基于味觉特征的棕榈油产地甄别技术研究

通过常规理化指标和现代电子舌味觉指纹分析技术甄别来自5种不同产地的棕榈油。结果显示:通过传统的常规理化指标不能有效区分不同产地的棕榈油;通过使用电子舌味觉指纹分析技术及主成分和判别因子数据分析,优化传感器后识别指数为95分(满分100分),验证得分为100分(满分100分);通过5种不同产地棕榈油样品之间的相似性分析也发现,绝大部分的指纹分辨指数高于98%。研究表明,通过电子舌味觉指纹分析技术可有效定性检测和甄别不同产地的棕榈油。

Identification of palm oil from different origins using taste characteristics

The palm oils from five different origins were identified by conventional physicochemical indicators and modern electronic tongue technology. The results revealed that the palm oils from different origins could not be effectively identified by conventional physicochemical indicators. The recognition index and the test score of the palm oils from five different origins were 95 points (out of 100 points) and 100 points (out of 100 points)respectively using electronic tongue technology, principal component analysis (PCA) and discriminant factor analysis (DFA) after sensors optimization. In addition, most of the fingerprint identification indexes were above 98% in the similarity analysis of the palm oils from five different origins. The research indicated that the palm oils from different origins could be effectively qualitively detected and identified by electronic tongue technology.