CN109696528A - A method of soy sauce freshness is predicted based on sense of taste finger print information - Google Patents
A method of soy sauce freshness is predicted based on sense of taste finger print information Download PDFInfo
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- CN109696528A CN109696528A CN201711038917.0A CN201711038917A CN109696528A CN 109696528 A CN109696528 A CN 109696528A CN 201711038917 A CN201711038917 A CN 201711038917A CN 109696528 A CN109696528 A CN 109696528A
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/0001—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00 by organoleptic means
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Abstract
A method of soy sauce freshness being predicted based on sense of taste finger print information, for assessing the freshness of unknown soy sample, so that soy sauce rank is reflected in side.The present invention plays directive function to soy sauce research and development of new product, zymotechnique allotment；In addition, directive function can be played to the quality testing of the soy sauce in somewhere.It is characterized in that: the integrated taste information for being difficult to specifically describe is converted to measurable electric signal by (1), data visualization is realized；(2) with the methods of principal component analysis common in mathematics, overall data is subjected to dimension-reduction treatment, by most can the characteristic value of representative sample characteristic indicate that in same plane rectangular coordinate system, simple, intuitive is easy to analyze in the form of range data；(3) standard sample (sodium glutamate) electronic tongues sense of taste model is established, then according to standard sample electronic tongues sense of taste model carries out analysis and identification to sample to be tested, to quickly judge the freshness of soy sample, quick, lossless, simple measuring truly is realized.
Description
Technical field
The present invention relates to food (soy sauce) freshnesses to predict field, specifically a kind of to predict sauce based on sense of taste finger print information
The method of oily freshness.
Background technique
At this stage, the embodiment of soy sauce quality is mainly by amino-acid nitrogen (in terms of nitrogen) Lai Fanying, g/100ml, amino acid
State nitrogen is the important composition ingredient in soy sauce, is the specific indexes for determining sauce fermentation degree, is the main source of soy sauce delicate flavour,
The index content is higher, and delicate flavour is better.According to the standard GB/T 18186-2000 that makes soy sauce, amino acid nitrogen content is to discriminate between
The important indicator of soy sauce grade is divided into totally four kinds of superfine, level-one, second level, three-level by its content soy sauce.Wherein, ammonia in soy sauce
Base acid-state nitrogen < 0.40g/100ml shows that soy sauce is substandard product.
In soy sauce there are mainly two types of amino-acid state nitrogen determination methods: 1. formolite number method: being acted on, added using the both sexes of amino acid
Enter formaldehyde to fix the alkalinity of amino, carboxyl is made to show acidity, it is quantitative after being titrated with standard solution of sodium hydroxide, with acidometer
Measure terminal；2. colorimetric method: in the sodium acetate-acetic acid buffer solution of PH4.8, amino-acid nitrogen and acetylacetone,2,4-pentanedione and formaldehyde are anti-
Reflect 3,5- diacetyl -2, the 6- dimethyl-Isosorbide-5-Nitrae dihydro pridylamino acid derivative for generating yellow.It is measured at wavelength 400nm
Absorbance, it is quantitative compared with standard series.Above method is all chemical method, and test process is complicated, minute is longer and right
Environment has pollution, therefore now needs a kind of method of quick and easy measurement soy sauce freshness.
Summary of the invention
The purpose of the present invention is a kind of with high value of practical, simple and easy, fast and convenient prediction sauce to construct
The method of oily freshness.
The present invention is a kind of method based on sense of taste finger print information prediction soy sauce freshness.It is characterized by: using electronic tongues
Detection identification, establishes standard sample (sodium glutamate) electronic tongues sense of taste model, then according to standard sample electronic tongues sense of taste template
Analysis and identification is carried out to the electronic tongues sense of taste model of sample to be tested, to quickly judge the freshness of soy sample.
Specific embodiment is as follows:
(1) 0.1g, 0.2g, 0.4g are weighed, 0.6g, 1.2g, 1.6g, 2.0g, 3.0g sodium glutamate is added separately to 20mL
In ultra-pure water solution, uniform stirring dissolution moves into 100mL volumetric flask, ultrapure water is added to be settled to 100mL, acquired solution
Concentration of sodium glutamate is 0.1%, 0.2%, 0.4%, 0.6%, 1.2%, 1.6%, 2.0%, and 3.0% is used as stock solution；
(2) the sodium glutamate standard solution configured above is put in electronic tongues detection special container, electronic tongue sensor
Array is contacted with sodium glutamate standard solution, and the flavor substance of various concentration turns in sensor surface in sodium glutamate standard solution
Turn to measurable electric signal；The signal of generation is sent to signal conditioning unit and amplifies, filters, after analog-to-digital conversion process,
Obtain sensor array response；
(3) it selects the stationary value of each sensor as characteristic value, while carrying out sensor optimization, with discrimination (DI value)
Arrangement screening is carried out to electrode and frequency as evaluation criterion；
(4) SmarTongue electronic tongues carry software analysis system, by the sensor array optimized, by electronic tongues feature
Value is continuously generated training sample and test sample, generates several decision trees by training sample, to establish Various types of data analysis mould
Type (pca model, DFA model and PLS model)；
(5) the unknown soy sauce sample to be measured of freshness is obtained into its electronic tongue sensor response by step (2), will sensed
In each class model that device response steps for importing (4) obtains, the sodium glutamate content in soy sauce sample to be measured is predicted, finally with this
Carry out the freshness of side reflection soy sample.
The beneficial effects of the present invention are:
1, a kind of method based on sense of taste finger print information prediction soy sauce freshness is established；
2, the invention is simple and feasible, the freshness of certain unknown soy sample can be accurately and reliably predicted, for different brands
Soy sauce, different fermentations mode soy sauce, different ratio soy sauce etc. have the value that can refer to and apply, and play finger
Lead effect；
The present invention is suitable for the prediction of all soy sample freshnesses.On the one hand reference is provided for soy sauce brewing manufacture, to sauce
Directive function is played in oily research and development of new product, zymotechnique allotment, plays inspection to soy sauce online production control, finished product inspection etc.
Survey control action；On the other hand reference can be provided for quality testing department, guidance is played to the quality testing of the soy sauce in somewhere
Commercially available all kinds of soy sauce Mass Distribution situations are analyzed in effect.
Claims (4)
1. a kind of method based on sense of taste finger print information prediction soy sauce freshness can be with for predicting the freshness of unknown soy sample
The judgement for carrying out soy sauce rank provides Technical Reference index to enterprise's soy sauce research and development department and quality testing department, for soy sauce
Research and development, zymotechnique allotment play directive function, to soy sauce online production control, finished product examine etc. play detection
Control action plays directive function to the quality testing of commercial soy sauce product.It is characterized by:
(1) the integrated taste information for being difficult to specifically describe is converted into measurable electric signal, realizes data visualization；
(2) this method is with the methods of principal component analysis, discriminant function analysis, Partial Least Squares Method common in mathematics；
(3) the electronic tongues sense of taste model of standard sample electronic tongues sense of taste model and sample to be tested is carried out analysis comparison by this method,
To predict soy sauce freshness.
2. a kind of method based on sense of taste finger print information prediction soy sauce freshness according to claim 1, it is characterised in that: can
The integrated taste information for being difficult to specifically describe is converted into measurable electric signal, the flavor substance of the various concentration including standard items
Sensor surface be converted into the flavor substance of measurable electric signal and unknown sample be converted into sensor surface it is measurable
Electric signal, the signal of generation is sent to signal conditioning unit and amplifies, filters, after analog-to-digital conversion process, obtains sensor
Array response value, then after carrying out sensor optimization, realize data visualization.
3. a kind of method based on sense of taste finger print information prediction soy sauce freshness according to claim 1, it is characterised in that: should
The methods of common principal component analysis, discriminant function analysis, Partial Least Squares Method in approach application mathematics, by it is multifactor,
Majority according to overall data carry out dimension-reduction treatment, by most can representative sample characteristic characteristic value in the form of point data and range data
It indicates in same plane rectangular coordinate system, simple, intuitive is easy to analyze.
4. a kind of method based on sense of taste finger print information prediction soy sauce freshness according to claim 1, it is characterised in that: logical
The standard items for choosing various concentration are crossed, establish standard sample (sodium glutamate) electronic tongues sense of taste model, then according to standard sample
Electronic tongues sense of taste model carries out analysis and identification to the electronic tongues sense of taste template of sample to be tested, to quickly judge the fresh of soy sample
Degree.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711038917.0A CN109696528A (en) | 2017-10-20 | 2017-10-20 | A method of soy sauce freshness is predicted based on sense of taste finger print information |
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| CN201711038917.0A CN109696528A (en) | 2017-10-20 | 2017-10-20 | A method of soy sauce freshness is predicted based on sense of taste finger print information |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111896679A (en) * | 2020-07-01 | 2020-11-06 | 广东轻工职业技术学院 | Method for rapidly identifying processing mode of camellia seed oil and predicting acid value and peroxide value based on taste fingerprint spectrum |
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| CN103163269A (en) * | 2013-03-21 | 2013-06-19 | 佛山市海天调味食品股份有限公司 | Method for fast identifying fermented soy sauce and blended soy sauce |
| CN104749274A (en) * | 2015-03-12 | 2015-07-01 | 广东省食品工业研究所 | Method for identifying true and fake brewed soybean sauce |
| CN104792826A (en) * | 2015-03-23 | 2015-07-22 | 中国农业大学 | System and method for detecting milk freshness based on electronic nose |
| CN104849327A (en) * | 2015-05-06 | 2015-08-19 | 浙江大学 | Method for predicting benzoic acid content in juice based on gustation fingerprint information |
| CN106290749A (en) * | 2016-07-22 | 2017-01-04 | 北京农业信息技术研究中心 | Based on specific scent fingerprint, fruit is carried out the method and device of forecasting shelf life |
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2017
- 2017-10-20 CN CN201711038917.0A patent/CN109696528A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103163248A (en) * | 2013-03-21 | 2013-06-19 | 佛山市海天调味食品股份有限公司 | Method for identifying blended soy sauce |
| CN103163269A (en) * | 2013-03-21 | 2013-06-19 | 佛山市海天调味食品股份有限公司 | Method for fast identifying fermented soy sauce and blended soy sauce |
| CN104749274A (en) * | 2015-03-12 | 2015-07-01 | 广东省食品工业研究所 | Method for identifying true and fake brewed soybean sauce |
| CN104792826A (en) * | 2015-03-23 | 2015-07-22 | 中国农业大学 | System and method for detecting milk freshness based on electronic nose |
| CN104849327A (en) * | 2015-05-06 | 2015-08-19 | 浙江大学 | Method for predicting benzoic acid content in juice based on gustation fingerprint information |
| CN106290749A (en) * | 2016-07-22 | 2017-01-04 | 北京农业信息技术研究中心 | Based on specific scent fingerprint, fruit is carried out the method and device of forecasting shelf life |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111896679A (en) * | 2020-07-01 | 2020-11-06 | 广东轻工职业技术学院 | Method for rapidly identifying processing mode of camellia seed oil and predicting acid value and peroxide value based on taste fingerprint spectrum |
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