食用菌鲜味味觉定性定量方法的电子舌研究

Quantification of the Umami Taste of Edible Fungi Using Electronic Tongue

摘要:

为了实现食用菌鲜味味觉指标的快速定性和量化分析，比较区分不同的食用菌，本研究选用5种不同的食用菌，利用法国Alpha M.O.S公司生产的电位型味觉分析系统，从鲜味味觉指标对样品进行评价，并结合感官评价以食用菌中主要鲜味物质对食用菌的鲜味强度进行评价，验证仪器测试和感官评价的一致性。结果表明，电子舌能够很好的对不同种类的食用菌进行识别区分，区分指数为99；此外，对电子舌鲜味强度的响应值和感官鲜味评分值建立了偏最小二乘回归分析，表明电子舌鲜味响应值和感官鲜味评分值具有很好的相关性（相关系数为0.94），证明电子舌在一定程度上能够预测食用菌感官评分值。电子舌作为一种新型的现代检测技术在食用菌鲜味品质定性定量检测与分析方面具有巨大的应用潜力。

Abstract:

An electronic tongue of the company Alpha M.O.S was used to rapidly quantify the umami taste of five species of edible fungi with the aim to differentiate the fungi on the basis of the quantitative data. In addition, umami taste data were obtained through classical sensory evaluation, and the consistency between both methods was compared. The results showed that the electronic tongue could successfully distinguish the five fungal species; the discrimination index was 99. In addition, the signals of the electronic tongue and sensory evaluation were used to generate partial least squares models to estimate the umami intensity of the different fungi. A well-fitting model was obtained (the correlation coefficient was 0.94). To a large extent, the electronic tongue could predict the sensory evaluation. The result of this study indicates that the electronic tongue, as a modern detection technology, has promising potentials for qualitative as well as quantitative analyses of the umami taste of edible fungi.