基于电子舌技术区分酸奶的滋味  

Taste distinguishing of yoghourts using electronic tongue

作　　者：丛艳君[1,2] 易红[1,3] 郑福平[1,2] 

机构地区：[1]北京工商大学食品学院,北京100048 [2]北京工商大学北京市食品风味化学重点实验室,北京100048 [3]北京工商大学食品添加剂与配料北京高校工程研究中心,北京100048

出　　处：《食品工业科技》2015年第4期49-52,56,共5页Science and Technology of Food Industry

基　　金：北京市自然科学基金项目(6132004);国家自然科学基金青年基金项目(31101236);国家"863"计划项目(2011AA100903);北京市科技新星计划项目(Z131102000413005)

摘　　要：为探索应用电子舌区分酸奶滋味的可行性,以原味酸奶和风味酸奶为研究对象,应用电子舌交叉选择型传感器进行检测,获得酸奶响应信号值,采用主成分分析(PCA)、判别因子分析(DFA)对酸奶响应信号值进行分类辨别,并通过PCA、偏最小二乘法(PLSR)将感官评定值与响应值做相关性分析。结果表明:基于PCA、DFA方法分析响应信号值,电子舌技术能很好地辨别不同的酸奶。PLSR模型可以较好的预测酸奶的滋味品质,HA传感器与甜和鲜味具有相关性,以PC1为轴,它们呈显著负相关(p<0.05),苦味与BB和JB两根传感器以PC1轴呈显著正相关(p<0.05)。In order to explore the feasibility of applying electronic tongue distinguish yogurt taste,four different brands of yoghurt and two kinds of flavor yoghurt were detected using electronic tongue in this paper. The electronic tongue used in this study was based on potentiometry and cross-type sensors. The data obtained from the electronic tongue was processed by principal components analysis（PCA） and discriminant factorial analysis（DFA）. The correlationship of sensory evaluation and sensor response signals was analyzed by PCA and partial least squares regression（PLSR）, respectively. Results demonstrated that electronic tongue technique was very effective in distinguishing different yoghurts selected in this study. Moreover,PLSR model might be better used to predict the yogurt taste attributes. The signal value of sensor named as HA correlated with sweetness, umami based on PCI（p〈0.05）,and BB,JB response with bitterness based on PCI（p〈0.05）.

关 键 词：电子舌 酸奶 主成分分析 偏最小二乘法 感官评定 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]