基于电子舌技术的不同甘薯雪花粉滋味品质评价

Evaluation of taste quality of sweet potato flour from different varieties based on electronic tongue technology

中文关键词:  甘薯雪花粉  电子舌  多元统计学  主成分分析

英文关键词:sweet potato flour  electronic tongue  multivariate statistics  principal component analysis

中文摘要:

      目的 利用电子舌味觉识别系统建立稳定、便捷的甘薯雪花粉滋味品质评价方法。方法 采用电子舌分析技术和多元统计学方法相结合, 对6个甘薯雪花粉的滋味品质进行了评价分析。结果 不同品种甘薯雪花粉滋味品质指标存在显著差异性, 除甜味外, 各滋味指标间呈极显著的相关性; 采用主成分分析法建立综合得分数学模型对不同品种甘薯雪花粉滋味品质进行综合评价, 甘薯雪花粉滋味品质得分由高到低依次是: 徐紫薯602, 湛紫薯2号, 徐紫薯8号, 齐宁21, 阜甜1号, 徐薯55-1。结论 电子舌适用于不同甘薯雪花粉滋味品质评价。

英文摘要:

      Objective To establish a stable and convenient method for evaluating the taste quality of sweet potato flour by electronic tongue and taste recognition system. Methods The taste quality of 6 sweet potato snowflake powder was evaluated and analyzed by using electronic tongue analysis technique and multivariate statistical method. Results The overall taste quality of sweet potato flour from different varieties were significantly different. There was a highly significant positive correlation among the taste indexes, in addition to sweetness. The comprehensive score mathematical model was established by principal component analysis to evaluate the taste quality of sweet potato flour, and the scores of sweet potato snow pollen taste quality from high to low were: Xuzishu 602, Zhanzishu 2, Xuzishu 8, Qining 21, Futian 1, Xushu 55-1. Conclusion Electronic tongue is suitable for evaluating the taste quality of different sweet potato flour.