Evaluation of monosodium glutamate,disodium inosinate and guanylate umami taste by an electronic tongue |
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| Authors: | Yang Yang Qinqin Chen Cheng Shen Shuming Zhang Zhilin Gan Rui Hu Jinhong Zhao Yuanying Ni |
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| Affiliation: | 1. College of Food Science & Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China;2. National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China;3. Institute of Agro-Products Processing Science and Technology, CAAS, Beijing 100193, China;4. China National Research Institute of Food & Fermentation Industries, Beijing 100027, China |
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| Abstract: | An electronic tongue (e-Tongue) was used to evaluate umami taste and compare different flavor enhancers (concentration and manufacture). Monosodium glutamate and three kinds of disodium inosinate and guanylate (I + G) were analyzed. The obtained data were analyzed by principal component analysis (PCA). The first principal component represented the intensity of umami taste. Based on Euclidean distance between ‘I + G’ samples and MSG (0.5%) on the PCA score plot, the umami intensity of all samples was ranked. The ‘I + G’ samples produced by three manufactures were successfully discriminated on the second principal component with a high discrimination index (82.26). Besides, the drift phenomenon of sensor was discussed and finishing sensor analyses in a continuous time could help avoid the drift. This study showed that e-Tongue was useful in analyzing the umami taste and might be a complementary tool in evaluation of flavor enhancer. |
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| Keywords: | Sensor Electronic tongue Umami MSG IMP GMP |
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