electronic nose sensor array in the electronic nose detection in the step (2) and establishing a corresponding relation with the sensory score obtained in the step (1), and analyzing the characteristic value of the sensor by using principal component analysis, linear discriminant analysis and load analysis methods to quickly discriminate the quality grade of the steamed Lipu taro to be detected by utilizing the characteristic that the electronic nose sensor has quick response to different gases.

Further, the electronic nose detection conditions in the step (2) are as follows: the flow rate of the sensor chamber is 400mL/min, the carrier gas speed is 400mL/min, the cleaning time is 60s, the sampling interval of the electronic nose is 1s, the sample preparation time is 5s, and the detection time is 120 s.

Further, in the step (2), the number of the electronic nose sensors used for the electronic nose detection is 10, and the electronic nose sensors are respectively used for detecting aromatic components and benzene compounds by S1, detecting nitrogen oxides by S2, detecting ammonia compounds by S3, detecting hydrogen compounds by S4, detecting short-chain alkane aromatic components by S5, detecting methyl compounds by S6, detecting sulfides by S7, detecting alcohols and aldehydes by S8, detecting organic sulfides by S9, and detecting long-chain alkanes by S10.

In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:

the method utilizes sensory evaluation and combines an electronic nose and a multivariate statistical analysis method to analyze and research the volatile flavor substances of the Lipu taros at different steaming times. Sensory evaluation results show that the steamed Lipu taro with the quality of 10min is better. The radar distribution map, LA, PCA and LDA results show that the electronic nose system can well distinguish Lipu taro samples with different steaming times and has good capacity of identifying Lipu taro with different steaming times.

[ description of the drawings ]

FIG. 1: the Lipu taro electronic nose sensor responds to the radar map at different steaming times.

FIG. 2: lipu taro PCA profiles at different steaming times.

FIG. 3: LIPPU TABLI graph with different steaming time.

FIG. 4: LDA graph of Lipu taro at different steaming times.

[ detailed description ] embodiments