Abstract：One-factor-at-a-time and orthogonal array design methods were employed in conjunction to optimize the cooking condition of pork chop soup. Electronic nose and electronic tongue were used to investigate the flavor of pork chop soup. The obtained data were analyzed by principal component analysis (PCA). The results indicated that the optimum processing conditions were obtained as follows: material-to-water ratio 1:3, boiling time 3 min and simmering time 75 min. The results of PCA displayed that the samples obtained from 9 experimental runs showed obvious differences in terms of volatile flavor and similarity in terms of taste.
刘树萍. 电子鼻和电子舌技术在排骨汤风味评价中的应用[J]. 肉类研究, 2018, 32(1): 58-63.
LIU Shuping. Electronic Nose and Electronic Tongue for Flavor Evaluation of Pork Chop Soup. Meat Research, 2018, 32(1): 58-63.
2018, Vol. 32 
