Effect of Sichuan Pepper Seasoning on Jiaoma Chicken Appraised by Electronic Nose

doi:10.7506/spkx1002-6630-201022097

Abstract

Abstract:

Jiaoma juice made from Sichuan pepper seasoning from different factories was appraised by electronic nose. Then, the acquired data were analyzed by principal component analysis (PCA) and discrimination factor analysis (DFA). Results showed that jiaoma juice made from water-soluble Sichuan pepper and oil-soluble Sichuan pepper exhibited quite different flavor. Water-soluble Sichuan pepper juice cannot reach the characteristic flavor of oil-soluble Sichuan pepper oil. Although sensory evaluation of Sichuan pepper oil from different factories was same, jiaoma juice made from Sichuan pepper oil revealed different flavor through evaluation of electronic nose. The characteristic flavor of Sample 2 was more prominent.

Key words: electronic nose, Sichuan pepper seasoning, principal component analysis, discrimination factor analysis, jiaoma juice

CLC Number:

XIONG Min1，XIAO Lan1，GU Xue-quan2，TANG Ying-ming1. Effect of Sichuan Pepper Seasoning on Jiaoma Chicken Appraised by Electronic Nose[J]. FOOD SCIENCE, 2010, 31(22): 435-438 https://doi.org/10.7506/spkx1002-6630-201022097

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Effect of Sichuan Pepper Seasoning on Jiaoma Chicken Appraised by Electronic Nose

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