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| Comparative Analysis of the Effect of Different Storage Methods on the Flavor of Small Fragrant Chicken Broth by Electronic Nose and Electronic Tongue |
| LI Shuangyan, DENG Li*, WANG Xiao, CUI Jun, HE Congying |
| School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China |
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Abstract The changes of flavor characteristics during the frozen, ice and cold storage of Small Fragrant chicken broth were investigated by electronic nose and electronic tongue. The electronic nose data were analyzed by radar analysis, principal component analysis (PCA) and loading analysis (LA), and the electronic tongue data by PCA. The results showed that there was a significant difference in the volatile odor and taste of Small Fragrant chicken broth at different storage periods. The flavor deteriorated earlier at higher storage temperature. The volatile odor changed significantly at 24, 8, and 4 days of frozen, ice and cold storage separately, and the taste changed significantly at 12, 6 and 3 days separately. The sensory scores were fitted against the instrumental data and analyzed by partial least square (PLS) regression to obtain correlation coefficients greater than 0.96. These results show that electronic tongue and nose can be an alternative to sensory evaluation.
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