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

YANG Yin'ai; GAO Haiyan; NIU Ben; CHEN Hangjun

doi:10.13386/j.issn1002-0306.2023020291

Volume 44 Issue 24

Dec. 2023

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Science and Technology of Food Industry > 2023 > 44(24): 319-326. > DOI: 10.13386/j.issn1002-0306.2023020291

YANG Yin'ai, GAO Haiyan, NIU Ben, et al. Analysis of Taste Components in Different Varieties of Fresh Lotus Seeds Based on Electronic Tongue[J]. Science and Technology of Food Industry, 2023, 44(24): 319−326. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020291.

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

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 Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China

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Received Date: February 27, 2023
Available Online: October 19, 2023

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Abstract

Abstract

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.
- variety,
- electronic tongue,
- fresh lotus seeds,
- taste,
- taste components

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References

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