论文部分内容阅读
在实验室模拟虾夷扇贝保活流通过程,利用感官定量描述蒸熟扇贝柱在流通过程中气味感官品质的变化;利用GC-MS定量分析其挥发性气味成分的变化,并通过偏最小二乘回归分析建立感官分析与挥发性成分仪器分析之间的相关关系,建立PLSR模型。随机取流通过程中的样品,对模型进行验证,结果表明:筛选的9种气味描述词可将模拟的虾夷扇贝保活流通过程按照气味感官特征分为4个阶段,分别是1,2,3~4 d及5~7 d。从熟虾夷扇贝中共检测出82种挥发性成分。以筛选的4个感官描述词为响应,建立4种偏最小二乘回归模型,经交叉验证,4个模型的R2均大于0.98,预测R2均大于0.83。选取第4天的样品,成功预测其气味特征属于3~4 d阶段。
In the laboratory, the process of keeping and circulation of shrimp scallop was simulated, and the sensory quality was used to describe the change of the organoleptic quality of the scallop during the circulation. The volatile components of the volatile components were quantitatively analyzed by GC-MS, Regression analysis establishes the correlation between sensory analysis and instrumental analysis of volatile components and establishes a PLSR model. The samples were randomly selected to verify the model. The results showed that the nine scent descriptors could be divided into four stages according to their sensory characteristics: 1, 2, 3 ~ 4 d and 5 ~ 7 d. A total of 82 volatile components were detected from cooked shrimp scallop. Four partial least squares regression models were established in response to the selected four descriptors. R2 of the four models was greater than 0.98 and R2 was greater than 0.83 after cross-validation. Samples of day 4 were selected and the odor characteristics were successfully predicted to fall within the 3 ~ 4 d period.