基于灰色关联度法构建西式香肠钠盐含量与电子舌的相关性

为更进一步开发低钠肉制品，本文以西式香肠为研究对象，利用电子舌探究了不同钠盐含量与味觉特征之间的关系，并利用灰色关联度法建立了钠盐含量与电子舌味觉特征的相关性模型。传感器响应值及主成分分析结果表明，15种不同钠盐含量的西式香肠电子舌响应值具有一定差异性（P<0.05），不同钠盐含量下样品的CT0（咸味）传感器响应值均存在显著差异（P<0.05）；灰色关联分析结果得出钠盐含量与五种电子舌传感器关联度大小为CT0（咸味）>CA0（酸味）>AAE（鲜味）>AE1（涩味）>C00（苦味），同时构建的钠盐含量与电子舌传感器相关性模型R2=0.918，表明钠盐含量与CT0、CA0、AAE三种传感器的关联性较好，可进一步针对钠盐含量与该三种味觉值的关系进行深入探讨。该研究有助于客观评价钠盐含量对味觉值的影响，以期通过钠盐含量相关性较强的关键味觉值促进对低钠肉制品的减盐技术有效开发及优化，从而推动低钠肉制品的快速研发。

The Correlation Between Sodium Content of Western Sausage and Electronic Tongue Established Based on Grey Correlation Method

In order to further develop low-sodium meat products, in this study, western sausage was chosen as the research object, the relationship between the sodium content of sausages with different sodium contents and taste characteristic was investigated using electronic tongue. And the correlation model between the sodium content of western sausage and electronic tongue taste characteristics was established using the grey relational analysis. The results of sensor response value and principal component analysis indicated that, the responses of the electronic tongues of 15 kinds of western sausage with different sodium content showed certain differences (P<0.05). In addition, there were significant differences (P<0.05) in CT0 (salty) sensor response values of samples with different sodium content. Furthermore, grey correlation analysis results of sodium content correlation with five kinds of electronic tongue sensor size was the CT0 (salty) >CA0 (sour) > AAE (freshness) >AE1 (astringency) >C00 (bitter);and the correlation of the model between sodium content and electronic tongue sensor was greater (R2=0.918), which showed that the correlation between sodium content and these three sensors (CT0, CA0, AAE)was good. This suggested that further exploration of the relationship between sodium content and these three taste values. This study could contribute to evaluate the effect of sodium contents on taste value objectively, and it was expected to help the effective development and optimization of salt-reducing technology for low-sodium meat products through the key taste values related to the sodium salt content, so as to promote the rapid development of low-sodium meat products.