CN109991368A - Soy sauce flavour evaluation method, device, medium and calculating equipment based on electronic tongues - Google Patents
Soy sauce flavour evaluation method, device, medium and calculating equipment based on electronic tongues Download PDFInfo
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- CN109991368A CN109991368A CN201910211972.8A CN201910211972A CN109991368A CN 109991368 A CN109991368 A CN 109991368A CN 201910211972 A CN201910211972 A CN 201910211972A CN 109991368 A CN109991368 A CN 109991368A
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- 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
The invention discloses a kind of soy sauce flavour evaluation method, device, medium and calculating equipment based on electronic tongues;Include the following steps: to obtain multiple soy samples;It is directed to each soy sample, obtains the sensory evaluation scores of each sense of taste parameter made by multiple personnel with sense organ experience;It is directed to each soy sample, acquires each sense of taste parameter value therein by electronic tongues;According to the sensory evaluation scores of each sense of taste parameter of the above-mentioned each soy sample got and each sense of taste parameter value, using the sensory evaluation scores and the correlation of each sense of taste parameter value of each sense of taste parameter of Partial Least Squares Method soy sauce, to establish each sense of taste parameter sensory evaluation model of soy sauce;It is directed to soy sauce to be measured, acquires each sense of taste parameter value therein by electronic tongues;Then each sense of taste parameter value is updated to respectively in each sense of taste parameter sensory evaluation model of soy sauce, obtains the sensory evaluation scores of each sense of taste parameter.The present invention can be accurate and fast implements and evaluate each sense of taste parameter of soy sauce.
Description
Technical field
The present invention relates to soy sauce flavour assessment technique field, in particular to a kind of soy sauce flavour evaluation side based on electronic tongues
Method, device, medium and calculating equipment.
Background technique
Soy sauce is with soybean (or defatted soybean), wheat (or wheat bran) for raw material, manufactured after boiling, koji-making, fermentation
Liquid flavoring with special color, because flavour it is delicious it is mellow be loved by consumers, in field of food can not or
It lacks, is concerned.The flavor mechanism of soy sauce is considerably complicated, forms its feature that flavour component is more and sense of taste is strong.Tradition is grown
Taste evaluation depends on artificial organoleptic analysis, but not only time-consuming and laborious, efficiency is lower, is also easy to by subjective sensation, external environment
It influences, causes the stability of evaluation result, quantization property poor.
Summary of the invention
The first object of the present invention is the shortcomings that overcoming the prior art and deficiency, provides a kind of soy sauce based on electronic tongues
Flavour evaluation method, this method can be accurate and fast implement and evaluate each sense of taste parameter of soy sauce.
The second object of the present invention is to provide a kind of soy sauce flavour evaluating apparatus based on electronic tongues.
The third object of the present invention is to provide a kind of storage medium.
The fourth object of the present invention is to provide a kind of calculating equipment.
The first object of the present invention is achieved through the following technical solutions: a kind of soy sauce flavour evaluation side based on electronic tongues
Method, which is characterized in that steps are as follows:
Obtain multiple soy samples;
It is directed to each soy sample, the sense organ for obtaining each sense of taste parameter made by multiple personnel with sense organ experience is commented
Point;Each sense of taste parameter includes sour, salty, bitter, sweet tea, fresh and satiety;
It is directed to each soy sample, acquires each sense of taste parameter value therein by electronic tongues;
According to the sensory evaluation scores of each sense of taste parameter of the above-mentioned each soy sample got and each sense of taste parameter value, use
The sensory evaluation scores and the correlation of each sense of taste parameter value of each sense of taste parameter of Partial Least Squares Method soy sauce, to establish soy sauce
Each sense of taste parameter sensory evaluation model;
It is directed to soy sauce to be measured, acquires each sense of taste parameter value therein by electronic tongues;Then by each sense of taste parameter value
It is updated in each sense of taste parameter sensory evaluation model of soy sauce respectively, obtains the sensory evaluation scores of each sense of taste parameter.
Preferably, the soy sample is to pass through pretreated soy sample, and pretreatment refers to adopting soy sample
Certain multiple is diluted to distilled water.
Further, the step of acquiring each sense of taste parameter value in soy sauce by electronic tongues is as follows:
Each sensor of electronic tongues is respectively placed in soak and stablizes 90 seconds with preliminary cleaning removing film surface by step 1
Impurity, the soak that wherein delicate flavour sensors A AE, tart flavour sensor CA0, the saline taste sensor CT0 of electronic tongues are placed in are cathode
Cleaning solution, the soak that bitter taste sensor C00, the sweet taste sensor GL1 of electronic tongues are placed in are positive cleaning solution,
Each sensor of electronic tongues is respectively placed in first part of reference liquid and second part of reference liquid and cleans 2 points by step 2
Clock;
Each sensor of electronic tongues is placed in third part reference liquid and stablizes 30 seconds by step 3, measures each potential value respectively
Vri, i=AAE, CA0, CT0, C00, GL1;VrAAE、VrCA0、VrCT0、VrC00And VrGL1The respectively delicate flavour sensor of electronic tongues
AAE, tart flavour sensor CA0, saline taste sensor CT0, bitter taste sensor C00 and sweet taste sensor GL1 are placed in third part reference liquid
It is middle stablize 30 seconds after the potential difference that measures;
Each sensor of electronic tongues is placed in soy sauce solution and stablizes 30 seconds by step 4, measures each potential value Vs respectivelyi, i
=AAE, CA0, CT0, C00, GL1;VsAAE、VsCA0、VsCT0、VsC00And VsGL1Respectively delicate flavour sensors A AE, the acid of electronic tongues
Taste sensor CA0, saline taste sensor CT0, bitter taste sensor C00 and sweet taste sensor GL1, which are placed in soy sauce solution, to be stablized 30 seconds
The potential difference measured afterwards;
Calculate potential difference V1i=Vsi-Vri, i=AAE, CA0, CT0, C00, GL1, obtain the fresh, sour, salty, bitter of soy sauce and
Sweet taste feels parameter value;
The delicate flavour sensors A AE of electronic tongues is placed in the 4th part of reference solution and the 5th part of reference solution difference is clear by step 5
It washes 3 seconds;
The delicate flavour sensors A AE of electronic tongues is placed in the 6th part of reference solution and stablizes 30 seconds by step 6, measures potential value
Vr′AAE;Calculate potential difference V2=Vr 'AAE-VrAAE, as satiety sense of taste parameter.
Preferably, each sense of taste parameter sensory evaluation model of foundation are as follows:
Fj=Kj+ajX1+bjX2+cjX3+djX4+ejX5+fjX6;
J=1,2 ..., 6;
Wherein FjIndicate the sensory evaluation model of sense of taste parameter j;Sense of taste parameter j=1,2 ..., 6 respectively indicate sense of taste ginseng
Fresh, sour, salty, the bitter, sweet tea of number and satiety;
X1To X6Respectively corresponding indicates sour, bitter, fresh, satiety, salty and sweet taste feel parameter value;
KjIndicate the constant in sense of taste parameter j sensory evaluation model;
ajIndicate that tart flavour feels the corresponding weight of parameter value in sense of taste parameter j sensory evaluation model;
bjIndicate that bitter taste feels the corresponding weight of parameter value in sense of taste parameter j sensory evaluation model;
cjIndicate that delicate flavour feels the corresponding weight of parameter value in sense of taste parameter j sensory evaluation model;
djIndicate the corresponding weight of satiety sense of taste parameter value in sense of taste parameter j sensory evaluation model;
ejIndicate that saline taste feels the corresponding weight of parameter value in sense of taste parameter j sensory evaluation model;
fjIndicate that sweet taste feels the corresponding weight of parameter value in sense of taste parameter j sensory evaluation model.
Preferably, further include following steps, after getting each sense of taste parameter sensory evaluation model, pass through coefficient R 2
Each sense of taste parameter sensory evaluation model is evaluated with root-mean-square error RMSE value.
Preferably, further include following steps: being directed to soy sauce to be measured, after the sensory evaluation scores for getting each sense of taste parameter,
Its flavor attributes is evaluated according to score range;Specifically:
When certain sense of taste parameter sensory evaluation scores be 0~1 timesharing, by the flavor attributes of the sense of taste parameter it is qualitative be insentience;
When certain sense of taste parameter sensory evaluation scores be 1~3 timesharing, by the flavor attributes of the sense of taste parameter it is qualitative be threshold value sense;
It is when the sensory evaluation scores of certain sense of taste parameter are 3~5 timesharing, the flavor attributes of the sense of taste parameter are qualitative to be faint;
It is when the sensory evaluation scores of certain sense of taste parameter are 5~7 timesharing, the flavor attributes of the sense of taste parameter are qualitative to be medium;
When certain sense of taste parameter sensory evaluation scores be 7~9 timesharing, by the flavor attributes of the sense of taste parameter it is qualitative be strong.
Preferably, it is directed to each soy sample, each soy sample is placed in 23 ± 2 DEG C of interior, is then had by multiple
The personnel of sense organ experience carry out sensory evaluation scores to each sense of taste parameter of each soy sample;Quantitative descriptive analysis is used in sensory evaluation scores
Method is scoring scale with 9 numeric scales.
The second object of the present invention is achieved through the following technical solutions: a kind of soy sauce flavour evaluation dress based on electronic tongues
It sets, comprising:
Soy sample sensory evaluation scores data obtaining module obtains multiple tools for being directed to each soy sample got
There is the sensory evaluation scores information of each sense of taste parameter made by the personnel of sense organ experience;Each sense of taste parameter includes sour, salty, bitter, sweet tea, fresh
And satiety;
Soy sample sense of taste parameter value obtains module, for obtaining electronic tongues for the collected each sense of taste of each soy sample
Parameter value;
Sense of taste parameter sensory evaluation model building module, for the sensory evaluation scores according to each sense of taste parameter of each soy sample
And each sense of taste parameter value, sensory evaluation scores and each sense of taste parameter value using each sense of taste parameter of Partial Least Squares Method soy sauce
Correlation, to establish each sense of taste parameter sensory evaluation model of soy sauce;
Soy sauce sense of taste parameter value to be measured obtains module, for obtaining electronic tongues for the collected each sense of taste ginseng of soy sauce to be measured
Numerical value;
Sense of taste parameter sensory evaluation module, each sense of taste for each sense of taste parameter value of soy sauce to be measured to be updated to soy sauce are joined
In number sensory evaluation model, the sensory evaluation scores of each sense of taste parameter are obtained.
The third object of the present invention is achieved through the following technical solutions: a kind of storage medium is stored with program, described program
When being executed by processor, following operation is realized:
It is directed to each soy sample got, obtains each sense of taste parameter made by multiple personnel with sense organ experience
Sensory evaluation scores information;
It obtains electronic tongues and is directed to the collected each sense of taste parameter value of each soy sample;
According to the sensory evaluation scores of each sense of taste parameter of each soy sample and each sense of taste parameter value, using Partial Least Squares
The sensory evaluation scores and the correlation of each sense of taste parameter value for analyzing each sense of taste parameter of soy sauce, to establish each sense of taste parameter of soy sauce
Sensory evaluation model;
It obtains electronic tongues and is directed to the collected each sense of taste parameter value of soy sauce to be measured;
Each sense of taste parameter value of soy sauce to be measured is updated in each sense of taste parameter sensory evaluation model of soy sauce, each taste is obtained
Feel the sensory evaluation scores of parameter.
The fourth object of the present invention is achieved through the following technical solutions: a kind of calculating equipment, including processor and is used for
When processor described in the memory of storage processor executable program executes the program of memory storage, following operation is realized:
It is directed to each soy sample got, obtains each sense of taste parameter made by multiple personnel with sense organ experience
Sensory evaluation scores information;
It obtains electronic tongues and is directed to the collected each sense of taste parameter value of each soy sample;
According to the sensory evaluation scores of each sense of taste parameter of each soy sample and each sense of taste parameter value, using Partial Least Squares
The sensory evaluation scores and the correlation of each sense of taste parameter value for analyzing each sense of taste parameter of soy sauce, to establish each sense of taste parameter of soy sauce
Sensory evaluation model;
It obtains electronic tongues and is directed to the collected each sense of taste parameter value of soy sauce to be measured;
Each sense of taste parameter value of soy sauce to be measured is updated in each sense of taste parameter sensory evaluation model of soy sauce, each taste is obtained
Feel the sensory evaluation scores of parameter.
The present invention has the following advantages and effects with respect to the prior art:
(1) in soy sauce flavour evaluation method of the present invention, multiple soy samples are obtained first, are directed to each soy sauce got
Sample obtains the sensory evaluation scores information of each sense of taste parameter made by multiple personnel with sense organ experience;And pass through electronics
Tongue collects each sense of taste parameter value of each soy sample;Then according to the sensory evaluation scores of each sense of taste parameter of each soy sample and
Each sense of taste parameter value, the sensory evaluation scores for going out each sense of taste parameter using Partial Least Squares Method are related to each sense of taste parameter value
Property, foundation obtains each sense of taste parameter sensory evaluation model of soy sauce;It is directed to soy sauce to be measured, is acquired by electronic tongues therein
Each sense of taste parameter value;Then each sense of taste parameter value is updated to respectively in each sense of taste parameter sensory evaluation model of soy sauce, is obtained
The sensory evaluation scores of each sense of taste parameter.From the foregoing, it can be seen that the present invention passes through the sensory evaluation scores of each sense of taste parameter in analysis soy sauce and each
The correlation of sense of taste parameter value establishes each sense of taste parameter sensory evaluation model, when needing the flavour to soy sauce to evaluate,
Each sense of taste parameter value of the collected soy sauce of electronic tongues is directly substituted into the sensory evaluation scores that each sense of taste parameter can be obtained in model,
Have the advantages that be accurate and to fast implement and evaluate each sense of taste parameter of soy sauce;In addition soy sauce in the method for the present invention
Each sense of taste parameter value have an acquisition of electronic tongues equipment, scoring is also to be carried out by the model that has calculated, therefore this hair
Bright method is solved artificial organoleptic analysis in the prior art and tied caused by being influenced due to sensory fatigue, environment not by man's activity
Fruit is unstable, ineffective problem.To soy sauce production and sales, it is edible during green tea evaluation and optimization there is weight
Want meaning.
(2) in soy sauce flavour evaluation method of the present invention, using the sense of taste parameter information of electronic tongues acquisition soy sauce, wherein electricity
Sub- tongue is a kind of novel sense of taste detection system, is based on bionics, sensor technology and computer science principle, utilizes sensor
The feature electroresponse signal of array detection food realizes the analysis to sample flavour in conjunction with statistical analysis, mode identification method
Identification;Electronic tongues technology is not only easy to operate, time saving and energy saving, and has stronger objectivity, reproducibility, can further enhance
The accuracy of soy sauce flavour evaluation.
Detailed description of the invention
Fig. 1 is soy sauce flavour evaluation method flow chart of the present invention.
Fig. 2 is soy sauce flavour evaluating apparatus structural block diagram of the present invention.
Specific embodiment
Present invention will now be described in further detail with reference to the embodiments and the accompanying drawings, but embodiments of the present invention are unlimited
In this.
Embodiment 1
The soy sauce flavour evaluation method based on electronic tongues that the invention discloses a kind of, as shown in Figure 1, steps are as follows:
Step S1, multiple soy samples are obtained;Soy sample is to pass through pretreated soy sample in the present embodiment,
Pretreatment refers to soy sample being diluted to certain multiple, such as 30 times using distilled water.Soy sauce is obtained in the present embodiment
20, sample, to carry out different batches, 20 soy samples are respectively put into 20 specimen cups.
Step S2, it is directed to each soy sample, obtains each sense of taste parameter made by multiple personnel with sense organ experience
Sensory evaluation scores;Sense of taste parameter includes 6, respectively sour, salty, bitter, sweet tea, fresh and satiety;In the present embodiment, by each sauce
The evaluation that oil samples are placed in 23 ± 2 DEG C is indoor, forms evaluation by 10 evaluation personnels (5 male 5 female) with organoleptic analysis's experience
Group, is directed to each soy sample, and 6 sense of taste parameters that each evaluation personnel is directed to the soy sample carry out one by one respectively
Sensory evaluation scores.In the present embodiment, sensory evaluation scores use quantitative descriptive analysis (QDA) method, are scoring mark with 9 numeric scales
Ruler, 0~9 point of Strength Changes are followed successively by insentience, threshold value sense, faint, medium, strong 5 ranks;Wherein, 0~1 point is nothing
Feel, 1~3 point is threshold value sense, 3~5 points to be faint, 5~7 points be it is medium, 7~9 points are strong.For example, evaluation personnel is to certain
When sense of taste parameter carries out sensory evaluation scores, if sense organ is " insentience ", it is rule of thumb given 0~1 point;If sense organ is " threshold value
Sense ", then be rule of thumb given 1~3 point;If sense organ is " faint ", it is rule of thumb given 3~5 points;If sense organ be " in
Deng ", then rule of thumb it is given 5~7 points;If sense organ is " strong ", it is rule of thumb given 7~9 points.
Step S3, it is directed to each soy sample, acquires each sense of taste parameter value therein by electronic tongues;In the present embodiment
Each soy sample carries out 6 parallel determinations by electronic tongues, is directed to and detects each sense of taste parameter value every time, takes last 3 times
Average value as final sense of taste parameter value.
Step S4, according to the sensory evaluation scores and each sense of taste parameter of each sense of taste parameter of the above-mentioned each soy sample got
Value analyzes the sensory evaluation scores and the correlation of each sense of taste parameter value of each sense of taste parameter of soy sauce using Partial Least Squares (PLS),
To establish each sense of taste parameter sensory evaluation model of soy sauce:
Fj=Kj+ajX1+bjX2+cjX3+djX4+ejX5+fjX6;
J=1,2 ..., 6;
Wherein FjIndicate the sensory evaluation model of sense of taste parameter j;Sense of taste parameter j=1,2 ..., 6 respectively indicate sense of taste ginseng
Fresh, sour, salty, the bitter, sweet tea of number and satiety;That is F1For the sensory evaluation model that sense of taste parameter is fresh, F2Sense organ for sense of taste parameter acid is commented
Valence model, F3For the salty sensory evaluation model of sense of taste parameter, F4For the sensory evaluation model of sense of taste parameter hardship, F5For sense of taste parameter
The sensory evaluation model of sweet tea, F6For the sensory evaluation model of sense of taste parameter satiety;
X1To X6Respectively corresponding indicates sour, bitter, fresh, satiety, salty and sweet taste feel parameter value;
KjIndicate the constant in sense of taste parameter j sensory evaluation model;
ajIndicate that tart flavour feels the corresponding weight of parameter value in sense of taste parameter j sensory evaluation model;
bjIndicate that bitter taste feels the corresponding weight of parameter value in sense of taste parameter j sensory evaluation model;
cjIndicate that delicate flavour feels the corresponding weight of parameter value in sense of taste parameter j sensory evaluation model;
djIndicate the corresponding weight of satiety sense of taste parameter value in sense of taste parameter j sensory evaluation model;
ejIndicate that saline taste feels the corresponding weight of parameter value in sense of taste parameter j sensory evaluation model;
fjIndicate that sweet taste feels the corresponding weight of parameter value in sense of taste parameter j sensory evaluation model.
In the present embodiment, according to the fresh sensory evaluation scores of the sense of taste parameter of the above-mentioned each soy sample got of step S2 with
And the fresh, sour, salty, bitter of each soy sample, sweet tea and satiety sense of taste parameter value, it is obtained using Partial Least Squares (PLS) foundation
The fresh sensory evaluation model F of sense of taste parameter1;According to the sense organ of the sense of taste parameter acid of the above-mentioned each soy sample got of step S2
Scoring and the fresh, sour, salty, bitter of each soy sample, sweet tea and satiety sense of taste parameter value, are built using Partial Least Squares (PLS)
It is vertical to obtain the sensory evaluation model F of sense of taste parameter acid2;Sense of taste parameter according to the above-mentioned each soy sample got of step S2 is salty
Sensory evaluation scores and the fresh, sour, salty, bitter of each soy sample, sweet tea and satiety sense of taste parameter value, using Partial Least Squares
(PLS) it establishes and obtains the salty sensory evaluation model F of sense of taste parameter3;According to the taste of the above-mentioned each soy sample got of step S2
Feel that sensory evaluation scores and the fresh, sour, salty, bitter of each soy sample, sweet tea and satiety sense of taste parameter value, the use of parameter hardship are partially minimum
Square law (PLS) foundation obtains the sensory evaluation model F of sense of taste parameter hardship4;According to the above-mentioned each soy sauce sample got of step S2
The sensory evaluation scores and the fresh, sour, salty, bitter of each soy sample of the sense of taste parameter sweet tea of product, sweet tea and satiety sense of taste parameter value use
Partial Least Squares (PLS) foundation obtains the sensory evaluation model F of sense of taste parameter sweet tea5;According to step S2 it is above-mentioned get it is each
The sensory evaluation scores and the fresh, sour, salty, bitter of each soy sample, sweet tea and the satiety sense of taste of the sense of taste parameter satiety of soy sample
Parameter value obtains the sensory evaluation model F of sense of taste parameter satiety using Partial Least Squares (PLS) foundation6。
In the present embodiment, after getting each sense of taste parameter sensory evaluation model, missed by coefficient R 2 and root mean square
Poor RMSE value evaluates each sense of taste parameter sensory evaluation model.Table 1 show under 20 soy samples of the present embodiment and obtains
Each sense of taste parameter sensory evaluation model equation expression formula arrived:
Table 1
From the foregoing, it can be seen that the phase relation R2 of each sense of taste parameter sensory evaluation model of the present embodiment is controlled 0.8 or more, it can
See that the estimated performance of model is good.
Step S5, it is directed to soy sauce to be measured, acquires each sense of taste parameter value therein by electronic tongues;Then by each sense of taste
Parameter value is updated to respectively in each sense of taste parameter sensory evaluation model of soy sauce, obtains the sensory evaluation scores of each sense of taste parameter.
Step S6, it is directed to soy sauce to be measured, after the sensory evaluation scores for getting each sense of taste parameter, according to score range to it
Flavor attributes are evaluated;Specifically:
When certain sense of taste parameter sensory evaluation scores be 0~1 timesharing, by the flavor attributes of the sense of taste parameter it is qualitative be insentience;
When certain sense of taste parameter sensory evaluation scores be 1~3 timesharing, by the flavor attributes of the sense of taste parameter it is qualitative be threshold value sense;
It is when the sensory evaluation scores of certain sense of taste parameter are 3~5 timesharing, the flavor attributes of the sense of taste parameter are qualitative to be faint;
It is when the sensory evaluation scores of certain sense of taste parameter are 5~7 timesharing, the flavor attributes of the sense of taste parameter are qualitative to be medium;
When certain sense of taste parameter sensory evaluation scores be 7~9 timesharing, by the flavor attributes of the sense of taste parameter it is qualitative be strong.
It is as shown in table 2 sensory evaluation scores and flavor attributes accessed by a soy sauce to be measured taking in the present embodiment;
Table 2
Flavour index | It is fresh | Acid | It is salty | It is bitter | Sweet tea | Satiety |
Sensory evaluation scores | 6.31 | 2.13 | 5.98 | 1.95 | 1.63 | 3.26 |
Flavour is qualitative | It is medium | Threshold value sense | It is medium | Threshold value sense | Threshold value sense | It is faint |
As seen from the above table, the above-mentioned selected soy sauce defective index tart flavour to be measured of the present embodiment, bitter taste, sweet taste are in threshold value
Feel range in, characteristics index delicate flavour, saline taste be it is medium, satiety belongs to faint range.
In before the present embodiment above-mentioned steps S3 and step S5 execution, prepare 6 parts of reference liquids, every part of reference liquid is by 2.2365g
KCl+0.045g tartaric acid obtains after being settled to 1000mL, then acquires each sense of taste parameter value in soy sauce by electronic tongues, specifically
Steps are as follows:
Each sensor of electronic tongues is respectively placed in soak and stablizes 90 seconds with preliminary cleaning removing film surface by step 1
Impurity, the soak that wherein delicate flavour sensors A AE, tart flavour sensor CA0, the saline taste sensor CT0 of electronic tongues are placed in are cathode
Cleaning solution, the soak that bitter taste sensor C00, the sweet taste sensor GL1 of electronic tongues are placed in are positive cleaning solution,
Each sensor of electronic tongues is respectively placed in first part of reference liquid and second part of reference liquid and cleans 2 points by step 2
Clock;
Each sensor of electronic tongues is placed in third part reference liquid and stablizes 30 seconds by step 3, measures each potential value respectively
Vri, i=AAE, CA0, CT0, C00, GL1;VrAAE、VrCA0、VrCT0、VrC00And VrGL1The respectively delicate flavour sensor of electronic tongues
AAE, tart flavour sensor CA0, saline taste sensor CT0, bitter taste sensor C00 and sweet taste sensor GL1 are placed in third part reference liquid
It is middle stablize 30 seconds after the potential difference that measures;
Each sensor of electronic tongues is placed in soy sauce solution and stablizes 30 seconds by step 4, measures each potential value Vs respectivelyi, i
=AAE, CA0, CT0, C00, GL1;VsAAE、VsCA0、VsCT0、VsC00And VsGL1Respectively delicate flavour sensors A AE, the acid of electronic tongues
Taste sensor CA0, saline taste sensor CT0, bitter taste sensor C00 and sweet taste sensor GL1, which are placed in soy sauce solution, to be stablized 30 seconds
The potential difference measured afterwards;
Calculate potential difference V1i=Vsi-Vri, i=AAE, CA0, CT0, C00, GL1, obtain the fresh, sour, salty, bitter of soy sauce and
Sweet taste feels parameter value;
The delicate flavour sensors A AE of electronic tongues is placed in the 4th part of reference solution and the 5th part of reference solution difference is clear by step 5
It washes 3 seconds;
The delicate flavour sensors A AE of electronic tongues is placed in the 6th part of reference solution and stablizes 30 seconds by step 6, measures potential value
Vr′AAE;Calculate potential difference V2=Vr 'AAE-VrAAE, as satiety sense of taste parameter.
In above-mentioned steps, if executing in step s3, then soy sauce therein refers to soy sample, if in step
It is executed in S5, soy sauce therein refers to soy sauce to be measured.In the present embodiment, it can select as the TS- of Japanese insent company
5000Z electronic tongues.
Embodiment 2
Present embodiment discloses a kind of soy sauce flavour evaluating apparatus based on electronic tongues, as shown in Figure 2, comprising:
Soy sample sensory evaluation scores information acquisition device obtains multiple tools for being directed to each soy sample got
There is the sensory evaluation scores information of each sense of taste parameter made by the personnel of sense organ experience;In the present embodiment, available 20 sauce
Oily articles;For each soy sauce articles, the sense organ of each sense of taste parameter made by multiple personnel with sense organ experience is got
Score information;Wherein it is possible to which the evaluation that each soy sample is placed in 23 ± 2 DEG C is indoor, there is organoleptic analysis's experience by 10
Evaluation personnel (5 male 5 female) composition evaluation group, be directed to each soy sample, each evaluation personnel is directed to the soy sauce sample
6 sense of taste parameters of product carry out sensory evaluation scores one by one respectively.
Soy sample sense of taste parameter value obtains module, for obtaining electronic tongues for the collected each sense of taste of each soy sample
Parameter value;Wherein electronic tongues are the TS-5000Z electronic tongues of insent company, Japan.Wherein each soy sample passes through electronic tongues
6 parallel determinations are carried out, is directed to and detects each sense of taste parameter value every time, take last 3 average value as the final sense of taste
Parameter value.
Sense of taste parameter sensory evaluation model building module, for the sensory evaluation scores according to each sense of taste parameter of each soy sample
And each sense of taste parameter value, sensory evaluation scores and each sense of taste parameter value using each sense of taste parameter of Partial Least Squares Method soy sauce
Correlation, to establish each sense of taste parameter sensory evaluation model of soy sauce:
Fj=Kj+ajX1+bjX2+cjX3+djX4+ejX5+fjX6;
J=1,2 ..., 6;
Wherein FjIndicate the sensory evaluation model of sense of taste parameter j;Sense of taste parameter j=1,2 ..., 6 respectively indicate sense of taste ginseng
Fresh, sour, salty, the bitter, sweet tea of number and satiety;That is F1For the sensory evaluation model that sense of taste parameter is fresh, F2Sense organ for sense of taste parameter acid is commented
Valence model, F3For the salty sensory evaluation model of sense of taste parameter, F4For the sensory evaluation model of sense of taste parameter hardship, F5For sense of taste parameter
The sensory evaluation model of sweet tea, F6For the sensory evaluation model of sense of taste parameter satiety;X1To X6Respectively correspond indicate it is sour, bitter, fresh,
Satiety, salty and sweet taste feel parameter value;
KjIndicate the constant in sense of taste parameter j sensory evaluation model;ajIt indicates in sense of taste parameter j sensory evaluation model
Tart flavour feels the corresponding weight of parameter value;bjIndicate that bitter taste feels the corresponding weight of parameter value in sense of taste parameter j sensory evaluation model;
cjIndicate that delicate flavour feels the corresponding weight of parameter value in sense of taste parameter j sensory evaluation model;
djIndicate the corresponding weight of satiety sense of taste parameter value in sense of taste parameter j sensory evaluation model;ejIt indicates in the sense of taste
Saline taste feels the corresponding weight of parameter value in parameter j sensory evaluation model;fjIndicate the sweet taste in sense of taste parameter j sensory evaluation model
Feel the corresponding weight of parameter value.
Soy sauce sense of taste parameter value to be measured obtains module, for obtaining electronic tongues for the collected each sense of taste ginseng of soy sauce to be measured
Numerical value;
Sense of taste parameter sensory evaluation module, each sense of taste for each sense of taste parameter value of soy sauce to be measured to be updated to soy sauce are joined
In number sensory evaluation model, the sensory evaluation scores of each sense of taste parameter are obtained.
In the present embodiment, soy sauce flavour evaluating apparatus can also include following functions module:
Sense organ model evaluation module, for passing through coefficient R 2 and root-mean-square error RMSE value to each sense of taste parameter sense organ
Evaluation model is evaluated.
It should be noted that the device of the present embodiment is only the example of the division of the above functional modules,
In practical applications, it can according to need and be completed by different functional modules above-mentioned function distribution, i.e., draw internal structure
It is divided into different functional modules, to complete all or part of the functions described above.
Embodiment 3
Present embodiment discloses a kind of storage mediums, are stored with program, when described program is executed by processor, realize as follows
Operation:
It is directed to each soy sample got, obtains each sense of taste parameter made by multiple personnel with sense organ experience
Sensory evaluation scores information;
It obtains electronic tongues and is directed to the collected each sense of taste parameter value of each soy sample;
According to the sensory evaluation scores of each sense of taste parameter of each soy sample and each sense of taste parameter value, using Partial Least Squares
The sensory evaluation scores and the correlation of each sense of taste parameter value for analyzing each sense of taste parameter of soy sauce, to establish each sense of taste parameter of soy sauce
Sensory evaluation model;
It obtains electronic tongues and is directed to the collected each sense of taste parameter value of soy sauce to be measured;
Each sense of taste parameter value of soy sauce to be measured is updated in each sense of taste parameter sensory evaluation model of soy sauce, each taste is obtained
Feel the sensory evaluation scores of parameter.
Storage medium in the present embodiment can be disk, CD, computer storage, read-only memory (ROM, Read-
Only Memory), random access memory (RAM, Random Access Memory), USB flash disk, the media such as mobile hard disk.
Embodiment 4
Present embodiment discloses a kind of calculating equipment, including processor and depositing for storage processor executable program
Reservoir, it is characterised in that: when the processor executes the program of memory storage, realize following operation:
It is directed to each soy sample got, obtains each sense of taste parameter made by multiple personnel with sense organ experience
Sensory evaluation scores information;
It obtains electronic tongues and is directed to the collected each sense of taste parameter value of each soy sample;
According to the sensory evaluation scores of each sense of taste parameter of each soy sample and each sense of taste parameter value, using Partial Least Squares
The sensory evaluation scores and the correlation of each sense of taste parameter value for analyzing each sense of taste parameter of soy sauce, to establish each sense of taste parameter of soy sauce
Sensory evaluation model;
It obtains electronic tongues and is directed to the collected each sense of taste parameter value of soy sauce to be measured;
Each sense of taste parameter value of soy sauce to be measured is updated in each sense of taste parameter sensory evaluation model of soy sauce, each taste is obtained
Feel the sensory evaluation scores of parameter.
It is hand-held eventually that calculating equipment described in the present embodiment can be desktop computer, laptop, smart phone, PDA
End, tablet computer or other terminal devices with processor function.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (10)
1. a kind of soy sauce flavour evaluation method based on electronic tongues, which is characterized in that steps are as follows:
Obtain multiple soy samples;
It is directed to each soy sample, obtains the sensory evaluation scores of each sense of taste parameter made by multiple personnel with sense organ experience;
Each sense of taste parameter includes sour, salty, bitter, sweet tea, fresh and satiety;
It is directed to each soy sample, acquires each sense of taste parameter value therein by electronic tongues;
According to the sensory evaluation scores of each sense of taste parameter of the above-mentioned each soy sample got and each sense of taste parameter value, using partially most
The sensory evaluation scores and the correlation of each sense of taste parameter value of each sense of taste parameter of small square law analysis soy sauce, to establish each of soy sauce
Sense of taste parameter sensory evaluation model;
It is directed to soy sauce to be measured, acquires each sense of taste parameter value therein by electronic tongues;Then each sense of taste parameter value is distinguished
It is updated in each sense of taste parameter sensory evaluation model of soy sauce, obtains the sensory evaluation scores of each sense of taste parameter.
2. the soy sauce flavour evaluation method according to claim 1 based on electronic tongues, which is characterized in that the soy sample
To pass through pretreated soy sample, pretreatment refers to soy sample being diluted to certain multiple using distilled water.
3. the soy sauce flavour evaluation method according to claim 2 based on electronic tongues, which is characterized in that adopted by electronic tongues
The step of collecting each sense of taste parameter value in soy sauce is as follows:
Step 1, each sensor of electronic tongues is respectively placed in soak stablize 90 seconds with preliminary cleaning remove film surface impurity,
The soak that wherein delicate flavour sensors A AE, tart flavour sensor CA0, the saline taste sensor CT0 of electronic tongues are placed in is cathode cleaning
Liquid, the soak that bitter taste sensor C00, the sweet taste sensor GL1 of electronic tongues are placed in are positive cleaning solution,
Each sensor of electronic tongues is respectively placed in first part of reference liquid and second part of reference liquid and cleans 2 minutes by step 2;
Each sensor of electronic tongues is placed in third part reference liquid and stablizes 30 seconds by step 3, measures each potential value Vr respectivelyi, i=
AAE,CA0,CT0,C00,GL1;VrAAE、VrCA0、VrCT0、VrC00And VrGL1Respectively delicate flavour sensors A AE, the tart flavour of electronic tongues
Sensor CA0, saline taste sensor CT0, bitter taste sensor C00 and sweet taste sensor GL1, which are placed in third part reference liquid, stablizes 30
The potential difference measured after second;
Each sensor of electronic tongues is placed in soy sauce solution and stablizes 30 seconds by step 4, measures each potential value Vs respectivelyi, i=AAE,
CA0,CT0,C00,GL1;VsAAE、VsCA0、VsCT0、VsC00And VsGL1Respectively delicate flavour sensors A AE, the tart flavour sensing of electronic tongues
Device CA0, saline taste sensor CT0, bitter taste sensor C00 and sweet taste sensor GL1, which are placed in soy sauce solution after stablizing 30 seconds, to be measured
Potential difference;
Calculate potential difference V1i=Vsi-Vri, i=AAE, CA0, CT0, C00, GL1 obtain fresh, sour, salty, the bitter and sweet taste of soy sauce
Feel parameter value;
The delicate flavour sensors A AE of electronic tongues is placed in the 4th part of reference solution and the 5th part of reference solution is respectively washed 3 by step 5
Second;
The delicate flavour sensors A AE of electronic tongues is placed in the 6th part of reference solution and stablizes 30 seconds by step 6, measures potential value VrA′AE;
Calculate potential difference V2=VrA′AE-VrAAE, as satiety sense of taste parameter.
4. the soy sauce flavour evaluation method according to claim 1 based on electronic tongues, which is characterized in that each sense of taste of foundation
Parameter sensory evaluation model are as follows:
Fj=Kj+ajX1+bjX2+cjX3+djX4+ejX5+fjX6;
J=1,2 ..., 6;
Wherein FjIndicate the sensory evaluation model of sense of taste parameter j;Sense of taste parameter j=1,2 ..., 6 respectively indicate sense of taste parameter it is fresh,
Sour, salty, bitter, sweet tea and satiety;
X1To X6Respectively corresponding indicates sour, bitter, fresh, satiety, salty and sweet taste feel parameter value;
KjIndicate the constant in sense of taste parameter j sensory evaluation model;
ajIndicate that tart flavour feels the corresponding weight of parameter value in sense of taste parameter j sensory evaluation model;
bjIndicate that bitter taste feels the corresponding weight of parameter value in sense of taste parameter j sensory evaluation model;
cjIndicate that delicate flavour feels the corresponding weight of parameter value in sense of taste parameter j sensory evaluation model;
djIndicate the corresponding weight of satiety sense of taste parameter value in sense of taste parameter j sensory evaluation model;
ejIndicate that saline taste feels the corresponding weight of parameter value in sense of taste parameter j sensory evaluation model;
fjIndicate that sweet taste feels the corresponding weight of parameter value in sense of taste parameter j sensory evaluation model.
5. the soy sauce flavour evaluation method according to claim 1 based on electronic tongues, which is characterized in that further include walking as follows
Suddenly, after getting each sense of taste parameter sensory evaluation model, by coefficient R 2 and root-mean-square error RMSE value to each sense of taste
Parameter sensory evaluation model is evaluated.
6. the soy sauce flavour evaluation method according to claim 1 based on electronic tongues, which is characterized in that further include walking as follows
It is rapid: to be directed to soy sauce to be measured, after the sensory evaluation scores for getting each sense of taste parameter, its flavor attributes is carried out according to score range
Evaluation;Specifically:
When certain sense of taste parameter sensory evaluation scores be 0~1 timesharing, by the flavor attributes of the sense of taste parameter it is qualitative be insentience;
When certain sense of taste parameter sensory evaluation scores be 1~3 timesharing, by the flavor attributes of the sense of taste parameter it is qualitative be threshold value sense;
It is when the sensory evaluation scores of certain sense of taste parameter are 3~5 timesharing, the flavor attributes of the sense of taste parameter are qualitative to be faint;
It is when the sensory evaluation scores of certain sense of taste parameter are 5~7 timesharing, the flavor attributes of the sense of taste parameter are qualitative to be medium;
When certain sense of taste parameter sensory evaluation scores be 7~9 timesharing, by the flavor attributes of the sense of taste parameter it is qualitative be strong.
7. the soy sauce flavour evaluation method according to claim 1 based on electronic tongues, which is characterized in that be directed to each soy sauce
Each soy sample is placed in 23 ± 2 DEG C of interior by sample, then each to each soy sample by multiple personnel with sense organ experience
Sense of taste parameter carries out sensory evaluation scores;Quantitative descriptive analysis method is used in sensory evaluation scores, is scoring scale with 9 numeric scales.
8. a kind of soy sauce flavour evaluating apparatus based on electronic tongues characterized by comprising
Soy sample sensory evaluation scores data obtaining module obtains multiple with sense for being directed to each soy sample got
The sensory evaluation scores information of each sense of taste parameter made by the personnel of official's experience;Each sense of taste parameter includes sour, salty, bitter, sweet tea, fresh and full
Full sense;
Soy sample sense of taste parameter value obtains module, for obtaining electronic tongues for the collected each sense of taste parameter of each soy sample
Value;
Sense of taste parameter sensory evaluation model building module, for according to the sensory evaluation scores of each sense of taste parameter of each soy sample and
Each sense of taste parameter value, using the sensory evaluation scores and the phase of each sense of taste parameter value of each sense of taste parameter of Partial Least Squares Method soy sauce
Guan Xing, to establish each sense of taste parameter sensory evaluation model of soy sauce;
Soy sauce sense of taste parameter value to be measured obtains module, for obtaining electronic tongues for the collected each sense of taste parameter of soy sauce to be measured
Value;
Sense of taste parameter sensory evaluation module, for each sense of taste parameter value of soy sauce to be measured to be updated to each sense of taste parameter sense of soy sauce
In official's evaluation model, the sensory evaluation scores of each sense of taste parameter are obtained.
9. a kind of storage medium, is stored with program, which is characterized in that when described program is executed by processor, realize following operation:
It is directed to each soy sample got, obtains the sense of each sense of taste parameter made by multiple personnel with sense organ experience
Official's score information;
It obtains electronic tongues and is directed to the collected each sense of taste parameter value of each soy sample;
According to the sensory evaluation scores of each sense of taste parameter of each soy sample and each sense of taste parameter value, using Partial Least Squares Method
The sensory evaluation scores and the correlation of each sense of taste parameter value of each sense of taste parameter of soy sauce, to establish each sense of taste parameter sense organ of soy sauce
Evaluation model;
It obtains electronic tongues and is directed to the collected each sense of taste parameter value of soy sauce to be measured;
Each sense of taste parameter value of soy sauce to be measured is updated in each sense of taste parameter sensory evaluation model of soy sauce, each sense of taste ginseng is obtained
Several sensory evaluation scores.
10. a kind of calculating equipment, including processor and for the memory of storage processor executable program, feature exists
In: when the processor executes the program of memory storage, realize following operation:
It is directed to each soy sample got, obtains the sense of each sense of taste parameter made by multiple personnel with sense organ experience
Official's score information;
It obtains electronic tongues and is directed to the collected each sense of taste parameter value of each soy sample;
According to the sensory evaluation scores of each sense of taste parameter of each soy sample and each sense of taste parameter value, using Partial Least Squares Method
The sensory evaluation scores and the correlation of each sense of taste parameter value of each sense of taste parameter of soy sauce, to establish each sense of taste parameter sense organ of soy sauce
Evaluation model;
It obtains electronic tongues and is directed to the collected each sense of taste parameter value of soy sauce to be measured;
Each sense of taste parameter value of soy sauce to be measured is updated in each sense of taste parameter sensory evaluation model of soy sauce, each sense of taste ginseng is obtained
Several sensory evaluation scores.
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