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投稿时间：2016-09-15
投稿时间：2016-09-15
中文摘要: 采用电子舌技术和多变量统计学方法相结合的手段，对 11 种常用酸味剂的滋味品质进行了评价分析。研究表 明，常用酸味剂在基本味滋味指标上的差异较大，而在回味指标上的差异较小。通过方差分析发现，相对于其他常用酸 味剂，富马酸具有较强的咸味、鲜味和后味 A（涩的回味）。通过主成分分析、典范对应分析和多元方差分析发现不同酸 味剂的整体滋味品质存在显著差异。由此可见，电子舌作为一种新型的现代化智能感官仪器，在酸味剂的滋味品质评价 中具有巨大应用潜力。
Abstract:The taste profile characterizations of 11 commonly acidulant samples were studied by electronic tongue and multivariate statistics. Although the results showed that there were great differences in basic taste in－ dexes， aftertaste indexes showed opposite trends. The results of analysis of variance indicated that the relative abundance of saltiness， richness， and aftertaste-A were significantly higher in fumaric acid. Through principal coordinate analysis （PCA）， canonical correspondence analysis （CCA）， and multivariate analysis of variance （MANOVA）showed that there were significant difference in taste profile characterization of different acidulant samples. Thus， the electronic tongue as a kind of modern intelligent sensory instrument shows a great potential in the evaluation of quality for acidulant.
keywords: acidulant electronic tongue taste quality evaluation
文章编号：201711031 中图分类号： 文献标志码：A
基金项目:湖北文理学院大学生创新创业训练计划项目（2017）；湖北 文理学院食品新型工业化学科群建设项目（2016）
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