Appraisal of meat flavoring essence quality using electronic nose

Corn essence samples used in the meat products produced by four different factories were appraised by using electronic nose. Then, the acquired data were analyzed by using principal component analysis (PCA) and discriminant factor analysis (DFA). The results indicated: though the human sensory evaluation of the identical essence from the various factories was nearly the same, there were marked differences between them using electronic nose; and the sample 4 is steady in shelf life and has the best thermal stability at high temperature, so it is suitable to be applied in ham sausage.