分别采用理化指标、感官分析和电子鼻对不同宜宾芽菜发酵后熟期进行分析.研究表明,单一的理化指标和感官分析均无法识别芽菜发酵后熟的程度.而采用电子鼻检测技术对获得的传感器信号数据进行主成分分析(PCA)及判别因子分析(DFA),结果表明电子鼻能够有效区分不同芽菜发酵后熟期,且DFA分析方法优于PCA分析方法;同时,芽菜样品的分辨指数最高可达98.35％,识别效果显著.

Physiochemical indicators, sensory evaluation, and electronic nose were used to discriminate Yibin Yacai with different fermentation time. The results indicated that physiochemical indicators and sensory evaluation could not exactly discriminate the Yacai sample during different fermentation. However, by analyzing the electronic nose sensor data treated by principal component analysis (PCA) and discrimination factor analysis (DFA), the results showed that electronic nose could recognize different fermentation time of Yacai samples, and the DFA analysis was more effectively than the PCA analysis. Moreover, the best fingerprint distinguish indexes of the Yacai sample could reached 98.35%.