Mozzarella cheese level discriminating method based on identify label characteristic flavor components

Abstract

The invention discloses a mozzarella cheese level discriminating method based on identify label characteristic flavor components. The method comprises the following steps: selecting mozzarella cheeseof different levels as standard substances and extracting volatile flavor substances therefrom; screening characteristic flavor substances which are relatively great in flavor strength by adopting anaroma extract diluting and analyzing method combined with a gaseous phase-smelling device; clustering the characteristic flavor substances to obtain the identify label characteristic flavor components; determining the concentration of the identify label characteristic flavor components of the mozzarella cheese of known level to construct a training set and training a support vector machine by thetraining set; and determining the concentration of the identify label characteristic flavor components of the mozzarella cheese, inputting the concentration into the trained support vector machine anddiscriminating the level of the to-be-tested mozzarella cheese. The identify label characteristic flavor components of the mozzarella cheese is obtained by the clustering algorithm. Therefore, the types and levels of the mozzarella cheese can be discriminated quickly.

Description

technical field [0001] The invention relates to the technical field of dairy product detection, in particular to a method for classifying mozzarella cheese based on identity-marking characteristic flavor components. Background technique [0002] Flavor is one of the most important quality characteristics of food. Among the many volatile substances in food, only a small part contributes more prominently or plays an auxiliary role to the overall flavor. These compounds that play a leading role in product flavor are called the characteristic flavor compounds of the food. [0003] Cheese, also known as cheese, is a fermented milk product. Its properties are similar to common yoghurt. They are all made through the fermentation process and contain lactic acid bacteria that can be healthy. However, the concentration of cheese is higher than that of yogurt. Yogurt is higher, similar to solid food, and therefore richer in nutritional value. [0004] Every kilogram of cheese produc...

AI Technical Summary

Problems solved by technology

Although the method of artificial sensory evaluation can distinguish the flavor quality of food, there are shortcomings such as large differences, low stability, and lack of data support.

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