To study the application of electronic tongue on distinguishing flavor and quantitative taste evaluation amongst different beers of the same category, 30 samples were collected and analyzed by taste evaluation, electronic tongue and flavor chemical analysis. The data were analyzed by principal component analysis and partial least squares regression. According to taste signals from the electronic tongue combined with principle component analysis, flavor characteristics of 30 samples were differentiated sensitively. The taste evaluation model was constructed by partial least squares regression of data based on the sensory scores and data using electronic tongue detection and the relationship between electronic tongue detected data and 40 flavor compounds was established. Results showed that ions (Na+, PO43-), organic acid (formic acid), polysaccharides (malto-oligosaccharides), oligopeptides, total polyphenol, and alcohols were the main factors influencing the electronic tongue taste information. Additionally, the same flavor compound affected the taste signals from different sensors differently. Based on relevant research, materials that affected the taste signals from different sensors were clarified, as well as the sensory mechanism of the electronic tongue. This study provides the technology and theoretical basis for an objective, accurate and fast method for sensory evaluation and flavor regulation.
LIU Jia
,
HUANG Shuxia
,
YU Junhong
,
HU Shumin
,
YANG Zhaoxia
,
HUANG Shuli
,
ZHANG Yuxin
. Beer taste evaluation using electronic tongue and the relationship between sensor information and flavor compounds[J]. Food and Fermentation Industries, 2019
, 45(2)
: 196
-201
.
DOI: 10.13995/j.cnki.11-1802/ts.017959
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