文章基本信息

标题：Effective discrimination of flavours and tastes of Chinese traditional fish soups made from different regions of the silver carp using an electronic nose and electronic tongue
本地全文：下载
作者：Zhengyi Hu ; Yao Tong ; Anne Manyande 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2020
卷号：38
期号：2
页码：84-93
DOI：10.17221/103/2018-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：Silver carp is a one of the most important freshwater fish species in China, and is popular when making soup in the Chinese dietary culture. In order to investigate the profile of fish soup tastes and flavours cooked using different regions of the same fish, the silver carp was cut into four different regions: head, back, abdomen, and tail. The differences in taste and flavour of the four kinds of homemade fish soup were investigated by an electronic nose and electronic tongue. The basic chemical components of the different fish regions and the SDS-PAGE profile of the fish soup samples were investigated. Two chemometrics methods (principal component analysis and discriminant factor analysis) were used to classify the odour and taste of the fish soup samples. The results showed that the electronic tongue and nose performed outstandingly in discriminating the four fish soups even though the samples were made from different regions of the same fish. The taste and flavour information of different regions of the silver carp fish could provide the theoretical basis for food intensive processing.
关键词：fish soup; principal component analysis; discriminant factor analysis