Comparison of intensities and binary interactions of four basic tastes between an electronic tongue and a human tongue
Comparison of intensities and binary interactions of four basic tastes between an electronic tongue and a human tongue
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电子舌和人舌四种基本味觉的强度和二元相互作用的比较
DOI：
10.1007/s10068-015-0222-9
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发表时间：
2015-10-01
影响因子：
2.9
通讯作者：
Li, Fenghua
中科院分区：
文献类型：
--
作者：
Tian, Huaixiang;Feng, Tao;Li, Fenghua
为了使用电子舌头(E舌头)和人类舌头(H舌头)来检测单一味道强度和二元交互作用，使用了蔗糖、咖啡因、柠檬酸和氯化钠这4种基本风味物质。使用电子舌头的响应值和基本口味的浓度进行线性拟合。电子舌的口感强度与酸味、咸味呈正相关，与甜味、苦味呈负相关。H型舌质与4种风味物质呈显著正相关。E舌和H舌上4种味觉物质的数学模型均呈半对数形式。在二元体系中，各风味物质的口感强度存在协同、抑制或抵消效应。对于甜味/苦味和盐味/酸味的交互作用，H舌和E舌的结果是一致的。对于盐/甜和甜/酸的交互作用，H舌和E舌的结果是矛盾的。
For detection of single taste intensities and binary interactions using an electronic tongue (E-tongue) and the human tongue (H-tongue), the 4 basic flavor substances of sucrose, caffeine, citric acid, and sodium chloride were used. A linear fit was performed using response values of the E-tongue and concentrations of the basic tastes. The taste intensity of the E-tongue was positively correlated with sour and salty substances, but negatively correlated with sweet and bitter substances. All taste intensities were positively correlated with the 4 flavor substances using the H-tongue. A mathematical model of the 4 taste substances on both the E-tongue and H-tongue exhibited a semi-logarithmic form. There were synergistic, dampening, or offset effects on the taste intensity of each flavor substance in binary systems. H-tongue and E-tongue results were consistent for sweet/bitter and salt/sour interactions. H-tongue and E-tongue results were contradictory for salt/sweet and sweet/sour interactions.