Abstract：The flavor characteristics of prepared lion’s head meatballs were evaluated by sensory evaluation and electronic nose, and analysis of variance, principal component analysis and grey correlation analysis were used to evaluate the correlation between sensory evaluation and electronic nose analysis. The results showed that braised lion’s head meatballs prepared in our laboratory scored the highest in sensory evaluation. There was good consistency between sensory evaluation and electronic nose analysis. The response of W1C sensor exhibited the highest correlation with flavor and overall sensory scores with correlation coefficients above 0.85. Spices and other auxiliary ingredients were the main factors causing the flavor difference of products.
孟舒雨，李苗云，赵改名，郝云鹏，柳艳霞，朱瑶迪，孙灵霞. 基于灰色关联度法的狮子头风味电子鼻分析与感官评分相关性[J]. 肉类研究, 2019, 33(4): 24-28.
MENG Shuyu, LI Miaoyun, ZHAO Gaiming, HAO Yunpeng, LIU Yanxia, ZHU Yaodi, SUN Lingxia. Correlation between Electronic Nose Analysis of and Sensory Evaluation of Flavor in Lion’s Head Meatballs Based on Grey Correlation Analysis. Meat Research, 2019, 33(4): 24-28.
2019, Vol. 33 
