At the same time, the chemometrics methods including cluster analysis and principal component analysis were used for analysis the fish classify according to the difference of fish flavor.

• 此外，通过化学计量法的运用，采取聚类分析和主成分分析的方法，根据12种鱼类挥发性风味化合物组成不同对它们进行了分类研究，并证明是有效合理的。