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Discrimination of edible fungi varieties and evaluation of their umami intensities by using an electronic tongue method

文献类型： 外文期刊

作者： Feng, Tao 1 ; Bing, Fangling 1 ; Yang, Yan 2 ; Zhuang, Haining 2 ; Ye, Ran 3 ; Li, Xiaobei 1 ; Xu, Zhimin 4 ; Wang, Kai;

作者机构： 1.Shanghai Inst Technol, Sch Perfume & Aroma Technol, 100 Hai Quan Rd, Shanghai 201418, Peoples R China

2.Shanghai Acad Agr Sci, Key Lab Edible Fungi Resources & Utilizat South, Natl Engn Res Ctr Edible Fungi, Inst Edible Fungi,Minist Agr, 1000 Jinqi Rd, Shanghai 201403, Peoples R China

3.Univ Tennessee, Dept Biosyst Engn & Soil Sci, 2506 EJ Chapman Dr, Knoxville, TN 37996 USA

4.Louisiana State Univ, Ctr Agr, Sch Nutr & Food Sci, Baton Rouge, LA 70803 U

关键词： Discriminant factor analysis;edible fungi;electronic tongue;partial least square;principal component analysis;umami

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

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收录情况： SCI

摘要： The flavour and taste of edible fungi are highly associated with the presence of several umami substances. In this study, the different edible fungi are discriminated by an electronic tongue method. The response data are analysed by the PCA (principal component analysis), DFA (discriminant factor analysis) and PLS (partial least square) method. The results show that the two data analysis methods (PCA and DFA) could successfully distinguish the variety of edible fungi. Moreover, the umami intensities of the edible fungi solutions are evaluated and compared by an electronic tongue analysis with calibration by the responses of different monosodium glutamate (MSG) concentrations. The signals are also used to build up PLS models to estimate and predict the umami intensities of the edible fungi. The results of this study indicate that the electronic tongue has a great potential in qualitative and quantitative analysis of the sensory quality of edible fungi.

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