Feng T.,Shanghai Institute of Technology |
Bing F.,Shanghai Institute of Technology |
Ye R.,University of Tennessee at Knoxville |
Xu Z.,Louisiana State University |
Wang K.,R and nter China Tobacco Yunnan Industrial Co. Kunming China
International Journal of Food Science and Technology | Year: 2016
The flavour and taste of edible fungi are highly associated with the presence of several umami substances. In this study, the different edible fungi are discriminated by an electronic tongue method. The response data are analysed by the PCA (principal component analysis), DFA (discriminant factor analysis) and PLS (partial least square) method. The results show that the two data analysis methods (PCA and DFA) could successfully distinguish the variety of edible fungi. Moreover, the umami intensities of the edible fungi solutions are evaluated and compared by an electronic tongue analysis with calibration by the responses of different monosodium glutamate (MSG) concentrations. The signals are also used to build up PLS models to estimate and predict the umami intensities of the edible fungi. The results of this study indicate that the electronic tongue has a great potential in qualitative and quantitative analysis of the sensory quality of edible fungi. International Journal of Food Science and Technology © 2016 Institute of Food Science and Technology.