Wang Kai, Zhuang Haining, Bing Fangling, Chen Da, Feng Tao, Xu Zhimin
Technology Centre of China Tobacco Yunnan Industrial Co., Ltd. Kunming China.
Key Laboratory of Edible Fungi Resources and Utilization (South) Institute of Edible Fungi Shanghai Academy of Agricultural Sciences Ministry of Agriculture National Engineering Research Center of Edible Fungi Shanghai China.
Food Sci Nutr. 2021 Feb 18;9(4):2095-2104. doi: 10.1002/fsn3.2178. eCollection 2021 Apr.
The umami intensity of single flavor enhancer was detected by an electronic tongue and human sensory. The linear fit was performed to unravel the concentration-response values correlations of eight flavor enhancers. The electronic tongue response data were then analyzed using principal component analysis (PCA) and discriminant factor analysis (DFA) method. It was found that the umami response value of the electronic tongue and the flavor enhancer concentration showed a semi-logarithmic function. Moreover, the PCA and DFA could successfully distinguish the variety and concentration of flavor enhancer. The umami intensities were also assessed by human sensory and showed consistency with those of electronic tongue tests. This implies the electronic tongue has a great potential as an alternative for biological tongue on sensing intensity of flavor enhancer.
通过电子舌和人体感官检测单一风味增强剂的鲜味强度。进行线性拟合以揭示八种风味增强剂的浓度-响应值相关性。然后使用主成分分析（PCA）和判别因子分析（DFA）方法分析电子舌响应数据。发现电子舌的鲜味响应值与风味增强剂浓度呈半对数函数关系。此外，PCA和DFA能够成功区分风味增强剂的种类和浓度。人体感官也对鲜味强度进行了评估，结果与电子舌测试结果一致。这意味着电子舌在检测风味增强剂强度方面具有作为生物舌替代品的巨大潜力。
