摘要
糖醋味、鱼香味、荔枝味是从酸甜味衍生而来的3种相似的味型。通过文献了解这3种味型常用的调味料配比,每种味型选取3种配方进行感官评价并运用电子舌对3种味型9种配方进行主成分分析。结果显示:电子舌能够较好地区分相似味型。
Sweet-sour taste, fish＇s flavor, lychee taste derived from sweet and sour taste. Through the literature we know the common seasoning ratios of three similar taste types. Select three kinds of formulas from each taste type for sensory evaluation. Three tastes types and nine kinds of formulas are analyzed by principal components analysis by smartongue. The results show that the smartongue can distinguish the three similar taste types.
出处
《中国调味品》
CAS
北大核心
2013年第6期32-34,40,共4页
China Condiment
关键词
味型
感官评价
电子舌
主成分分析
taste type
sensory evaluation
smartongue
principal component analysis
