基于电子舌与人工感官的茶叶滋味属性参考物呈味强度相关性分析

Correlation analysis of taste intensity of tea flavor attribute reference based on electronic tongue and artificial senses

目的:探究电子舌和人工感官对茶叶滋味属性参考物呈味强度的相关性。方法:以奎宁、明矾、谷氨酸钠、蔗糖和柠檬酸依次为苦、涩、鲜、甜、酸滋味属性参考物,在觉察阈值基础上,分析各滋味属性参考物电子舌和人工感官的浓度—呈味强度关系及其相关性。结果:奎宁苦味觉察阈值为0.015 mg/mL、对应电子舌响应值为4.91;明矾涩味觉察阈值为0.01 mg/mL、对应电子舌响应值为-3.32;谷氨酸钠鲜味觉察阈值为0.03 mg/mL、对应电子舌响应值为1.32;蔗糖甜味觉察阈值为0.4 mg/mL、对应电子舌响应值为18.07,柠檬酸酸味觉察阈值为0.04 mg/mL、对应电子舌响应值为-6.18。各滋味属性参考物的人工感官和电子舌浓度—呈味强度均呈一定函数曲线关系,符合Weber-Fechne定律;在所选浓度范围内,柠檬酸(酸味)和蔗糖(甜味)电子舌呈味强度与人工感官强度呈正相关,奎宁(苦味)和明矾(涩味)电子舌呈味强度与人工感官强度呈负相关。结论:茶叶中5种滋味属性参考物电子舌检测与人工感官浓度—呈味强度具有一定相关性。

Objective:This study aimed to explore the correlation between electronic tongue and artificial senses on the taste intensity of tea taste attribute reference.Methods:Quinine,alum,sodium glutamate,sucrose and citric acid were used as the reference materials for bitter,astringent,fresh,sweet and sour taste attributes in turn.Based on the perception threshold,the relationship between concentration and taste intensity of each reference material for electronic tongue and artificial senses and its correlation were analyzed.Results:The bitterness perception threshold of quinine was 0.015 mg/mL,and the corresponding electronic tongue response value was 4.91.The detection threshold of acerbity was 0.01 mg/mL,and the corresponding electronic tongue response value was-3.32.The threshold of sodium glutamate umami perception was 0.03 mg/mL,and the corresponding electronic tongue response value was 1.32.The sweetness detection threshold of sucrose was 0.4 mg/mL,corresponding to the response value of electronic tongue was 18.07,and the acid taste detection threshold of citrate was 0.04 mg/mL,corresponding to the response value of electronic tongue was-6.18.The relationship between artificial sensory and electronic tongue concentration and taste intensity of each taste attribute reference was a function curve,which was in accordance with Weber-Fechne law.In the selected concentration range,the electronic tongue taste intensity of citric acid(sour taste)and sucrose(sweet taste)was positively correlated with the artificial sensory intensity,while the electronic tongue taste intensity of quinine(bitter taste)and alum(astringent taste)was negatively correlated with the artificial sensory intensity.Conclusion:The electronic tongue are certainly correlated with artificial sensory concentration-taste intensity of five tea taste attributes.