电子舌在燕窝新品开发配料选择上的应用

Application of electronic tongue in ingredients selection for bird’s nest product development

中文关键词:  电子舌  燕窝  新品开发  主成分分析

英文关键词:electronic tongue  bird’s nest  new product development  principal component analysis

中文摘要:

      目的 基于电子舌探究14种食品配料与燕窝搭配呈现的滋味特性, 并与传统感官分析方法比较电子舌在燕窝产品开发上的可实际应用潜力。方法 根据14种不同食品配料和燕窝的电子舌数据绘制风味图、进行主成分分析(principal component analysis, PCA)、重回归分析等, 并与传统感官评定结果进行对比。结果 配料与燕窝的风味雷达图相似时, 二者的适配性通常也较佳。乌龙茶、椰浆与燕窝适配性佳, 陈皮、火腿与燕窝适配性差; 当配料的风味同时满足涩味回味及酸味弱、鲜味及其回味较突出、甜味和咸味适中的特征时, 其与燕窝食品适配性通常较佳。且电子舌的基本味觉评定结果与传感感官评定结果具有较高的一致性; 不同食品适配性的配料在PCA中具有一定的聚类趋势。结论 电子舌在新品开发配料选择应用中具有巨大的应用潜力。

英文摘要:

      Objective To explore the taste characteristics of 14 kinds of food ingredients combined with bird’s nest based on electronic tongue (E-tongue), and compare the practical application potential of electronic tongue in bird’s nest product development with the traditional sensory analysis method. Methods Based on the E-tongue data of 14 kinds of different food ingredients and bird’s nest, the flavor map was drawn, principal component analysis (PCA) and regression analysis were conducted, and the results were compared with the results of traditional sensory evaluation. Results When the flavor profiles of the ingredients and bird’s nest were similar, the suitability of the two was generally good. Oolong tea and coconut milk had good adaptability to bird’s nest, while tangerine peel and ham had poor adaptability to bird’s nest; when the flavor of ingredients simultaneously met the characteristics of astringent aftertaste and weak sour taste, delicate flavor and prominent aftertaste, and moderate sweet and salty taste, their adaptability to bird’s nest food was generally good. Besides, the basic taste evaluation results of E-tongue were in high consistency with the sensory evaluation results; the ingredients with different food suitability showed a certain clustering trend in PCA. Conclusion E-tongue has great application potential in new product development, ingredient selection and application.