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电子鼻与电子舌在可可椰奶品质评价中的应用
引用本文:房一明,初众,卢少芳,谭乐和,朱红英,谷风林.电子鼻与电子舌在可可椰奶品质评价中的应用[J].海南大学学报(自然科学版),2012,39(1):41-47.
作者姓名:房一明  初众  卢少芳  谭乐和  朱红英  谷风林
作者单位:1. 中国热带农业科学院香料饮料研究所,海南万宁,571533
2. 国家重要热带作物工程技术研究中心,海南万宁,571533
3. 农业部香辛饮料作物遗传资源利用重点实验室,海南万宁,571533
基金项目:海南省自然科学基金,热科院香饮所科技基金,中央级公益性科研院所基本科研业务专项
摘    要:采用电子鼻和电子舌测试了可可粉、砂糖与椰子粉配比不同时的产品信号响应值,并应用主成分分析法、判别因子分析法和统计质量控制分析法对数据进行了分析.结果表明,在3种主要原料配比不同时,电子鼻与电子舌对产品的响应信号有明显区别,主成分分析法和判别因子分析法等可以区分不同品质的可可椰奶,能够从气味、滋味和总体质量方面对可可椰奶检测和鉴定.

关 键 词:电子鼻  电子舌  可可椰奶  品质评价

Application of Electronic Noses and Electronic Tongue on Quality Evaluation of Cocoa Coconut milk Drink
FANG Yi-ming , CHU Zhog , LU Shao-fang , TAN Le-he , ZHU Hong-ying , GU Feng-lin.Application of Electronic Noses and Electronic Tongue on Quality Evaluation of Cocoa Coconut milk Drink[J].Natural Science Journal of Hainan University,2012,39(1):41-47.
Authors:FANG Yi-ming  CHU Zhog  LU Shao-fang  TAN Le-he  ZHU Hong-ying  GU Feng-lin
Institution:(Spice and Beverage Research Institute,CATAS,Wanning 571533,China; National Center of Important Tropical Crops Engineering and Technology Research,Wanning 571533,China; Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops,Ministry of Agriculture,Wanning 571533,China)
Abstract:In order to analyze the effect of main components of the coconut milk on the flavor,electronic nose and electronic tongue were used to test signal response values of different ratio of cocoa powder,sugar and coconut powder,and the data were analyzed by principal component analysis,discriminate factor analysis and statistical quality control analysis.The results showed that there are significant differences between the response signal of the electronic nose and that of electronic tongue,the principal component factor analysis and discriminate factor analysis method can distinguish different quality of cocoa coconut milk,and the smell,taste and overall quality of cocoa coconut milk can be detected and identified.
Keywords:electronic nose  electronic tongue  cocoa coconut milk  quality evaluation
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