咖啡味觉量化的初步研究

Initial research of quantifying coffee taste evaluation

为了实现咖啡味觉指标的量化,比较不同风味市售咖啡的味觉差异,本研究选择雀巢和伯郎两大品牌共10种口味的咖啡,利用TS-5000Z味觉分析系统,从酸、甜、苦、鲜、咸、涩以及苦味回味、涩味回味和鲜味回味(即丰富度)等9个味觉指标对样品进行评价,并结合感官排序法,验证仪器测试与口尝实验的一致性。结果表明,所选咖啡的味觉差异主要体现在酸味、甜味、咸味、鲜味和丰富度上,雀巢特浓和香醇的酸味最弱,甜味和鲜味最大,七种伯朗咖啡的味觉差异相对较小,结合感官评价,雀巢每种口味都有较为突出的特点,伯朗则变化较小。电子舌测试与感官评价值的拟合度较高(R2均大于0.8),并且提高了对样品的区分性和味觉指标的灵敏度,可以充分量化咖啡饮料的各项味觉指标,明确产品味觉特点,对产品的研发、改进或升级提供数据支持,也是产品品质评价的有效工具。

In order to quantify coffee taste and compare various flavor coffee in the market, the Taste Sensing System TS-5000Z was selected to analyse ten kinds of coffee from two brands, Nestle and MR.BROWN.Sourness, sweetness, bitterness, umami, saltiness, astringency, aftertaste bittereness, aftertaste astringency and aftertaste umami（i.e.richness） were exported, combined with ranking method to evaluate samples and then estimate consistency between the two methods.It turned out that the sourness, sweetness, saltiness, umami and richness of selected coffee were different.Nescafe espresso and mellow possessed weakest sourness, greatest sweetness and umami.There was lesser difference between the seven Brown coffee.Considering sensory evalution, every flavor Nescafe owned its personalized taste, while MR.BROWN had smaller change.Fitted the value between electronic tongue and sensory evalution, the degree were greater （ R2 more than 0.8） .By using Taste Sensing System TS-500OZ, both the capacity of distinguishing and sensitivity were enhanced, each taste indicators of coffee was quantified sufficiently,the prouducts taste characteristic were confirmed,which can support the product development or improvement.Also, it will become an efficient instrument in product quality evaluation.