基于主成分分析的牛油火锅底料挥发性风味物质评价模型的构建OACSTPCD

Thin film solid-phase microextraction and gas chromatography-mass spectrometry were used to analyze and compare the volatile flavor components of four beef tallow hotpot seasoning brands with high market share for business(B end)and consumers(C end)and established a mathematical model to evaluate their difference.Results showed that 154 kinds of flavor substances were detected in B-end products and 158 kinds of flavor substances were detected in C-end products,while the same 25 flavor compounds were detected in all eight samples.By comparing products of the same brand,it was found that the proportion of hydrocarbons in the C-end product had dropped significantly.Principal component analysis was used to analyze the flavor composition of hotpot seasoning products,and the re-sults showed that the cumulative variance contribution rate of the first seven principal component factors reached 100％,which could effec-tively characterize the flavor information of hotpot seasoning materials.Finally,a principal component analysis model was constructed.The comprehensive evaluation index was calculated and the flavor was evaluated and ranked.The Pearson correlation analysis found that the correlation between the comprehensive score of the principal component and the sensory evaluation results was extremely significant(P＜0.01),and the correlation coefficient was 0.908,indicating that the constructed model could effectively evaluate the flavor of hotpot seasoning.