粮油食品科技
基于色差及电子鼻的红糖品质研究
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Research on Brown Sugar Quality Using Color Difference and Electronic Nose
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    摘要:

    以红糖作为研究对象,对比不同产地及榨季红糖固体及其在相同浓度溶解时液体的色差,以及分析红糖固体样品特征气味成分并探讨色差计及电子鼻测定红糖风味品质的可行性。实验结果表明:不同产地及榨季的红糖样品的色泽具有明显差异,且不同产地的红糖样品挥发性成分也有差异。电子鼻可以有效识别判定不同产地的红糖并测定其特征气体成分,即硫化物及氮氧化物。色差计和电子鼻皆可以作为代替感官评价对红糖风味品质进行测定及评价的技术手段。

    Abstract:

    Took brown sugar as the research object, this paper compared the color difference of brown sugar solids in different origins and pressed seasons and the liquid when they are dissolved at the same concentration, and analyzed the characteristic odor components of brown sugar solid samples and discussed the feasibility of color difference meter and electronic nose to determine the flavor quality of brown sugar. The experimental results showed that the color of brown sugar samples from different origins and extraction seasons were obviously different, and the volatile components of brown sugar samples from different origins were also different. The electronic nose can effectively identify and determine brown sugar from different origins and determine its characteristic gas components, namely sulfides and nitrogen oxides. Both the color difference meter and the electronic nose can be used as a technical means for measuring and evaluating the flavor quality of brown sugar instead of sensory evaluation.

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曾欣怡,陈尔豹,张 雨,宋焕禄*,赵抒娜,王 宝.基于色差及电子鼻的红糖品质研究[J].粮油食品科技,2020,28(5):170-180.

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  • 在线发布日期: 2020-09-16
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