基于电子舌技术常用酸味剂滋味品质的评价  

Taste Profile Characterization of Commonly Acidulant by Electronic Tongue Analysis

作　　者：杨小丽[1] 邹金[1] 张振东[1] 张毅[1] 王想[1] 郭壮[1] 

机构地区：[1]湖北文理学院化学工程与食品科学学院鄂西北传统发酵食品研究所,湖北襄阳441053

出　　处：《食品研究与开发》2017年第11期140-144,共5页Food Research and Development

基　　金：湖北文理学院大学生创新创业训练计划项目(2017);湖北文理学院食品新型工业化学科群建设项目(2016)

摘　　要：采用电子舌技术和多变量统计学方法相结合的手段,对11种常用酸味剂的滋味品质进行了评价分析。研究表明,常用酸味剂在基本味滋味指标上的差异较大,而在回味指标上的差异较小。通过方差分析发现,相对于其他常用酸味剂,富马酸具有较强的咸味、鲜味和后味A(涩的回味)。通过主成分分析、典范对应分析和多元方差分析发现不同酸味剂的整体滋味品质存在显著差异。由此可见,电子舌作为一种新型的现代化智能感官仪器,在酸味剂的滋味品质评价中具有巨大应用潜力。The taste profile characterizations of 11 commonly acidulant samples were studied by electronic tongue and multivariate statistics. Although the results showed that there were great differences in basic taste in- dexes, aftertaste indexes showed opposite trends. The results of analysis of variance indicated that the relative abundance of saltiness, richness, and aftertaste-A were significantly higher in fumaric acid. Through principal coordinate analysis （PCA）, canonical correspondence analysis （CCA）, and multivariate analysis of variance （MANOVA）showed that there were significant difference in taste profile characterization of different aeidulant samples. Thus, the electronic tongue as a kind of modern intelligent sensory instrument shows a great potential in the evaluation of quality for acidulant.

关 键 词：酸味剂 电子舌 滋味 品质评价 

分 类 号：TS202.3[轻工技术与工程—食品科学]