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

Authors

LIU Zhong-ying, Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006 ,China
RAN Qian-song, Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006 ,China ；College of Tea Science, Guizhou University, Guiyang, Guizhou 550025 , China
ZHANG Tuo, Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006 ,China
ZHENG Wen-jia, Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006 ,China
PAN Ke, Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006 ,China

Abstract

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.

Publication Date

12-15-2022

First Page

40

Last Page

45

DOI

10.13652/j.spjx.1003.5788.2022.90238

Recommended Citation

Zhong-ying, LIU; Qian-song, RAN; Tuo, ZHANG; Wen-jia, ZHENG; and Ke, PAN (2022) "Correlation analysis of taste intensity of tea flavor attribute reference based on electronic tongue and artificial senses," Food and Machinery: Vol. 38: Iss. 11, Article 7.
DOI: 10.13652/j.spjx.1003.5788.2022.90238
Available at: https://www.ifoodmm.cn/journal/vol38/iss11/7

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