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73. Correlation analysis of taste intensity of tea flavor attribute reference based on electronic tongue and artificial senses

Author

LIU Zhong-ying, RAN Qian-song, ZHANG Tuo, ZHENG Wen-jia, and PAN Ke

Subjects
electronic tongue, artificial senses, taste attributes, reference, correlation, tea, Food processing and manufacture, TP368-456
Abstract

Objective: This study aimed to explore the correlation between electronic tongue and artificial senses on the taste intensity of tea taste attribute reference. Methods: Quinine, alum, sodium glutamate, sucrose and citric acid were used as the reference materials for bitter, astringent, fresh, sweet and sour taste attributes in turn. Based on the perception threshold, the relationship between concentration and taste intensity of each reference material for electronic tongue and artificial senses and its correlation were analyzed. Results: The bitterness perception threshold of quinine was 0.015 mg/mL, and the corresponding electronic tongue response value was 4.91. The detection threshold of acerbity was 0.01 mg/mL, and the corresponding electronic tongue response value was -3.32. The threshold of sodium glutamate umami perception was 0.03 mg/mL, and the corresponding electronic tongue response value was 1.32. The sweetness detection threshold of sucrose was 0.4 mg/mL, corresponding to the response value of electronic tongue was 18.07, and the acid taste detection threshold of citrate was 0.04 mg/mL, corresponding to the response value of electronic tongue was -6.18. The relationship between artificial sensory and electronic tongue concentration and taste intensity of each taste attribute reference was a function curve, which was in accordance with Weber-Fechne law. In the selected concentration range, the electronic tongue taste intensity of citric acid (sour taste) and sucrose (sweet taste) was positively correlated with the artificial sensory intensity, while the electronic tongue taste intensity of quinine (bitter taste) and alum (astringent taste) was negatively correlated with the artificial sensory intensity. Conclusion: The electronic tongue are certainly correlated with artificial sensory concentration-taste intensity of five tea taste attributes.

Published
2022
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79. Comparison of active components and antioxidant activity of non-medicinal parts of Polygonatum cyrtonema

Author

WANG Tian-mei, WANG Hua-lei, LI Dan-dan, CHEN Song-shu, and PAN Ke-qin

Subjects
polygonatum cyrtonema, non-medicinal parts, active components, antioxidant activity, nitrite, Food processing and manufacture, TP368-456
Abstract

Objective: This study focuses on improving the comprehensive utilization rate of Polygonatum cyrtonema. Methods: The contents of total flavonoids, total saponins and total phenols from roots, stems, leaves, flowers and buds, of P. cyrtonema were determined. The scavenging rates of DPPH·, ·OH and nitrites in extracts of above tissue were measured and compared as well. Results: The contents of total flavonoids and total phenols five different kinds of non-medicinal tissue were in the same order, in which from highest to lowest was, leaves, buds, flowers, stems and roots, and the content of total saponins in flower was the highest In terms of antioxidant activity, the DPPH ·, ·OH and nitrite scavenging rate of leaf extract were the highest, followed by buds and flowers. Correlation analysis showed that the clearance of DPPH ·, · OH and nitrite by the extract from different tissue showed a certain positive correlation with the contents of total flavonoids, total saponins and total phenols. Conclusion: The extract of non-medicinal parts of P. cyrtonema has good biological activity.

Published
2022
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