Method for quickly evaluating taste of bayberry juice through electronic tongue system

An electronic tongue, fast technology, applied in the direction of material electrochemical variables, etc., can solve cumbersome problems, achieve simple operation, small sample volume, and good reproducibility

Inactive Publication Date: 2014-06-04
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The electronic tongue system can be used to simulate the taste analysis of organisms. It not only overcomes the problems of subjective evaluation and poor repeatability of sensory evaluation, but also solves the cumbersome sample pretreatment problems of chromatography, mass spectrometry and chemical methods. , good reproducibility and no error due to "fatigue"

Method used

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  • Method for quickly evaluating taste of bayberry juice through electronic tongue system
  • Method for quickly evaluating taste of bayberry juice through electronic tongue system
  • Method for quickly evaluating taste of bayberry juice through electronic tongue system

Examples

Experimental program
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Embodiment 1

[0046] A method for quickly evaluating the taste of red bayberry juice by using an electronic tongue system, specifically comprising the following steps:

[0047] (1) Establishment of correlation model between sensory score of bayberry juice and response signal of electronic tongue

[0048] ①. Modeling collection of gustatory fingerprint information of bayberry juice samples

[0049] The electronic tongue system was used to collect the taste fingerprint information of the modeled bayberry juice samples, and a clear radar image was obtained, as shown in figure 1 shown, from figure 1 It can be seen in:

[0050] Modeling set of bayberry juice samples in bitter viz. figure 1 in the BRS and sweet that figure 1 The taste fingerprints of the SWS in the figure 1 The SRS in the composite sensor 1 is figure 1 The GPS and composite sensor 2 in the figure 1 There are some differences in the taste fingerprint information of the SPS in the figure 1 STS and Fresh in figure 1 The dif...

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Abstract

The invention discloses a method for quickly evaluating the taste of bayberry juice through an electronic tongue system. The method comprises the steps of constructing a bayberry juice taste scoring and electronic tongue response signal relevance model, verifying the bayberry juice taste scoring and electronic tongue response signal relevance model, acquiring taste fingerprint information of a bayberry juice sample to be detected through the electronic tongue system, and calling the taste fingerprint information into the verified bayberry juice taste scoring and electronic tongue response signal relevance model to obtain a taste evaluation forecast value of the bayberry juice sample. The method for quickly evaluating the taste of the bayberry juice through the electronic tongue system is high in forecast precision and easy to operate and cannot be affected by external factors; compared with the conventional taste evaluation method, the method disclosed by the invention is high in reproducibility, objective, accurate and time-saving and is a new method for evaluating the taste of the bayberry juice.

Description

technical field [0001] The invention relates to a method for rapidly evaluating the taste of bayberry juice, in particular to a method for rapidly evaluating the taste of bayberry juice by using an electronic tongue system. technical background [0002] Red bayberry is one of the specialty fruits in my country. It is bright in color, juicy, sweet and sour. High-quality bayberry pulp has high sugar and acid content, and contains cellulose, mineral elements, vitamins, a certain amount of protein, fat, pectin and 8 kinds of amino acids that are beneficial to the human body. Consumers welcome. [0003] Taste is one of the important quality indicators of food and beverages. In the process of food production and distribution, the evaluation of food quality and grade usually depends on the method of sensory evaluation. However, only professionally trained sensory evaluation personnel can give accurate results, and the evaluation results are also susceptible to interference from ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N27/26
Inventor 于海燕王维琴赵洁柴冰张楠
Owner SHANGHAI INST OF TECH
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