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首页> 外文会议>International conference on agricultural engineering and food engineering >Comparison on Four Basic Tastes Intensity and Their Binary Interactions between Electronic Tongue and Human Tongue
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Comparison on Four Basic Tastes Intensity and Their Binary Interactions between Electronic Tongue and Human Tongue

机译：电子舌与人舌四种基本味觉强度及其二元相互作用的比较

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摘要

For the detection of single taste intensity and binary interaction by Electronic Tongue (E-tongue) and Human Tongue (H-tongue), four kinds of basic tasty substances (sucrose, caffeine, citric acid and sodium chloride) stated by ISO 3972:1991 were adopted respectively. The seven taste sensors of E-tongue (SRS, STS, SWS, BRS, UMS, GPS, and SPS) were used. The linear fit was made based on the responsive value from the E-tongue and the four basic tastes' concentrations. It was found that the taste intensity of E-tongue was positively correlated with the concentration of sour and salty substances but negatively correlated with the concentration of sweet and bitter substances, while the four taste intensity were all positively correlated with the concentration of four tasty substances on H-tongue. Among them, the taste intensity response of E-tongue most sensitively to sour substance, but H-tongue was most sensitive to bitter substance. The mathematical model of four tasty substances on both E-tongue and H-tongue showed semi-logarithm functions. Binary taste interaction showed as follows: there are synergistic, dampening or offset effects of taste intensity of each tasty substance in binary systems. In addition, H-tongue were much highly consistent with E-tongue on sweet/bitter, salt/sour interaction, however, Htongue was much highly contradictive with E-tongue on salt/sweet, sweet/sour interaction. These results should be confirmed by further studies.
机译：通过电子舌（E-舌头）和人舌（H-舌）检测单品味强度和二元相互作用，ISO 3972：1991所示的四种碱性美味物质（蔗糖，咖啡因，柠檬酸和氯化钠）被采用了。使用了七个味道（SRS，STS，SWS，BRS，UMS，GPS和SPS）的传感器。基于来自电子舌和四种基本品味的浓度的响应值进行线性配合。结果发现，E舌头的味道强度与酸和咸物质的浓度正相关，但与甜味和苦味物质的浓度负相关，而四种味觉强度与四种美味物质的浓度呈正相关在H形舌上。其中，E-舌头最敏感的酸性物质的味道强度反应，但H舌对苦味物质最敏感。 e-舌和H舌两种美味物质的数学模型显示半对数函数。二元味道相互作用如下：二元系统中每个美味物质的味觉强度有协同，抑制或偏移效应。此外，H-舌在甜/苦，盐/酸性相互作用上的e翻膜非常一致，然而，HTONGUE在盐/甜，甜/酸的相互作用上具有高度矛盾。这些结果应通过进一步的研究确认。

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