Moazzem Md Shakir, Hayden Michelle, Kim Dong-Joo, Cho Sungeun
Department of Poultry Science, Auburn University, Auburn, AL 36849, USA.
Materials Research and Education Center, Auburn University, Auburn, AL 36849, USA.
Foods. 2024 Oct 15;13(20):3269. doi: 10.3390/foods13203269.
In the last decade, significant efforts have been made to predict sensory characteristics using electronic senses, such as the electronic nose (e-nose) and the electronic tongue (e-tongue), and discuss their relationship to the eating quality evaluated by human panels. This study was conducted (1) to characterize the aroma and taste profiles of strawberries over a 5-day storage period (4 °C) using both electronic senses and human panels and (2) to correlate the electronic sense data with human panel data. A total of 10 sensory attributes of strawberries, including 7 aroma and 3 taste attributes, were analyzed by a descriptive sensory panel (n = 16) over the five days. Although the human panel did not find significant differences in the intensities of the strawberry attributes over the five days, the intensity ratings showed an increasing or decreasing trend over the storage period. However, the e-nose and the e-tongue discriminated each of the storage days of the strawberry samples. Furthermore, the partial least square regression coefficients of determination (R) indicated that the e-nose and the e-tongue were highly predictive in their evaluation of the intensities of all the descriptive sensory attributes. Lastly, the concentrations of furaneol, one of the key volatiles imparting a distinct ripe strawberry aroma, were determined using an e-nose to correlate with the intensities of aroma attributes evaluated by the panel. A significant positive Pearson's correlation coefficient was found with the intensities of overripe aroma. The findings indicate the potential of electronic senses to determine sensory characteristics and their excellent capability to predict the eating quality of strawberries.
在过去十年中，人们付出了巨大努力，利用电子鼻和电子舌等电子感官来预测感官特征，并探讨它们与人类评价小组所评估的食用品质之间的关系。本研究旨在：（1）使用电子感官和人类评价小组来描述草莓在4℃下储存5天期间的香气和味道特征；（2）将电子感官数据与人类评价小组数据进行关联。一个描述性感官评价小组（n = 16）在五天内分析了草莓总共10种感官属性，包括7种香气属性和3种味道属性。尽管人类评价小组未发现草莓属性强度在这五天内有显著差异，但强度评分在储存期间呈现出上升或下降趋势。然而，电子鼻和电子舌能够区分草莓样品的每个储存天数。此外，偏最小二乘回归决定系数（R）表明，电子鼻和电子舌在评估所有描述性感官属性强度方面具有高度预测性。最后，使用电子鼻测定了赋予成熟草莓独特香气的关键挥发性成分之一呋喃酮的浓度，并将其与评价小组评估的香气属性强度进行关联。发现与过熟香气强度存在显著的正皮尔逊相关系数。研究结果表明电子感官在确定感官特征方面的潜力以及它们预测草莓食用品质的卓越能力。
