Application of electronic tongue technology for fuzzy sensory evaluation of edible salts

Authors

SU Zhi-min, Chongqing Academy of Chinese Materia Medica, Chongqing 400065 , China ；Chongqing Key Laboratory of Chinese Medicine & Health Science, Chongqing 400065 , China
HUANG Xiao-ping, Chongqing Academy of Chinese Materia Medica, Chongqing 400065 , China ；Chongqing Key Laboratory of Chinese Medicine & Health Science, Chongqing 400065 , China
LIU Fei, Chongqing Academy of Chinese Materia Medica, Chongqing 400065 , China ；Chongqing Key Laboratory of Chinese Medicine & Health Science, Chongqing 400065 , China
WU Zhen, Chongqing Academy of Chinese Materia Medica, Chongqing 400065 , China ；Chongqing Key Laboratory of Chinese Medicine & Health Science, Chongqing 400065 , China

Abstract

In order to establish a method for evaluating the taste quality of edible salts, by taking 5 different raw materials edible salts as research object, a combination of electronic tongue technique with fuzzy sensory evaluation, and the method of principle component analysis (PCA) were deeply analyzed. The results showed: by analyzing the testing results of electronic tongue of edible salts, using PCA, the weight factor of fresh, saline, astringency, bitterness, and richness of the edible salt's sensory index were 0.32, 0.23,0.22, 0.18, 0.05, and, respectively. Based on the sensory evaluation data of sensory evaluator and corresponding fuzzy matrices were analyzed using value assignment method and comprehensive analysis, the results showed that the natural sea salt exhibited the best taste. The established model fills up the blank in the field of evaluating the taste quality of edible salts, and offset the defect of the error of subjectiveresponse and poor stability.

Publication Date

2-18-2023

First Page

53

Last Page

56

DOI

10.13652/j.issn.1003-5788.2020.08.009

Recommended Citation

Zhi-min, SU; Xiao-ping, HUANG; Fei, LIU; and Zhen, WU (2023) "Application of electronic tongue technology for fuzzy sensory evaluation of edible salts," Food and Machinery: Vol. 36: Iss. 8, Article 9.
DOI: 10.13652/j.issn.1003-5788.2020.08.009
Available at: https://www.ifoodmm.cn/journal/vol36/iss8/9

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