104 results about "Electronic tongue" patented technology

The invention relates to preparation and application of umami peptide from procambarus clarkii, and belongs to the technical field of food biology. A preparation method of umami peptides from procambarus clarkia is characterized by comprising the following steps: firstly, separating and purifying polypeptides in a shrimp meat taste extract, predicting peptide activity through a database, carrying out molecular docking and molecular dynamics simulation method characterization, and finally identifying two potential umami peptides, namely LAEPLTFN and YGGEFPARPDN; the umami peptide is artificially synthesized, the fresh property of the umami peptide is verified through sensory evaluation and an electronic tongue method, and the synergistic effect of the umami peptide and other fresh substances is further evaluated. The umami peptide obtained by the method has a composite freshness increasing effect, enriches a fresh water source umami peptide library, and provides a new umami peptide raw material for development of composite freshness increasing seasonings.

The invention relates to a method for increasing the sweetness value of carbohydrates by using an aroma substance containing isoeugenol, which comprises the following steps: mixing the carbohydrates and the aroma substance containing isoeugenol, and exploring the influence on the sweetness response value by using an electronic tongue and a molecular simulation technology. The aroma substance containing isoeugenol comprises isoeugenol or an isoeugenol capsule clathrate compound, the carbohydrate substance comprises cane sugar, and the isoeugenol capsule clathrate compound is an isoeugenol / gamma-cyclodextrin capsule clathrate compound. Compared with the prior art, the sweetening effect of the isoeugenol is obvious under the cane sugar concentration of 7wt%-9wt%; the sweetening effect of the isoeugenol capsule clathrate compound is higher than that of isoeugenol under the same condition, the aroma is more lasting and soft at high temperature, the sweet response value is larger, molecular docking shows that the capsule clathrate compound further strengthens the interaction between sucrose and sweet receptor protein, a theoretical support is provided for precise regulation and control of food flavor, and the isoeugenol capsule clathrate compound has good application prospects. The method can be used for developing novel food and beverage products.

The invention discloses a salty taste enhancing peptide as well as a screening method, application and a product thereof, and belongs to the technical field of food seasonings. The salty taste enhancing peptide is screened from soybean protein and is combined with TMC4 receptor protein, and the salty taste enhancing peptide is composed of one of the following peptides: the amino acid sequence is DIF, and the molecular weight is 393.47 Da; the amino acid sequence is QPR, and the molecular weight is 399.48 Da; the amino acid sequence is MMR, and the molecular weight is 436.62 Da; the amino acid sequence is DPIY, and the molecular weight is 506.60 Da. Four peptide fragments including DIF, QPR, MMR and DPIY with potential salty taste enhancing effects are screened according to molecular docking results, and the molecular weights of the four peptide fragments are smaller than 1000Da. Sensory evaluation and electronic tongue analysis show that the four peptide fragments all have a good salty taste enhancing effect and can be applied to the field of food seasonings, and the purpose of reducing salt but not reducing salty taste is achieved. The invention provides a theoretical basis for discovering new salty taste enhancing peptide resources in soybeans and developing nutritional and healthy salty taste enhancing peptides.

The invention relates to the technical field of cynomorium songaricum identification, in particular to a method for rapidly identifying cynomorium songaricum of different processing modes and host plants based on an electronic tongue technology. The method comprises the following steps: weighing 1.0 g of a sample, adding 10mL of water, dissolving, filtering after 30min, repeating for three times, merging filtrate, obtaining a test solution, and detecting by using an electronic tongue; statistical analysis; the method has the beneficial effects or advantages of rapid and accurate quality identification, non-destructive detection, diversified processing modes and host plant identification, promotion of healthy development of the cynomorium songaricum industry, improvement of intelligent and automatic levels and the like. Due to the advantages, the method has wide application prospects and market potential in the field of cynomorium songaricum quality identification.

The invention discloses a salty taste enhancing peptide screened from peanut protein and a screening method of the salty taste enhancing peptide, and belongs to the technical field of food seasonings. Four peptide fragments SPDIY, DPSPR, QPGDY and SPPGER with a potential salty taste enhancing effect are obtained through screening according to a molecular docking result, and the molecular weights of the four peptide fragments are all smaller than 1000 Da. Sensory evaluation and electronic tongue analysis show that the four peptide fragments all have a good salty taste enhancing effect and can be applied to the field of food seasonings, and the purpose of reducing salt but not reducing salty taste is achieved. Wherein the peptide fragment of which the amino acid sequence is QPGDY is a bifunctional active peptide, and the peptide fragment has in-vitro antioxidant activity while reducing salt. The invention provides a theoretical basis for finding new salty taste enhancing peptide resources in peanuts and developing nutritional and healthy salty taste enhancing peptides.

The utility model discloses a fermented meat detection electronic tongue instrument which comprises a bottom plate, the outer side of the bottom plate is movably connected with a base, the inner side of the base is movably connected with a driving mechanism, according to the specification of a test tube loaded with a solution to be detected in the fermented meat detection process, a knob is pinched and held to rotate anticlockwise, and pressing rings and screws on the two sides are loosened, so that the solution to be detected is detected. The strength of the gasket on one side of the pressing ring for extruding the side piece is released, then the U-shaped limiting hole is matched to move the side piece in the vertical direction to the position, at the required height, of the auxiliary plate, the screw is rotated clockwise, the strength of the gasket on one side of the pressing ring for extruding the limiting hole is increased, and therefore the height position of the side piece is fixed, and test tubes are inserted into the inner sides of the inserting grooves. At the moment, the buffer pad can additionally limit the bottom end of the test tube, and fermented meat detection is performed through the analysis end and the detection end, so that the shaking amplitude of the test tube, which is influenced by vibration, in the equipment in the detection process is effectively reduced, and the detection stability is guaranteed.

The invention relates to a bioactive polypeptide GIVVVPGSGF as well as a preparation method and application thereof. The bioactive polypeptide GIVVVPGSGF provided by the invention has bitter taste, the crystal of the bioactive polypeptide GIVVVPGSGF is powdery, and the bioactive polypeptide GIVVVPGSGF can be combined with a bitter taste receptor TAS2R14. The bioactive polypeptide can be used as a bitter additive and an additive for foods and beverages, and the beverages comprise alcoholic beverages and non-alcoholic beverages. The bioactive peptide GIVVVPGSGF provided by the invention is a small-molecular-weight peptide screened from yellow wine, sensory evaluation and electronic tongue results show that the extracted bitter peptide has good bitter taste and richness, on one hand, the bioactive peptide GIVVVPGSGF has high bitter taste strength, can properly improve the bitter taste of wine, and may increase the flavor quality under certain conditions; on the other hand, the bitter peptide GIVVVPGSGF in the yellow rice wine is properly removed, so that the evaluation experience of the yellow rice wine can be improved.

The invention relates to the technical field of fish meat source identification, in particular to a method for identifying different sources of fish meat by combining an electronic tongue with HS-SPME-GC / MS. The method comprises the following steps: obtaining a fish meat sample; performing taste detection on the fish meat sample by adopting an electronic tongue to obtain a taste detection result; after the fish meat sample is extracted, volatile odor substance detection is conducted through chromatography and mass spectrometry, volatile odor substances comprise one or more of dimethyl phthalate, nonanal, n-hexyl alcohol, naphthalene, octanol, 1-octylene-3-alcohol and alpha-platylene, and a volatile odor substance detection result is obtained; and identifying the fish meat source in combination with the taste detection result and the volatile odor substance detection result. According to the method, an electronic tongue technology and a headspace solid phase microextraction-gas chromatography-mass spectrometry technology are combined for use, and the taste and the smell are detected at the same time so as to distinguish fish meat from different sources, so that a more reliable quality evaluation system can be established, accurate traceability and grading are supported, and different user requirements are met.

The invention discloses a thyme identification method based on combination of multiple technologies of GC-IMS, electronic nose and electronic tongue, and belongs to the technical field of plant aroma component analysis and origin traceability, the thyme identification method comprises the following steps: drying and crushing a thyme sample, and preparing a to-be-detected sample by adopting a headspace extraction method; respectively carrying out GC-IMS detection, electronic nose detection and electronic tongue detection on the sample to be detected to obtain characteristic data; fusing the feature data, preprocessing by adopting PCA (principal component analysis), constructing an OPLS-DA (orthogonal partial least squares-discriminant analysis) origin identification model through orthogonal partial least squares discriminant analysis, and screening difference feature markers of which the VIP value is greater than or equal to 1.5; detection data of a thyme sample with an unknown production place is input into the production place identification model, a production place identification result is output, three advanced analysis technologies of GC-IMS, an electronic nose and an electronic tongue are jointly applied, the quality characteristics of thyme are comprehensively represented from three dimensions of volatile component composition, overall smell characteristics and taste characteristics, the information amount is rich, and the method is suitable for large-scale popularization and application. And the representation is more comprehensive and objective.

The invention provides a sweet substance screening method and application, and relates to the field of sweet substance development and application, and the sweet substance screening method is characterized by comprising the following steps: providing a sweet substance, analyzing the sweet substance by adopting an electronic tongue technology and a molecular docking technology to obtain first information and second information of the sweet substance, and constructing a bimodal model at the same time, obtaining a screening result; according to the technical scheme provided by the invention, taste features of various common sweet substances are analyzed in a mode of combining an electronic tongue technology and a molecular docking technology, so that taste feature differences of the sweet substances and sucrose can be effectively compared; a machine learning prediction model based on taste attribute values of nine electronic tongue sweet substances and four molecular docking characteristic values is established, and sensory evaluation is used for verification; sweet substances similar to cane sugar in taste are rapidly screened, and the screening accuracy is improved. Based on the method, a thought is provided for excavation and development of novel sweet substances.

The invention discloses a low-sodium myofibrillar protein flavor prediction method and a low-sodium myofibrillar protein flavor prediction device. The method comprises the following steps: firstly, constructing a protein-flavor interaction system containing myofibrillar protein, potassium chloride, kappa-carrageenan and representative aldehyde flavor compounds; then, by means of spectroscopy, rheometer combination, an electronic tongue and the like, protein conformational change, typical aldehyde molecule binding rate and taste features are represented in a multi-dimensional mode. And establishing a random forest prediction model, taking protein conformation parameters as input, and taking a flavor binding rate and effective taste intensity as output. The model can reveal cross correlation between protein conformations and functions and identify key conformation parameters that affect flavor. And in combination with quantification and prediction capabilities of the model, a conformation-flavor relationship can be systematically analyzed, a basis is provided for optimization of a low-sodium formula, flavor is enhanced while salty taste is increased and bitter taste is inhibited, and healthy and sustainable development of low-sodium meat products is promoted.

The invention provides an ocean catch abnormal feature detection device and method.The device comprises a conveying channel, an electronic tongue sensor, a first camera, a transparent box, a second camera, a classification channel and a gas sensor device, and the electronic tongue sensor is embedded in the position, connected with the transparent box, of the conveying channel; the first camera and the second camera form an image acquisition module, an improved YOLOv8 model is constructed in the image acquisition module, and the gas sensor device is embedded in the inner wall of the transparent box and used for detecting gas data of catches. And carrying out multi-modal fusion processing on catch image data and sensor data, inputting the data into the constructed YOLOv8 improved model, carrying out multi-modal abnormal feature detection, and screening out catches with abnormal features through a classification channel. According to the invention, multi-modal detection is realized by using vision and various sensors, abnormal features in the catches are rapidly and accurately detected, and the efficiency is greatly improved.

The invention discloses a molecular simulation and flavor perception-based beer umami peptide efficient identification method, and relates to the technical field of food flavor analysis and bioinformatics. The method comprises the following steps: performing liquid-liquid extraction and mass spectrum analysis on a beer sample to obtain a polypeptide sequence; screening the umami active peptide based on a UMPred FRL model; the method comprises the following steps: constructing a T1R1 / T1R3 receptor homologous model, and screening a peptide fragment of which the binding energy is lower than-25kcal / mol by adopting a CDOCKER semi-flexible docking mode; screening a stable peptide of which the delta Gbind is lower than-50kcal / mol through molecular dynamics simulation and MM / GBSA calculation; and finally, the umami characteristic is verified by combining an electronic tongue and a sensory test. The screened peptide fragment can be used for improving umami perception and taste balance of beer.

The invention discloses a wine brewing process optimization method and system based on machine learning, and belongs to the field of intelligent manufacturing, and the method comprises the steps: combining historical data, constructing a multi-dimensional feature matrix, employing a recursive feature elimination method, and screening a feature variable which has the greatest influence on the wine quality; establishing a mapping relation among alcoholic strength, flavor components and process parameters based on a gradient elevator, and optimizing a wine brewing process through semi-supervised learning; based on a machine learning prediction result, process parameters are dynamically adjusted in combination with a reinforcement learning algorithm, intelligent alarm is set, and adjustment suggestions are provided for brewers in real time; carrying out multi-dimensional analysis on the flavor of the finished wine by combining an electronic nose, an electronic tongue and a near infrared spectrum, and carrying out classification and scoring by adopting a convolutional neural network and combining sensory data; and establishing an intelligent contract, and automatically evaluating the quality of the wine. Through the intelligent contract, the dependence on manual operation and judgment is reduced, the production efficiency is improved, the flavor of the wine is analyzed in multiple dimensions, and the flavor and taste are optimized.

The invention discloses an eggshell membrane source antioxidant umami peptide and application thereof, the amino acid sequence of the eggshell membrane source umami peptide is at least one of CDDDF, CWDVYR and WHDCHR, and relates to the technical field of bioactive peptides. The eggshell membrane umami peptides with antioxidant activity are screened by using a method of combining virtual enzymolysis, machine learning, molecular docking and molecular dynamics simulation, and three eggshell membrane umami peptides are screened and can be combined with umami receptor T1R1 / T1R3 subunits, and the composite conformation is stable. Sensory evaluation and electronic tongue analysis prove that the eggshell membrane source antioxidant umami peptide has good umami characteristics, the umami threshold value is 0.04-0.10 mmol / L, the eggshell membrane source antioxidant umami peptide has DPPH free radical scavenging capacity, ABTS + free radical scavenging capacity and Fe < 3 + > reduction activity, a new raw material is provided for development of functional seasonings, and the eggshell membrane source antioxidant umami peptide has important application value.

The invention belongs to the technical field of food flavor analysis and quality control, and particularly relates to a dynamic monitoring and quality evaluation method for flavor substances in the processing process of braised meat. According to the method disclosed by the invention, various detection means such as an electronic tongue, HS-SPME-GC-MS and HS-GC-IMS are adopted to detect and identify flavor components in different braising stages of the braised pork, so that the comprehensiveness and accuracy of flavor detection in the braised pork processing process are remarkably improved; besides, by improving the detection key conditions of the HS-GC-IMS, especially by adopting the treatment of balancing for 30 minutes at the temperature of 80 DEG C in the headspace equilibrium stage, the low-boiling-point volatile matters in the meat sample can be fully released, the desorption efficiency of small molecules is improved, the volatilization loss or thermal decomposition cannot be caused, and the detection sensitivity in the early stage is further improved.

The invention provides a preparation method of medicinal and edible traditional Chinese medicine compound effective part group health care wine. The preparation method comprises the following steps: screening a qi deficiency zebra fish experiment contrast stock solution to obtain an effective part group of a formula for tonifying kidney and qi; comparing the content of effective parts of the kidney-tonifying and qi-benefiting formula with the content of total polysaccharides and total flavonoids in the stock solution based on the ultraviolet spectrum technology; establishing an electronic tongue response curve of the medicinal and edible traditional Chinese medicine compound effective part group health care wine sample based on the electronic tongue; optimizing volunteer evaluation indexes, making an evaluation scale, and combining with a fuzzy mathematics comprehensive evaluation method to establish the medicinal and edible traditional Chinese medicine compound effective part group health care wine taste evaluation method based on human real sensory evaluation. The preparation of the effective part group health-care wine of the kidney-tonifying and qi-benefiting formula is completed based on human-computer interaction. The preparation method of the medicinal and edible traditional Chinese medicine compound kidney-tonifying and qi-benefiting effective part group health-care wine has the advantages of visual and reliable result and wide applicability, and provides reference for the establishment of taste evaluation methods of other products and the preparation of the products.

The application provides a mung bean protein salty taste enhancing peptide, a screening and preparation method and application. The method comprises the following steps: step 1, carrying out step-by-step enzymolysis on mung bean protein by using alkaline protease and flavor protease, carrying out ultrafiltration grading, and screening an initial extract of the salty taste enhancing peptide by using an electronic tongue; step 2, further identifying polypeptide sequences by using LC-MS / MS; and step 3, screening polypeptides with strong interaction capability with salty taste receptors TMC4 and ENaC by combining biological activity prediction, target active fragment screening, safety and physicochemical property evaluation and molecular docking analysis. The salty taste enhancing peptide of the mung bean protein obtained by screening comprises polypeptides represented by RPFF, APDLRGY, WDDIGGL, FDGF and AEFF, and contains RP, RG, DD, DGF and FF characteristic peptide segments, respectively. The polypeptides are synthesized by using a solid phase, and the salty taste enhancing effect of the polypeptides is verified by using an electronic tongue. When 0.03% of the above synthesized polypeptides are added to a 0.4% NaCl solution, the salty taste enhancing rates are 90%, 62%, 34%, 52% and 42%, respectively. The polypeptides can significantly enhance salty taste perception of a solution under low-salt conditions, and achieve the effect of salt reduction without taste reduction.

The present invention discloses a portable recovered oil detection device and a detection and analysis method thereof, comprising a housing (1), a detection tube (2) movably connected to a side wall of the housing (1), the detection tube (2) communicating with the interior of the housing (1), an electronic tongue detection component (3) movably arranged in the detection tube (2) along the axial direction, at least two chambers being arranged in the housing (1), an electronic nose detection component (4) being arranged in the chamber close to the detection tube (2), a signal processing component (5) being fixed in the chamber away from the detection tube (2), the electronic tongue detection component (3) and the electronic nose detection component (4) being connected to the signal processing component (5) via a connecting line. Beneficial effect: fast and convenient detection of recovered oil is achieved, results are directly obtained, and the operation is simple.

The invention relates to the technical field of food additives, in particular to umami peptide and application thereof. The umami peptide is any one of amino acid sequences as shown in SEQ ID NO: 1-6. Sensory evaluation and electronic tongue analysis show that when the umami peptide is dissolved in a NaCl solution, the umami strength of the peptide is remarkably improved, and the peptide and salt have a remarkable synergistic effect in umami perception; and when the compound is compounded with sodium glutamate, a delicate flavor enhancing effect is shown.

The invention relates to a bioactive polypeptide IVVLPTGVAH as well as a preparation method and application of the bioactive polypeptide IVVLPTGVAH. The bioactive polypeptide IVVLPTGVAH provided by the invention has bitter taste, the crystal of the bioactive polypeptide IVVLPTGVAH is powdery, and the bioactive polypeptide IVVLPTGVAH can be combined with a bitter taste receptor TAS2R14. The bioactive polypeptide can be used as a bitter additive and an additive for foods and beverages, and the beverages comprise alcoholic beverages and non-alcoholic beverages. The bioactive peptide IVVLPTGVAH provided by the invention is a small-molecular-weight peptide screened from yellow wine, sensory evaluation and electronic tongue results show that the extracted bitter peptide has good bitter taste and richness, on one hand, the bioactive peptide IVVLPTGVAH has high bitter taste strength, the bitter taste of wine can be properly improved, and the flavor quality can be possibly improved under certain conditions; on the other hand, the bitter peptide IVVLPTGVAH in the yellow rice wine is properly removed, so that the evaluation experience of the yellow rice wine can be improved.

The application discloses a salty taste enhancing peptide screened from peanut protein and a screening method thereof, and belongs to the technical field of food condiments. According to the molecular docking result, four peptide segments, SPDIY, DPSPR, QPGDY and SPPGER, with potential salty taste enhancing effect are screened, and the molecular weights of the four peptide segments are all less than 1000 Da. It is shown by sensory evaluation and electronic tongue analysis that the four peptide segments all have good salty taste enhancing effect, can be applied to the field of food condiments and solve the purpose of'reducing salt without reducing salty taste'. The peptide segment with the amino acid sequence of QPGDY is a bifunctional active peptide, has in-vitro antioxidant activity while reducing salt. The application provides a theoretical basis for discovering new salty taste enhancing peptide resources in peanuts and developing nutritious and healthy salty taste enhancing peptides.

The invention provides a classical famous prescription quality consistency evaluation method based on a comparative taste model, which comprises the following steps: acquiring a classical famous prescription substance reference and an electronic tongue signal of a sample, carrying out principal component analysis on the electronic tongue signal, constructing the comparative taste model through a variance distance and a distinguishing index, and evaluating the quality consistency of the classical famous prescription. The method comprises the following steps of: evaluating a product obtained in any process step in a classical famous prescription preparation process by adopting a comparative taste model; when a W-Dd value is a positive number, representing that the quality of the classical famous prescription preparation is obviously different from that of a substance reference; when the W-Dd value is a negative number, the quality of the classic famous prescription preparation is close to that of a substance reference, and the quality consistency is achieved. According to the method, the quality consistency of the classic famous prescription is evaluated from the aspect of taste on the basis of the comparative taste model W-Dd value, and the problems that an existing classic famous prescription quality consistency evaluation method is single, complex in process and disjointed with a traditional Chinese medicine theory are solved; and a simple and effective novel method conforming to the traditional Chinese medicine theory is provided for quality consistency evaluation of the classic famous prescription.

The invention relates to a bioactive polypeptide VVALPAGVAHW as well as a preparation method and application of the bioactive polypeptide VVALPAGVAHW. The bioactive polypeptide VVALPAGVAHW provided by the invention has bitter taste, the crystal of the bioactive polypeptide VVALPAGVAHW is powdery, and the bioactive polypeptide VVALPAGVAHW can be combined with a bitter taste receptor TAS2R14. The bioactive polypeptide can be used as a bitter additive and an additive for foods and beverages, and the beverages comprise alcoholic beverages and non-alcoholic beverages. The bioactive peptide VVALPAGVAHW provided by the invention is a small-molecular-weight peptide screened from yellow wine, sensory evaluation and electronic tongue results show that the extracted bitter peptide has good bitter taste and richness, on one hand, the bioactive peptide VVALPAGVAHW has high bitter taste strength, the bitter taste of wine can be properly improved, and the flavor quality can be possibly improved under certain conditions; on the other hand, the bitter peptide VVALPAGVAHW in the yellow rice wine is properly removed, so that the evaluation experience of the yellow rice wine can be improved.

The invention discloses a pyrazine-flavor-based multi-mode intelligent identification method for a Maotai-flavor liquor process. The method comprises the following steps: pretreatment: pretreating Maotai-flavor liquor samples of different brewing processes; collecting sensory data of electronic noses and electronic tongues of Maotai-flavor baijiu of different brewing processes; establishing a liquid phase detection method for the characteristic components of the alkylpyrazine in the Maotai-flavor liquor; verifying a component analysis method through precision, stability and repeatability experiments; component quantitative analysis based on liquid chromatography fluorescence detection; performing clustering and difference evaluation on Maotai-flavor liquor samples of different brewing processes by adopting multivariate statistical analysis; establishing a Maotai-flavor liquor process identification model: utilizing VIPgt in multivariate statistics; establishing different machine learning multi-classification models for different brewing processes of Maotai-flavor liquor according to the common characteristics of 1, and performing multi-model comparison; and based on the optimal performance classification model, establishing an SHAP model of the Maotai-flavor liquor brewing process identification model, and globally explaining the identification model by adopting an SHAP algorithm.

The invention provides an agilawood leaf-containing sleep-aiding beverage and a preparation method thereof, the agilawood leaf-containing sleep-aiding beverage takes agilawood leaf, spina date seed, lily and longan as main raw materials, and is added with South African drunken solanum extract, shiitake mushroom theanine, crocetin nano-liposome and other components. The agilawood leaves are subjected to alkaline aqueous solution soaking debitterizing and CO2 supercritical degreasing, and the processes of raw material gradient extraction, nano-liposome preparation and the like are combined, so that a finished product is prepared. All the components have a synergistic effect, so that neurotransmitter is adjusted, brain circulation is improved, the sleep latency is effectively shortened, and the sleep duration is prolonged. Animal experiments and electronic tongue tests show that the beverage is remarkable in sleep aiding effect, smooth in taste, low in bitter taste and astringent taste and good in stability, and a natural and healthy sleep aiding beverage choice is provided for people suffering from mild sleep disorder.

This invention belongs to the field of biotechnology, specifically relating to a salty peptide from *Flammulina velutipes*, its preparation method, and its application. Water-soluble substances were extracted from different varieties of *Flammulina velutipes* using a high-pressure cooking method. The salty-umami peptides in *Flammulina velutipes* were then separated stepwise using ultrafiltration, gel chromatography, sensory evaluation, and electronic tongue analysis. Seventy-two peptides were identified using reversed-phase liquid chromatography-mass spectrometry. Two key peptides were selected for solid-phase synthesis through molecular docking with transmembrane channel-like protein 4. Electronic tongue and sensory evaluation results showed that the flavor thresholds of both synthesized peptides were higher than those of NaCl, exhibiting excellent saltiness-enhancing effects. Molecular dynamics simulation analysis of the flavor mechanism between the salty peptides and the TMC4 receptor revealed that the interaction between the peptides and the TMC4 receptor is mainly driven by hydrophobic interactions.

The invention belongs to the technical field of quality evaluation of traditional Chinese medicinal materials, and provides a poria cocos medicinal material quality evaluation method based on an intelligent sensory technology, which comprises the following steps: S1, data acquisition: respectively acquiring tactile, visual, olfactory and gustation data of different poria cocos samples by using a texture analyzer, a color photometer, an electronic nose and an electronic tongue; s2, model establishment: carrying out data fusion on the tactile, visual, olfactory and taste data of the different poria cocos samples, and establishing a production place identification model or an authenticity identification model or a grade discrimination model by adopting PLS-DA; s3, sample detection: inputting tactile, visual, olfactory and taste data of a to-be-detected poria cocos sample into the production place identification model, the authenticity identification model or the grade identification model, and judging the type, authenticity or grade of the production place according to a model prediction result. The method can distinguish poria cocos from different producing areas, and provides a scientific basis for quality control and producing area identification of poria cocos.

The present invention belongs to the field of oil detection, and specifically discloses a device and method for online electronic tongue identification of tea oil quality during supercritical extraction. A mixed solution of particle liquid and surfactant is added to an autoclave; the potential signal of the electronic tongue sensor arranged in the autoclave is read, and then converted by the Weber-Fechner law on the PC side, and finally a taste information file is obtained; then the taste information is substituted into the model through the preset tea oil acid value, peroxide value, total tocopherol, sterol, and squalene model on the PC side, and the corresponding physical property parameters and substance content are obtained to comprehensively evaluate the quality of tea oil; this method can complete the determination of a sample in a relatively short time, based on the mode of online electronic tongue identification during supercritical extraction, and realizes online evaluation of tea oil quality. It is simple, fast, low-cost, environmentally friendly, and has great advantages over traditional chemical methods.