Method for quickly detecting intensity of four basic tastes in liquid food by using electronic tongue

A technology of liquid food and electronic tongue, applied in the direction of material electrochemical variables, etc., to achieve the effect of good reproducibility, accurate data and standardized operation

Active Publication Date: 2013-04-03
HONGTA TOBACCO GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, there are no reports at home and abroad about the application of the electronic tongue in the comparison of the basic taste of food.

Method used

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  • Method for quickly detecting intensity of four basic tastes in liquid food by using electronic tongue
  • Method for quickly detecting intensity of four basic tastes in liquid food by using electronic tongue
  • Method for quickly detecting intensity of four basic tastes in liquid food by using electronic tongue

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0048] The electronic tongue device of the α-ASTREE liquid fingerprint analyzer is selected to perform self-inspection, judgment of sensor sensitivity and correction / calibration device, etc., and 0.01M hydrochloric acid is used to calibrate the sensor in the α-ASTREE electronic tongue device to ensure that the acquired Data is reliable and stable.

[0049] Take 20 ml of each sample containing 2.00 g / L, 1.40 g / L, 0.98 g / L, 0.69 g / L, 0.48 g / L, 0.34 g / L, 0.24 g / L aqueous solution, pour into α-ASTREE In the special sample bottle of the electronic tongue detection device, the sensor in the electronic tongue detection device is cleaned with deionized water before measurement.

[0050] Perform sensor cleaning and perform data acquisition at room temperature. The time for each data collection is 120 seconds, and the experimental value at 120 seconds after stabilization is taken as the calculation data. Each sample is measured repeatedly 7 times, and the results of 4 times are taken f...

Embodiment 2

[0080] To compare the relative intensity of the basic taste perception of a group of juice drinks (numbered 1, 2, 3, 4, 5, 6):

[0081] The preprocessing of the electronic tongue sensor before the experimental work is debugged according to the operation steps of the ASTREE taste fingerprint analyzer. The purpose is to optimize the parameters of the electronic tongue before the test and ensure the accuracy and stability of the experimental data. The stability of the activated sensor is mainly strictly evaluated by the calibration process. The main purpose of sensor calibration is to adjust the response signal of each sensor to the test range of the system, so as to achieve the maximum limit for each sample without the occurrence of the signal. for accurate measurement.

[0082] (1) Electronic tongue sensor activation

[0083] Two steps constitute electronic tongue sensor activation: one or both of active activation and passive activation can be selected. Passive activation: W...

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Abstract

The invention relates to a method for quickly detecting the intensity of four basic tastes (sour, sweet, bitter, and salty) in a liquid food by using an electronic tongue. The method comprises the following steps: preparing an HCl solution with a concentration of 0.01mol/L from distilled water as the activating solution of the electronic tongue (five tastes) sensor; using distilled water of the cleaning solution (pay attention to replacing new distilled water); adding the HCl solution with a concentration of 0.01mol/L as the calibration solution, so that the electronic tongue sensor can be used for analyzing samples after calibration; selecting four kinds of substances with four basic tastes with a concentration suitable for the normal concentration level in the human mouth as the basic samples; determining the number of cleaning beakers according to the number of the samples, wherein each sample is cleaned in the specific cleaning beaker, and the samples are cleaned according to the natural sequence; placing the electronic tongue sensor in each beaker for 120 seconds to detect the taste of the sample, and detecting for six times for each sample to obtain that the taste of the sample has a semi-logarithmic relationship with the response strength on the electronic tongue sensor; and carrying out macro operation by electronic tongue software on the results to obtain the relative intensity relationship between different concentrations of the basic taste substances on the electronic tongue.

Description

technical field [0001] The invention relates to a method for rapidly detecting four basic taste intensities in liquid food by an electronic tongue. It belongs to the technical field of rapid detection. Background technique [0002] Taste in sensory identification is a very important part for distinguishing the quality of food. It is especially important that when the sensory properties of the food have only slight changes, even such changes are so slight that sometimes it is difficult to accurately detect them through human sensory organs. Whether food quality sensory identification can truly and accurately reflect the essence of objective things is not only related to the soundness and sensitivity of human sensory organs, but also directly related to people's ability to recognize objective things. [0003] When the sensory evaluation team evaluates the basic taste of food, there will be inconsistencies in the final results due to various reasons. For example, when the ev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N27/26
Inventor 李智宇冯涛肖作兵侯春田怀香冒德寿王凯
Owner HONGTA TOBACCO GRP
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