基于电子舌技术的有机低钠盐配方呈味特性研究

Study on Sensory Characteristics of Organic Low Sodium Salt Formula Based on Electronic Tongue Technology

食盐是人类生活中的重要调剂品,在日益注重生活品质与生活健康的今天,低钠盐成为更多人的选择。文章采用法国Alpha M.O.S公司ASTREE电子舌采集样品溶液的味觉信息,研究低钠盐配方的呈味特性,分析了氯化钾、葡萄糖酸钠的呈味属性,利用DFA和PCA两种模式识别方法对低钠盐配方及其他样品溶液进行定性分析评价。实验结果表明:两种模式识别方法均能够对不同低钠盐配方的呈味特性进行有效判别,电子舌为不同配方的低钠盐呈味特性研究提供了一种快速的检测方法。

Salt is an important condiment in human＇s daily life, as people focusing on the quality and health of life increasingly, more and more people prefer to choose low sodium salt. The taste information of sample solution is collected by French ASTREE electronic tongue of Alpha M. O. S. , and the sensory characteristics of the low sodium salt formula are also studied. Analyze the flavor properties of potassium chloride and sodium glucose. The methods of discriminant function analysis（DFA） and principal component analysis（PCA） are used for the qualitative analysis of low sodium salt formula and other samples. The results show that two recognition methods can effectively distinguish the sensory characteristics of different low sodium salt formulas. Electronic tongue provides a rapid method to study the sensory characteristics of different low sodium salt formulas.