基于智能感官与人工感官评价的中国三大干腌火腿风味特性分析

以我国三大干腌火腿金华火腿、宣威火腿和如皋火腿三个不同年份或等级的火腿为研究对象,分别采用人工感官评价和电子鼻、电子舌智能感官技术分别对香气与滋味进行研究。人工感官评价结果显示,肉香味、腌制味和油脂香是三大火腿的特征香气,如皋和金华火腿中2年/优级和3年陈/特级的干腌火腿较于1级/1年陈具有更加浓郁的肉香,而1年陈/1级火腿的酸味更为明显。电子鼻和电子舌数据的主成分分析(Principal component analysis,PCA)结果表明,不同干腌火腿样品均能实现良好区分。1年陈/1级与2年/优级、3年陈/特级干腌火腿气味轮廓相差较远,金华火腿与宣威2、3年陈的火腿香气和滋味轮廓均比较接近。采用软独立建模分类法(Soft independent modeling class analogy,SIMCA)构建了干腌火腿的判别模型,以三个产地最优干腌火腿为标准样品的等级鉴别模型能够实现对其他年份干腌火腿的有效判别。说明不同年份的火腿风味变化呈现一定规律,可利用智能感官技术对火腿进行快速有效的等级鉴别。

Flavor Characterization of Three Major Dry-Cured Hams in China Based on Intelligent Sensory Evaluation and Artificial Sensory Analysis

The aroma and taste of Jinhua,Xuanwei,Rugao hams of different ripening time were studied by sensory evaluation combining with electronic nose and electronic tongue. The results of sensory evaluation showed that,meat flavor,pickled flavor and fat flavor were the characteristics aromas of three kinds of hams,two and three years of hams had stronger meat and curing flavor,while the acidity of one-year hams were more obvious. Principal component analysis(PCA)results of electronic nose and electronic tongue data demonstrated that different hams could be distinguished well. The aroma profiles of one-year hams were obviously different from that of other years,while aroma of Jinhua hams were similar to two-year and three-year Xuanwei hams. The soft independent modeling class analogy(SIMCA)was applied to establish the identification model of dry-cured ham,and the hierarchical identification model which selected the best ham from three producing areas as the standard sample,could effectively identify the other hams. The results showed that the change of ham flavor at different ripening time showed a certain rule,and the intelligent sensory analysis could be used for fast and effective grade identification of ham.