14 results about "Electronic tongue" patented technology

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.

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 application discloses a Chinese herbal medicine composition quality information processing method and device. It relates to the field of artificial intelligence technology. The method comprises the following steps: obtaining target data information corresponding to a target Chinese herbal medicine composition to be predicted, wherein the target data information at least comprises medicine name information of multiple medicinal materials contained in the target Chinese herbal medicine composition and medicinal material weight information corresponding to each medicinal material; performing feature conversion on the target data information through a first feature converter or a second feature converter in a target model to obtain a target sparse vector; and processing the target sparse vector through at least one multi-classification layer in the target model to obtain target quality information corresponding to the target Chinese herbal medicine composition. Through the application, the technical problem that the quality information prediction accuracy is relatively low in the related art due to the quality information prediction of Chinese herbal medicine compositions based on an electronic tongue is solved.

This invention discloses a umami peptide derived from soy sauce, belonging to the field of bioactive peptides. The amino acid sequence of the umami peptide is GAAGAAD. This invention identifies and screens a novel umami peptide from soy sauce peptide components eluted with 60% ethanol using virtual screening technology. The synthesized umami peptide, verified by an electronic tongue, exhibits good umami flavor and a synergistic umami-enhancing effect with monosodium glutamate (MSG). The key amino acids and mechanism of action of the umami peptide in binding to the umami receptors T1R1 / T1R3 were also investigated, providing a reference for studying the umami-enhancing mechanism of umami peptides. This peptide has a small molecular weight, is safe, non-toxic, and non-allergenic, and has good water solubility, making it valuable for use as a condiment or food additive in food.

This invention discloses a method for identifying hypoglycemic and sweetening aroma compounds in tobacco based on electronic tongue technology. The method includes adding tartaric acid and potassium chloride to ultrapure water and then distilling water to a final volume as a reference solution for sweetness detection by the electronic tongue; dissolving fructose in distilled water by heating to obtain a fructose solution; dissolving aroma compounds in propylene glycol by heating to obtain a mixed solution; diluting the mixed solution to obtain a series of aroma compound mixtures of different concentrations; adding the fructose solution to the mixed solution and heating to obtain a series of mixed solutions of hypoglycemic and sweetening aroma compounds with fructose at different concentrations; using a sweetness sensor as a detection sensor to test the sweetness response value of a blank fructose solution and mixtures of different concentrations of hypoglycemic and sweetening aroma compound solutions; and determining whether the aroma compounds enhance the sweetness of fructose based on changes in the sweetness response value. This method improves the accuracy and efficiency of identifying hypoglycemic and sweetening effects, and the identification method is simple, accurate, and stable.

The application provides a method for predicting the sweetness intensity of a sweetener. Compared with the prior art, the method can effectively predict the sweetness characteristics of the sweetener by the adsorption rate of the sweetener in the oral cavity or the electronic tongue result, and can help guide the design modification of the new sweetener and provide suitable edible system suggestions. The two correction methods can effectively predict the sweetness intensity of the sweetener, provide more choices, and thus reduce the consumption of time and money, and achieve the same goal with half the effort for the development of sugar substitutes.

1. Name of the product in this design: Electronic Tongue Automatic Sampler. 2. Purpose of this design: to achieve automatic cup changing and testing; to complete taste scanning and automatic cleaning to avoid cross-contamination. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: the front view.

The invention relates to a beverage quality and flavor profile analysis system comprising an Electronic Nose (E-Nose), an Electronic Tongue (E-Tongue), and an artificial intelligence infrastructure based on electroencephalography (EEG) signals obtained from individuals who taste and evaluate beverages (particularly tea).

This invention discloses a compound taste-masking composition for leech decoction, the taste-masking leech decoction, its preparation method, and its application, belonging to the field of traditional Chinese medicine pharmaceutical technology. This invention provides a compound taste-masking composition composed of adenosine monophosphate (AMP), hydroxypropyl-β-cyclodextrin (HP-β-CD), and steviol glycosides, and provides its application method: first, HP-β-CD is added for inclusion and deodorization, then AMP and steviol glycosides are added to synergistically suppress bitterness. This combination utilizes a complementary strategy of "physical inclusion-receptor antagonism-taste neutralization" to simultaneously and efficiently mask the bitterness and fishy taste of leech decoction. Through orthogonal experimental optimization and verification using electronic tongue and sensory evaluation, the optimal formula (AMP 0.10%, HP-β-CD 0.50%, steviol glycosides 0.03%) reduces the bitterness score from 9.3 to 0.6 and the fishy taste score from 9.6 to 1.0. The method of this invention is performed at room temperature and pressure, is simple in process, does not affect the main active ingredients, is suitable for industrial production, and can significantly improve patients' compliance with leech decoction.

The application provides a kind of umami peptide derived from Apostichopus japonicus, amino acid sequence is any one of Glu-Gly-Ala-Thr (EGAT), Gly-Ala-Asp-Ala (GADA), Asp-Ser-Ala-Thr (DSAT), Asp-Ser-Thr-Thr (DSTT) or Ser-Ser-Ala-Glu (SSAE).The application also provides the preparation method, identification method and application of the umami peptide.The application adopts step-by-step enzymatic hydrolysis method, through raw material pretreatment, Alcalase enzyme first-step enzymatic hydrolysis, flavourzyme second-step enzymatic hydrolysis, sterilization centrifugation, ultrafiltration separation, gel chromatography separation and purification steps, to obtain umami peptide;through the integration identification strategy of "electronic tongue preliminary screening-peptide sequence identification-virtual screening-molecular docking simulation-electronic tongue taste verification", five tetrapeptides with umami activity EGAT, GADA, DSAT, DSTT and SAEA are identified from Apostichopus japonicus protease hydrolysate for the first time, which have small molecular weight, confirmed to have pure umami, and weak bitter taste, sour taste and other undesirable flavors;the umami peptide can be used for preparing food condiment, nutritional enhancer or flavor enhancer;belongs to the field of food science and bioactive peptide technology.

This invention relates to the fields of food flavor science and functional food ingredients, and provides a small molecule bitter peptide and its applications. The amino acid sequence of the small molecule bitter peptide is: Ala-Cys-Trp-Asp-Ala-Glu-Glu-Leu-Glu-Arg-Lys (ACWDAEELERK), exhibiting excellent water solubility and displaying bitter characteristics in sensory evaluation and electronic tongue testing. In vitro enzyme inhibition experiments show that this peptide has a significant inhibitory effect on both α-amylase and α-glucosidase, with a half-inhibitory concentration (IC50) for α-amylase. 50 The half-maximal inhibitory concentration (IC50) for α-glucosidase was 127.12 μg / mL. 50 The concentration was 2.75 mg / mL. The small molecule bitter peptides provided by this invention have both flavor activity and biological activity, and have potential application value in the development of functional foods.

This invention relates to the field of food flavor science and functional food ingredients, and provides a small molecule sour peptide and its application. The amino acid sequence of the small molecule sour peptide is: Glu-Asp-Ala-Thr-Leu-Asn-Ala-Pro (EDATLNAP), exhibiting excellent water solubility and displaying sour taste characteristics in sensory evaluation and electronic tongue testing. In vitro enzyme inhibition experiments show that the small molecule sour peptide has significant inhibitory effects on α-amylase, α-glucosidase, and angiotensin-converting enzyme (ACE). The half-maximal inhibitory concentration (IC50) of the small molecule sour peptide against α-amylase is [not specified in the original text]. 50 The half-maximal inhibitory concentration (IC50) for α-glucosidase was 134.84 μg / mL. 50 The half-maximal inhibitory concentration (IC50) for ACE was 2.14 mg / mL; 50 The concentration of the small molecule sour peptide provided by this invention is 0.58 mg / mL. It has both flavor activity and biological activity and has potential application value in the development of functional foods.

The application discloses a method for identifying the genuineness of radix codonopsis based on an electronic tongue and GC-MS technology, and discloses the following technical scheme: the electronic tongue technology is used to evaluate the tastes of radix codonopsis (Lu Dang, Bai Tiao Dang, Tai Dang, Wen Dang, Dao Dang and Tiao Dang) solutions of different commodities, principal component analysis and partial least square analysis methods are used to analyze the electronic tongue data of the radix codonopsis of different commodities, and it is found that the radix codonopsis of different commodities can be well distinguished through the taste identification of the electronic tongue. Through the primary metabolomics difference research of Lu Dang and other commodity radix codonopsis by GC-MS, 35 metabolites are identified and recognized, and PCA analysis and orthogonal partial least square analysis are conducted on the results, and 17 differential metabolites in the radix codonopsis are found. The Lu Dang and Bai Tiao Dang and Tai Dang of the same origin are analyzed, and 5 differential metabolites are found. The application can provide an efficient and objective analysis method for identifying the genuineness of radix codonopsis medicinal materials.