Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices

Zhu, Y., Zhou, X., Chen, Y. P., Liu, Z., Jiang, S., Chen, G., & Liu, Y. (2022). Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices. Food Chemistry, 368, 130849.

https://doi.org/10.1016/j.foodchem.2021.130849

第一作者：Yiwen Zhu

期刊：

Food Chemistry

摘要：

Umami intensity promotes food flavor blending and food choice, while a universal quantification procedure is still lacking. To evaluate perceived umami intensity (PUI) in seven categories of foods, modified two-alternative forced choice (2-AFC) method with monosodium glutamate as reference was applied. Meanwhile, we explored whether equivalent umami concentration (EUC) by chemical analysis and electronic tongue (E-tongue) are applicable in PUI quantification. The results indicated that EUC was appropriate in quantifying PUI of samples from meat, dairy, vegetable and mushroom groups (r = 1.00, p < 0.05). Moreover, models with a good prediction capacity for PUI and EUC (R2 > 0.99) were established in separated food categories by back propagation neural networks, where E-tongue data were set as input. This study explored the effectiveness of the three methods in evaluating the PUIs of various foods, which provides multiple choices for the food industry.

关键词:

 Perceived umami intensity (PUI) Two-alternative forced choice (2-AFC) Equivalent umami concentration (EUC) Electronic tongue (E-tongue) Back propagation neural networks Correlation