人工与智能仪器对不同番茄品种感官评价对比分析

Comparative Analysis of Sensory Evaluation of Different Tomato Cultivars by Artificial and Intelligent Instruments

以8种番茄为研究对象,利用人工感官评价和智能仪器(电子眼、电子舌和电子鼻)评价相结合的方法,研究不同番茄品种的消费者喜好度差异和影响消费者喜好度的内在原因。结果表明:智能感官仪器中的电子眼可以将番茄外观参数量化及数字化,从而进行精确比较;电子舌可以代替人工多次重复性品尝并对不同品种番茄的酸甜滋味差异进行分析;电子鼻可以通过分析和数据处理,找出影响不同品种番茄风味差异的对应化合物;通过此次人工感官评价与智能感官评价结果结合分析,发现消费者更加喜欢红色番茄,而影响番茄风味的主要是青草味、果香味、奶酪味的一些化合物。人工感官与智能感官评价相结合不仅能够得到消费者喜爱的产品,还能分析出影响喜好度的原因;因此,人工与智能感官评价结合能够对果蔬风味进行科学评价,也可以为未来培育出更受消费者喜爱的蔬菜品种提供理论依据。

A method combining artificial and intelligent instrument evaluation (electronic eye,electronic tongue and electronic nose) was used to study the consumer preference differences and internal factors affecting consumer preference of 8 tomato cultivars.The results showed that the electronic eye could quantify and digitize the appearance parameters of tomatoes,so as to make accurate comparison,the electronic tongue could replace artificial tasting and analyze the difference of sour and sweet taste of different cultivars of tomato and the electronic nose could find out the corresponding compounds affecting the flavor difference through analysis and data processing.The analysis of the results of artificial and intelligent sensory evaluation showed that consumers preferred red tomatoes and the main factors affecting tomato flavor were some compounds of green grass flavor,fruit flavor and cheese flavor.The combination of artificial and intelligent sensory evaluation could not only get consumers’ preference for products,but also analyze the reasons for different preferences.Therefore,the combination of artificial and intelligent sensory evaluation could not only scientifically evaluate the flavor of fruits and vegetables,but also provide a theoretical basis for cultivating more popular vegetable cultivars in the future.