数字农科院2.0

One-Component Model Approach For Sensing T.he Sweetness, Sourness And A stringency Of Rice

文献类型： 外文期刊

作者： Lu, L; Hu, XQ; Zhu, ZW; Tian, SY; Chen, ZX

作者机构：

关键词： Dominant component; Taste; Sensory evaluation; Multi-metal sensor

期刊名称： INTERNATIONAL JOURNAL OF ELECTROCHEMICAL SCIENCE

ISSN： 1452-3981

年卷期： 2019 年 14 卷 11 期

页码：

收录情况： JCR（2021版）

摘要： This paper deals with a new one-component model approach for sensing the sweetness, sourness, and astringency of rice. Chemical indexes of rice were analyzed, and the sensory score was obtained by sensory evaluation. It was resulted that dominant components for sweetness, sourness and astringency of rice were sucrose, acidity and tannic acid, respectively. A multi-metal sensor was used to quantify the taste perception of sweetness, sourness and astringency through taste stimuli corresponding to dominant components. Continuous Wavelet Transform (CWT) was applied to transform the original voltammetric signal into CWT coefficient curve. The one-component (OC) model with the accuracy of 81.5% was established via neural network method, and used to predict the gustatory values of rice. The correlation analysis between sensory score and gustatory value was applied to clarity the ability of OC model. It was concluded that one-component model approach could accurately sense the sweetness, sourness, astringency of rice.

分类号：

  • 相关文献

[1]Improving The Taste Of Autumn G.reen Tea With Tannase. Cao, QQ, Zou, C, Zhang, YH, Du, QZ, Yin, JF, Shi, J, Xue, S, Xu, YQ. 2019

[2]Non-targeted metabolomics and electronic tongue analysis reveal the effect of rolling time on the sensory quality and nonvolatile metabolites of congou black tea. Wu S., Yu Q., Shen S., Shan X., Hua J., Zhu J., Qiu J., Deng Y., Zhou Q., Jiang Y., Yuan H., Li J.. 2022

[3]Flavor Chemistry Characteristics of New Jiuqu Hongmei Tea of Different Grade Levels [不同等级新九曲红梅茶的风味化学特征]. Guo L.,Peng Q.,Zhao F.,Lu H.,Bao X.,Lin Z.. 2021

[4]Association Between Chemistry And Taste Of Tea: A Review. Zhang, L, Cao, QQ, Granato, D, Xu, YQ, Ho, CT. 2020

[5]Metabolomics Combined With Proteomics Provides A Novel Interpretation Of The Changes In Nonvolatile Compounds During White Tea Processing. Chen, QC, Shi, J, Mu, B, Chen, Z, Dai, WD, Lin, Z. 2020

[6]Effects of Sugar Cane Molasses Addition on the Fermentation Quality, Microbial Community, and Tastes of Alfalfa Silage. Runbo Luo,Yangdong Zhang,Fengen Wang,Kaizhen Liu,Guoxin Huang,Nan Zheng,Jiaqi Wang. 2021

[7]Rutin, Gamma-Aminobutyric Acid, Gallic Acid, And Caffeine Negatively Affect The Sweet-Mellow Taste Of Congou Black Tea Infusions. Li, J, Yao, YF, Wang, JQ, Hua, JJ, Wang, JJ, Yang, YQ, Dong, CW, Zhou, QH, Jiang, YW, Deng, YL, Yuan, HB. 2019

[8]Physiochemical Properties Of Rice Starch F.or Production Of Vermicelli W ith Premium Quality. Xie, LH, Tang, SQ, Luo, J, Wei, XJ, Shao, GN, Jiao, GA, Sheng, ZH, Hu, PS. 2017

[9]Volatile Profiles Of Fresh Rice N.oodles Fermented With Pure A nd Mixed Cultures. Yi, CP, Zhu, H, Tong, LT, Zhou, SM, Yang, RH, Niu, M. 2019

[10]Sensory Evaluation Of Chinese White S.alted Noodles And Steamed B read Made With Australian And Chinese Wheat Flour. Liu, R, Solah, VA, Wei, YM, Wu, GL, Wang, XL, Crosbie, G, Fenton, H. 2019

[11]Prediction Of Chinese Green Tea R.anking By Metabolite Profiling U sing Ultra-Performance Liquid Chromatography-Quadrupole Time-Of-Flight Mass Spectrometry (Uplc-Q-Tof/Ms). Jing, J, Shi, YZ, Zhang, QF, Wang, J, Ruan, JY. 2017

[12]Comparison of ‘Beibinghong’ dry red wines from six producing areas based on volatile compounds analysis, mineral content analysis, and sensory evaluation analysis. Jin Yuning,Shu Nan,Xie Suyan,Cao Weiyu,Xiao Jiamei,Zhang Baoxiang,Lu Wenpeng. 2021

[13]Modelling and optimization of high-pressure homogenization of not-from-concentrate juice: Achieving better juice quality using sustainable production. Liu J., Bi J., Liu X., Liu D., Verkerk R., Dekker M., Lyu J., Wu X.. 2022

[14]Effect of β-glucosidase on the aroma of liquid-fermented black tea juice as an ingredient for tea-based beverages. Liang S., Wang F., Granato D., Zhong X., Xiao A.-F., Ye Q., Li L., Zou C., Yin J.-F., Xu Y.-Q.. 2023

[15]Quantitative conversion of free, acid-hydrolyzable, and bound ellagic acid in walnut kernels during baking. Guo X., Gu F., Yang T., Shao Z., Zhang Q., Zhu J., Wang F.. 2023

[16]Effect of drying method and cultivar on sensory attributes, textural profiles, and volatile characteristics of grape raisins. Jun Wang,Arun S. Mujumdar,Hui Wang,Xiao-Ming Fang,Hong-Wei Xiao,Vijaya Raghavan. 2021

[17]Effect Of Extruded Adzuki Bean F.lour On The Quality A nd Alpha-Glucosidase Inhibitory Activity Of Chinese Steamed Bread. Cheni, YH, Yang, XS, Guo, HM, Li, JC, Ren, GX. 2019

[18]Processing Technology Of Tea Bakery Foods - A Review. Cui, HC, Zhang, JY, Yu, JZ, Jiang, HY, Ao, C, Huang, HT. 2019

[19]An Introduction To The "Li Spicy Unit" For The Pungency Degree Of Spicy Foods. Li, DJ, Li, YF, Li, HJ, Zhou, DC, Hu, CX, Gan, RY, Corke, H, Li, HB, Zhang, L. 2020

[20]Identification Of Aroma Composition And Key Odorants Contributing To Aroma Characteristics Of White Teas. Chen, QC, Zhu, Y, Yan, H, Chen, M, Xie, DC, Wang, MQ, Ni, DJ, Lin, Z. 2020

作者其他论文 更多>>