| 基于电子舌技术的襄阳市售米酒滋味品质评价 |
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| 引用本文： | 郭壮, 汤尚文, 王玉荣, 吴梦, 蔡宏宇, 李云捷. 基于电子舌技术的襄阳市售米酒滋味品质评价[J]. 食品工业科技, 2015, (15): 289-293. DOI: 10.13386/j.issn1002-0306.2015.15.052 |
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| 作者姓名： | 郭壮 汤尚文 王玉荣 吴梦 蔡宏宇 李云捷 |
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| 作者单位： | 1.湖北文理学院化学工程与食品科学学院鄂西北传统发酵食品研究所 |
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| 摘 要： | 本研究采用电子舌技术和多变量统计学方法相结合的手段,对湖北襄阳市市售米酒的滋味品质评价分析。结果表明,41个市售米酒样品间基本味觉和回味指标差异均非常显著(p<0.01),通过主成分和围绕中心点的分割算法分析均发现市售米酒样品依据其滋味品质均可划分为两个聚类,由冗余分析发现两个聚类间的差异是由于涩味、苦味以及后味A(涩味的回味)等三个指标导致的。由此可见,电子舌作为一种新型的现代化智能感官仪器,在米酒的滋味品质评价中具有巨大应用潜力。
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| 关 键 词： | 米酒 电子舌 多变量统计学 品质评价 |
| 收稿时间： | 2014-10-27 |
Taste profile characterization of commercial rice wine in Xiangyang by electronic tongue analysis |
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| GUO Zhuang, TANG Shang-wen, WANG Yu-rong, WU Meng, CAI Hong-yu, LI Yun-jie. Taste profile characterization of commercial rice wine in Xiangyang by electronic tongue analysis[J]. Science and Technology of Food Industry, 2015, (15): 289-293. DOI: 10.13386/j.issn1002-0306.2015.15.052 |
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| Authors: | GUO Zhuang TANG Shang-wen WANG Yu-rong WU Meng CAI Hong-yu LI Yun-jie |
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| Affiliation: | 1.Northwest Hubei Research Institute of Traditional Fermented Food,College of Chemical Engineering and Food Science,Hu Bei University of Arts and Science |
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| Abstract: | In this paper,the taste profile characterizations of commercial rice wine in Xiangyang were studied by electronic tongue and multivariate statistics.The results showed that there were significant difference in basic taste and aftertaste among 41 commercial rice wines. Both principal component analysis( PCA) and partitioning around medoids( PAM) showed all commercial rice wine samples could be divided into two clusters based on taste profile.Meanwhile,astringency,bitterness and aftertaste- A were identified by redundancy analysis( RDA) as key variables significantly associated with the taste profile difference. Thus,the electronic tongue as a kind of modern intelligent sensory instrument shows a great potential in the evaluation of quality for commercial rice wine. |
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| Keywords: | rice wine electronic tongue multivariate statistics quality evaluation |
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