CN113418962B - Yellow wine taste evaluation method based on combination of artificial sense and electronic tongue technology - Google Patents
Yellow wine taste evaluation method based on combination of artificial sense and electronic tongue technology Download PDFInfo
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Abstract
The invention discloses a yellow wine taste evaluation method based on combination of artificial sense and electronic tongue technology, which comprises the steps of screening taste descriptors, establishing a reference system, utilizing quantitative descriptive sense analysis to obtain a static taste profile of a yellow wine sample, utilizing TCAT test to explore the change trend of each taste attribute in 60s after the yellow wine sample is drunk, utilizing dynamic dominant attribute test to determine the change rule of the dominant taste attribute in 60s after the yellow wine sample is drunk, utilizing time intensity test to capture the dynamic change of the perception intensity of one important taste attribute of the yellow wine sample along with time, utilizing electronic tongue evaluation to obtain objective response values of each taste attribute of the yellow wine sample, establishing an electronic tongue response curve of one important taste attribute of the yellow wine sample and the like. The invention comprehensively reveals the taste characteristics of the yellow wine by combining the artificial sense and electronic tongue technology, has visual and reliable result and wide applicability, and provides theoretical basis for improving the quality stability and flavor regulation of the yellow wine.
Description
Technical Field
The invention relates to a taste sensory evaluation method of a traditional yellow wine, and belongs to the technical field of yellow wine evaluation.
Background
Yellow wine has a long history of 5000 years, and is combined with beer and wine and called as 'three ancient wines in the world', and carries a strong cultural connotation. The yellow wine has rich nutrient substances, unique flavor and superior quality, and is popular in domestic and international markets. However, the natural open fermentation mode of the traditional yellow wine is easily influenced by environmental conditions and other factors, so that the problem of unstable flavor quality of the product is caused, and one of the common problems is that the characteristic bitter taste of the yellow wine is easily converted into poor 'after-bitter taste', which can influence the acceptance of consumers to the product and further restrict the market expansion of the consumer.
The taste of yellow wine is generally characterized by the basic indexes of sour, sweet, bitter, astringent and fresh, and the wine body is soft, mellow, fresh and plump. The traditional sensory evaluation technology is generally used for obtaining the flavor profile of a sample or the average intensity of each attribute in the evaluation period, but wine samples such as yellow wine and the like have the characteristics of rich mouthfeel and multiple layers, the traditional sensory evaluation technology is difficult to capture the rich taste characteristics, and the dynamic sensory evaluation technology is more suitable for the taste characteristics. Besides the traditional artificial sensory evaluation method, the intelligent sensory evaluation technology can play an important role in evaluating the taste of the yellow wine. The electronic tongue is used as a novel taste analysis technology with objectivity and high efficiency, and can capture complete taste information of a sample.
As an emerging dynamic description sensory evaluation method, the time intensity method, the dynamic dominant attribute test method and the TCAT test method have advantages and are mutually complementary, but the methods are not applied to the taste study of yellow wine. Therefore, a sensory evaluation method of the yellow wine flavor by combining artificial sensory and electronic tongue technology is established, the flavor characteristics of the yellow wine can be comprehensively revealed, and an important basis is provided for improving the quality of the yellow wine product.
Disclosure of Invention
The technical problems to be solved by the invention are as follows: provides a taste sensory evaluation method of the traditional yellow rice wine. In order to solve the technical problems, the invention provides a yellow wine taste evaluation method based on the combination of artificial sense and electronic tongue technology, which is characterized by comprising the following steps:
step 1): screening of taste descriptors and establishment of a reference system: collecting different yellow rice wine, and performing evaluation on the taste of each wine sample by an evaluator and recording all perceived taste descriptors; screening taste descriptors by referring to international standard of an ISO 11035 sensory descriptor selection method, selecting corresponding reference objects and establishing a reference system;
step 2): quantitative descriptive sensory analysis: the evaluator scores the intensity of the flavor attributes of the yellow wine sample, wherein the flavor attributes comprise 7 kinds of sour, sweet, bitter, astringent, fresh, bitter and sweet;
step 3): TCATA test: collecting the reference rate of each flavor attribute of the yellow wine sample within 60 seconds after drinking so as to explore the change trend of each flavor attribute;
step 4): dynamic dominant attribute test: collecting the dominance rate of each flavor attribute of the yellow wine sample within 60 seconds after drinking so as to determine the change rule of the dominant flavor attribute of the yellow wine;
step 5): time intensity test: performing time-intensity analysis on a certain flavor attribute of the yellow wine to capture the dynamic change of the perceived intensity of the attribute along with time;
step 6): electronic tongue evaluation: through a TS-5000Z electronic tongue system, adopting an artificial lipid membrane sensor technology similar to the working principle of human tongue taste cells, and respectively and correspondingly acquiring six kinds of taste information of yellow wine, namely sour, sweet, bitter, astringent, fresh and afterbitter through CAO, GL1, COO, AE1 and AAE, aftertaste-B sensors;
step 7): establishing an electronic tongue response curve: and selecting an important flavor attribute to establish a response curve of the electronic tongue to a reference object.
Preferably, in the step 1), at least three yellow wine samples are prepared, each of the yellow wine samples is divided into 10mL in a tasting cup and provided for a taster, the taster tastes the taste of each of the yellow wine samples, all the taste descriptors which can be felt are recorded, and the test is repeated three times; after finishing and screening all the obtained descriptors, referring to the international standard of an ISO 11035 sensory descriptor selection method, calculating the citation rate F of each descriptor, wherein the calculation formula of the citation rate F is shown as a formula I, the descriptors with the F value more than or equal to 50% are reserved, and the evaluation group selects corresponding reference objects and establishes a reference system after consensus on the use of the descriptors in the training process;
preferably, the evaluator trains the evaluator through the taste reference liquid and the yellow wine sample, and the evaluator is trained to use a 9-point scale and taste descriptors in a key way.
More preferably, in the training of the evaluator, 6 samples are evaluated every time, and the time is 1h, and 3 times a week, until each evaluator can evaluate the samples stably and consistently by using the descriptors and the scaleplate, and then the formal evaluation of the test samples is started. The intensity of the flavor attribute is quantified by a 9-point interval, wherein 1 represents that the flavor attribute is very weak, 5 represents that the intensity of the flavor attribute is medium, and 9 represents that the flavor attribute is very strong; each yellow wine sample is taken to be placed in a rating cup in 10mL, the rating cup is randomly coded by three digits and is sequentially sent to the evaluators after being grouped, and each evaluator independently evaluates each attribute.
Preferably, in the step 2), the evaluator scores the intensity of the flavor attribute of the yellow wine sample, and each sample is repeatedly evaluated three times, and the average value of the scores given by the evaluator is used as the final score of the sample.
Preferably, in the step 3), the timing is started from the start of drinking by the evaluator, the timing is finished after 60s of drinking, and the evaluator is required to check all the taste attributes felt by each time point in the questionnaire in the process, and the recording is performed every 5 s; the test was repeated three times; and calculating the reference rate F of each flavor attribute at each time point according to the records of the evaluator, and drawing a TCAT graph of each flavor attribute of the yellow wine by taking time as an abscissa and the reference rate as an ordinate.
Preferably, in the step 4), the time is counted from the beginning of the drinking of the evaluator, and the time is ended after 60s of drinking, in the process, the evaluator is required to check the most dominant taste attribute felt by each time point in the questionnaire, and the record is carried out every 5 s; the test was repeated three times. Calculating the percentage of the appraisers, which is the dominance rate of the yellow wine sample at each time point, by using a certain descriptive term selected at each time point as the dominant flavor attribute according to the records of the appraisers, wherein the percentage is shown as a formula II; drawing a TDS curve by taking time as an abscissa and taking dominance rates of different taste attributes as an ordinate, adding two lines, wherein one line is an accidental horizontal line, the curve above the horizontal line shows that a certain taste attribute can be sensed accidentally, and the curve below the horizontal line shows that a certain taste attribute has no dominance sensory property, and the value is P 0 ，P 0 The formula of the formula III is shown in the formula III; the other is a significant horizontal line above which the curve represents a taste attributeThe dominance rate is significantly higher than other attributes, with a value of P s ，P s The calculation formula of (a) is shown as formula IV;
wherein: p, the number of flavor attributes; n, the number of sensory evaluations, i.e. experimenter x number of repetitions.
Preferably, in the step 5), the timing is started from the moment that the evaluator drinks the yellow wine sample, and the timing is ended after the drink is drunk for 60 seconds, and the evaluator is required to score the perceived intensity of the taste attribute in the process, and the evaluation is recorded every 5 seconds; the test was repeated three times; after the grading result is arranged, a time-intensity curve graph of the flavor attribute of the yellow wine can be drawn by taking time as an abscissa and flavor intensity as an ordinate.
Preferably, in the step 6), 2.24g of potassium chloride is weighed and placed in 900mL of distilled water for dissolution, 0.045g of tartaric acid is added for dissolution, and the solution is transferred into a 1L volumetric flask and then distilled water is used for constant volume as a reference solution; collecting taste information of a sample by taking tartaric acid/potassium chloride solution as a reference solution at the room temperature of 25 ℃; the TS-5000Z electronic tongue system can enter a sample information acquisition stage after passing through self-checking, diagnosis, correction and other procedures without errors; setting the sampling time to 120s and the frequency to 1 time/s, placing the sensors before and after each acquisition in distilled water to wash for 90s, and repeating the acquisition of each sample for three times.
Preferably, in the step 7), the gradient solution prepared by the reference substance with a certain taste attribute is analyzed by the electronic tongue, a relation curve of the concentration of the reference substance and the response value of the electronic tongue is established, and the equivalent of the reference substance with a certain taste attribute of the sample can be calculated according to the response curve
The method combines the artificial sense and the electronic tongue technology, comprehensively evaluates the change of each flavor attribute of the traditional yellow wine from two angles of time and space, static state and dynamic state, and provides an important basis for improving the quality of the yellow wine product.
Compared with the prior art, the invention has the beneficial effects that:
the invention comprehensively reveals the flavor characteristics of the yellow wine by adopting quantitative descriptive sense analysis, TCAT test, dynamic dominant attribute test, time intensity test and electronic tongue technology, and comprises static flavor attribute intensity, dynamic change of each flavor attribute along with time in the drinking process, contribution of each flavor attribute to the whole flavor in the drinking process and drawing a quinine sulfate concentration-sensor response value curve aiming at the bitter taste of the yellow wine.
The invention establishes an evaluation method of the flavor sense of the yellow wine by combining the artificial sense and the electronic tongue technology, and fills the blank in the field of the flavor sense evaluation of the yellow wine.
Drawings
FIG. 1 is a graph of the flavor profile of four yellow wine types, representing significant differences (p.ltoreq.0.05) between samples;
FIG. 2 is a TCAT graph of four flavors of yellow wine;
FIG. 3 is a TDS graph of four flavors of yellow wine;
FIG. 4 is a time-intensity plot of the bitter taste of four yellow rice wine types;
fig. 5 is a graph of quinine sulfate concentration versus bitterness sensor response measured by an electronic tongue.
Detailed Description
In order to make the invention more comprehensible, preferred embodiments accompanied with figures are described in detail below.
Examples
In order to further explain the method for comprehensively analyzing the flavor characteristics of the yellow wine by adopting quantitative descriptive sense analysis, TCAT test, dynamic dominant attribute test, time intensity test and electronic tongue technology, the following is more detailed by combining examples, and the specific steps are as follows:
1) Screening of taste descriptors and establishment of a reference system: preparing at least three yellow wine samples, subpackaging 10mL of each wine in an evaluation cup, providing the wine to an evaluator, evaluating the taste of each wine sample by the evaluator, recording all perceived taste descriptors, and repeating the test three times; after finishing and screening all the obtained descriptors, referring to the international standard of an ISO 11035 sensory descriptor selection method, calculating the citation rate F of each descriptor, wherein the calculation formula of the citation rate F is shown as a formula I, the descriptors with the F value more than or equal to 50% are reserved, and the evaluation group selects corresponding reference objects and establishes a reference system after consensus on the use of the descriptors in the training process;
in this example, 4 different brewing technologies yellow wine (Zhejiang tower brand yellow wine limited in Shaoxing, zhejiang) were collected: yuan hong, hua diao, good brewing and snow-flavor. Taking the four traditional yellow rice wine as a collection object, 10 taste descriptors are obtained and are shown in table 1. The total number of descriptors with the F value of more than or equal to 50 percent is 7, and the descriptors are respectively sour, sweet, bitter, astringent, fresh, bitter after and sweet after, and the flavor attributes can be used for further sensory evaluation of the yellow wine.
Table 1 yellow wine taste descriptor
2) Training of the commentators: from 30 volunteers with experience of tasting wine, 10 volunteers (5 men and 5 women) with strong taste discrimination and description ability were selected to form a panel of tasters. The panelists were trained with the 7 flavor descriptors selected in 1) and the 9-point scale. Wherein, the sour, sweet, bitter and astringent taste respectively take aqueous solution of citric acid, sucrose, quinine sulfate, alum and sodium glutamate as reference solution. Each training evaluates 6 samples for 1h and 3 times per week until each evaluator can evaluate the samples stably and consistently using the descriptors and the scale, and then begins to perform formal evaluation on the test samples.
3) Quantitative descriptive sensory analysis: the quantitative descriptive sensory evaluation of the taste descriptors determined in 1) was performed by using the trained panelists in 2), and the taste profile of the four yellow rice wine obtained is shown in fig. 1.
From fig. 1, it can be found that four typical yellow rice wine with red color, yellow rice carving, good brewing, and snow smell have obvious taste profile differences and various characteristics. The sweet intensity of the four yellow rice wine of Yuan hong, huadiao, shansheng and Xiangxue is enhanced in sequence, and the sour taste and the astringent taste are opposite. The bitter tastes of Yuan hong and Hua diao are strong and very close, and the bitter tastes of good brewing and fragrant snow are not obvious.
4) In TCATA test: TCAT tests are carried out on four yellow rice wine of Yuan hong, huadiao, shan brewing and Xiangxue, and a TCAT graph obtained by fitting is shown in figure 2. The TCATA graph of the four kinds of wine can be divided into two types, the change trend of the taste attributes of the Yuan red wine and the yellow rice wine is relatively similar, and the change rule of the taste of the good wine and the fragrant snow wine is relatively similar. The Yuan hong and Huadiao wine has obvious sour, bitter and astringent tastes, slightly sweet after the fresh taste, sweet and sour after the sweet taste is obtained.
The flavor attribute of Yuan hong and Huadiao wine with reference rate more than 50% is mainly the former acid, bitter and astringent taste and later fresh and astringent taste. The reference rate of the acid and the bitter of the two wines in 60s after the panelist drinks is reduced, but the difference is that the reference rate of the acid of the Yuan red wine at the beginning of the test (0 s) is as high as 100%, and the yellow rice wine is only about 90%. The sweet taste of Yuanhong and Huadiao wine is perceived and gradually enhanced after 35s, and the sweet taste of Yuanhong and Huadiao wine is matched with the taste characteristic of yellow wine 'Hui Gao', and is consistent with the acquisition result of taste descriptors. The reference rate of the panellists to the two kinds of wine delicacies gradually increased at about 30s, and the reference rate of the astringent taste was decreased with time as a whole, but there was a remarkable rebound in the period.
The taste attribute of the brewed and chikungunya wine with the reference rate of more than 50 percent is mainly sweet, astringent, sour and delicious at the earlier stage. The panelists keep similar change trend on the perception of the sweet taste and the astringent taste of the sweet and chikungunya wine, the quotation rate of the sweet taste and the astringent taste is reduced along with the time, the decreasing speed after 30 seconds is gradually slowed down, and the quotation rate of the sour taste is reduced firstly and then slightly increased.
5) In the dynamic dominant attribute test, starting timing from the drinking of the evaluator, finishing timing after 60s of drinking, and in the process, asking the evaluator to check the most dominant taste attribute felt by each time point in the questionnaire, and recording every 5 s; the test was repeated three times. Calculating the percentage of the appraisers, which is the dominance rate of the yellow wine sample at each time point, by using a certain descriptive term selected at each time point as the dominant flavor attribute according to the records of the appraisers, wherein the percentage is shown as a formula II; drawing a TDS curve by taking time as an abscissa and taking dominance rates of different taste attributes as an ordinate, adding two lines, wherein one line is an accidental horizontal line, the curve above the horizontal line shows that a certain taste attribute can be sensed accidentally, and the curve below the horizontal line shows that a certain taste attribute has no dominance sensory property, and the value is P 0 ，P 0 The formula of the formula III is shown in the formula III; the other is a significant horizontal line above which the curve indicates that the dominance rate of a flavor attribute is significantly higher than that of other attributes, with a value of P s ，P s The calculation formula of (a) is shown as formula IV;
wherein: p, the number of flavor attributes; n, the number of sensory evaluations, i.e. experimenter x number of repetitions.
The test results of the TDS of the four yellow rice wine types including yuanhong, hua diao, shan-niang and xiangxue in the embodiment are shown in fig. 3, and correspond to TCATA analysis in 4), the flavor attributes in the TDS diagrams of yuanhong and hua diao wine have similar dynamic changes, and the change rules of the flavor attributes of shan-niang and xiangxue wine are approximately similar. In the drinking process of Yuan hong, good brewing and Xiang Xue Jiu, the bitter taste keeps the taste dominance for a period of time, and the dominance rate of the other taste attributes is greatly affected when the dominance rate of the bitter taste reaches the peak value.
The dominant flavor attribute of Yuan hong and Hua diao wine is sour, bitter and delicious. The sourness dominance rate of the (0 s) Yuan red wine at the beginning of the test is up to 72.8%, although the dominance rate gradually decreases with time, the dominance of the sourness of the two wines is kept to 15-20 s, and the dominance rate of the bitter taste at the stage is in an ascending trend. The astringency dominance rate curves of the two wines show similar fluctuation rules, and when the dominance rate of the bitter taste reaches the peak value, the dominance rate of the astringent taste is in the valley value. The bitter taste of Yuan red wine reaches the highest dominance rate of 63.5% at 25s, the time for the bitter taste to become dominant property is earlier than that of yellow rice wine, and the time for the bitter taste dominant property is slightly longer than that of yellow rice wine. After the sensory test is carried out for 30 seconds, the dominance rates of the sour taste and the bitter taste of the Yuan-hong and Hua-diao wine are reduced, the dominance rate of the delicate flavor breaks through accidental horizontal lines and obvious horizontal lines successively, and then the dominance of the sense is always occupied.
The dominant flavor attribute of good wine brewing is sweet, bitter and delicious; the dominant flavor attribute of the chikungunya wine is directly changed from the early sweetness to the late delicacy. The sweet taste dominance rate of the chiffon wine reaches 73.9% at the beginning of the test (0 s), and the dominant duration of the sweet taste is still close to 30s although the sweet taste dominance rate gradually decreases with time. The perception of bitter taste is gradually amplified and becomes the dominant flavor attribute about 25s after drinking. The advantage rate of the bitter taste of the chikungunya wine is always difficult to break through a remarkable level line. The advantages rate curve of the astringency of the wine with good brewing and fragrant snow also has similar fluctuation as that of the wine with Yuan hong and Hua diao, and the astringent and bitter tastes are eliminated. Late in the test, the flavor is dominant in the sense of taste.
The specific changes of the quotation rates and the dominance rates of the four yellow rice wine with different flavor attributes of Yuan hong, huadiao, shansheng and Xiangxue are shown in tables 2-5. The numbers of times of drinking the Yuan red wine for 0s, 5s and 15s in the TCAT test by an evaluator are 30 times, 29 times and 27 times respectively, and the reference rates of the Yuan red wine for the "sour" taste attribute are 100%, 96.67% and 90% respectively according to the formula in the claim 2. The evaluation staff drinks the meta red wine for 0s, 5s and 15s in the TDS test, and then selects the 'sour' taste attribute as the dominant attribute for 22, 17 and 13 times respectively, the dominance rate of the 'sour' taste attribute of the meta red wine is 73.33%, 56.67% and 43.33% respectively according to the formula in claim 7, and the other calculations are the same.
Table 2 changes in the quotation Rate and the dominance Rate of the taste Properties of Red wine
TABLE 3 reference rate and dominance rate variation of flavor attributes of yellow rice wine
TABLE 4 quotation Rate and dominance Rate changes of good wine flavor Properties
TABLE 5 quotation Rate and dominance Rate changes of flavor Properties of XiangXue wine
6) In the time intensity test, according to the result in 5), the time intensity test was performed on the bitter taste having an important influence in the four yellow wine reference processes, and the time intensity curve is shown in fig. 4. From fig. 4, it can be found that the bitter taste intensity in 60s after the four yellow wine is drunk by Yuan hong, huadiao, shan Niang and Xiangxue is in a decreasing trend along with time, but the weakening of the bitter taste perception of the wine by the taster is a nonlinear process. Overall, the bitter intensity ranking of the four yellow rice wine at each time point is consistent with the quantitative descriptive analysis in 3): yuan hong > Hua diao > good brewing > Xiangxue.
The original red wine has the strongest bitter taste in the mouth, the bitter strength is 3.35 until 60s, and the perception of the original red wine by a taster is not changed into weak bitter; the bitter taste of the yellow rice wine inlet is less than that of the Yuan red wine, but the bitter intensity value of 10-15 s is very similar to that of the Yuan red wine, and the bitter intensity of 15-50 is reduced from 6.29 to 3.40, so that the speed reduction in the stage is gradually increased. The bitter taste of the yellow rice wine is always kept at a larger difference from that of the Yuan red wine after 20s of drinking, which is enough to indicate that the bitter taste of the yellow rice wine is much lighter than that of the Yuan red wine. Although the bitter taste of the good wine inlet is at a medium intensity level, the bitter taste intensity at 45s has been reduced to 2.71. The bitterness intensity of chikungunya is lower than 3 after 25s, and the bitterness is kept at a weak level. In sensory experiments for up to 60 seconds, the panelist was always able to perceive the bitter taste of these four yellow wine.
7) In the electronic tongue evaluation, four kinds of yellow rice wine were evaluated, and the response results of the sensors are shown in table 6. The trend of the response of the electronic tongue to the four kinds of yellow wine of red, yellow rice carving, good brewing and snow is consistent with 3) quantitative description result.
Table 6 electronic tongue taste assessment for four yellow wine types
Note that: the different letters (a-d) in the same column indicate that there is a significant difference between the values (p < 0.05)
The response values (0.514-0.667) of the four yellow rice wine 'after-bitter' measured by the electronic tongue are not more than 1, but the after-bitter strength sequence is still consistent with the result of the artificial sensory evaluation. Comparing the data from the "bitter" and "post bitter" columns of the observed electronic tongue, it was found that the response to bitter was approximately ten times that of post bitter. The manual sensory evaluation has the advantages of high flexibility, various forms and the like, the sample taste information obtained by the electronic tongue is more accurate, the yellow wine taste results measured by the two taste evaluation methods are kept to be better unified, and the two methods cannot be mutually replaced. The established series of yellow wine taste sensory evaluation methods have reliability, so that the advantages of the artificial sensory evaluation and the electronic tongue technology can be exerted by applying the artificial sensory evaluation and the electronic tongue technology to the taste analysis of the yellow wine.
8) In the establishment of the response curve of the electronic tongue, the electronic tongue is used for carrying out bitter analysis on the gradient liquid prepared by the bitter reference substance quinine sulfate, and the relation curve of the concentration and the response value of the sensor is shown in figure 5. It is apparent that quinine sulfate concentration is non-linearly related to the response of the bitter sensor. Overall, the bitterness response value collected by the electronic tongue increases with the concentration of quinine sulfate, and when the concentration of quinine sulfate is sufficiently high, the response value tends to be a stable value. In FIG. 5, the increase in response value is higher than the increase in concentration when the quinine sulfate concentration is less than 0.008 g/L; when the quinine sulfate concentration is 0.008-0.0125 g/L, the response value increases linearly with the concentration; when the quinine sulfate concentration is more than 0.0125g/L, the response value tends to be stable along with the increase of the concentration, the phenomenon that the taste receptor reaches saturation under the corresponding artificial sense enters into the inhibition stage, and the concentration-response value curve of the stage can be fitted by a logarithmic function y= 2.5808ln (x) +14.0319 (R) 2 = 0.9828), from which the quinine sulfate equivalent of the bitter taste of the sample in this response value range can be calculated.
Claims (9)
1. The yellow wine taste evaluation method based on the combination of artificial sense and electronic tongue technology is characterized by comprising the following steps of:
step 1): screening of taste descriptors and establishment of a reference system: collecting different yellow rice wine, and performing evaluation on the taste of each wine sample by an evaluator and recording all perceived taste descriptors; screening taste descriptors by referring to international standard of an ISO 11035 sensory descriptor selection method, selecting corresponding reference objects and establishing a reference system; preparing at least three yellow wine samples, subpackaging 10mL of each wine in an evaluation cup, providing the wine to an evaluator, evaluating the taste of each wine sample by the evaluator, recording all perceived taste descriptors, and repeating the test three times; after finishing and screening all the obtained descriptors, referring to the international standard of an ISO 11035 sensory descriptor selection method, calculating the citation rate F of each descriptor, wherein the calculation formula of the citation rate F is shown as a formula I, the descriptors with the F value more than or equal to 50% are reserved, and the evaluation group selects corresponding reference objects and establishes a reference system after consensus on the use of the descriptors in the training process;
step 2): quantitative descriptive sensory analysis: the evaluator scores the intensity of the flavor attributes of the yellow wine sample, wherein the flavor attributes comprise 7 kinds of sour, sweet, bitter, astringent, fresh, bitter and sweet;
step 3): TCATA test: collecting the reference rate of each flavor attribute of the yellow wine sample within 60 seconds after drinking so as to explore the change trend of each flavor attribute;
step 4): dynamic dominant attribute test: collecting the dominance rate of each flavor attribute of the yellow wine sample within 60 seconds after drinking so as to determine the change rule of the dominant flavor attribute of the yellow wine;
step 5): time intensity test: performing time-intensity analysis on a certain flavor attribute of the yellow wine to capture the dynamic change of the perceived intensity of the attribute along with time;
step 6): electronic tongue evaluation: through a TS-5000Z electronic tongue system, adopting an artificial lipid membrane sensor technology similar to the working principle of human tongue taste cells, and respectively and correspondingly acquiring six kinds of taste information of yellow wine, namely sour, sweet, bitter, astringent, fresh and afterbitter through CAO, GL1, COO, AE1 and AAE, aftertaste-B sensors;
step 7): establishing an electronic tongue response curve: and selecting an important flavor attribute to establish a response curve of the electronic tongue to a reference object.
2. The yellow wine taste evaluation method based on the combination of artificial sense and electronic tongue technology as claimed in claim 1, wherein the evaluator trains the yellow wine through the taste reference liquid and the yellow wine sample, and the evaluator is trained to use a 9-point scale and a taste descriptor.
3. The yellow wine taste evaluation method based on the combination of artificial sense and electronic tongue technology as claimed in claim 2, wherein in the training of the evaluator, 6 samples are evaluated every time in a training period of 1h and 3 times every week until each evaluator can evaluate the samples stably and consistently by using the descriptors and the scales, and then the test sample is evaluated formally, wherein the intensity of the taste attribute is quantified by 9 points, wherein 1 represents that the taste attribute is very weak, 5 represents that the intensity of the taste attribute is medium, and 9 represents that the taste attribute is very strong; each yellow wine sample is taken to be placed in a rating cup in 10mL, the rating cup is randomly coded by three digits and is sequentially sent to the evaluators after being grouped, and each evaluator independently evaluates each attribute.
4. The yellow wine taste evaluation method based on the combination of artificial sense and electronic tongue technology according to claim 1, wherein in the step 2), the evaluator scores the intensity of the taste attribute of the yellow wine sample, and each sample is repeatedly evaluated three times, and the average value of scores given by the evaluator is used as the final score of the sample.
5. The yellow wine taste evaluation method based on the combination of artificial sense and electronic tongue technology as claimed in claim 1, wherein in the step 3), the time is counted from the beginning of the drinking of the evaluator, the time is ended after 60s of drinking, and the evaluator is required to check all the taste attributes felt by each time point in the questionnaire in the process, and the recording is performed every 5 s; the test was repeated three times; and calculating the reference rate F of each flavor attribute at each time point according to the records of the evaluator, and drawing a TCAT graph of each flavor attribute of the yellow wine by taking time as an abscissa and the reference rate as an ordinate.
6. The yellow wine taste evaluation method based on the combination of artificial sense and electronic tongue technology as claimed in claim 1, wherein in the step 4), the time is counted from the beginning of the drinking of the evaluator, the time is ended after 60s of drinking, the evaluator is required to check the most dominant taste attribute felt by each time point in the questionnaire in the process, and the recording is performed every 5 s; the test is repeated for three times, and according to the records of the panelists, the percentage of the panelists selecting a certain descriptor as the dominant flavor attribute at each time point is calculated, wherein the percentage is the dominance rate of the yellow wine sample at each time point, and the calculation formula of the dominance rate is shown as formula II; drawing a TDS curve by taking time as an abscissa and taking dominance rates of different taste attributes as an ordinate, adding two lines, wherein one line is an accidental horizontal line, the curve above the horizontal line shows that a certain taste attribute can be sensed accidentally, and the curve below the horizontal line shows that a certain taste attribute has no dominance sensory property, and the value is P 0 ，P 0 The formula of the formula III is shown in the formula III; the other is a significant horizontal line above which the curve indicates that the dominance rate of a flavor attribute is significantly higher than that of other attributes, with a value of P s ，P s The calculation formula of (a) is shown as formula IV;
wherein: p, the number of flavor attributes; n, the number of sensory evaluations, i.e. experimenter x number of repetitions.
7. The method for evaluating the flavor of the yellow wine based on the combination of artificial sense and electronic tongue technology according to claim 1, wherein in the step 5), the time counting is started from the moment when the yellow wine sample is drunk by a taster, and the time counting is ended after the yellow wine sample is drunk for 60 seconds, and the taster is required to score the perception intensity of the flavor attribute every 5 seconds; the test was repeated three times; after the grading result is arranged, a time-intensity curve graph of the flavor attribute of the yellow wine can be drawn by taking time as an abscissa and flavor intensity as an ordinate.
8. The method for evaluating the flavor of the yellow wine based on the combination of artificial sense and electronic tongue technology according to claim 1, wherein in the step 6), 2.24g of potassium chloride is weighed and placed in 900mL of distilled water for dissolution, 0.045g of tartaric acid is added for dissolution, and the solution is transferred to a 1L volumetric flask and then distilled water is used for volume fixing as a reference solution; collecting taste information of a sample by taking tartaric acid/potassium chloride solution as a reference solution at the room temperature of 25 ℃; the TS-5000Z electronic tongue system can enter a sample information acquisition stage after passing through self-checking, diagnosis, correction and other procedures without errors; setting the sampling time to 120s and the frequency to 1 time/s, placing the sensors before and after each acquisition in distilled water to wash for 90s, and repeating the acquisition of each sample for three times.
9. The yellow wine taste evaluation method based on the combination of artificial sense and electronic tongue technology as claimed in claim 1, wherein in the step 7), the gradient solution prepared by the reference substance with a certain taste attribute is analyzed by the electronic tongue, a relation curve of the concentration of the reference substance and the response value of the electronic tongue is established, and the equivalent of the reference substance with a certain taste attribute of the sample can be calculated according to the response curve.
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