基于电子鼻分析油炸工艺对挂糊里脊风味的影响

Influence of frying technology on the flavor of the battered tenderloin based on the electronic nose analysis

中文关键词:  电子鼻  油炸  挂糊里脊  风味

英文关键词:electronic nose  fried  battered tenderloin  flavor

中文摘要:

      目的 采用电子鼻技术探讨油炸工艺对挂糊里脊风味的影响。方法 以挂糊里脊为研究对象, 采用电子鼻技术, 通过主成分分析结合感官评价的方法, 对2次不同油炸温度和油炸时间的样品的气味信息进行分析。结果 电子鼻能够很好地反映样品的整体信息。油炸的温度和时间是影响挂糊里脊风味的主要因素, 当第1次油炸温度和时间分别为180 ℃、110 s, 第2次油炸温度和时间分别为195 ℃、115 s时, 挂糊里脊中的挥发性风味物质挥发得最为完全, 且有金黄泛红的色泽和外酥里嫩的口感。结论 与传统感官评价方法相比, 电子鼻在分析油炸工艺对挂糊里脊风味的影响过程中更有效率, 可以为未来挂糊里脊的标准化生产提供一定的参考。

英文摘要:

      Objective To explore the impact of frying process on the flavor of the battered tenderloin by electronic nose technology. Methods The odor information of battered tenderloin at the 2 different frying temperatures and the frying time was analyzed by the electronic nose technology with the method of principal component analysis combined with the sensory evaluation. Results The overall information of the sample could be reflected well by the electronic nose. Frying temperature and time were the main factors those affected the flavor of the battered tenderloin. When the frying temperature was 180 ℃ and the frying time was 110 s for the first time, the frying temperature was 195 ℃ and the frying time was 115 s for the second time, the flavor components in the battered tenderloin were the most volatile, with golden yellow in color with red in crisp outside and tender taste. Conclusion Compared with traditional sensory evaluation, the electronic nose is more efficient in the analysis of the influence of frying process on the flavor of the battered tenderloin, and can provide some reference for the standardization of the battered tenderloin in the future.