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| Electronic Nose and Electronic Tongue for Flavor Evaluation of Pork Chop Soup |
| LIU Shuping |
| College of Tourism and Cuisine, Harbin University of Commerce, Harbin 150076, China |
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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.
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2018, Vol. 32 
