基于电子舌技术的食用槟榔滋味分析

目的：提供一种与感官评价相比较更客观、准确的食用槟榔滋味评价方法。方法：采用电子舌和感官评价技术结合多变量统计学的方法对8个企业12个不同品牌的槟榔产品进行分析。结果：不同品牌槟榔味觉指标差异显著（P＜0.05）；通过主成分、因子和聚类分析将样品分成三大类，每个聚类有其独特的滋味特点；结合电子舌和感官评价对比分析，除甜味以外，其余结果均一致；采用HPLC法测定食用槟榔中4种常用甜味剂，发现聚类3的4种甜味剂含量均最高，聚类1的甜蜜素和糖精钠含量高于聚类2的，三氯蔗糖含量低于聚类2的，安赛蜜含量两者差异不显著。结论：电子舌可以用来分析槟榔产品的滋味和聚类相似滋味的产品，但与感官评价结果相比，甜味不一致。

Analysis of edible areca products based on electronic tongue technology

Objective: Electronic tongue technology was used to analyze the taste of edible areca and compared with sensory evaluation to provide a more objective and accurate evaluation method. Methods: The taste of 12 different areca products from 8 enterprises was analyzed using electronic tongue, sensory evaluation, and multivariate statistical methods. Results: There were significant differences in the areca taste index between different brands; the samples were divided into three groups by principal component analysis, factor analysis and cluster analysis, and each cluster had its unique taste characteristics. Combined with the electronic tongue and sensory evaluation, the results were consistent except for sweetness. HPLC analysis determined the content of four common sweeteners in edible areca, and the four sweeteners content of cluster 3 was the highest; the content of sodium cyclamate and saccharin in cluster 1 was higher than cluster 2, and the content of sucralose was lower than cluster 2. However, the difference ofacesulfame K in cluster 1 and cluster 2 was not significant. Conclusion: electronic tongue can be used to analyze the taste of areca products and cluster similar taste products, but compared with sensory evaluation, sweetness results were different.