Evaluation of Sweet Sauce Characteristic Taste Based on Electronic Tongue Technology

Abstract:

A commercial electronic tongue (ET) with specific sensors was applied on taste distinction and physicochemical characterization of seven kinds of sweet sauces. The response signals of ET sensors were analyzed by Principal Component Analysis (PCA) and Discriminant Factor Analysis (DFA). Meanwhile, these signals were transformed into the four relative taste scores (sourness, saltiness, umami and sweetness) by macro operation, followed by comparing with the corresponding four physiochemical indexes (total acids, sodium chloride, amino nitrogen and reducing sugars) which were determined by the methods in GB/T. The results show that ET can be used to distinguish different kinds of sweet sauces according to overall taste. Moreover, the intensity order of taste scores that obtained from ET is basically matched with the sequence of the corresponding physicochemical indexes, which proves that ET technique can be an effective approach to monitor and guarantee the quality of sweet sauce on line.

• Periodical: Advanced Materials Research (Volumes 554-556)
• Pages: 1593-1601
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.554-556.1593
• Online since: July 2012
• Authors: Ming Quan Huang, Lu Wang, Bao Guo Sun, Hong Yu Tian
• Keywords: DFA, Electronic Tongue, Principal Component Analysis (PCA), Specific Type Sensor, Sweet Sauce

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