CN110726755A - Steamed Lipu taro quality discrimination method based on sensory evaluation and electronic nose analysis - Google Patents
Steamed Lipu taro quality discrimination method based on sensory evaluation and electronic nose analysis Download PDFInfo
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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 electronic nose analysis. The method comprises the following steps: (1) researching the flavor characteristics of the steamed Lipu taro and establishing a sensory evaluation method; (2) detecting the steamed Lipu taro by an electronic nose; (3) judging the quality of the steamed Lipu taro to be detected: and (3) collecting data acquired by the electronic nose sensor array in the electronic nose detection in the step (2) and establishing a corresponding relation with the sensory score obtained in the step (1), and analyzing the characteristic value of the sensor by using principal component analysis, linear discriminant analysis and load analysis methods to quickly discriminate the quality grade of the steamed Lipu taro to be detected by utilizing the characteristic that the electronic nose sensor has quick response to different gases. The method can quickly and accurately judge and distinguish the quality of the Lipu taros processed at different steaming time, and has the advantages of objective result, good repeatability, high sensitivity, high analysis speed, simple operation, economy, high efficiency and the like.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the field of food analysis and detection, in particular to a steamed Lipu taro quality discrimination method based on sensory evaluation and electronic nose analysis.
[ background of the invention ]
Taros (Colocasia esculenta (L.) Schott), also called taros, ground beeltries, taros and the like, are perennial herbaceous plants. The taro varieties are about 700 in the world, and the main varieties comprise red taro (also called red bud taro), white taro (also called white bud taro), nine-head taro (dog paw taro), betel nut taro and the like. The Lipu taro is a famous variety of the betel nut taro, has characteristics in Guangxi, is cultivated in various places in Guangxi, has the best quality in Lipu county, has been cultivated for 340 years so far, has become a national geographical sign protection agricultural product, is known as 'taro middle high quality', is a special vegetable with Guangxi element and a high prevalence rate of Chinese agricultural products in 2017, and is evaluated as a hundred strong brand of Chinese agricultural products. According to the quality supervision, inspection and test center of subtropical fruits and vegetables in the department of agriculture: the water content of the Lipu taro is less than or equal to 65.9 percent; the ash content is more than or equal to 1 percent; the protein content is more than or equal to 1.88g/100 g; the content of starch is more than or equal to 25.7g/100 g; the zinc content is more than or equal to 15.08 mg/kg; the iron content is more than or equal to 1.12 mg/kg; the potassium content is more than or equal to 448mg/100 g; the content of amino acid is more than or equal to 1.26 percent. The Lipu taro contains rich starch, protein, vitamin, polysaccharide, mineral substances, dietary fiber and the like, has the effects of tonifying spleen and promoting digestion, regulating and tonifying middle-warmer energy, eliminating ulcer and dissipating stagnation, reducing blood pressure and blood fat, enhancing human immunity and the like, can be used as dishes and snacks, and is a good nourishing product suitable for the old and the young.
At present, the research on the taros at home and abroad mainly focuses on the cultivation technology, storage and preservation, nutrient analysis and processing, and the research on the volatile flavor substances of the taros is less. According to the referred documents, no literature report on the research on the volatile flavor substances of the Lipu taro is available.
[ summary of the invention ]
The invention aims to provide a method for judging the quality of steamed Lipu taro based on sensory evaluation and electronic nose analysis. The method can quickly and accurately judge and distinguish the quality of the Lipu taros processed in different steaming time. The method has the advantages of objective results, good repeatability, high sensitivity, high analysis speed, simplicity in operation, economy, high efficiency and the like.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a steamed Lipu taro quality discrimination method based on sensory evaluation and electronic nose analysis comprises the following steps:
(1) researching the flavor characteristics of the steamed Lipu taro, and establishing a sensory evaluation method: establishing a sensory evaluation expert group, and grading according to taste, shape, color and smell, wherein the grading is a percentage system;
(2) e, detecting the steamed Lipu taro through an electronic nose:
steaming the taro slices for 0min, 2.5min, 5min, 7.5min, 10min and 12.5min respectively, steaming the taro slice sample at each time point independently, taking out the taro slices after the steaming time is over, standing the taro slices for 3min at room temperature, chopping the taro slices, accurately weighing 7.0g of the sample, placing the sample in a 250mL disposable plastic cup, attaching a sealing film, standing and balancing the taro slices at the room temperature for 30min, and carrying out electronic nose detection on gas emitted by the sample;
(3) judging the quality of the steamed Lipu taro to be detected: and (3) collecting data acquired by the electronic nose sensor array in the electronic nose detection in the step (2) and establishing a corresponding relation with the sensory score obtained in the step (1), and analyzing the characteristic value of the sensor by using principal component analysis, linear discriminant analysis and load analysis methods to quickly discriminate the quality grade of the steamed Lipu taro to be detected by utilizing the characteristic that the electronic nose sensor has quick response to different gases.
Further, the electronic nose detection conditions in the step (2) are as follows: the flow rate of the sensor chamber is 400mL/min, the carrier gas speed is 400mL/min, the cleaning time is 60s, the sampling interval of the electronic nose is 1s, the sample preparation time is 5s, and the detection time is 120 s.
Further, in the step (2), the number of the electronic nose sensors used for the electronic nose detection is 10, and the electronic nose sensors are respectively used for detecting aromatic components and benzene compounds by S1, detecting nitrogen oxides by S2, detecting ammonia compounds by S3, detecting hydrogen compounds by S4, detecting short-chain alkane aromatic components by S5, detecting methyl compounds by S6, detecting sulfides by S7, detecting alcohols and aldehydes by S8, detecting organic sulfides by S9, and detecting long-chain alkanes by S10.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
the method utilizes sensory evaluation and combines an electronic nose and a multivariate statistical analysis method to analyze and research the volatile flavor substances of the Lipu taros at different steaming times. Sensory evaluation results show that the steamed Lipu taro with the quality of 10min is better. The radar distribution map, LA, PCA and LDA results show that the electronic nose system can well distinguish Lipu taro samples with different steaming times and has good capacity of identifying Lipu taro with different steaming times.
[ description of the drawings ]
FIG. 1: the Lipu taro electronic nose sensor responds to the radar map at different steaming times.
FIG. 2: lipu taro PCA profiles at different steaming times.
FIG. 3: LIPPU TABLI graph with different steaming time.
FIG. 4: LDA graph of Lipu taro at different steaming times.
[ detailed description ] embodiments
Examples
1 materials and methods
1.1 materials and apparatus
Fresh Lipu taro (1.5-2 kg/per unit), produced in Guangxi Hezhou city, with intact morphology and full individual, no insect spots and no mechanical damage.
Germany PNE3 electronic nose: beijing Yingshengtai science and technology, Inc.; C21-RT2170 multifunctional induction cooker: domestic electric appliances manufacturing limited of Guangdong America; AQT-1500 analytical balance: edmm horizontal Wuhan, Inc.
1.2 methods
1.2.1 Lipu taro pretreatment
Cleaning the taros, cutting off the outer skins, slicing the taros along the longitudinal direction of the taros, and cutting the taros into taro slices with the thickness of about 1cm, the length of about 8cm and the width of about 4 cm.
1.2.2 preparation of steamed Lipu taro and sample Collection
Steaming the taro slices by using a common steamer and an induction cooker, wherein the height of water in the steamer is about 3.5cm, boiling the water by using 2100W power, steaming the taro slices on a steaming plate in the steamer after the water is boiled, timing, and simultaneously reducing the power to 1000W. Steaming time is 0min (HS 0), 2.5min (HS 2.5), 5min (HS 5), 7.5min (HS 7.5), 10min (HS 10) and 12.5min (HS 12.5), wherein the sample of the taro slices at each time point is steamed independently, 5min is the time required by steaming the Lipu taro slices to be just well done, the sample is taken out after steaming time is over and placed for 3min at room temperature, the taro slices are cut up, 7.0g of the sample is accurately weighed and placed in a 250mL disposable plastic cup and a sealing film is attached, and electronic nose detection is carried out after standing and balancing at the room temperature for 30 min.
1.2.3 sensory evaluation method
The evaluation group consisted of 10 (four men and six women, age 24-35 years) laboratory food professionals with good physical condition and no bad preference, the evaluation environment met the requirements, before and after evaluation, the people rinsed their mouths with clear water, and scored according to taste (hardness, sand, glutinous, amount of liquid), shape, color and smell, the scores were given in percentage, and the scores are shown in table 1. Before evaluation, a grader is made familiar with and confirms the sensory characteristics of the Lipu taro, the evaluation step is to smell and evaluate the smell of the Lipu taro, then observe the color and luster of the Lipu taro, and evaluate the scores of all corresponding indexes of the taro slices through chewing, hand touch and hand wrestling auxiliary judgment, and finally, the sensory score is the average score of 10 testers.
TABLE 1 organoleptic evaluation criteria of Lipu taro at different steaming times
Table 2 Sensory evaluation criteria of Lipu taro at differentsteaming time
1.2.4 electronic nose detection
The german PNE3 electronic nose test system was used, and the names of the sensors and their array properties are described in table 2. Samples were tested in 6 groups of 5 replicates each. The flow rate of the sensor chamber is 400mL/min, the carrier gas speed is 400mL/min, the cleaning time is 60s, the sampling interval of the electronic nose is 1s, the sample preparation time is 5s, and the detection time is 120 s.
Table 2 PNE3 model e-nose standard sensor array performance
Table 1 Properties of standard sensors on PEN3 electronic nose
1.2.5 statistical analysis of data
The method is characterized in that the PEN3 electronic nose is internally provided with WinMuster software for main component analysis, sensor load analysis and linear discriminant analysis, and Excel 2016 software is adopted for experimental result data processing.
2 results and analysis
2.1 sensory evaluation data and analysis
As can be seen from Table 3, the sensory score of the steamed sample for 10min was the highest, and was 88.1 points; the 7.5min and 12.5min samples scored approximately 83 and 83.7 points, respectively. The litchi chinensis batal is high in hardness, sand, glutinousness and color and luster in different steaming time ranges, and the score is increased along with the prolonging of the steaming time within the steaming time range of 2.5-10 min; the 12.5min score decreased, probably due to the steaming time being too long, the Lipu taro started to collapse, the color of the pattern became darker, and the overall mouthfeel and volatile flavor quality also became worse. In terms of mucus amount and odor, the longer the steaming time, the higher the score; the odor scores of the 10min and 12.5min samples were similar. On the basis of overall evaluation, the sensory characteristics of the steamed taro slices for 10min are represented as complete shape, aromatic flavor, moderate hardness, sand property, glutinousness and viscosity liquid amount, purple color of the meat of the taro slices, deep purple pattern and uniform color; while the total sensory score of steaming for 7.5min and 12.5min is slightly lower than 10min, the color of the 7.5min taro slices is not uniform enough, and the meat and patterns of the 12.5min taro slices are dark and slightly soft to collapse; the taro slices are not well cooked after being steamed for 2.5min, and the scores are lower in all aspects; the taro slices are just well cooked after steaming for 5min, but the flavor is not full, the color of meat and patterns is not completely presented, and the taro slices are hard to chew and have poor taste. Sensory evaluation results show that the total volatile flavor substances of the Lipu taro with the steaming time of 10min are the best.
TABLE 3 sensory evaluation results of Lipu taro at different steaming times
Table 3 Sensory evaluation of Lipu taro with different steaming time
2.2 electronic nose data and analysis
2.2.1 Radar plot analysis of the response of electronic nose Sensors to Lipu taro at different steaming times
The corresponding radar plots of six sets of samples of Lipu taro at different steaming times against the sensor are shown in FIG. 1. The larger the response value of the sensor is, the larger the concentration of a certain substance represented by the sensor in the steamed Lipu taro is, and the larger the difference of the response values is, the better the distinguishing effect of the sensor on the volatile smells of six groups of Lipu taro with different steaming time is. The graph shows that the sensors S6 (sensitive to methyl), S7 (sensitive to sulfide), S8 (sensitive to alcohols and aldehydes and ketones) and S9 (sensitive to aromatic components and organic sulfides) have larger response values to Lipu taro samples with different steaming times, wherein the S6 has the strongest distinguishing capability. From 0-12.5min, the response values of the sensors of S1, S3, S4, S5 and S10 are close to 1, which indicates that the content of the corresponding compounds in the Lipu taro is lower at different steaming times; from 2.5 to 12.5min, the response values of the sensors S6, S7, S8 and S9 increase with the increase of the steaming time, which shows that the concentration of the volatile flavor substances represented by S6, S7, S8 and S9 increases with the increase of the steaming time, and the content is more prominent. Response radar chart analysis shows that characteristic volatile flavor substances of the Lipu taro at different steaming times are all from methyl substances, sulfides, nitrogen oxides, alcohols and aldehyde ketones, and the nitrogen oxides and the sulfides are higher in the concentration of the sample at 0 min.
2.2.2 analysis of the Main Components of volatile flavor substance of Lipu taro at different steaming times
On the premise that the characteristics of a sample are unknown, the principal component analysis converts the multi-index information of the sensor into a few comprehensive indexes by using the idea of dimension reduction, and useful information is mined. The algorithm does not lose any information of the sample, and achieves the purpose of distinguishing the sample only by changing the coordinate axes. The PC1 and the PC2 contain the contribution rates of the first principal component and the second principal component obtained in the PCA conversion, and the larger the contribution rate is, the better the reaction of the sample information can be. As can be seen from FIG. 2, the contribution rate of the 1 st principal component (PC1) of the Lipu taro at different steaming times is 91.85%, the contribution rate of the 2 nd principal component (PC2) is 7.96%, and the cumulative contribution rate is 99.81%, which indicates that the two principal components basically contain all the information of the original data, i.e. represent most of the information characteristics of the sample and are mainly distinguished by the PC 1. The samples with different steaming times can be almost distinguished, and show certain change trends on PC1 and PC2, and the samples HS 10 and HS 12.5 are overlapped, which shows that the two samples have small odor difference with each other, and the HS 0 sample has larger distance with other samples in the direction of PC1, which shows that the steamed 0min litchi taro has larger difference in odor with other samples. PCA analysis shows that the volatile flavor substance component of the steamed Lipu taro has large change.
2.2.3 Lipu taro volatile flavor ingredient sensor Load Analysis (LA) at different steaming times
LA is generally used to represent the importance of a sensor in the recognition mode, the site coordinates represent its specific gravity on the principal component, and the larger the coordinate value, the more sensitive the sensor is to the volatile flavor substance of the test sample, the sensor is the recognition sensor. As can be seen from the LA chart of the Lipu taro in FIG. 3, the contribution rate of the 1 st principal component (LA1) was 91.85%, the contribution rate of the 2 nd principal component (LA2) was 7.96%, and the cumulative contribution rate was 99.81%, which reflects most of the information characteristics of the sample. The distribution of the sensors S10, S5, S4, S3 and S1 is close to zero coordinates, and the sensors are close to each other and partially overlapped, so that the sensing signals are weak in change, the contribution rate is small, and the sensitivity of the sensors to the volatile odor of the Lipu taro at different steaming times is low. The sensors S6 (methyl group) and S7 (sulfide) have a large contribution rate to the 1 st main component, and the contribution rate of S6 to the 2 nd main component is the largest, and S6 is a main sensor for distinguishing the lipu taro volatile flavor substances at different steaming times. LA analysis shows that methyl substances and sulfides greatly contribute to the separation of volatile flavor substances of the Lipu taro at different steaming times, and the LA analysis is consistent with the analysis result of a 2.2.1 radar chart.
2.2.4 Linear Discriminant Analysis (LDA) of the volatile flavor components of Lipu taro at different steaming times
And linear discriminant analysis is to further optimize and process response signals of the volatile flavor substances sensed by the sensor after PCA analysis, so that the difference between data is enlarged, and the difference condition of the aroma of the sample is further reflected. In linear discriminant analysis, all sensor signals can be utilized to improve the accuracy of classification. Compared with principal component analysis, linear discriminant analysis focuses more on the distribution rule of samples in space and distance analysis among the samples, and is usually adopted together with the PCA method, so that a better analysis purpose is achieved. The two methods have good effect in the field of electronic nose odor detection. As can be seen from FIG. 4, the contribution rate of the 1 st discriminant function (LDA1) and the contribution rate of the 2 nd discriminant function (LDA2) in the LDA chart of the Lipu taro at different steaming times are 67.24% and 31.96%, respectively, and the cumulative contribution rate reaches 99.2%, which can well reflect the overall information of the sample. With the increase of the steaming time, the samples except the HS 0 sample are not very different and irregular on the LDA1, and change obviously on the LDA2 and show a certain change rule, wherein HS 10 is not obviously distinguished from HS 12.5, which indicates that the volatile flavor substance components of the Lipu taro at the two steaming times are not very different. HS 0 showed the greatest difference in both LDA1 and LDA2 directions, indicating that the change in the volatile flavor of the steamed Lipu taro was large. The HS 2.5 deviation from HS 0 was recent compared to the other samples, probably because the steamed 2.5min lipu taro was not well cooked and therefore had a higher volatile flavour content than the steamed 0min sample. The overall results of LDA analysis were similar to that of PCA analysis 2.2.2, indicating that the electronic nose could achieve the objective of distinguishing between different steaming times of Lipu taro.
3 conclusion
And analyzing and researching the volatile flavor substances of the Lipu taro at different steaming times by utilizing sensory evaluation and combining an electronic nose with a multivariate statistical analysis method. Sensory evaluation results show that the steamed Lipu taro with the quality of 10min is better. The radar distribution map, LA, PCA and LDA results show that the electronic nose system can well distinguish Lipu taro samples with different steaming times and has good capacity of identifying Lipu taro with different steaming times. Analysis of Lipu taro LA with different steaming times shows that the 1 st principal component plays a key role, the sensors S6 and S7 have a large contribution rate to the 1 st principal component, and the sensor S6 has the largest contribution rate to the 2 nd principal component, namely, the methyl and the sulfide have large contribution rates for distinguishing Lipu taros with different steaming times. The total contribution rate of PC1 and PC2 in PCA analysis is 99.81%, and the total contribution rate of LD1 and LD2 in LDA analysis is 99.2%, so that Lipu taros with different steaming times can be well distinguished.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (3)
1. A steamed Lipu taro quality discrimination method based on sensory evaluation and electronic nose analysis is characterized by comprising the following steps:
(1) researching the flavor characteristics of the steamed Lipu taro, and establishing a sensory evaluation method: establishing a sensory evaluation expert group, and grading according to taste, shape, color and smell, wherein the grading is a percentage system;
(2) e, detecting the steamed Lipu taro through an electronic nose:
steaming the taro slices for 0min, 2.5min, 5min, 7.5min, 10min and 12.5min respectively, steaming the taro slice sample at each time point independently, taking out the taro slices after the steaming time is over, standing the taro slices for 3min at room temperature, chopping the taro slices, accurately weighing 7.0g of the sample, placing the sample in a 250mL disposable plastic cup, attaching a sealing film, standing and balancing the taro slices at the room temperature for 30min, and carrying out electronic nose detection on gas emitted by the sample;
(3) judging the quality of the steamed Lipu taro to be detected: and (3) collecting data acquired by the electronic nose sensor array in the electronic nose detection in the step (2) and establishing a corresponding relation with the sensory score obtained in the step (1), and analyzing the characteristic value of the sensor by using principal component analysis, linear discriminant analysis and load analysis methods to quickly discriminate the quality grade of the steamed Lipu taro to be detected by utilizing the characteristic that the electronic nose sensor has quick response to different gases.
2. The method as claimed in claim 1, wherein the conditions for detecting the electronic nose in step (2) are as follows: the flow rate of the sensor chamber is 400mL/min, the carrier gas speed is 400mL/min, the cleaning time is 60s, the sampling interval of the electronic nose is 1s, the sample preparation time is 5s, and the detection time is 120 s.
3. The method as claimed in claim 1, wherein in step (2), the number of the electronic nose sensors used for the electronic nose detection is 10, and the sensors are S1 for detecting aromatic components and benzene compounds, S2 for detecting nitrogen oxides, S3 for detecting ammonia compounds, S4 for detecting hydrogen compounds, S5 for detecting short-chain alkane aromatic components, S6 for detecting methyl compounds, S7 for detecting sulfides, S8 for detecting alcohols and aldehydes and ketones, S9 for detecting organic sulfides, and S10 for detecting long-chain alkanes.
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