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Steamed Lipu taro quality discrimination method based on sensory evaluation and electric nose analysis

A technology of sensory evaluation and discrimination methods, which is applied in the direction of material analysis, analysis materials, and material inspection products by electromagnetic means.

Pending Publication Date: 2020-01-24
HEZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

According to the literature reviewed, there is no literature report on the research on the volatile flavor compounds of Lipu taro

Method used

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  • Steamed Lipu taro quality discrimination method based on sensory evaluation and electric nose analysis
  • Steamed Lipu taro quality discrimination method based on sensory evaluation and electric nose analysis
  • Steamed Lipu taro quality discrimination method based on sensory evaluation and electric nose analysis

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Experimental program
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Embodiment

[0020] 1 Materials and methods

[0021] 1.1 Materials and equipment

[0022] Fresh Lipu taro (1.5-2kg / piece), produced in Hezhou City, Guangxi, has a complete shape and plump body, no insect spots and no mechanical damage.

[0023] German PNE3 electronic nose: Beijing Yingsheng Hengtai Technology Co., Ltd.; C21-RT2170 multifunctional induction cooker: Guangdong Midea Life Electric Manufacturing Co., Ltd.; AQT-1500 analytical balance: Adam Hengwei Wuhan Co., Ltd.

[0024] 1.2 Method

[0025] 1.2.1 Pre-treatment of Lipu taro

[0026] Wash the taro, cut off the outer skin, slice along the longitudinal direction of the taro, and cut into taro chips about 1cm thick, 8cm long, and 4cm wide.

[0027] 1.2.2 Preparation and sample collection of steamed Lipu taro

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Abstract

The invention belongs to the field of food analysis and detection and particularly relates to a steamed Lipu taro quality discrimination method based on sensory evaluation and electric nose analysis.The method comprises the steps that (1) the flavor characteristics of steamed Lipu taros are studied, and a sensory evaluation method is established; (2) electric nose detection on the steamed Lipu taros is performed; and (3) quality discrimination on the to-be-detected steamed Lipu taros is performed, wherein data collected by an electric nose sensor array during the electric nose detection in the step (2) is obtained, a corresponding relation between the data and sensory scores obtained in the step (1) is constructed, and according to the characteristic that electric nose sensors can quicklyrespond to different gases, a principal component analysis method, a linear discrimination analysis method and a load analysis method are adopted to analyze sensor characteristic values so as to quickly discriminate the quality grade of the to-be-detected steamed Lipu taros. Through the method, the quality of the Lipu taros treated at different steaming time can be discriminated and distinguishedrapidly and accurately; and the method has the advantages of being objective in result, good in repeatability, high in sensitivity, high in analysis speed, easy to operate, economical, efficient andthe like.

Description

【Technical field】 [0001] The invention relates to the field of food analysis and detection, in particular to a method for discriminating the quality of steamed Lipu taro based on sensory evaluation and electronic nose analysis. 【Background technique】 [0002] Taro (Colocasia esculenta (L.) Schott), also known as taro, green taro, soil mushroom, hairy taro, etc., is a perennial herb. There are about 700 taro varieties in the world, and the main varieties are red taro (also known as red bud taro), white taro (also known as white bud taro), nine-headed taro (dog claw taro), betel nut taro, etc. Lipu taro is a famous variety of betel nut taro. It is a very characteristic crop in Guangxi. Lipu taro is cultivated all over Guangxi. The quality of Lipu county is the best. It has a cultivation history of more than 340 years and has become a National Geographic The logo protects agricultural products, known as "the best taro", and is a famous specialty vegetable in Guangxi. In 2017, ...

Claims

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Application Information

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IPC IPC(8): G01N27/00G01N33/00G01N33/02G01N33/10
CPCG01N27/00G01N33/0001G01N33/025G01N33/10
Inventor 黎小椿苏可珍罗杨合聂辉
Owner HEZHOU UNIV
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