One-component Model Approach for Sensing the Sweetness, Sourness and Astringency of Rice

This paper deals with a new one-component model approach for sensing the sweetness, sourness, and astringency of rice. Chemical indexes of rice were analyzed, and the sensory score was obtained by sensory evaluation. It was resulted that dominant components for sweetness, sourness and astringency of...

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Bibliographic Details
Published in:International journal of electrochemical science 2019-11, Vol.14 (11), p.10363-10374
Main Authors: Lu, Lin, Hu, Xianqiao, Zhu, Zhiwei, Tian, Shiyi, Chen, Zhongxiu
Format: Article
Language:English
Subjects:
Dominant component
Multi-metal sensor
Sensory evaluation
Taste
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Summary:This paper deals with a new one-component model approach for sensing the sweetness, sourness, and astringency of rice. Chemical indexes of rice were analyzed, and the sensory score was obtained by sensory evaluation. It was resulted that dominant components for sweetness, sourness and astringency of rice were sucrose, acidity and tannic acid, respectively. A multi-metal sensor was used to quantify the taste perception of sweetness, sourness and astringency through taste stimuli corresponding to dominant components. Continuous Wavelet Transform (CWT) was applied to transform the original voltammetric signal into CWT coefficient curve. The one-component (OC) model with the accuracy of 81.5% was established via neural network method, and used to predict the gustatory values of rice. The correlation analysis between sensory score and gustatory value was applied to clarity the ability of OC model. It was concluded that one-component model approach could accurately sense the sweetness, sourness, astringency of rice.
ISSN:1452-3981
1452-3981
DOI:10.20964/2019.11.31