【摘要】 本研究运用电子鼻技术并结合感官评价，对12个品牌木瓜酱菜的风味特征与质构特性进行了全面分析。电子鼻检测结果显示，各样本在W1C（芳香族成分）、W3S（烷烃）等10个传感器通道上的响应值存在显著差异（p<0.05）。主成分分析（PCA）表明，前2个主成分的累计贡献率达到了82.6%。感官评价的结果显示，产品总体评分范围为78.2至94.7，其中，83.3%的样本展现出典型的木瓜果香。此外，感官评价的果香强度与电子鼻W1C传感器的响应值呈显著正相关（r=0.72）。本研究为酱腌菜的品质评价提供了一种多维度的分析方法，旨在为木瓜酱菜的风味改良和品质评价提供科学依据。更多还原

【Abstract】 This study employed electronic nose technology combined with sensory evaluation to conduct a comprehensiveanalysis of the flavor characteristics and textural properties of 12 brands of papaya pickles. The electronic nose detectionresults revealed significant differences(p<0.05) in the response values of each sample across 10 sensor channels, includingW1C(aromatic compounds) and W3S(alkanes). Principal Component Analysis(PCA) indicated that the cumulativecontribution rate of the first two principal components reached 82.6%. Sensory evaluation results showed that the overallproduct scores ranged from 78.2 to 94.7, with 83.3% of the samples exhibiting typical papaya fruity aroma. Additionally, theintensity of fruity aroma from sensory evaluation was significantly positively correlated with the response value of the W1Csensor(r=0.72). This research provides a multidimensional analytical method for quality evaluation of pickled vegetables,aiming to offer scientific basis for flavor improvement and quality assessment of papaya pickles.更多还原