基于电子舌和电子鼻结合氨基酸分析鱼香肉丝调料风味的差异

为实现快速、准确地鉴别鱼香肉丝调料的整体风味信息，本实验以市售不同品牌的鱼香肉丝调料为研究对象，采用电子鼻和电子舌分析不同品牌调料的气味和滋味差异性，并结合氨基酸分析，解析游离氨基酸与电子舌滋味特性之间的相关性。结果表明:电子鼻能够准确区分不同品牌鱼香肉丝调料的气味，样品B和C的香气相似，其它样品的香气差异明显。电子舌对于不同品牌鱼香肉丝调料的滋味区分较好，样品D的酸味较为突出，样品A的甜味较为突出，样品E在咸味和鲜味较为突出。在样品E中，谷氨酸、丙氨酸、丝氨酸、缬氨酸、苯丙氨酸和组氨酸的味道强度值（TAV)均大于1，对鲜味和甜味呈味具有重要的贡献。偏最小二乘法分析（PLS）和Pearson相关系数关联性分析表明，电子舌的滋味特性与大部分游离氨基酸呈现正相关，其中酸味和甜味分别与苏氨酸和甘氨酸相关性显著（P<0.05），咸味、鲜味和苦味与谷氨酸相关性极显著（P<0.01）。可利用电子鼻、电子舌和氨基酸分析技术对鱼香肉丝调料鉴别。

The Flavour Difference of Yu-shiang Shredded Pork Seasoning Revealed by Electronic Nose,Electronic Tongue and Automatic Amino Acid Analyzer

In order to identify the overall flavor information of Yu-shiang Shredded Pork Seasoning quickly and accurately, the difference of the smell and taste analysis for different brands Yu-shiang Shredded Pork Seasoning were evaluated by electronic nose and electronic tongue, combined with automatic amino acid analyzer to study the relationship between the free amino acid and E-tongue taste property. This study indicated that the electronic nose could distinguish the different brands of Yu-shiang Shredded Pork Seasoning accurately. The aroma between B and C samples was relatively similar. Moreover, there were significant differences among the aroma of other samples. Electronic tongue could be better to distinguish the taste of various samples. The sour taste of D sample was outstanding, the sweet taste of A sample was highlighted, the salty and umami taste of E sample were prominent. The taste active value of glutamic acid, alanine, valine, phenylalanine and histidine in sample E was higher than 1.0, indicating that it had a great contribution to the umami and sweet taste of Yu-shiang Shredded Pork Seasoning. The analysis of partial least squae and Pearson correlations showed that the E-tongue taste property was positively associated with most free amino acid. The sour and sweet taste were significantly correlated with the concentrations of threonine and glycine respectively (P<0.05). Meanwhile, the significant correlation was found between the salty, umami and bitter taste and the contents of glutamic acid (P<0.01). E-nose, E-tongue and amino acids analysis are available to identify Yu-shiang Shredded Pork Seasoning.