Analysis of Taste Components in Different Varieties of Fresh Lotus Seeds Based on Electronic Tongue

被引：0
|
作者：
Yang Y. [1 ]
Gao H. [1 ]
Niu B. [1 ]
Chen H. [1 ]
机构：
[1] Food Science Institute, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Min
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 24期
关键词：
electronic tongue; fresh lotus seeds; taste; taste components; variety;
D O I：
10.13386/j.issn1002-0306.2023020291
中图分类号：
学科分类号：
摘要：
To determine the characteristic taste substances of different varieties of fresh lotus seeds, the taste substances of 'Guolian 1', 'Guolian 2', 'Guolian 3' and 'Mantianxing' were measured and electronic tongue was applied. Dynamic factor analysis (DFA) was used to distinguish the taste of different varieties of lotus seeds and partial least squares-discriminant analysis (PLS-DA) was adopted to find out the characteristic taste substances. The correlation between amylose and other taste substances were determined by grey correlation analysis. Results showed that taste difference existed in different varieties of lotus seeds and the distinction about umami taste was the most obvious. The umami intensity of 'Guolian 2', 'Guolian 3' and 'Mantianxing' was greater than that of 'Guolian 1', which was equivalent to the umami intensity of 0.55 mg/mL sodium glutamate solution. Amylose, free amino acids and flavonoids were the characteristic taste substances that distinguish different varieties of lotus seeds. The VIP score of amylose was close to 2.0, so it was the most critical characteristic taste substance. Amylose content had a greater correlation with soluble sugar and water content (over 0.8). In summary, the characteristic taste of different varieties of lotus seeds was umami, and the characteristic taste substance was amylose. © The Author(s), 2023.
引用
收藏
页码：319 / 326
页数：7
相关论文
共 39 条
  • [1] AROOJ M, IMRAN S, INAM-UR-RAHEEM M, Et al., Lotus seeds (Nelumbinis semen) as an emerging therapeutic seed:A comprehensive review[J], Food Science & Nutrition, 9, 7, pp. 3971-3987, (2021)
  • [2] YANG Y A, HAN Y C, NIU B, Et al., Evaluation of the eating quality of fresh lotus seeds at different maturation stages[J], Food Science, 43, 15, (2022)
  • [3] YANG B K., Study on screening and processing technology of shelled lotus seed, (2008)
  • [4] HU Y F, YANG M, LIU Y L, Et al., Analysis and assessment of yield and nutritional quality of two new seed lotus (Nelumbo nucifera) cultivars 'WBG S1' and 'WBG S2'[J], Plant Science Journal, 37, 5, (2019)
  • [5] LIN X, LIN H, YANG B K, Et al., Nutritional quality of shelled lotus seeds in different species at different maturation stages[J], Technology of Food Industry, 40, 11, (2019)
  • [6] REN X L, LIN C C, SUN F, Et al., Analysis on flavor and texture difference of different cherry varieties based on electronic tongue technology and texture analyzer[J], Chinese Fruit Vegetables, 43, 2, (2023)
  • [7] CHNE L, CHEN Q Y, DENG D F, Et al., Changes in 'Shatangju' (Citrus reticulata Blanco) sweet and sour flavour formation in net-shed cultivation[J], Modern Food Science and Technology, 39, 3, (2023)
  • [8] ZHENG L J, NIE J Y, YAN Z., Advances in research on sugars, organic acids and their effects on taste of fruits[J], Journal of Fruit Science, 32, 2, (2015)
  • [9] ZHANG S, FANG X, WU W, Et al., Effects of negative air ions treatment on the quality of fresh shiitake mushroom (Lentinus edodes) during storage[J], Food Chemistry, 371, (2022)
  • [10] LIU Y J, FAN M H, YAN H B, Et al., Study on flavor substances leaching and taste formation of huangshan maofeng tea[J], Journal of Tea Communication, 50, 1, (2023)
1234