Soy sauce taste evaluation method, device, medium and computing equipment based on electronic tongue

An evaluation method, the technology of electronic tongue, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of susceptibility to subjective feeling, influence of external environment, stability of evaluation results, poor quantification, low efficiency, etc., to achieve accuracy and Quickly realize the effect of evaluation

Active Publication Date: 2020-09-22
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional taste evaluation relies on human sensory analysis, but it is not only time-consuming, laborious and inefficient, but also easily affected by subjective perception and external environment, resulting in poor stability and quantification of evaluation results

Method used

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  • Soy sauce taste evaluation method, device, medium and computing equipment based on electronic tongue
  • Soy sauce taste evaluation method, device, medium and computing equipment based on electronic tongue
  • Soy sauce taste evaluation method, device, medium and computing equipment based on electronic tongue

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Embodiment 1

[0067] The invention discloses a soy sauce taste evaluation method based on electronic tongue, such as figure 1 As shown, the steps are as follows:

[0068] Step S1: Obtain multiple soy sauce samples; in this embodiment, the soy sauce sample is a pre-processed soy sauce sample, and the pretreatment refers to diluting the soy sauce sample to a certain multiple, such as 30 times, with distilled water. In this embodiment, 20 soy sauce samples were obtained. To come from different batches, 20 soy sauce samples were put into 20 sample cups.

[0069] Step S2, for each soy sauce sample, obtain the sensory scores of each taste parameter made by a plurality of persons with sensory experience; the taste parameters include six, namely sour, salty, bitter, sweet, fresh and fullness; In the examples, each soy sauce sample is placed in an evaluation room at 23±2°C, and an evaluation team is composed of 10 evaluators (5 men and 5 women) with sensory analysis experience. For each soy sauce sample...

Embodiment 2

[0109] This embodiment discloses an electronic tongue-based soy sauce taste evaluation device, such as figure 2 Shown, including:

[0110] The sensory scoring information acquisition device for soy sauce samples is used to acquire sensory scoring information for each taste parameter made by a plurality of persons with sensory experience for each acquired soy sauce sample; in this embodiment, 20 soy sauce products can be acquired ; For each soy sauce product, the sensory scoring information of each taste parameter made by multiple personnel with sensory experience is obtained; among them, each soy sauce sample can be placed in the evaluation room at 23±2℃, and 10 people with sensory analysis Experienced evaluators (5 males and 5 females) formed an evaluation group. For each soy sauce sample, each evaluator performed sensory scores on the six taste parameters of the soy sauce sample one by one.

[0111] The soy sauce sample taste parameter value acquisition module is used to obtain ...

Embodiment 3

[0122] This embodiment discloses a storage medium that stores a program, and when the program is executed by a processor, the following operations are implemented:

[0123] For each soy sauce sample obtained, obtain sensory score information of each taste parameter made by a plurality of persons with sensory experience;

[0124] Obtain the taste parameter values ​​collected by the electronic tongue for each soy sauce sample;

[0125] According to the sensory score of each taste parameter of each soy sauce sample and the value of each taste parameter, the partial least square method is used to analyze the correlation between the sensory score of each taste parameter of soy sauce and the value of each taste parameter, thereby establishing a sensory evaluation model for each taste parameter of soy sauce ;

[0126] Obtain the taste parameter values ​​collected by the electronic tongue for the soy sauce to be tested;

[0127] Substitute each taste parameter value of the soy sauce to be test...

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Abstract

An electronic tongue-based soy sauce taste evaluation method and device, a medium and a calculation apparatus. Said evaluation method comprises the following steps: acquiring a plurality of soy sauce samples; acquiring sensory scores made on taste parameters by a plurality of personnel on the basis of sensory experiences for each soy sauce sample; collecting the taste parameter values of each soy sauce sample by means of an electronic tongue; according to the acquired sensory scores of taste parameters and the taste parameter values of the soy sauce samples, using a partial least squares method to analyze the correlation between the sensory scores of taste parameters and the taste parameter values of the soy sauce, so as to establish a sensory evaluation model for taste parameters of the soy sauce; for soy sauce to be tested, collecting the taste parameter values thereof by means of the electronic tongue; and then, respectively substituting the taste parameter values into the sensory evaluation model for taste parameters of the soy sauce, so as to obtain the sensory scores of taste parameters. The evaluation on taste parameters of soy sauce can be achieved accurately and quickly.

Description

Technical field [0001] The invention relates to the technical field of soy sauce taste evaluation, in particular to an electronic tongue-based soy sauce taste evaluation method, device, medium and computing equipment. Background technique [0002] Soy sauce is made from soybeans (or defatted soybeans) and wheat (or bran) as raw materials. It is a liquid condiment with special color, aroma and taste after cooking, koji making, and fermentation. It is popular among consumers because of its delicious and mellow taste. Love is indispensable in the food field and has attracted much attention. The taste mechanism of soy sauce is quite complicated, which has formed the characteristics of many flavor components and strong taste. Traditional taste evaluation relies on human sensory analysis, but it is not only time-consuming and labor-intensive, and low in efficiency, but also easily affected by subjective feelings and the external environment, resulting in poor stability and quantificat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N33/00G01N33/02
CPCG01N33/0001G01N33/02
Inventor 苏国万赵谋明李露芳
Owner SOUTH CHINA UNIV OF TECH
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