The Flavour Difference of Yu-shiang Shredded Pork Seasoning Revealed by Electronic Nose, Electronic Tongue and Automatic Amino Acid Analyzer

YUAN Can; HE Lian; HU Jinxiang; LIN Dan; QIAO Mingfeng; CAI Xuemei; PENG Yiqin; YI Yuwen

doi:10.13386/j.issn1002-0306.2021070282

Volume 43 Issue 9

Apr. 2022

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Science and Technology of Food Industry > 2022 > 43(9): 48-55. > DOI: 10.13386/j.issn1002-0306.2021070282

YUAN Can, HE Lian, HU Jinxiang, et al. The Flavour Difference of Yu-shiang Shredded Pork Seasoning Revealed by Electronic Nose, Electronic Tongue and Automatic Amino Acid Analyzer[J]. Science and Technology of Food Industry, 2022, 43(9): 48−55. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070282.

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The Flavour Difference of Yu-shiang Shredded Pork Seasoning Revealed by Electronic Nose, Electronic Tongue and Automatic Amino Acid Analyzer

YUAN Can^{1, 2,},
HE Lian¹,
HU Jinxiang¹,
LIN Dan¹,
QIAO Mingfeng¹,
CAI Xuemei¹,
PENG Yiqin¹,
YI Yuwen^{1, 2, ,}

1.
Sichuan Tourism University, Chengdu 610100, China
2.
Meat Processing Key Lab of Sichuan Province, Chengdu 610106, China

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Received Date: July 25, 2021
Available Online: March 06, 2022

Graphical Abstract

Abstract

Abstract

In order to identify the overall flavor information of Yu-shiang Shredded Pork Seasoning quickly and accurately, the difference of the smell and taste analysis for different brands Yu-shiang Shredded Pork Seasoning were evaluated by electronic nose and electronic tongue, combined with automatic amino acid analyzer to study the relationship between the free amino acid and E-tongue taste property. This study indicated that the electronic nose could distinguish the different brands of Yu-shiang Shredded Pork Seasoning accurately. The aroma between B and C samples was relatively similar. Moreover, there were significant differences among the aroma of other samples. Electronic tongue could be better to distinguish the taste of various samples. The sour taste of D sample was outstanding, the sweet taste of A sample was highlighted, the salty and umami taste of E sample were prominent. The taste active value of glutamic acid, alanine, valine, phenylalanine and histidine in sample E was higher than 1.0, indicating that it had a great contribution to the umami and sweet taste of Yu-shiang Shredded Pork Seasoning. The analysis of partial least squae and Pearson correlations showed that the E-tongue taste property was positively associated with most free amino acid. The sour and sweet taste were significantly correlated with the concentrations of threonine and glycine respectively (P<0.05). Meanwhile, the significant correlation was found between the salty, umami and bitter taste and the contents of glutamic acid (P<0.01). E-nose, E-tongue and amino acids analysis are available to identify Yu-shiang Shredded Pork Seasoning.
- Yu-shiang Shredded Pork Seasoning,
- aroma,
- electronic nose,
- electronic tongue,
- amino acid analyzer,
- variance analysis

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References (27)

References

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