Abstract：Electronic nose was used for the analysis of flavor constituents in sauced beef during 4 h of cooking by sampling the beef broth after every one hour. We found that the concentrations of alcohols, aldehydes, ketones, nitrogen oxides and sulfides in the broth, which contributed mainly to the flavor of sauced beef, increased with cooking time. For analysis of the experimental data, linear discriminant analysis (LDA) was better than principal component analysis (PCA). The contribution rates to the first and second principal components and correlations of different sensors were evaluated using loading analysis, and R2, R6 and R7 and R8, and R9 were selected as optimal sensors for the analysis of flavor changes of the broth. Hence, electronic nose is feasible for monitoring flavor changes of the broth during the manufacturing process of sauced beef.
白一凡；贡慧；张睿梅；杨震；乔晓玲. 电子鼻对酱牛肉煮制过程中老汤风味的检测[J]. 肉类研究, 2014, 28(11): 31-33.
BAI Yifan;GONG Hui;ZHANG Ruimei;YANG Zhen;QIAO Xiaoling. Detection of Flavor Compounds in the Broth during Cooking of Sauced Beef by Electronic Nose. Meat Research, 2014, 28(11): 31-33.
2014, Vol. 28 
