Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose

The sensory perception of food is a dynamic process,which is closely related to the release of flavor substances during oral processing.It’s not only affected by the food material,but also subjected to the individual oral environment.To explore the oral processing characteristics of soft-boiled chicken,the sensory properties,texture,particle size,viscosity,characteristic values of electronic nose and tongue of different chicken samples were investigated.The correlation analysis showed that the physical characteristics especially the cohesiveness,springiness,resilience of the sample determined oral processing behavior.The addition of chicken skin played a role in lubrication during oral processing.The particle size of the bolus was heightened at the early stage,and the fluidity was enhanced in the end,which reduced the chewing time to the swallowing point and raised the aromatic compounds signal of electronic nose.But the effect of chicken skin on chicken thigh with relatively high fat content,was opposite in electronic nose,which had a certain masking effect on the perception of umami and sweet taste.In conclusion,fat played a critical role in chicken oral processing and chicken thigh had obvious advantages in comprehensive evaluation of soft-boiled chicken,which was more popular among people.

Automatic Monitoring Electronic Tongue with MEAs for Environmental Analysis

An automatic monitoring electronic tongue based on differential pulse stripping voltammetry (DPSV) was developed for heavy metals analysis.Simultaneous detections of trace Zn(Ⅱ),Cd(Ⅱ),Pb(Ⅱ),Cu(Ⅱ),Fe(Ⅲ) and Cr(Ⅲ) in water samples were performed with three electrochemical sensors.The sensor chip combined a silicon-based Hg-coated Au microelectrode array (MEA) as the working electrode on one side with an Ag/AgCl reference electrode and a Pt counter electrode on the other side.With a computer controlled multipotentiostat,pumps and valves,the electronic tongue realized in-situ real-time detection of the six metals mentioned above at parts-per-billion level without manual operation.

Voltammetric Identification of Motor Oils Using Electronic Tongue on Carbon-Paste Electrode Basis

Viscous organic liquids are common products which are used in human life. The motor oils used to lubricate the moving parts of internal combustion engines present an important group of these substances. Timeous monitoring of motor oil quality allows providing durability of engine. For this purpose the problem of designing of express sensor devices for identification of motor oils and other viscous organic liquids using inexpensive voltammetric methods of analysis is solved. In this paper, the results of motor oils identification using electronic tongue on the carbon-paste electrode basis with motor oils as a binder have been presented. The possibility of univocal identification of individual samples of motor oils has been shown.

Rationally designed graphene channels for real-time sodium ion detection for electronic tongue

Monitoring taste-inducing ions and molecules continuously in liquids or solutions is of great considerable matter for the realization of the electronic tongue(E-tongue).Particularly from the five major tastes,the highly selective,sensitive detection of Na^(+)in real-time is prioritized.Prioritization is due to the saltiness of food is the key ingredient in most meals.Nevertheless,existing Na^(+)detecting devices have relatively low performances of selectivity,sensitivity,and lack of on–off functions.Additionally,conventional devices significantly deteriorate in capac-ity due to repetitive usage or lifetime shortage by degradation of the sensing mate-rial.Herein,a graphene-based channel was rationally designed by the facile decoration of Calix[4]arene and Nafion to address this issue.They act as a receptor and a molecular sieve,respectively,to enhance selectivity and sensitivity and elon-gate the life expectancy of the device.This device was merged with a microfluidic channel to control the injection and withdrawal of solutions to fulfill dynamic on–off functions.The fabricated device has highly selective,sensitive Na^(+)detection properties compared to other 10 molecule/ionic species.Dynamic on–off functions of the device were available,also possesses a long lifespan of at least 220 days.Additionally,it can precisely discriminate real beverages containing Na^(+),which can be observed by principal component analysis plot.These features offer the possibility of ascending to a platform for E-tongues in near future.

Discrimination of Five Species of Panax Genus and their Geographical Origin Using Electronic Tongue Combined with Chemometrics

Objective:Authentication is vital to the reduction of the misuse of Panax species due to their extensive array of uses and similarities between species.However,the current authentication approach is time-consuming,laborious,and costly.The aim of this study is to discriminate the botanical origins of five species in Panax genus by a rapid and simple approach.Methods:Here,an electronic tongue(E-tongue)was applied to discriminate the botanical origins of five species of Panax,i.e.,Panax quinquefolius,Panax japonicus,P.japonicus var.major,Panax zingiberensis,and Panax notoginseng(representative high-,middle-,and low-latitude plants),and the four geographical origins of P.japonicus and P.japonicus var.major plants.Data preprocessing methods,including principal component analysis(PCA),hierarchical cluster analysis(HCA),and linear discriminant analysis(LDA),were used.Results:Three models can discriminate five species of Panax genus and four plants of P.japonicus and P.japonicus var.major from different geographical origins.LDA was superior to PCA and HCA in terms of satisfactory classification.Conclusion:The findings confirmed the potential of the E-tongue for performing rapid,simple,and cost-effective discrimination via LDA.

Virtual screening,molecular docking and identification of umami peptides derived from Oncorhynchus mykiss

Oncorhynchus mykiss is delicious and contains abundant flavor substances.However,few studies focused on umami peptides of O.mykiss.In the current work,umami peptides derived from O.mykiss were identified using virtual screening,molecular docking,and electronic tongue analysis.First,the O.mykiss protein was hydrolyzed using the PeptideCutter online enzymolysis program.Subsequently,water-soluble and toxicity screening were performed by Innovagen and ToxinPred software,respectively.The potential peptides were docked with umami receptor T1R1/T1R3.Furthermore,taste properties of potential peptides were validated by electronic tongue.Docking results suggested that the three tetrapeptide EANK,EEAK,and EMQK could enter the binding pocket in the T1R1 cavity,wherein Arg151,Asp147,Gln52,and Arg277 may play key roles in the production of umami taste.Electronic tongue results showed that the umami value of EANK,EEAK,and EMQK were stronger than monosodium glutamate.This work provides a new insight for the screening of umami peptides in O.mykiss.

Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces

Shrimp sauce,one of the traditional salt-fermented food in China,has a unique flavor that is influenced by the resident microflora.The quality of salt-fermented shrimp sauce was evaluated in this work by determining the total volatile basic nitrogen(TVB-N),the amino acid nitrogen(AAN),organic acid,5’-nucleotide and free amino acids(FAA).Moreover,the dynamics of microbial diversity during processing was investigated by using high-throughput sequencing technology.The results showed that the AAN,TVB-N,organic acid,5’-nucleotide and FAA content were in range of 0.93-1.42 g/100 mL,49.91-236.27 mg/100 mL,6.65-20.68 mg/mL,3.51-6.56 mg/mL and 81.27-102.90 mg/mL.Among the microbial diversity found in the shrimp sauce,Tetragenococcus,Flavobacterium,Polaribacter,Haematospirillum and Staphylococcus were the predominant genera.Correlation analysis indicated that the bacteria Tetragenococcus and Staphylococcus were important in the formation of non-volatile compounds.Tetragenococcus positively correlated with a variety of FAAs;Staphylococcus positively correlated with 5’-nucleotides.The analysis indicated that Tetragenococcus and Staphylococcus were the core genera affecting non-volatile components.These findings indicate the dynamics of the bacterial community and non-volatile components inter-relationships during shrimp sauce fermentation and provide a theoretical basis for improving the fermentation process of shrimp sauce.

Flavor release from traditional dry-cured pork during oral processing

The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study.It was hypothesized that a slow steady release of flavor would occur on chewing and hydration.To test this,high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages(B,NC_(30),C_(30),EC).Saliva and food bolus from 16 healthy subjects were collected during oral processing,and analyzed for saliva flow rate,total saliva protein content,saliva pH,conductivity,saliva and sodium,and taste components.Results show that oral processing behavior and salivary release have important effects on flavor release of dry-cured pork.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)analysis showed that oral processing has a certain effect on the protein composition and concentration in saliva.This study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing.

Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste:67 germplasm native to Northeast China

Actinidia arguta is a berry fruit with high nutritional values.To evaluate the comprehensive quality,the fruit weight,titratable acid(TAC),soluble solids(SSC),vitamin C,mineral elements,and taste value of67 accessions of A.arguta were measured,and sensory attributes including olfactive intensity,juiciness,sweetness,sourness,and astringency were assessed.Cluster analysis was carried out based on mineral elements,and principal component analysis(PCA)was used for comprehensive score ranking.The result demonstrated that fruit weight ranged from 3.5 g to 24.2 g,SSC ranged from 11.94%to 20.56%,TAC ranged from 0.15%to 1.20%,and vitamin C ranged from 3.51 g/kg to 230.76 g/kg(fresh weight)among the tested samples.There were significant differences in sourness,sweetness,bitterness,and umami among the 67 accessions based on electronic tongue analysis,and this result was rapidly and objectively characterized by the sensory assessment.The dendrogram was obtained and clustered the accessions into two major clusters,and five principal components were extracted by PCA.Overall,the information provided by this study identified the 10 best germplasm resources for fresh-eating and processing fruits.It can provide theoretical reference for nutritional efficacy evaluation and food development of A.arguta.

Flavor Characteristics of Different Crops of Laver(Porphyra yezoensis)During One Harvest Cycle

The taste and odor analysis of the first,second,fourth and sixth crops of laver(Porphyra yezoensis)was obtained by electronic tongue,taste-related compound,electronic nose and gas chromatography-ion mobility spectrometer(GC-IMS).Through the detection of the electronic tongue,the pleasant tastes such as umami and richness are more intense in the early crops,which is consistent with the analysis results of free amino acids and flavored nucleotides.The electronic nose can clearly distinguish between different laver crops.GC-IMS separated and identified 36 volatile components from lavers,mainly including aldehydes,ketones,alcohols,esters,acids and aromatic substances.For the early harvested crops,nonanal,octanal,hexanal and benzaldehyde have a significant contribution to odor because of the high concentration and low threshold of these compounds.For the later harvested crops,the concentration of most ketones and some aldehydes increased.1-Octen-3-ol,malondialdehyde and heptanal constituted the main odor characteristics.

Effect of mushroom root fermentation broth on the umami taste and nutrients of Flammulina velutipes

As one of the most appealing edible mushrooms,the quality of Flammulina velutipes can be affected by the cultivation substrate,which has an impact on the mushroom umami taste and nutrients.In our study,the effect of mushroom root fermentation broth(MRFB)based substrate on umami taste and nutrients of F.velutipes were evaluated;four proportions of MRFB were conducted(CK 0%,E16.7%,E213.4%,E320.1%).Results indicated that MRFB was an effective nutrient supplement for mushroom cultivation substrate.E2 and E3 showed higher crude fiber,crude fat,and soluble protein.Compared to CK,the content of monosodium glutamate-like(MSG-like)amino acids,essential amino acids,total amino acids,and total 5′-nucleotides in E2 and E3 were higher.The equivalent umami concentration(EUC)values in E1,E2 and E3 were 1.70,2.43 and 1.56 times that of CK,respectively.Higher umami,saltness and sweetness taste values were found in E2.Thereby,it signified that better umami and richer nutrients were achieved by using substrate with proper volume of MRFB,especially,E2 with 13.4%of MRFB.Overall,better mushroom quality could be derived from the application of MRFB in cultivation.MRFB was a favorable nutrient supplement for F.velutipes cultivation substrate.

A novel quantified bitterness evaluation model for traditional Chinese herbs based on an animal ethology principle

Traditional Chinese herbs(TCH) are currently gaining attention in disease prevention and health care plans. However, their general bitter taste hinders their use. Despite the development of a variety of taste evaluation methods, it is still a major challenge to establish a quantitative detection technique that is objective, authentic and sensitive. Based on the two-bottle preference test(TBP), we proposed a novel quantitative strategy using a standardized animal test and a unified quantitative benchmark. To reduce the difference of results, the methodology of TBP was optimized. The relationship between the concentration of quinine and animal preference index(PI) was obtained. Then the PI of TCH was measured through TBP, and bitterness results were converted into a unified numerical system using the relationship of concentration and PI. To verify the authenticity and sensitivity of quantified results,human sensory testing and electronic tongue testing were applied. The quantified results showed a good discrimination ability. For example, the bitterness of Coptidis Rhizoma was equal to 0.0579 mg/mL quinine, and Nelumbinis Folium was equal to 0.0001 mg/mL. The validation results proved that the newassessment method for TCH was objective and reliable. In conclusion, this study provides an option for the quantification of bitterness and the evaluation of taste masking effects.

New sensor technologies in quality evaluation of Chinese materia medica:2010–2015

New sensor technologies play an important role in quality evaluation of Chinese materia medica(CMM) and include near-infrared spectroscopy,chemical imaging,electronic nose and electronic tongue.This review on quality evaluation of CMM and the application of the new sensors in this assessment is based on studies from 2010 to 2015,with prospects and opportunities for future research.