蔬菜

基于电子鼻技术的不同种植区域地理标志辣椒风味变化研究

Study on the Flavor Changes of Pepper with Geographical Indication in Different Planting Areas Based on Electronic Nose

DOI：

中文关键词: 关键词：地理标志辣椒电子鼻风味主成分分析

英文关键词:Keywords: geographical indication pepper electronic nose flavor Principal Component Analysis

基金项目:基金项目：贵州省农业科学院青年基金项目（黔农科院青年科技基金[2020]14号）；贵州省科技支撑重点项目（黔科合支撑[2022]重点016号）；国家特色蔬菜产业技术体系（CARS-24-G-24）；贵州省农业农村厅资助项目。

作者	单位
蓬桂华，陈　菊，殷　勇，李文馨，何建文	（贵州省农业科学院辣椒研究所，贵州贵阳 550009)

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中文摘要:

摘要：为了探索贵州地理标志辣椒品种香气判别的快速方法，采用电子鼻技术对3个地理标志辣椒品种（大方皱椒、黄平线椒、黄杨小米辣）及对照黔椒8号在4个种植区域（大方县、黄平县、绥阳县、花溪区）的风味差异进行分析。结果表明：电子鼻结合主成分分析（PCA）不能完全区分不同辣椒样品的风味；同一品种在地理标志区域与非地理标志区域的风味表现不同，大方皱椒在地理标志区域与非地理标志区域的风味差异较大，能很好地进行区分，黄平线椒在地理标志区域与非地理标志区域的风味差异不能完全区分，黄杨小米辣在地理标志区域与非地理标志区域的风味差异不大，完全不能区分。通过传感器贡献率分析可知， W1W、W2W、W1S和W2S传感器在辣椒产地区分中起到较大作用，即无机硫化物类、有机硫化物类、甲基类、醇类和醛酮类化合物贡献较大。

英文摘要:

Abstract: In order to explore the rapid method of aroma discrimination of pepper cultivars with geographical indications in Guizhou, the flavor of three pepper cultivars with geographical indications ('Dafang zhoujiao' 'Huangping xianjiao' 'Huangyang xiaomila') and check cultivar of 'Qianjiao No.8' in four planting areas (Dafang county, Huangping county, Suiyang county and Huaxi district) were analyzed by electronic nose. The results showed that the electronic nose combined with Principal Component Analysis (PCA) could not completely distinguish the flavor of different pepper samples. The flavor of the same cultivar in geographical indication area and non geographical indication area was different, for example, the flavor of 'Dafang zhoujiao' in the geographical indication area and the non geographical indication area was obviously different and could be well distinguished, but the flavor of 'Huangping xianjiao' could not be completely distinguished, and the flavor of 'Huangyang xiaomila' was completely unable to be distinguished at all.According to the analysis of sensor contribution rate, W1W, W2W, W1S and W2S sensors played a major role in the origin differentiation of pepper which was namely that inorganic sulfides, organic sulfides, methyl compounds, alcohols, aldehydes and ketones had more contribution.

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