Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies
Joint Authors
Xia, Dong
Zhang, Dan Ni
Gao, Shao Ting
Chen, Le
Li, Nan
Zheng, Fu Ping
Liu, Yuan
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-6, 6 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-10-18
Country of Publication
Egypt
No. of Pages
6
Abstract EN
Odor profiles of three grades of Jinhua, Xuanwei, and Rugao dry-cured hams were analyzed and distinguished by both the electronic nose and the sensory evaluation.
The odor was absorbed by bamboo sticks, which is the most traditional absorption method to classify different ham grades.
Then data from electronic nose was analyzed by discriminant function analysis (DFA) and cluster analysis (CA), compared with that from sensory evaluation by principal component analysis (PCA).
Results showed that different grades of Jinhua, Xuanwei, and Rugao dry-cured hams could be distinguished effectively by the DFA results of electronic nose.
However, sensory evaluation could not perform as well as electronic nose.
It was demonstrated that intelligent sensory technology has higher sensitivity and reliability in classifying producing regions and grades of dry-cured ham.
American Psychological Association (APA)
Xia, Dong& Zhang, Dan Ni& Gao, Shao Ting& Chen, Le& Li, Nan& Zheng, Fu Ping…[et al.]. 2017. Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-6.
https://search.emarefa.net/detail/BIM-1175744
Modern Language Association (MLA)
Xia, Dong…[et al.]. Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies. Journal of Food Quality No. 2017 (2017), pp.1-6.
https://search.emarefa.net/detail/BIM-1175744
American Medical Association (AMA)
Xia, Dong& Zhang, Dan Ni& Gao, Shao Ting& Chen, Le& Li, Nan& Zheng, Fu Ping…[et al.]. Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-6.
https://search.emarefa.net/detail/BIM-1175744
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1175744