期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：12
期号：3
页码：111-122
DOI：10.19026/ajfst.12.2866
出版社：MAXWELL Science Publication
摘要：In order to explore how to improve the aroma of geographical indications products in Yunnan-Pu'er Tea Using Electronic Nose System, the aroma components of Five-star Pu'er ripe tea of Fuyuanchang (2005 vintage) was defected, which treated by different High voltage Pulsed Electric Field (HPEF). And Principal Component Analysis (PCA), Linear Discriminant Analysis (LDA) and loadings analysis (Loading) were take on by Winmuster software, then combining response curve peak transuded comparison, the orthogonal test of the results from the experiment was done. The result proved that the content of aroma composition changed prominently after HPEF processing. The three kind of aroma component which include alcohol, organic sulfide and short-chain alkane increased significantly. In the condition of 18 kV/180 Hz/30 min, the three kinds of aroma composition increased the most and the average increase was 12.5%; and under the condition of 12kV/150Hz/45 min, the increase come secondly with the average of 11.1%. In addition, the other promoted condition of HPEF included 18 kV/120 Hz/60 min, 12 kV/120 Hz/60 min and 18 kV/120 Hz/30 min and the first condition was better than the others. The electric field voltage was the essential determinant which effected the content of aroma composition.
