基于智能感官技术的中药保健酒口味区分及预测

Taste Discrimination and Prediction of TCM Health Care Wine Based on Intelligent Sensory Technology

目的考察智能感官技术对中药保健酒的口味区分及对配方工艺优化的预测作用。方法采用人工脂膜传感器与金属氧化物传感器分别测定鸿茅药酒、益肾液、中国劲酒、功夫酒的味觉数据与嗅觉数据,采用线性判别分析(LDA)进行数据分析,对比保健酒的口味特征,并根据分析结果,对功夫酒进行有针对性的矫味处理,并对矫味结果进行智能味觉验证。结果4种中药保健酒的智能味觉与智能嗅觉数据差别明显,按味觉数据预测的口味特征调整配方,去除酸味中药覆盆子,由回流浸出工艺改为室温循环浸出工艺,新功夫酒的智能味觉数据与真实口感均有明显改善。结论智能感官技术可用于中药保健酒口味的量化评价,在配方工艺优化方面也有一定的指导作用。

Objective To evaluate the capacity of intelligent sensory technology on the taste discrimination and prediction of optimum preparation process of traditional Chinese medicine(TCM)health care wine.Methods The artificial lipid membrane sensors and metal oxide sensors were used to measure Hongmao Yaojiu,Yishen Ye,Jin Liquor and Kung Fu Wine.Taste characteristic data were analyzed by linear discriminant analysis(LDA).According to the results of the analysis,the taste of Kung Fu Wine was corrected and the corrected results were validated intelligently.Results Four brands of health care wine could be obviously distinguished by electronic tongue and nose.The intelligent taste data and true taste of new Kung Fu Wine were substantially improved by removing sour Rubi fructus and changing from reflux extraction to cyclic extraction at room temperature.Conclusion Intelligent sensory technology not only can be applied in quantitative evaluation of the taste of TCM health care wine,but also be a instructive for formulation optimization.