Research progress of difference between electronic tongue and real taste evaluation

Authors

WANG Xingya, Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
PANG Guangchang, Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
LI Yang, Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China

Abstract

Electronic tongue is a new analysis and detection equipment to study liquid sample information, in recent years, which has been more widely used in food industry. This paper introduces the basic principles of electronic tongue technology, similarities and differences with real evaluation methods of taste, status of equipment and its application in the food field, in order to propose new ideas for the development of electronic tongue equipment.

Publication Date

1-28-2016

First Page

213

Last Page

216,220

DOI

10.13652/j.issn.1003-5788.2016.01.051

Recommended Citation

Xingya, WANG; Guangchang, PANG; and Yang, LI (2016) "Research progress of difference between electronic tongue and real taste evaluation," Food and Machinery: Vol. 32: Iss. 1, Article 51.
DOI: 10.13652/j.issn.1003-5788.2016.01.051
Available at: https://www.ifoodmm.cn/journal/vol32/iss1/51

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