基于电子舌智能感官评定与人工评价结合的五汁饮矫味技术研究

目的 通过电子舌智能感官评定与人工口尝评价相结合的方法筛选五汁饮的最优矫味剂。方法 首先基于电子舌技术综合评分从常用的20组矫味剂中筛选出味觉响应值相近的矫味剂,再通过人工口尝评价优选出一种最佳的矫味剂。电子舌智能感官评定统计分析采用完全随机单因素试验多组间的两两比较,人工口尝评价采用DPS统计软件中单向有序列联表项下的秩和检验法处理数据。结果 电子舌智能感官评定结果筛出4组矫味剂组合,皆对增加甜味作用显著,对降低涩味、涩味回味作用也非常显著,对掩盖苦味、苦味回味具有一定作用(本品不苦),对改善鲜味作用不显著,但对改善鲜味回味作用显著。人工口尝评价选出最优的矫味剂组合比例是:五汁饮原料干浸膏62%,白砂糖19%,甘露醇19%。该矫味剂组合对应的电子舌智能感官评定味觉响应值数据显示,甜味由8.367提高到16.24;苦味由9.528降低到6.923;涩味由5.790降低到0.316 7;鲜味由6.473增加到7.453;苦味回味由1.157降低到0.000;涩味回味由1.320降低到0.043 3;鲜味回味由0.237 8提高到0.680 0。结论 通过电子舌智能感官评定与人工口尝评价相结合的方法可以科学合理地筛选出五汁饮的最佳矫味剂组合,显著地改善了口感,优化了制剂配方。

Research on Taste Masking of Five-juice Decoction Based on Technology Combined Intelligent Sensory Evaluation of Electronic-tongue with Artificial Sensory Evaluation

OBJECTIVE To select the optimal corrigent of Five-juice decoction by method combined intelligent sensory evaluation of electronic-tongue with artificial sensory evaluation. METHODS There were some kinds of corrigents which had similar values selected from 20 kinds of corrigents based on electronic-tongue technology comprehensive evaluation, then the optimal corrigent was selected by artificial sensory evaluation. The measurement data of intelligent sensory evaluation of electronic-tongue in multiple groups were compared between any two means of single factor experiment of completely random method. The measurement data of artificial sensory evaluation in multiple groups were processed by rank sum test of unidirectional sequence in DPS statistical software. RESULTS Four kinds of corrigents were selected by intelligent sensory evaluation of electronic-tongue, they had effect on increasing the value of sweetness dramatically, decreasing the value of astringent and aftertaste-astringency dramatically. They had effect on covering up the value of bitter and aftertaste-bitter(Five-juice decoction wasn’t taste bitter). They had no effect on improving the value of umami dramatically but had effect on improving the value of after taste-umami dramatically. The optimal corrigent of Five-juice decoction selected by artificial sensory evaluation was 62% Five-juice decoction dry extract, 19% white sugar, and 19% mannitol. In the function of the optimal corrigent corresponding with intelligent sensory evaluation of electronic-tongue showed that: the value of sweetness increased from 8.367 to 16.24, the value of bitterness decreased from 9.528 to 6.923, the value of astringent decreased from 5.790 to 0.316 7, the value of umami increased from 6.473 to 7.453, the value of aftertaste-bitterness decreased from 1.157 to 0.000, the value of after taste-astringent decreased from 1.320 to 0.043 3, the value of after taste-umami increased from 0.237 8 to 0.680 0. CONCLUSION The combination of electronic-tongue intelligent sensory evaluation and artificial taste evaluation can scientifically and rationally screen out the best combination of flavoring agents for Five-juice decoction, which significantly improves the taste and optimizes the formulation.