WO2020186746A1 - Electronic tongue-based soy sauce taste evaluation method and device, medium and calculation apparatus - Google Patents

Abstract

An electronic tongue-based soy sauce taste evaluation method and device, a medium and a calculation apparatus. Said evaluation method comprises the following steps: acquiring a plurality of soy sauce samples; acquiring sensory scores made on taste parameters by a plurality of personnel on the basis of sensory experiences for each soy sauce sample; collecting the taste parameter values of each soy sauce sample by means of an electronic tongue; according to the acquired sensory scores of taste parameters and the taste parameter values of the soy sauce samples, using a partial least squares method to analyze the correlation between the sensory scores of taste parameters and the taste parameter values of the soy sauce, so as to establish a sensory evaluation model for taste parameters of the soy sauce; for soy sauce to be tested, collecting the taste parameter values thereof by means of the electronic tongue; and then, respectively substituting the taste parameter values into the sensory evaluation model for taste parameters of the soy sauce, so as to obtain the sensory scores of taste parameters. The evaluation on taste parameters of soy sauce can be achieved accurately and quickly.

Description

Soy sauce taste evaluation method, device, medium and computing equipment based on electronic tongue Technical field

The invention relates to the technical field of soy sauce taste evaluation, in particular to an electronic tongue-based soy sauce taste evaluation method, device, medium and computing equipment.

Background technique

Soy sauce is made from soybeans (or defatted soybeans) and wheat (or bran) as raw materials. It is a liquid condiment with special color, fragrance and taste after cooking, koji making, and fermentation. It is popular among consumers because of its delicious taste. Love is indispensable in the food field and has attracted much attention. The taste mechanism of soy sauce is quite complicated, and it has the characteristics of many flavor components and strong taste. Traditional taste evaluation relies on man-made sensory analysis, but it is not only time-consuming and labor-intensive, low in efficiency, but also easily affected by subjective feelings and external environments, resulting in poor stability and quantification of evaluation results.

Summary of the invention

The first object of the present invention is to overcome the shortcomings and deficiencies of the prior art, and provide an electronic tongue-based soy sauce taste evaluation method, which can accurately and quickly evaluate the taste parameters of soy sauce.

The second object of the present invention is to provide an electronic tongue-based soy sauce taste evaluation device.

The third object of the present invention is to provide a storage medium.

The fourth object of the present invention is to provide a computing device.

The first objective of the present invention is achieved by the following technical solution: an electronic tongue-based soy sauce taste evaluation method, characterized in that the steps are as follows:

Obtain multiple soy sauce samples;

For each soy sauce sample, obtain the sensory scores of each taste parameter made by a number of persons with sensory experience; each taste parameter includes sour, salty, bitter, sweet, fresh and fullness;

For each soy sauce sample, collect each taste parameter value through the electronic tongue;

According to the sensory scores of each taste parameter and the value of each taste parameter of each soy sauce sample obtained above, the partial least square method is used to analyze the correlation between the sensory score of each taste parameter of soy sauce and the value of each taste parameter, so as to establish each taste of soy sauce Parametric sensory evaluation model;

For the soy sauce to be tested, the taste parameter values are collected through the electronic tongue; then the taste parameter values are substituted into the sensory evaluation model of each taste parameter of the soy sauce, and the sensory score of each taste parameter is obtained.

Preferably, the soy sauce sample is a pretreated soy sauce sample, and the pretreatment refers to diluting the soy sauce sample to a certain multiple with distilled water.

Furthermore, the steps of collecting each taste parameter value in soy sauce through the electronic tongue are as follows:

Step 1. Place each sensor of the electronic tongue in the soaking solution and stabilize for 90 seconds to preliminarily clean and remove impurities on the surface of the membrane. Among them, the umami sensor AAE, the sour sensor CA0, and the salty sensor CT0 of the electronic tongue are placed in the soaking solution as negative The cleaning liquid, the soaking liquid of the bitter sensor C00 and the sweet sensor GL1 of the electronic tongue is the positive electrode cleaning liquid,

Step 2. Place each sensor of the electronic tongue in the first reference solution and the second reference solution for 2 minutes;

Step 3, each sensor disposed on the electronic tongue third stable reference solution than 30 seconds, respectively, each measured potential value _{Vr i, i = AAE, CA0} , CT0, C00, GL1; Vr AAE, Vr CA0, Vr _CT0 , Vr _C00 and Vr _GL1 are the electronic tongue umami sensor AAE, sour sensor CA0, salt sensor CT0, bitter sensor C00 and sweet sensor GL1, respectively, measured after being stabilized in the third reference liquid for 30 seconds Potential difference;

Step 4. Place the sensors of the electronic tongue in the soy sauce solution for 30 seconds to stabilize, and measure the potential values Vs _i , i = AAE, CA0, CT0, C00, GL1; Vs _AAE , Vs _CA0 , Vs _CT0 , Vs _C00 And Vs _GL1 are the electric-tongue umami sensor AAE, the sour sensor CA0, the salt sensor CT0, the bitter sensor C00 and the sweet sensor GL1, respectively, which are the electric potential difference measured after being stabilized in the soy sauce solution for 30 seconds;

Calculate the potential difference V1 _i =Vs _i -Vr _i , i = AAE, CA0, CT0, C00, GL1 to obtain the fresh, sour, salty, bitter and sweet taste parameter values of the soy sauce;

Step 5. Put the freshness sensor AAE of the electronic tongue in the fourth reference solution and the fifth reference solution for 3 seconds respectively;

Step 6. Place the umami sensor AAE of the electronic tongue in the sixth reference solution and stabilize for 30 seconds, and measure the electric potential value Vr′ _AAE ; calculate the electric potential difference V2=Vr′ _AAE- Vr _AAE as the fullness sensory parameter.

Preferably, the established sensory evaluation model for each taste parameter is:

F _j =K _j +a _j X ₁ +b _j X ₂ +c _j X ₃ +d _j X ₄ +e _j X ₅ +f _j X ₆ ;

j=1,2,...,6;

Where F _j represents the sensory evaluation model of taste parameter j; taste parameter j = 1, 2, ..., 6 respectively represent taste parameters of freshness, sourness, saltiness, bitterness, sweetness and fullness;

X ₁ to X ₆ respectively correspond to parameter values representing sour, bitter, fresh, fullness, saltiness and sweetness;

K _j represents a constant in the sensory evaluation model of taste parameter j;

a _j represents the weight corresponding to the sour taste parameter value in the sensory evaluation model of taste parameter j;

b _j represents the weight corresponding to the bitterness parameter value in the sensory evaluation model of the taste parameter j;

c _j represents the weight corresponding to the umami taste parameter value in the sensory evaluation model of the taste parameter j;

d _j represents the weight corresponding to the fullness taste parameter value in the sensory evaluation model of the taste parameter j;

e _j represents the weight corresponding to the salty taste parameter value in the sensory evaluation model of the taste parameter j;

f _j represents the weight corresponding to the sweet taste parameter value in the sensory evaluation model of the taste parameter j.

Preferably, the method further includes the following steps. After the sensory evaluation model of each taste parameter is obtained, the sensory evaluation model of each taste parameter is evaluated through the correlation coefficient R2 and the root mean square error RMSE value.

Preferably, the method further includes the following steps: for the soy sauce to be tested, after obtaining the sensory scores of each taste parameter, evaluating its taste characteristics according to the score range; specifically:

When the sensory score of a certain taste parameter is 0 to 1 point, the taste characteristic of the taste parameter is defined as no feeling;

When the sensory score of a taste parameter is 1 to 3 points, the taste characteristic of the taste parameter is qualitatively a threshold sense;

When the sensory score of a taste parameter is 3 to 5 points, the taste characteristic of the taste parameter is classified as weak;

When the sensory score of a taste parameter is 5-7 points, the taste characteristic of the taste parameter is classified as medium;

When the sensory score of a taste parameter is 7-9 points, the taste characteristic of the taste parameter is characterized as strong.

Preferably, for each soy sauce sample, each soy sauce sample is placed in a room at 23±2°C, and then a plurality of personnel with sensory experience will perform sensory scores on each taste parameter of each soy sauce sample; quantitative description analysis is used in the sensory score Method, using a 9-point digital scale as the scoring scale.

The second objective of the present invention is achieved by the following technical solution: an electronic tongue-based soy sauce taste evaluation device, including:

The sensory scoring information acquisition module for soy sauce samples is used to obtain sensory scoring information for each taste parameter made by multiple persons with sensory experience for each soy sauce sample obtained; each taste parameter includes sour, salty, bitter, sweet, Freshness and fullness;

Soy sauce sample taste parameter value acquisition module, used to acquire each taste parameter value collected by the electronic tongue for each soy sauce sample;

Taste parameter sensory evaluation model establishment module, used to analyze the correlation between the sensory score of each taste parameter of soy sauce and the value of each taste parameter using the partial least square method according to the sensory score of each taste parameter of each soy sauce sample and the value of each taste parameter. So as to establish the sensory evaluation model of each taste parameter of soy sauce;

The taste parameter value acquisition module of the soy sauce to be tested is used to acquire the taste parameter values collected by the electronic tongue for the soy sauce to be tested;

The taste parameter sensory evaluation module is used to substitute the taste parameter values of the soy sauce to be tested into the sensory evaluation model of each taste parameter of the soy sauce to obtain the sensory score of each taste parameter.

The third objective of the present invention is achieved by the following technical solution: a storage medium storing a program, and when the program is executed by a processor, the following operations are achieved:

For each soy sauce sample obtained, obtain sensory score information of each taste parameter made by a number of persons with sensory experience;

Obtain the taste parameter values collected by the electronic tongue for each soy sauce sample;

According to the sensory score of each taste parameter of each soy sauce sample and the value of each taste parameter, the partial least square method was used to analyze the correlation between the sensory score of each taste parameter of soy sauce and the value of each taste parameter, thereby establishing a sensory evaluation model for each taste parameter of soy sauce ；

Obtain the taste parameter values collected by the electronic tongue for the soy sauce to be tested;

The taste parameter values of the soy sauce to be tested are substituted into the sensory evaluation model of each taste parameter of the soy sauce, and the sensory score of each taste parameter is obtained.

The fourth object of the present invention is achieved by the following technical solution: a computing device including a processor and a memory for storing an executable program for the processor, when the processor executes a program stored in the memory, the following operations are implemented:

For each soy sauce sample obtained, obtain sensory score information of each taste parameter made by a number of persons with sensory experience;

Obtain the taste parameter values collected by the electronic tongue for each soy sauce sample;

According to the sensory score of each taste parameter of each soy sauce sample and the value of each taste parameter, the partial least square method was used to analyze the correlation between the sensory score of each taste parameter of soy sauce and the value of each taste parameter, thereby establishing a sensory evaluation model for each taste parameter of soy sauce ；

Obtain the taste parameter values collected by the electronic tongue for the soy sauce to be tested;

The taste parameter values of the soy sauce to be tested are substituted into the sensory evaluation model of each taste parameter of the soy sauce, and the sensory score of each taste parameter is obtained.

Compared with the prior art, the present invention has the following advantages and effects:

(1) In the soy sauce taste evaluation method of the present invention, a plurality of soy sauce samples are first obtained, and for each soy sauce sample obtained, sensory scoring information of each taste parameter made by a plurality of persons with sensory experience is obtained; and through the electronic tongue Collect each taste parameter value of each soy sauce sample; then according to the sensory score of each taste parameter of each soy sauce sample and the value of each taste parameter, use partial least square method to analyze the correlation between the sensory score of each taste parameter and the value of each taste parameter , Establish a sensory evaluation model for each taste parameter of soy sauce; for the soy sauce to be tested, collect each taste parameter value in it through the electronic tongue; then substitute each taste parameter value into the sensory evaluation model of each taste parameter of soy sauce, and get Sensory score of each taste parameter. It can be seen from the above that the present invention establishes a sensory evaluation model for each taste parameter by analyzing the sensory score of each taste parameter in soy sauce and the correlation between each taste parameter value. When the taste of soy sauce needs to be evaluated, the soy sauce collected by the electronic tongue The taste parameter values of the soy sauce can be directly substituted into the model to obtain the sensory score of each taste parameter, which has the advantage of being able to accurately and quickly evaluate the taste parameters of the soy sauce; in addition, the taste parameter values of the soy sauce in the method of the present invention are electronic The scoring collected by the tongue device is also performed by a model that has been calculated. Therefore, the method of the present invention is not affected by humans, and solves the problems of unstable results and low work efficiency caused by artificial sensory analysis in the prior art due to sensory fatigue and environmental influences. . It is of great significance to evaluate and optimize the taste and quality of soy sauce during the production, sales, and eating process.

(2) In the soy sauce taste evaluation method of the present invention, the electronic tongue is used to collect the taste parameter information of the soy sauce. Among them, the electronic tongue is a new type of taste detection system, based on the principles of bionics, sensor technology and computer science, using a sensor array to detect food The characteristic electrical response signal of the sample, combined with statistical analysis and pattern recognition methods, realizes the analysis and recognition of the taste of the sample; the electronic tongue technology is not only simple to operate, time-saving and labor-saving, but also has stronger objectivity and reproducibility, which can further enhance the soy sauce The accuracy of taste evaluation.

Description of the drawings

Fig. 1 is a flowchart of the method for evaluating the taste of soy sauce according to the present invention.

Figure 2 is a block diagram of the structure of the soy sauce taste evaluation device of the present invention.

detailed description

The present invention will be further described in detail below in conjunction with the examples and drawings, but the implementation of the present invention is not limited thereto.

Example 1

The invention discloses a method for evaluating the taste of soy sauce based on an electronic tongue, as shown in Figure 1, and the steps are as follows:

Step S1: Obtain a plurality of soy sauce samples; in this embodiment, the soy sauce sample is a pre-treated soy sauce sample, and the pre-treatment refers to diluting the soy sauce sample to a certain multiple, such as 30 times, with distilled water. In this embodiment, 20 soy sauce samples were obtained. To come from different batches, 20 soy sauce samples were put into 20 sample cups.

Step S2, for each soy sauce sample, obtain the sensory scores of each taste parameter made by a plurality of persons with sensory experience; the taste parameters include six, which are acid, salty, bitter, sweet, fresh and fullness; In the examples, each soy sauce sample is placed in an evaluation room at 23±2°C, and an evaluation team is composed of 10 evaluators (5 men and 5 women) with sensory analysis experience. For each soy sauce sample, each evaluator has The six taste parameters of the soy sauce sample were scored one by one. In this embodiment, the sensory scoring adopts the quantitative description analysis (QDA) method, with a 9-point digital scale as the scoring scale, and the intensity changes from 0 to 9 points are in order of no sensation, threshold sensation, weak, medium, and strong. ; Among them, 0 to 1 is divided into no sensation, 1 to 3 is divided into threshold sense, 3 to 5 is divided into weak, 5 to 7 is divided into medium, and 7 to 9 is divided into strong. For example, when the evaluator scores a certain taste parameter, if the sensory is "no sensation", it will be given a score of 0 to 1 based on experience; if the sensory is "threshold sense", it will be given a score of 1 to 3 based on experience ; If the sense organs are “weak”, it will be given as 3 to 5 points based on experience; if the senses are “medium”, it will be given as 5-7 points based on experience; if the senses are “strong”, it will be given as 7-9 points.

Step S3: For each soy sauce sample, collect each taste parameter value through the electronic tongue; in this embodiment, each soy sauce sample is measured in parallel by the electronic tongue for 6 times. For each taste parameter value detected each time, take The average value of the last 3 times is used as the final taste parameter value.

Step S4: According to the sensory scores of the taste parameters and the taste parameter values of the soy sauce samples obtained above, the partial least squares method (PLS) is used to analyze the correlation between the sensory scores of the taste parameters of the soy sauce and the taste parameter values. In order to establish the sensory evaluation model of each taste parameter of soy sauce:

F _j =K _j +a _j X ₁ +b _j X ₂ +c _j X ₃ +d _j X ₄ +e _j X ₅ +f _j X ₆ ;

j=1,2,...,6;

Among them, F _j represents the sensory evaluation model of taste parameter j; taste parameters j = 1, 2, ..., 6 respectively represent taste parameters fresh, sour, salty, bitter, sweet, and fullness; that is, F ₁ is the taste parameter fresh Sensory evaluation model, F ₂ is the sensory evaluation model of the taste parameter acid, F ₃ is the sensory evaluation model of the taste parameter salty, F ₄ is the sensory evaluation model of the taste parameter bitter, F ₅ is the sensory evaluation model of the taste parameter sweet, F ₆ It is a sensory evaluation model for the sense of fullness of taste parameters;

X ₁ to X ₆ respectively correspond to parameter values representing sour, bitter, fresh, fullness, saltiness and sweetness;

K _j represents a constant in the sensory evaluation model of taste parameter j;

a _j represents the weight corresponding to the sour taste parameter value in the sensory evaluation model of taste parameter j;

b _j represents the weight corresponding to the bitterness parameter value in the sensory evaluation model of the taste parameter j;

c _j represents the weight corresponding to the umami taste parameter value in the sensory evaluation model of the taste parameter j;

d _j represents the weight corresponding to the fullness taste parameter value in the sensory evaluation model of the taste parameter j;

e _j represents the weight corresponding to the salty taste parameter value in the sensory evaluation model of the taste parameter j;

f _j represents the weight corresponding to the sweet taste parameter value in the sensory evaluation model of the taste parameter j.

In this embodiment, according to the sensory scores of the taste parameters of each soy sauce sample obtained above in step S2 and the taste parameter values of the taste parameters of fresh, sour, salty, bitter, sweet and fullness of each soy sauce sample obtained above, the partial least square method ( PLS) Establish a sensory evaluation model F ₁ for obtaining the fresh taste parameter; according to the sensory score of the taste parameter acid of each soy sauce sample obtained above in step S2 and the taste parameter of fresh, sour, salty, bitter, sweet and fullness of each soy sauce sample Partial least squares method (PLS) was used to establish the sensory evaluation model F _{2 to} obtain the taste parameter acidity; according to the sensory score of the taste parameter saltiness of each soy sauce sample obtained above in step S2 and the freshness, sourness, saltiness, and saltiness of each soy sauce sample Bitter, sweet and fullness taste parameter values, using partial least squares (PLS) to establish the sensory evaluation model F _{3 of the} taste parameter saltiness; according to the taste parameter of each soy sauce sample obtained in step S2, the sensory score of bitterness and each soy sauce The taste parameter values of the fresh, sour, salty, bitter, sweet and fullness of the sample are used to establish the sensory evaluation model F ₄ to obtain the bitter taste parameter by using the partial least square method (PLS); according to the taste of each soy sauce sample obtained above in step S2 The sensory scores of parameter sweetness and the taste parameter values of fresh, sour, salty, bitter, sweet and fullness of each soy sauce sample were established by using partial least squares (PLS) to obtain the sensory evaluation model F _{5 of the} taste parameter sweetness; according to the above step S2 The sensory scores of the taste parameter fullness of each soy sauce sample and the taste parameter values of fresh, sour, salty, bitter, sweet and fullness of each soy sauce sample were obtained, and the partial least square method (PLS) was used to establish the fullness of the taste parameter. Sensory evaluation model F ₆ .

In this embodiment, after the sensory evaluation model for each taste parameter is obtained, the sensory evaluation model for each taste parameter is evaluated by the correlation coefficient R2 and the root mean square error RMSE value. Table 1 shows the expressions of the sensory evaluation model equations for each taste parameter obtained under the 20 soy sauce samples of this example:

Table 1

From the above, it can be seen that the correlation R2 of the sensory evaluation models of each taste parameter in this embodiment is controlled above 0.8, which shows that the prediction performance of the model is good.

Step S5: For the soy sauce to be tested, the taste parameter values are collected through the electronic tongue; then the taste parameter values are respectively substituted into the sensory evaluation model of each taste parameter of the soy sauce to obtain the sensory score of each taste parameter.

Step S6: For the to-be-tested soy sauce, after obtaining the sensory score of each taste parameter, evaluate its taste characteristics according to the score range; specifically:

When the sensory score of a certain taste parameter is 0 to 1 point, the taste characteristic of the taste parameter is defined as no feeling;

When the sensory score of a taste parameter is 1 to 3 points, the taste characteristic of the taste parameter is qualitatively a threshold sense;

When the sensory score of a taste parameter is 3 to 5 points, the taste characteristic of the taste parameter is classified as weak;

When the sensory score of a taste parameter is 5-7 points, the taste characteristic of the taste parameter is qualified as medium;

When the sensory score of a taste parameter is 7-9 points, the taste characteristic of the taste parameter is characterized as strong.

Table 2 shows the sensory scores and taste characteristics of a soy sauce to be tested in this embodiment;

Table 2

Taste index	fresh	acid	salty	bitter	sweet	Fullness
Sensory score	6.31	2.13	5.98	1.95	1.63	3.26
Qualitative taste	medium	Sense of threshold	medium	Sense of threshold	Sense of threshold	weak

It can be seen from the above table that the sourness, bitterness, and sweetness of the selected soy sauce defect indicators in this embodiment are within the threshold sense range, the characteristic indicators of umami and saltiness are medium, and the sense of fullness belongs to the weak range.

Before the execution of the above steps S3 and S5 in this embodiment, prepare 6 reference liquids. Each reference liquid is obtained after the volume of 2.2365g KCl+0.045g tartaric acid is adjusted to 1000mL, and then the taste parameters in the soy sauce are collected through the electronic tongue The specific steps are as follows:

Step 1. Place each sensor of the electronic tongue in the soaking solution and stabilize for 90 seconds to preliminarily clean and remove impurities on the surface of the membrane. Among them, the umami sensor AAE, the sour sensor CA0, and the salty sensor CT0 of the electronic tongue are placed in the soaking solution as negative The cleaning liquid, the soaking liquid of the bitter sensor C00 and the sweet sensor GL1 of the electronic tongue is the positive electrode cleaning liquid,

Step 2. Place each sensor of the electronic tongue in the first reference solution and the second reference solution for 2 minutes;

Step 3, each sensor disposed on the electronic tongue third stable reference solution than 30 seconds, respectively, each measured potential value _{Vr i, i = AAE, CA0} , CT0, C00, GL1; Vr AAE, Vr CA0, Vr _CT0 , Vr _C00 and Vr _GL1 are the electronic tongue umami sensor AAE, sour sensor CA0, salt sensor CT0, bitter sensor C00 and sweet sensor GL1, respectively, measured after being stabilized in the third reference liquid for 30 seconds Potential difference;

Step 4. Place the sensors of the electronic tongue in the soy sauce solution for 30 seconds to stabilize, and measure the potential values Vs _i , i = AAE, CA0, CT0, C00, GL1; Vs _AAE , Vs _CA0 , Vs _CT0 , Vs _C00 And Vs _GL1 are the electric-tongue umami sensor AAE, the sour sensor CA0, the salt sensor CT0, the bitter sensor C00 and the sweet sensor GL1, respectively, which are the electric potential difference measured after being stabilized in the soy sauce solution for 30 seconds;

Calculate the potential difference V1 _i =Vs _i -Vr _i , i = AAE, CA0, CT0, C00, GL1 to obtain the fresh, sour, salty, bitter and sweet taste parameter values of the soy sauce;

Step 5. Put the freshness sensor AAE of the electronic tongue in the fourth reference solution and the fifth reference solution for 3 seconds respectively;

Step 6. Place the umami sensor AAE of the electronic tongue in the sixth reference solution and stabilize for 30 seconds, and measure the electric potential value Vr′ _AAE ; calculate the electric potential difference V2=Vr′ _AAE- Vr _AAE as the fullness sensory parameter.

In the above steps, if it is executed in step S3, the soy sauce refers to the soy sauce sample; if it is executed in step S5, the soy sauce refers to the soy sauce to be tested. In this embodiment, the TS-5000Z electronic tongue of Japanese insent company can be selected.

Example 2

This embodiment discloses an electronic tongue-based soy sauce taste evaluation device, as shown in FIG. 2, including:

The sensory scoring information acquisition device for soy sauce samples is used to acquire sensory scoring information for each taste parameter made by a plurality of persons with sensory experience for each acquired soy sauce sample; in this embodiment, 20 soy sauce products can be acquired ; For each soy sauce product, the sensory scoring information of each taste parameter made by multiple persons with sensory experience is obtained; among them, each soy sauce sample can be placed in the evaluation room at 23±2℃, and 10 people with sensory analysis Experienced evaluators (5 males and 5 females) formed an evaluation team. For each soy sauce sample, each evaluator performed sensory scores on the six taste parameters of the soy sauce sample one by one.

The soy sauce sample taste parameter value acquisition module is used to acquire the taste parameter values collected by the electronic tongue for each soy sauce sample; the electronic tongue is the TS-5000Z electronic tongue of Japanese insent. Among them, each soy sauce sample was measured in parallel by the electronic tongue for 6 times. For each taste parameter value detected each time, the average value of the last 3 times was taken as the final taste parameter value.

Taste parameter sensory evaluation model establishment module, used to analyze the correlation between the sensory score of each taste parameter of soy sauce and the value of each taste parameter using the partial least square method according to the sensory score of each taste parameter of each soy sauce sample and the value of each taste parameter. In order to establish the sensory evaluation model of each taste parameter of soy sauce:

F _j =K _j +a _j X ₁ +b _j X ₂ +c _j X ₃ +d _j X ₄ +e _j X ₅ +f _j X ₆ ;

j=1,2,...,6;

Among them, F _j represents the sensory evaluation model of taste parameter j; taste parameters j = 1, 2, ..., 6 respectively represent taste parameters fresh, sour, salty, bitter, sweet, and fullness; that is, F ₁ is the taste parameter fresh Sensory evaluation model, F ₂ is the sensory evaluation model of the taste parameter acid, F ₃ is the sensory evaluation model of the taste parameter salty, F ₄ is the sensory evaluation model of the taste parameter bitter, F ₅ is the sensory evaluation model of the taste parameter sweet, F ₆ It is a sensory evaluation model for the sense of fullness of the taste parameter; X ₁ to X ₆ respectively correspond to the values of the sour, bitter, fresh, full, salty and sweet taste parameters; K _j represents the constant in the sensory evaluation model of the taste parameter j; a _j Represents the weight corresponding to the sour taste parameter value in the sensory evaluation model of taste parameter j; b _j represents the weight corresponding to the bitter taste parameter value in the sensory evaluation model of taste parameter j; c _j represents the fresh taste parameter in the sensory evaluation model of taste parameter j Value corresponding to the weight; d _j represents the weight corresponding to the fullness taste parameter value in the taste parameter j sensory evaluation model; e _j represents the weight corresponding to the salty taste parameter value in the taste parameter j sensory evaluation model; f _j represents the weight in the taste parameter _j j The weight corresponding to the sweet taste parameter value in the sensory evaluation model.

The taste parameter value acquisition module of the soy sauce to be tested is used to acquire the taste parameter values collected by the electronic tongue for the soy sauce to be tested;

The taste parameter sensory evaluation module is used to substitute the taste parameter values of the soy sauce to be tested into the sensory evaluation model of each taste parameter of the soy sauce to obtain the sensory score of each taste parameter.

In this embodiment, the soy sauce taste evaluation device may further include the following functional modules:

The sensory model evaluation module is used to evaluate the sensory evaluation model of each taste parameter through the correlation coefficient R2 and the root mean square error RMSE value.

It should be noted here that the device of this embodiment only uses the division of the above-mentioned functional modules as an example. In practical applications, the above-mentioned function allocation can be completed by different functional modules as needed, that is, the internal structure is divided into different The functional modules to complete all or part of the functions described above.

Example 3

This embodiment discloses a storage medium that stores a program, and when the program is executed by a processor, the following operations are implemented:

For each soy sauce sample obtained, obtain sensory score information of each taste parameter made by a number of persons with sensory experience;

Obtain the taste parameter values collected by the electronic tongue for each soy sauce sample;

According to the sensory score of each taste parameter of each soy sauce sample and the value of each taste parameter, the partial least square method was used to analyze the correlation between the sensory score of each taste parameter of soy sauce and the value of each taste parameter, thereby establishing a sensory evaluation model for each taste parameter of soy sauce ；

Obtain the taste parameter values collected by the electronic tongue for the soy sauce to be tested;

The taste parameter values of the soy sauce to be tested are substituted into the sensory evaluation model of each taste parameter of the soy sauce, and the sensory score of each taste parameter is obtained.

The storage medium in this embodiment may be a magnetic disk, an optical disc, a computer memory, a read-only memory (ROM, Read-Only Memory), a random access memory (RAM, Random Access Memory), a USB flash drive, a mobile hard disk, and other media.

Example 4

This embodiment discloses a computing device that includes a processor and a memory for storing an executable program of the processor, and is characterized in that: when the processor executes a program stored in the memory, the following operations are implemented:

For each soy sauce sample obtained, obtain sensory score information of each taste parameter made by a number of persons with sensory experience;

Obtain the taste parameter values collected by the electronic tongue for each soy sauce sample;

According to the sensory score of each taste parameter of each soy sauce sample and the value of each taste parameter, the partial least square method was used to analyze the correlation between the sensory score of each taste parameter of soy sauce and the value of each taste parameter, thereby establishing a sensory evaluation model for each taste parameter of soy sauce ；

Obtain the taste parameter values collected by the electronic tongue for the soy sauce to be tested;

The taste parameter values of the soy sauce to be tested are substituted into the sensory evaluation model of each taste parameter of the soy sauce, and the sensory score of each taste parameter is obtained.

The computing device described in this embodiment may be a desktop computer, a notebook computer, a smart phone, a PDA handheld terminal, a tablet computer, or other terminal devices with a processor function.

The above-mentioned embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited by the above-mentioned embodiments, and any other changes, modifications, substitutions, combinations, etc. made without departing from the spirit and principle of the present invention Simplified, all should be equivalent replacement methods, and they are all included in the protection scope of the present invention.

Claims (10)

1. An electronic tongue-based method for evaluating the taste of soy sauce, which is characterized in that the steps are as follows:

   Obtain multiple soy sauce samples;

   For each soy sauce sample, obtain the sensory scores of each taste parameter made by a number of persons with sensory experience; each taste parameter includes sour, salty, bitter, sweet, fresh and fullness;

   For each soy sauce sample, collect each taste parameter value through the electronic tongue;

   According to the sensory scores of each taste parameter and the value of each taste parameter of each soy sauce sample obtained above, the partial least square method is used to analyze the correlation between the sensory score of each taste parameter of soy sauce and the value of each taste parameter, so as to establish each taste of soy sauce Parametric sensory evaluation model;

   For the soy sauce to be tested, the taste parameter values are collected through the electronic tongue; then the taste parameter values are substituted into the sensory evaluation model of each taste parameter of the soy sauce, and the sensory score of each taste parameter is obtained.
2. The method for evaluating the taste of soy sauce based on the electronic tongue of claim 1, wherein the soy sauce sample is a soy sauce sample after pretreatment, and the pretreatment refers to diluting the soy sauce sample to a certain multiple with distilled water.
3. The method for evaluating the taste of soy sauce based on an electronic tongue according to claim 2, wherein the steps of collecting each taste parameter value in the soy sauce through the electronic tongue are as follows:

   Step 1. Place each sensor of the electronic tongue in the soaking solution and stabilize for 90 seconds to preliminarily clean and remove impurities on the surface of the membrane. Among them, the umami sensor AAE, the sour sensor CA0, and the salty sensor CT0 of the electronic tongue are placed in the soaking solution as negative The cleaning liquid, the soaking liquid of the bitter sensor C00 and the sweet sensor GL1 of the electronic tongue is the positive electrode cleaning liquid,

   Step 2. Place each sensor of the electronic tongue in the first reference solution and the second reference solution for 2 minutes;

   Step 3, each sensor disposed on the electronic tongue third stable reference solution than 30 seconds, respectively, each measured potential value _{Vr i, i = AAE, CA0} , CT0, C00, GL1; Vr AAE, Vr CA0, Vr _CT0 , Vr _C00 and Vr _GL1 are the electronic tongue umami sensor AAE, sour sensor CA0, salt sensor CT0, bitter sensor C00 and sweet sensor GL1, respectively, measured after being stabilized in the third reference liquid for 30 seconds Potential difference;

   Step 4. Place the sensors of the electronic tongue in the soy sauce solution for 30 seconds to stabilize, and measure the potential values Vs _i , i = AAE, CA0, CT0, C00, GL1; Vs _AAE , Vs _CA0 , Vs _CT0 , Vs _C00 And Vs _GL1 are the electric-tongue umami sensor AAE, the sour sensor CA0, the salt sensor CT0, the bitter sensor C00 and the sweet sensor GL1, respectively, which are the electric potential difference measured after being stabilized in the soy sauce solution for 30 seconds;

   Calculate the potential difference V1 _i =Vs _i -Vr _i , i = AAE, CA0, CT0, C00, GL1 to obtain the fresh, sour, salty, bitter and sweet taste parameter values of the soy sauce;

   Step 5. Put the freshness sensor AAE of the electronic tongue in the fourth reference solution and the fifth reference solution for 3 seconds respectively;

   Step 6. Place the umami sensor AAE of the electronic tongue in the sixth reference solution and stabilize for 30 seconds, and measure the electric potential value Vr′ _AAE ; calculate the electric potential difference V2=Vr′ _AAE- Vr _AAE as the fullness sensory parameter.
4. The method for evaluating the taste of soy sauce based on electronic tongue according to claim 1, wherein the established sensory evaluation model for each taste parameter is:

   F _j =K _j +a _j X ₁ +b _j X ₂ +c _j X ₃ +d _j X ₄ +e _j X ₅ +f _j X ₆ ;

   j=1,2,...,6;

   Where F _j represents the sensory evaluation model of taste parameter j; taste parameter j = 1, 2, ..., 6 respectively represent taste parameters of freshness, sourness, saltiness, bitterness, sweetness and fullness;

   X ₁ to X ₆ respectively correspond to parameter values representing sour, bitter, fresh, fullness, saltiness and sweetness;

   K _j represents a constant in the sensory evaluation model of taste parameter j;

   a _j represents the weight corresponding to the sour taste parameter value in the sensory evaluation model of taste parameter j;

   b _j represents the weight corresponding to the bitterness parameter value in the sensory evaluation model of the taste parameter j;

   c _j represents the weight corresponding to the umami taste parameter value in the sensory evaluation model of the taste parameter j;

   d _j represents the weight corresponding to the fullness taste parameter value in the sensory evaluation model of the taste parameter j;

   e _j represents the weight corresponding to the salty taste parameter value in the sensory evaluation model of the taste parameter j;

   f _j represents the weight corresponding to the sweet taste parameter value in the sensory evaluation model of the taste parameter j.
5. The method for evaluating the taste of soy sauce based on the electronic tongue according to claim 1, characterized in that it further comprises the following step: after acquiring the sensory evaluation model of each taste parameter, the correlation coefficient R2 and the root mean square error RMSE value are used to evaluate each taste Parametric sensory evaluation model for evaluation.
6. The method for evaluating the taste of soy sauce based on electronic tongue according to claim 1, characterized in that it further comprises the following steps: for the soy sauce to be tested, after obtaining the sensory scores of each taste parameter, the taste characteristics are determined according to the score range. Conduct evaluation; specifically:

   When the sensory score of a certain taste parameter is 0 to 1 point, the taste characteristic of the taste parameter is defined as no feeling;

   When the sensory score of a taste parameter is 1 to 3 points, the taste characteristic of the taste parameter is qualitatively a threshold sense;

   When the sensory score of a taste parameter is 3 to 5 points, the taste characteristic of the taste parameter is classified as weak;

   When the sensory score of a taste parameter is 5-7 points, the taste characteristic of the taste parameter is classified as medium;

   When the sensory score of a taste parameter is 7-9 points, the taste characteristic of the taste parameter is characterized as strong.
7. The method for evaluating the taste of soy sauce based on the electronic tongue according to claim 1, characterized in that, for each soy sauce sample, each soy sauce sample is placed in a room at 23±2°C, and then a plurality of persons with sensory experience test each soy sauce sample. The taste parameters of the soy sauce samples were scored by the sensory system; in the sensory scores, the quantitative description analysis method was used, and the 9-point digital scale was used as the score scale.
8. An electronic tongue-based soy sauce taste evaluation device, which is characterized in that it comprises:

   The sensory scoring information acquisition module for soy sauce samples is used to obtain sensory scoring information for each taste parameter made by multiple persons with sensory experience for each soy sauce sample obtained; each taste parameter includes sour, salty, bitter, sweet, Freshness and fullness;

   Soy sauce sample taste parameter value acquisition module, used to acquire each taste parameter value collected by the electronic tongue for each soy sauce sample;

   Taste parameter sensory evaluation model establishment module, used to analyze the correlation between the sensory score of each taste parameter of soy sauce and the value of each taste parameter using the partial least square method according to the sensory score of each taste parameter of each soy sauce sample and the value of each taste parameter. So as to establish the sensory evaluation model of each taste parameter of soy sauce;

   The taste parameter value acquisition module of the soy sauce to be tested is used to acquire the taste parameter values collected by the electronic tongue for the soy sauce to be tested;

   The taste parameter sensory evaluation module is used to substitute the taste parameter values of the soy sauce to be tested into the sensory evaluation model of each taste parameter of the soy sauce to obtain the sensory score of each taste parameter.
9. A storage medium storing a program, wherein when the program is executed by a processor, the following operations are implemented:

   For each soy sauce sample obtained, obtain sensory score information of each taste parameter made by a number of persons with sensory experience;

   Obtain the taste parameter values collected by the electronic tongue for each soy sauce sample;

   According to the sensory score of each taste parameter of each soy sauce sample and the value of each taste parameter, the partial least square method was used to analyze the correlation between the sensory score of each taste parameter of soy sauce and the value of each taste parameter, thereby establishing a sensory evaluation model for each taste parameter of soy sauce ；

   Obtain the taste parameter values collected by the electronic tongue for the soy sauce to be tested;

   The taste parameter values of the soy sauce to be tested are substituted into the sensory evaluation model of each taste parameter of the soy sauce, and the sensory score of each taste parameter is obtained.
10. A computing device includes a processor and a memory for storing an executable program for the processor, wherein the processor implements the following operations when executing the program stored in the memory:

    For each soy sauce sample obtained, obtain sensory score information of each taste parameter made by a number of persons with sensory experience;

    Obtain the taste parameter values collected by the electronic tongue for each soy sauce sample;

    According to the sensory score of each taste parameter of each soy sauce sample and the value of each taste parameter, the partial least square method was used to analyze the correlation between the sensory score of each taste parameter of soy sauce and the value of each taste parameter, thereby establishing a sensory evaluation model for each taste parameter of soy sauce ；

    Obtain the taste parameter values collected by the electronic tongue for the soy sauce to be tested;

    The taste parameter values of the soy sauce to be tested are substituted into the sensory evaluation model of each taste parameter of the soy sauce, and the sensory score of each taste parameter is obtained.

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