Taste profile characterization of commercial rice wine in Xiangyang by electronic tongue analysis
-
摘要: 本研究采用电子舌技术和多变量统计学方法相结合的手段,对湖北襄阳市市售米酒的滋味品质评价分析。结果表明,41个市售米酒样品间基本味觉和回味指标差异均非常显著(p<0.01),通过主成分和围绕中心点的分割算法分析均发现市售米酒样品依据其滋味品质均可划分为两个聚类,由冗余分析发现两个聚类间的差异是由于涩味、苦味以及后味A(涩味的回味)等三个指标导致的。由此可见,电子舌作为一种新型的现代化智能感官仪器,在米酒的滋味品质评价中具有巨大应用潜力。Abstract: In this paper,the taste profile characterizations of commercial rice wine in Xiangyang were studied by electronic tongue and multivariate statistics.The results showed that there were significant difference in basic taste and aftertaste among 41 commercial rice wines. Both principal component analysis( PCA) and partitioning around medoids( PAM) showed all commercial rice wine samples could be divided into two clusters based on taste profile.Meanwhile,astringency,bitterness and aftertaste- A were identified by redundancy analysis( RDA) as key variables significantly associated with the taste profile difference. Thus,the electronic tongue as a kind of modern intelligent sensory instrument shows a great potential in the evaluation of quality for commercial rice wine.
-
Keywords:
- rice wine /
- electronic tongue /
- multivariate statistics /
- quality evaluation
-
[1] 胡欣洁,刘云.苦荞米酒发酵工艺条件的优化[J].食品研究与开发,2013,34(3):43-47. [2] Lee SJ,Lee KG.Understanding consumer preferences for rice wines using sensory data[J].Journal of the Science of Food and Agriculture,2008,88(4):690-698.
[3] Jung H,Lee SJ,Lim JH,et al.Chemical and sensory profiles of makgeolli,Korean commercial rice wine,from descriptive,chemical,and volatile compound analysis[J].Food Chemistry,2014,152:624-632.
[4] 韩北忠,童华荣.食品感官评价[M].北京:中国林业出版社,2009. [5] Lee DG,Kim K,Lee S.Taste profile characterization of white ginseng by electronic tongue analysis[J].African Journal of Biotechnology,2012,11(38):9280-9287.
[6] 吴瑞梅,赵杰文,陈全胜,等.基于电子舌技术的绿茶滋味品质评价[J].农业工程学报,2011,27(11):378-381. [7] 姜莎,陈芹芹,胡雪芳,等.电子舌在红茶饮料区分辨识中的应用[J].农业工程学报,2009,25(11):345-350. [8] 韩剑众,黄丽娟,顾振宇,等.基于电子舌的鱼肉品质及新鲜度评价[J].农业工程学报,2008,24(12):141-144. [9] 王俊,姚聪.基于电子舌技术的葡萄酒分类识别研究[J].传感技术学报,2009,22(8):1088-1093. [10] Doi M.Evaluation of Kokumi Taste of Japanese Soup Stock Materials Using Taste Sensor[J].Sensors and Materials,2011,23(8):493-499.
[11] 李阳,陈芹芹,胡雪芳,等.电子舌技术在啤酒口感评价中的应用[J].食品研究与开发,2008,29(11):122-127. [12] Joslyn MA,Goldstein LL.Astringency of fruits and fruit products in relation to phenolic content[J].Advanced Food Research,1964,13:179-217.
[13] Hagerman AE,Butler LG.The specificity of proanthcyanidin-protein interactions[J].Biological Chemistry,1981,256:4494-4497.
[14] Legina A,Rudnitskayaa A,Vlasova Y,et al.Tasting of beverages using an electronic tongue[J].Sensors and Actuators B:Chemical,1997,44(1-3):291-296.
[15] 范佳利,韩剑众,田师一,等.基于电子舌的掺假牛乳的快速检测[J].中国食品学报,2011,11(2):202-208. [16] Arumugam M,Raes J,Pelletier E,et al.Enterotypes of the human gut microbiome[J].Nature,2011,473(7346):174-180.
[17] Israels AB.Redundancy analysis for qualitative variables[J].psychometrika,1984,49(3):331-346.
计量
- 文章访问数: 171
- HTML全文浏览量: 26
- PDF下载量: 411
下载:
