电子感官对美拉德反应鸡肉香精调味品的分析研究
关键词：鸡肉香精；美拉德反应；感官评价；电子鼻；电子舌
Application of electronic sensory analysis on chicken flavor seasonings by maillard reaction
Abstract: Maillard reaction had been widely used to make the new seasonings. Maillard reaction was used to prepare a new kind of chicken essence flavor. The difference of commercial chicken seasonings was distinguished using sensory evaluation, electronic nose, electronic tongue compared with principal component analysis, cluster analysis and discriminant factor analysis. According to single factor and response surface analysis experiment, the maillard reaction experiment formula was enzymatic hydrolysate 24g, cysteine 0.05g, glycine 0.2g, VC 0.05g, VB 0.025g, xylose 0.75g, fructose syrup 0.75g, chicken fat 1.5g, salt 0.1g, garlic powder 0.05g, cinnamon powder 0.075g, onion powder 0.05g, star anise powder 0.05g and ginger powder 0.1g; The optimal condition of maillard reaction was the reaction temperature 105 ℃, the reaction time 0.75 h, pH 5.8. The chicken flavor obtained from maillard reaction had rich and gentle aroma. The results showed that the electronic nose and electronic tongue can be used to distinguish different seasoning. Electronic nose and electronic tongue can be used for quality analysis of chicken seasonings，this would provide theoretical basis for company to control the quality of chicken seasonings.
Keywords: chicken flavoring; maillard reaction; sensory evaluation; electronic nose; electronic tongue
目录
1 引言 1
1.1 肉香精的发展 1
1.2 美拉德反应 2
1.3 感官评价概念 2
1.3.1 感官评价 2
1.3.2 感官评价的类型 3
1.3.3 感官评价的应用 3
1.4 电子鼻 4
1.5 电子舌 4
1.6 本课题研究目的及意义 5
1.7 本课题研究的主要内容 6
2 实验材料和方法 7
2.1 实验材料 7
2.1.1 实验原料 7
2.1.2 仪器和设备 7
2.2 试验方法 8
2.2.1 鸡肉香精的制备 8
2.2.2 感官评定方法 8
2.2.3 电子鼻分析 9
2.2.4 电子舌分析 9
3 结果分析与讨论 10
3.1 美拉德反应配方的确定 10
3.1.1 美拉德反应原料糖的筛选 10
3.1.2 美拉德反应原料氨基酸的筛选 10
3.1.3 VC的添加量对鸡肉香精调品风的影响 11
3.1.4 VB添加量对鸡肉香精调品风的影响 12
3.1.5 木糖的添加量对鸡肉香精调品风的影响 12
3.1.6 果葡糖浆添加量对鸡肉香精调品的风的影响 13
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