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投稿时间：2015-09-02
投稿时间：2015-09-02
中文摘要: 为了对不同品牌方便面面饼滋味品质进行评价，从市场上分别采集了隶属于AB两个知名品牌的25个不同品名的油炸方便面样品。通过采用电子舌技术和多变量统计学方法相结合的手段对方便面面饼的滋味品质进行了评价分析。结果表明，两个品牌的方便面面饼其滋味品质整体结构存在显著差异，而这种差异是由于回味A（涩的回味）、回味B（苦的回味）、鲜味和涩味4个指标的不同造成的。由此可见，作为一种新型的现代化智能感官仪器，电子舌在方便面的滋味品质评价中具有巨大应用潜力。
Abstract:25 instant noodle samples for 2 different brands were collected from market and the taste profile characterizations were studied by electronic tongue and multivariate statistics.The results showed that there were significant differences in basic taste and aftertaste among these two bands instant noodles.Meanwhile，aftertaste of astringent，aftertaste of bitterness，umami and astringent were identified as key variables significantly associated with the taste profile difference.Thus，the electronic tongue as a kind of modern intelligent sensory instrument shows a great potential in the evaluation of quality for instant noodles.
文章编号：201614005 中图分类号： 文献标志码：
基金项目:湖北文理学院大学生创新创业训练计划项目（201510519002）；湖北文理学院食品新型工业化学科群建设项目（201601）
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