电子舌技术在甜面酱口感评价中的应用  

Application of Electronic Tongue Technique in Taste Evaluation of Sweet Sauce

作　　者：王璐[1] 黄明泉[1] 孙宝国[1] 田红玉[1] 陈海涛[1] 

机构地区：[1]北京工商大学食品添加剂与配料北京高校工程研究中心,北京市食品风味化学重点实验室,北京100048

出　　处：《食品科学》2012年第20期347-351,共5页Food Science

基　　金：国家自然科学基金青年科学基金项目(31101350);“十二五”国家科技支撑计划项目(2011BAD23B01);北京市属高等学校人才强教计划资助项目(PHR20090504)

摘　　要：对7种不同品牌的甜面酱用电子舌交叉型传感器进行检测,同时测定其4项理化指标(总酸值、氨基态氮值、食盐含量、还原糖含量),所得数据用主成分分析法(PCA)进行分析比较,并将电子舌传感器响应信号值与理化指标进行了简单相关性分析(CCA),研究表明:该电子舌可以从综合口感方面对7个品牌的甜面酱样品进行有效的区分,并且理化指标和传感器相应信号之间具有较强相关性。因此,电子舌技术有望应用于甜面酱生产的在线监控,以保证其品质的一致性与评价的客观性。Seven different brands of sweet sauces were evaluated using electronic tongue with cross-type sensors,and four physicochemical indices including total acid value,amino nitrogen value,salt content and reducing sugar content of these sweet sauces were also determined.The acquired data were analyzed by principal component analysis（PCA） and canonical correlation analysis（CCA）.Results demonstrate that electronic tongue technique was very effective in discriminating 7 different sweet sauce brands according to overall taste evaluation.Moreover,an obvious correlation between physiochemical indices and sensor response signals was observed.Accordingly,electronic tongue technique can be hopefully applied for online production monitoring of sweet sauce so as to ensure consistency and objectivity in quality evaluation.

关 键 词：电子舌 甜面酱 理化指标 主成分分析 相关性分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]