电子舌与感官评定对咸度评价的比较  

Comparison of electronic tongue and sensory on evaluation of saltiness

作　　者：黄孝闯 张雅玮[1] 任晓镤[1] 朱玉霞[1] 刘世欣[1] 鲍英杰[1] 刘成花[1] 李顺[1] 彭增起[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品工业科技》2017年第11期285-290,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金(31601491)

摘　　要：本文以氨基酸、有机酸与氯化钠的混合溶液为研究对象,利用电子舌和感官评定方法对该混合溶液的咸度等味道进行评定。电子舌同时对溶液的咸、酸、苦、涩、甜五种味道进行评定,感官方法只对溶液的咸度进行评定。通过对电子舌评定结果和感官评定结果进行主成分分析和相关性分析,发现两者呈现显著正相关(r=0.969,p<0.01)。由此可知,电子舌可以对溶液的咸度进行客观准确地评定。The saltiness of the mixtures of amino acid, organic acid and sodium chloride was evaluated by electronic tongue system and sensory evaluation method. The saltiness, sourness, bitterness, astringent and sweetness of the solution were evaluated by electronic tongue system but only the saltiness was evaluated by sensory evaluation method. Based on Principal component analysis and Pearson correlation analysis, it was found that the results evaluated by electronic tongue were ahnost similar to the results by sensory evaluation.There were significant positive correlation（ r = 0.969 ,p 〈 0.01 ）between the saltiness results of electronic tongue and sensory evaluation. Accordingly, electronic tongue system could evaluate the saltiness of solutions accurately and objectively.

关 键 词：电子舌 感官评定 成度 相关性分析 

分 类 号：TS201.1[轻工技术与工程—食品科学]