Quantification of the Umami Taste of Edible Fungi Using Electronic Tongue
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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.
