基于电子舌技术3个地区产腌制大头菜滋味品质评价

Taste profile characterization of salty mustard root collected from different regions by electronic tongue analysis

采用电子舌技术,对四川成都、湖北襄阳和山东菏泽产腌制大头菜样品的滋味品质进行了评价。通过Kruskal-Wallis分析发现,山东菏泽地区出产的成武酱大头的酸味显著高于其他两个地区腌制大头菜(p<0.05),而咸味、苦味、鲜味和后味-B(苦味回味)呈现出相反的趋势(p<0.05)。通过主坐标分析、多元方差分析和聚类分析发现不同地区产腌制大头菜整体滋味品质存在显著差异(p<0.05)。通过冗余分析发现该差异是由于咸味、后味-B(苦味回味)和酸味等3个指标导致的。由此可见,电子舌在腌制大头菜的滋味品质评价中具有较大应用潜力,同时本研究可为后续大头菜生产工艺条件的优化提供数据支持。

The taste profile characterizations of salty mustard root collected from different regions were studied by electronic tongue. Although the results of Kruskal-Wallis indicated that sourness of samples collected from Shandong Heze was significantly higher than two other regions（p0.05）,the indexes of saltiness,bitterness,umami and aftertaste-B showed the opposite trend. Through principal coordinate analysis（PCA）,multivariate analysis of variance（MANOVA）,and cluster analysis（CA） showed that there were significant difference in taste profile characterization of different kinds of salty mustard root（p0.05）. Meanwhile,saltiness,aftertaste-B and sourness were identified by redundancy analysis（RDA） as key variables significantly associated with the taste profile difference. Thus,the electronic tongue showed a great potential in the evaluation of quality for salty mustard root and this research could provide data supports for technology conditions optimization of the salty mustard root.