Comparison on Four Basic Tastes Intensity and Their Binary Interactions between Electronic Tongue and Human Tongue
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.
electronic tongue binary interaction human tongue tasty substances single taste
Huaixiang Tian Tao Feng Zuobing Xiao Shiqing Song Zhiyu Li Qiang Liu Deshou Mao
School of Aroma and Perfume Technology Shanghai Institute of Technology Shanghai, China Flavors & Fragrance Technical Center of Hongta Tobacco (Group) Co., Ltd., Yuxi City, China
国际会议
哈尔滨
英文
721-724
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）