Details

Autor(en) / Beteiligte

• Yang, Yang
• Chen, Qinqin
• Shen, Cheng
• Zhang, Shuming
• Gan, Zhilin
• Hu, Rui
• Zhao, Jinhong
• Ni, Yuanying

Titel

Evaluation of monosodium glutamate, disodium inosinate and guanylate umami taste by an electronic tongue

Ist Teil von

• Journal of food engineering, 2013-06, Vol.116 (3), p.627-632

Ort / Verlag

Elsevier Ltd

Erscheinungsjahr

2013

Quelle

Access via ScienceDirect (Elsevier)

Beschreibungen/Notizen

• ► We discussed the sensitivity history of sensors to explain the sensor drift. ► Finishing the e-Tongue analyses in a continuous time helps avoid sensor drift. ► The intensity of umami taste of all samples was ranked by e-Tongue. ► This e-Tongue can discriminate different flavor enhancers. ► This e-Tongue is a useful tool to evaluate the umami taste. An electronic tongue (e-Tongue) was used to evaluate umami taste and compare different flavor enhancers (concentration and manufacture). Monosodium glutamate and three kinds of disodium inosinate and guanylate (I+G) were analyzed. The obtained data were analyzed by principal component analysis (PCA). The first principal component represented the intensity of umami taste. Based on Euclidean distance between ‘I+G’ samples and MSG (0.5%) on the PCA score plot, the umami intensity of all samples was ranked. The ‘I+G’ samples produced by three manufactures were successfully discriminated on the second principal component with a high discrimination index (82.26). Besides, the drift phenomenon of sensor was discussed and finishing sensor analyses in a continuous time could help avoid the drift. This study showed that e-Tongue was useful in analyzing the umami taste and might be a complementary tool in evaluation of flavor enhancer.