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
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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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