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原辅料对鸡精调味料的味觉特征影响研究

时间:2019-08-17 20:49来源:毕业论文
通过电子舌对鸡精调味料样品进行主成分分析(PCA)、判别因子分析(DFA)和聚类分析(CA),比较鸡精调味料样品味觉的差异性

摘要:本课题主要研究红糖、白糖和液体红糖三种原辅料对鸡精调味料味觉特征的影响。首先采用描述性检验法和二-三点检验法对3个鸡精调味料样品进行人工感官分析,再通过电子舌对鸡精调味料样品进行主成分分析(PCA)、判别因子分析(DFA)和聚类分析(CA),比较鸡精调味料样品味觉的差异性。最后,参照相关标准测定鸡精调味料样品的呈味物质,包括糖、谷氨酸钠、呈味核苷酸、氯化物和金属离子等,并通过GC-MS分析鸡精调味料样品的特征风味物质。加入红糖的样品和加入液体红糖的样品差异显著,不同原辅料的样品呈味物质含量有显著性差异,鸡精调味料样品中对整体香气有贡献的物质主要有硫醚类、壬二烯醛和癸二烯醛等。结果表明,红糖和液体红糖会改善鸡精调味料的甜味和鲜味,白糖会改善鸡精调味料的饱满感。38604
毕业论文关键字: 鸡精调味料;红糖;白糖;液体红糖
The study on the characteristic taste of chicken seasoning influenced by raw material
Abstract: The characteristic taste of chicken seasoning could be influenced by raw material, such as brown sugar, white sugar and liquid brown sugar. The aim of the study was to discuss this affect. Firstly, the descriptive survey and Duo-Trio test were used on the sensory analysis of the 3 chicken seasoning samples. Then the Principal Component Analysis (PCA), Discriminant Factorial Analysis(DFA) and Cluster Analysis(CA) were used to compare the difference on the taste of the 3 samples by electronic tongue. Finally, the compounds influenced the taste of the 3 samples was tested according to the corresponding national standard, which included the content of sugar, MSG, I+G , chloride and so on. The characteristic aroma in the 3 samples was also tested by GC-MS. There was significant differences between the sample with brown sugar and the sample with liquid brown sugar; the content of the compounds influenced taste of the 3 samples with different raw material had significant differences; the compound contributed to the overall aroma had been known by gas chromatography-mass spectrometry (GC-MS), such as the thioether, nonadienal, decadienal and so on. As a result, the sweet and the umami taste could be improved by brown sugar and liquid brown sugar; the fullbody could be improved by white sugar. 源¥自%六:维;论-文'网=www.lwfree.cn
Key Words: chicken seasoning; brown sugar; white sugar; liquid brown sugar
目录
1 引言    1
1.1 鸡精调味料的主要成分    1
1.2 鸡精调味料的味觉特征物质剖析及检测    1
1.2.1 鲜味    1
1.2.2 甜味    2
1.2.3 咸味和苦涩味    3
1.2.4 鸡肉特征风味    4
1.3 鸡精调味料的味觉特征感官分析    5
1.3.1 人工感官分析    5
1.3.2 电子舌    5
1.4 鸡精调味料研究国内外现状    5
1.5 本课题研究目的及意义    6
1.6 本课题研究的主要内容    6
2 实验材料和方法    8
2.1 实验材料    8
2.1.1实验材料、试剂及样品信息    8
2.1.2 主要仪器及设备    8
2.2 实验方法    9
2.2.1鸡精调味料样品的感官评定    9
2.2.2电子舌分析    9
2.2.3 液相色谱法测定鸡精调味料中的糖    9
2.2.4甲醛值法测定鸡精调味料中谷氨酸钠    10
2.2.5 紫外分光光度法测定鸡精调味料中呈味核苷酸    10
2.2.6 铬酸钾指示剂法测定鸡精调味料中氯化物    11
2.2.7 ICP-AES法测定鸡精调味料中金属离子    11 原辅料对鸡精调味料的味觉特征影响研究:http://www.lwfree.cn/shiping/20190817/37615.html
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