Differential Analysis of Bitter Buckwheat Rice Based on Intelligent Sensory Evaluation System
In order to explore the effect of bitter buckwheat rice addition ratio on the flavor of rice,this study used the sensory evaluation technology of electronic eye,electronic nose,electronic tongue and texture meter to analyze the color,taste,smell and texture characteristics of 11 proportions of bitter buckwheat rice.The results showed that the electronic eye,electronic tongue,electronic nose and texture analyzer could distinguish different proportions of bitter buckwheat rice well,and the results were consistent with the results of artificial sensory evaluation,and the samples showed a trend of moving from left to right in the principal component analysis(PCA)and linear discriminant analysis(LDA)diagrams of electronic eye,electronic tongue and electronic nose,respectively.The electronic eye measured 22 characteristic color numbers,and the proportion of 13 color numbers increased with the increase of bitter buckwheat rice,and the proportion of 9 color numbers decreased.Bitterness and basic taste were the main taste characteristics of bitter buckwheat rice,and the response values of various sensors increased with the increase of bitter buckwheat rice addition.The volatile flavor compounds in bitter buckwheat rice included hydrocarbons,alcohols,aldehydes,esters,and other compounds,and their content decreased or increased with the increase of bitter buckwheat rice.The texture characteristics first increased and then decreased,among which the texture characteristics of sample No.3 were all at their maximum values.The results of artificial sensory evaluation showed that sample No.3 had the highest score.The combination of intelligent sensory evaluation system and artificial sensory evaluation can quickly and accurately evaluate the sensory characteristics of bitter buckwheat rice.
万方数据
维普
