食品工业科技2017，Vol.38Issue(11)：285-290,6.DOI:10.13386/j.issn1002-0306.2017.11.046
电子舌与感官评定对咸度评价的比较
Comparison of electronic tongue and sensory on evaluation of saltiness
摘要
Abstract
The saltiness of the mixtures of amino acid,organic acid and sodium chloride was evaluated by electronic tongue system and sensory evaluation method.The saltiness,sourness,bitterness,astringent and sweetness of the solution were evaluated by electronic tongue system but only the saltiness was evaluated by sensory evaluation method.Based on Principal component analysis and Pearson correlation analysis,it was found that the results evaluated by electronic tongue were almost similar to the results by sensory evaluation.There were significant positive correlation (r =0.969,p ＜ 0.01) between the saltiness results of electronic tongue and sensory evaluation.Accordingly,electronic tongue system could evaluate the saltiness of solutions accurately and objectively.关键词
电子舌/感官评定/咸度/相关性分析Key words
electronic tongue/sensory evaluation/saltiness/correlation analysis分类
轻工纺织引用本文复制引用
黄孝闯,张雅玮,任晓镤,朱玉霞,刘世欣,鲍英杰,刘成花,李顺,彭增起..电子舌与感官评定对咸度评价的比较[J].食品工业科技,2017,38(11):285-290,6.基金项目
国家自然科学基金(31601491). （31601491）
