Drinking water detection method based on electronic tongue

Abstract

The invention discloses a drinking water detection method based on an electronic tongue. The electronic tongue is adopted for detecting delicate flavor, saline taste, tart flavor, bitter taste and astringent of drinking water, so that taste index values of the drinking water are obtained. The method has the characteristics of standardization in operation, quickness in detection and accuracy in data, and can be used for quickly and accurately identifying and evaluating quality and taste of the drinking water. The researches show that the method provided by the invention has favorable data reproducibility and stability on taste tests of different drinking water products, and has higher detection efficiency compared with a chemical analysis method. By applying the method provided by the invention, spring water taste maps of different areas and characteristic fingerprint spectrums of different products can be established, and data support is provided for clarifying taste characteristics ofdifferent products, quantitatively and quickly recognizing and evaluating quality.

Description

technical field [0001] The invention belongs to drinking water identification and taste evaluation methods, in particular to an electronic tongue-based drinking water detection method. Background technique [0002] The taste quality of food affects consumers' acceptance and preference of products. Natural spring water has pure water quality, sweet taste, and contains a certain amount of trace elements that are beneficial to the human body, so it is loved by consumers. Spring water has natural fluidity and is uniquely affected by the regional natural environment. Its price is also becoming more and more expensive, and it is easy to become the focus of unscrupulous traders. [0003] At present, the relevant national standards stipulate nearly a hundred drinking water quality testing items, and these items are usually tested and judged based on conventional chemical methods such as physical and chemical or instrumental analysis. However, sensory evaluation is affected by indiv...

AI Technical Summary

Problems solved by technology

However, sensory evaluation is affected by individual differences in testers' experience and training level, as well as by factors such as testers' physical and psychological states, so the objectivity, reproducibility, and comparability of the results are not satisfactory

Chromatography, mass spectrometry and other instrumental analysis methods are common methods for qualitative and quantitative analysis in chemical testing. They are used to detect drinking water with high reliability, but the analysis process is time-consuming and expensive.

[0004] The intelligent taste analysis system, that is, the electronic tongue, adopts artificial lipid film sensor technology, which can objectively and digitally evaluate the bitterness (Bitterness), astringency (Astringency), sourness (Sourness), salty taste (Saltines)

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