基于电子舌技术的啤酒口感评价及其滋味信息与化学成分的相关性研究
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摘要
运用电子舌、感官品评以及风味化学分析技术对30个同一品类不同批次的啤酒样品进行感官评价、电子舌滋味评价和风味化学物质分析,结合主成分分析及偏最小二乘回归法研究电子舌在同一品类不同样品间风味判别以及口感量化评价方面的应用。结果发现,基于电子舌传感器的滋味信息及主成分分析方法,可灵敏地区分不同样品间的滋味差异;同时结合感官品评数据,利用偏最小二乘法建立了基于电子舌的口感评价模型。此外,通过对40种风味物质与7根电子舌传感器滋味信号间的偏最小二乘回归分析,发现离子(Na+、PO34-)、有机酸(甲酸)、多糖(麦芽三糖、四糖及以上多糖)、小分子蛋白、总多酚以及醇类物质是影响电子舌滋味信息的主要因素,且同一种物质对不同传感器滋味信号的影响及程度不同,明确了影响不同传感器滋味信号的物质基础,阐明了电子舌的呈味机制。该研究为客观、准确、快速的风味感官评价以及调控技术提供技术手段和理论依据。
To study the application of electronic tongue on distinguishing flavor and quantitative taste evaluation amongst different beers of the same category,30 samples were collected and analyzed by taste evaluation,electronic tongue and flavor chemical analysis. The data were analyzed by principal component analysis and partial least squares regression. According to taste signals from the electronic tongue combined with principle component analysis,flavor characteristics of 30 samples were differentiated sensitively. The taste evaluation model was constructed by partial least squares regression of data based on the sensory scores and data using electronic tongue detection and the relationship between electronic tongue detected data and 40 flavor compounds was established. Results showed that ions( Na+,PO43-),organic acid( formic acid),polysaccharides( malto-oligosaccharides),oligopeptides,total polyphenol,and alcohols were the main factors influencing the electronic tongue taste information. Additionally,the same flavor compound affected the taste signals from different sensors differently. Based on relevant research,materials that affected the taste signals from different sensors were clarified,as well as the sensory mechanism of the electronic tongue. This study provides the technology and theoretical basis for an objective,accurate and fast method for sensory evaluation and flavor regulation.
To study the application of electronic tongue on distinguishing flavor and quantitative taste evaluation amongst different beers of the same category,30 samples were collected and analyzed by taste evaluation,electronic tongue and flavor chemical analysis. The data were analyzed by principal component analysis and partial least squares regression. According to taste signals from the electronic tongue combined with principle component analysis,flavor characteristics of 30 samples were differentiated sensitively. The taste evaluation model was constructed by partial least squares regression of data based on the sensory scores and data using electronic tongue detection and the relationship between electronic tongue detected data and 40 flavor compounds was established. Results showed that ions( Na+,PO43-),organic acid( formic acid),polysaccharides( malto-oligosaccharides),oligopeptides,total polyphenol,and alcohols were the main factors influencing the electronic tongue taste information. Additionally,the same flavor compound affected the taste signals from different sensors differently. Based on relevant research,materials that affected the taste signals from different sensors were clarified,as well as the sensory mechanism of the electronic tongue. This study provides the technology and theoretical basis for an objective,accurate and fast method for sensory evaluation and flavor regulation.
引文
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[19]杨朝霞,王珣璆,李梅.有机酸分析方法之比较[J].啤酒科技,2009(9):17-20.
[20]张宇昕,郝俊光,纪秀苹.微波消解-电感耦合等离子体-质谱法连续测定啤酒花中的11种微量元素[J].光谱实验室,2013,30(1):224-227.
[21]黄淑霞,余俊红,史媛英,等.考马斯亮篮法测定啤酒中的高分子质量蛋白质[J].啤酒科技,2006(8):59-62.
[22] HU S,FAN W,DONG J,et al. Validation and application of osmolyte concentration as an indicator to evaluate fermentability of wort and malt[J]. Journal of the Institute of Brewing,2017,123(4):488-496.
[23]马美范,王新明.福林法测定啤酒多酚含量的研究[J].食品研究与开发,2013,34(5):93-96.
[2] LANGSTAFF S A,LEWIS M J. The mouthfeel of beer-A review[J]. Journal of the Institute of Brewing,2013,99(1):31-37.
[3]董小雷,贾士儒.啤酒的感观品评[J].酿酒科技,2007,153(3):110-113.
[4]李婷婷,胡连花,王雅玲.啤酒中风味物质检测技术研究进展[J].安徽农业科学,2009,37(25):11 862-11863.
[5] LU L,HU X,ZHU Z. Biomimetic sensors and biosensors for qualitative and quantitative analyses of five basic tastes[J]. Tr AC Trends in Analytical Chemistry,2017,87:58-70.
[6] VLASOV Y G,LEGIN A V,RUDNITSKAYA A M,et al.Electronic tongue:Chemical sensor systems for analysis of aquatic media[J]. Russian Journal of General Chemistry,2008,78(12):2 532-2 544.
[7]刘瑞新,陈鹏举,李学林,等.人工智能感官:药学领域的新技术[J].药物分析杂志,2017,37(4):559-567.
[8]吕海鹏,张悦,杨停,等.普洱茶滋味品质化学成分分析[J].食品与发酵工业,2016,42(2):178-183.
[9]王丹丹,凌霞,王念,等.基于电子舌技术对市售生抽酱油滋味品质的评价[J].食品与发酵工业,2017,43(6):244-249.
[10]汤尚文,郭壮,李健美.基于电子舌技术的不同品牌市售干脆面滋味品质评价[J].食品与发酵工业,2016,42(6):164-167.
[11]贾洪锋,梁爱华,何江红,等.电子舌对啤酒的区分识别研究[J].食品科学,2011,32(24):252-255.
[12]李建美,张志浩,郑韵,等.基于电子舌传感技术评价不同市售啤酒滋味品质[J].现代食品,2017(12):115-119.
[13]李婧祎.基于分层聚类的电子舌用于啤酒的识别[J].粮食流通技术,2016,1(2):83-86.
[14] KANEDA H,KOBAYASHI N,WATARI J,et al. A new taste sensor for evaluation of beer body and smoothness using a lipid-coated quartz crystal microbalance[J]. Journal of the American Society of Brewing Chemists,2002,60(2):71-76.
[15] FUNAMI T,MAI I,IKEGAMI A,et al. Throat sensations of beverages evaluated by in vivo measurements of swallowing[J]. Journal of Texture Studies,2015,46(3):187-199.
[16]李梅,董建军,尹花,等.体积排阻色谱法检测啤酒生产过程中的糖类化合物和发酵产物[J].食品工业科技,2012,33(23):320-322.
[17] LANDSCHOOT A V,VANDERPUTTEN D,STALS I,et al. Spectrum of polysaccharides degradation products of ales and lager beers[C]//European Conference on Food Chemistry. Gesellschaft Deutscher Chemiker,2005:615-618.
[18]王志沛,季晓东,武千钧,等.啤酒中挥发性风味物质的分析及风味评价[J].酿酒科技,2001,106(4):59-61.
[19]杨朝霞,王珣璆,李梅.有机酸分析方法之比较[J].啤酒科技,2009(9):17-20.
[20]张宇昕,郝俊光,纪秀苹.微波消解-电感耦合等离子体-质谱法连续测定啤酒花中的11种微量元素[J].光谱实验室,2013,30(1):224-227.
[21]黄淑霞,余俊红,史媛英,等.考马斯亮篮法测定啤酒中的高分子质量蛋白质[J].啤酒科技,2006(8):59-62.
[22] HU S,FAN W,DONG J,et al. Validation and application of osmolyte concentration as an indicator to evaluate fermentability of wort and malt[J]. Journal of the Institute of Brewing,2017,123(4):488-496.
[23]马美范,王新明.福林法测定啤酒多酚含量的研究[J].食品研究与开发,2013,34(5):93-96.