Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies
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...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/1701756 |
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| author | Dong Xia Dan Ni Zhang Shao Ting Gao Le Chen Nan Li Fu Ping Zheng Yuan Liu |
| author_facet | Dong Xia Dan Ni Zhang Shao Ting Gao Le Chen Nan Li Fu Ping Zheng Yuan Liu |
| author_sort | Dong Xia |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-8fb22d2772f74cd986b93ef0e439af2d |
| institution | OA Journals |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-8fb22d2772f74cd986b93ef0e439af2d2025-08-20T02:09:29ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/17017561701756Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory TechnologiesDong Xia0Dan Ni Zhang1Shao Ting Gao2Le Chen3Nan Li4Fu Ping Zheng5Yuan Liu6College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, ChinaCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaOdor 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.http://dx.doi.org/10.1155/2017/1701756 |
| spellingShingle | Dong Xia Dan Ni Zhang Shao Ting Gao Le Chen Nan Li Fu Ping Zheng Yuan Liu Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies Journal of Food Quality |
| title | Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies |
| title_full | Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies |
| title_fullStr | Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies |
| title_full_unstemmed | Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies |
| title_short | Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies |
| title_sort | categorization of chinese dry cured ham based on three sticks method by multiple sensory technologies |
| url | http://dx.doi.org/10.1155/2017/1701756 |
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