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Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose

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Food Science and Human Wellness 2024年第1期13卷 313-326页

作者： Na Xu Xianming Zeng Peng Wang Xing Chen Xinglian Xu Minyi Han College of Food Science and Technology Nanjing Agricultural UniversityNanjing 210095China National Center of Meat Quality and Safety Control Nanjing Agricultural UniversityNanjing 210000China State Key Laboratory of Food Science and Technology Jiangnan UniversityWuxi 214122China Wens Foodstuff Co. Ltd.Yunfu 527400China

The sensory perception of food is a dynamic process,which is closely related to the release of flavor substances during oral processing.It’s not only affected by the food material,but also subjected to the individual oral environment.To explore the oral processing characteristics of soft-boiled chicken,the sensory properties,texture,particle size,viscosity,characteristic values of electronic nose and tongue of different chicken samples were investigated.The correlation analysis showed that the physical characteristics especially the cohesiveness,springiness,resilience of the sample determined oral processing behavior.The addition of chicken skin played a role in lubrication during oral processing.The particle size of the bolus was heightened at the early stage,and the fluidity was enhanced in the end,which reduced the chewing time to the swallowing point and raised the aromatic compounds signal of electronic nose.But the effect of chicken skin on chicken thigh with relatively high fat content,was opposite in electronic nose,which had a certain masking effect on the perception of umami and sweet taste.In conclusion,fat played a critical role in chicken oral processing and chicken thigh had obvious advantages in comprehensive evaluation of soft-boiled chicken,which was more popular among people.

关键词： Oral processing Chicken electronic tongue electronic nose

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Rationally designed graphene channels for real-time sodium ion detection for electronic tongue

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InfoMat 2023年第7期5卷 43-58页

作者： Chung Won Lee Sang Eon Jun Seung Ju Kim Tae Hyung Lee Sol A.Lee Jin Wook Yang Jin Hyuk Cho Shinyoung Choi Cheol-joo Kim Soo Young Kim Ho Won Jang Department of Materials Science and Engineering Research Institute of Advanced MaterialsSeoul National UniversitySeoulRepublic of Korea Department of Materials Science and Engineering Korea UniversitySeoulRepublic of Korea Department of Chemical Engineering Pohang University of Science and Technology(POSTECH)PohangRepublic of Korea Advanced Institute of Convergence Technology Seoul National UniversitySuwonRepublic of Korea

Monitoring taste-inducing ions and molecules continuously in liquids or solutions is of great considerable matter for the realization of the electronic tongue(E-tongue).Particularly from the five major tastes,the highly selective,sensitive detection of Na^(+)in real-time is prioritized.Prioritization is due to the saltiness of food is the key ingredient in most meals.Nevertheless,existing Na^(+)detecting devices have relatively low performances of selectivity,sensitivity,and lack of on–off functions.Additionally,conventional devices significantly deteriorate in capac-ity due to repetitive usage or lifetime shortage by degradation of the sensing mate-rial.Herein,a graphene-based channel was rationally designed by the facile decoration of Calix[4]arene and Nafion to address this issue.They act as a receptor and a molecular sieve,respectively,to enhance selectivity and sensitivity and elon-gate the life expectancy of the device.This device was merged with a microfluidic channel to control the injection and withdrawal of solutions to fulfill dynamic on–off functions.The fabricated device has highly selective,sensitive Na^(+)detection properties compared to other 10 molecule/ionic species.Dynamic on–off functions of the device were available,also possesses a long lifespan of at least 220 days.Additionally,it can precisely discriminate real beverages containing Na^(+),which can be observed by principal component analysis plot.These features offer the possibility of ascending to a platform for E-tongues in near future.

关键词： electronic tongue graphene microfluidic channels Na^(+)sensors solution-gated field-effect transistors

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Automatic Monitoring electronic tongue with MEAs for Environmental Analysis

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稀有金属材料与工程 2006年第A3期35卷 381-384页

作者： Shaofang Zou Hong Men Yi Li Yinping Wang Ping Wang Biosensor National Special Laboratory Key Laboratory of Biomedical Engineering of Education Ministry Department of Biomedical Engineering Zhejiang University Hangzhou 310027 China State Key Laboratory of Transducer Technology Chinese Academy of Sciences Shanghai 200050 China

An automatic monitoring electronic tongue based on differential pulse stripping voltammetry (DPSV) was developed for heavy metals analysis.Simultaneous detections of trace Zn(Ⅱ),Cd(Ⅱ),Pb(Ⅱ),Cu(Ⅱ),Fe(Ⅲ) and Cr(Ⅲ) in water samples were performed with three electrochemical sensors.The sensor chip combined a silicon-based Hg-coated Au microelectrode array (MEA) as the working electrode on one side with an Ag/AgCl reference electrode and a Pt counter electrode on the other side.With a computer controlled multipotentiostat,pumps and valves,the electronic tongue realized in-situ real-time detection of the six metals mentioned above at parts-per-billion level without manual operation.

关键词： electronic tongue heavy metals automatic monitoring microelectrode array multipotentiostat

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Discrimination of Five Species of Panax Genus and their Geographical Origin Using electronic tongue Combined with Chemometrics

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World Journal of Traditional Chinese Medicine 2021年第1期7卷 104-110页

作者： Li-Xia Tian Jin-Hua Li Li Zhang Bashir Ahmad Lin-Fang Huang Engineering Research Center of Chinese Medicine Resource Ministry of EducationInstitute of Medicinal Plant DevelopmentChinese Academy of Medical Sciences and Peking Union Medical CollegeBeijing College of Science Sichuan Agricultural UniversityYaanSichuanChina Centre for Biotechnology and Microbiology University of PeshawarPakistan

Objective:Authentication is vital to the reduction of the misuse of Panax species due to their extensive array of uses and similarities between species.However,the current authentication approach is time-consuming,laborious,and costly.The aim of this study is to discriminate the botanical origins of five species in Panax genus by a rapid and simple approach.Methods:Here,an electronic tongue(E-tongue)was applied to discriminate the botanical origins of five species of Panax,i.e.,Panax quinquefolius,Panax japonicus,P.japonicus var.major,Panax zingiberensis,and Panax notoginseng(representative high-,middle-,and low-latitude plants),and the four geographical origins of P.japonicus and P.japonicus var.major plants.Data preprocessing methods,including principal component analysis(PCA),hierarchical cluster analysis(HCA),and linear discriminant analysis(LDA),were used.Results:Three models can discriminate five species of Panax genus and four plants of P.japonicus and P.japonicus var.major from different geographical origins.LDA was superior to PCA and HCA in terms of satisfactory classification.Conclusion:The findings confirmed the potential of the E-tongue for performing rapid,simple,and cost-effective discrimination via LDA.

关键词： Discrimination electronic tongue hierarchical cluster analysis linear discriminant analysis Panax genus principal component analysis

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Automatic Monitoring electronic tongue with MEAs for Environmental Analysis

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稀有金属材料与工程 2006年第S3期 381-384页

作者： Shaofang Zou~(1,2) Hong Men~1 Yi Li~1 Yinping Wang~1 Ping Wang~(1,2) (1.Biosensor National Special Laboratory,Key Laboratory of Biomedical Engineering of Education Ministry,Department of Biomedical Engineering,Zhejiang University,Hangzhou 310027,China) (2.State Key Laboratory of Transducer Technology,Chinese Academy of Sciences,Shanghai 200050,China)

关键词： electronic tongue heavy metals automatic monitoring microelectrode array multipotentiostat

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Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces

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Food Science and Human Wellness 2023年第1期12卷 233-241页

作者： Ruichang Gao Huijie Liu Ying Li Hongying Liu Yue Zhou Li Yuan School of Food and Biological Engineering Jiangsu UniversityZhenjiang 212013China Ocean College of Hebei Agriculture University Qinghuangdao 066000China

Shrimp sauce,one of the traditional salt-fermented food in China,has a unique flavor that is influenced by the resident microflora.The quality of salt-fermented shrimp sauce was evaluated in this work by determining the total volatile basic nitrogen(TVB-N),the amino acid nitrogen(AAN),organic acid,5’-nucleotide and free amino acids(FAA).Moreover,the dynamics of microbial diversity during processing was investigated by using high-throughput sequencing technology.The results showed that the AAN,TVB-N,organic acid,5’-nucleotide and FAA content were in range of 0.93-1.42 g/100 mL,49.91-236.27 mg/100 mL,6.65-20.68 mg/mL,3.51-6.56 mg/mL and 81.27-102.90 mg/mL.Among the microbial diversity found in the shrimp sauce,Tetragenococcus,Flavobacterium,Polaribacter,Haematospirillum and Staphylococcus were the predominant genera.Correlation analysis indicated that the bacteria Tetragenococcus and Staphylococcus were important in the formation of non-volatile compounds.Tetragenococcus positively correlated with a variety of FAAs;Staphylococcus positively correlated with 5’-nucleotides.The analysis indicated that Tetragenococcus and Staphylococcus were the core genera affecting non-volatile components.These findings indicate the dynamics of the bacterial community and non-volatile components inter-relationships during shrimp sauce fermentation and provide a theoretical basis for improving the fermentation process of shrimp sauce.

关键词： Shrimp sauces Non-volatile compounds Bacterial community electronic tongue Correlation analysis

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Flavor release from traditional dry-cured pork during oral processing

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Food Science and Human Wellness 2023年第1期12卷 102-110页

作者： Xing Tian Zongjun Li Ke Li Zhongqin Wu Rui Ren Haodong Wang Chaoqun Zeng College of Pharmacy Hunan University of Chinese MedicineChangsha 410208China College of Food Science and Technology Hunan Agricultural UniversityChangsha 410128China Hunan Engineering Research Center of Drug and Food Homology Functional Food Changsha 410208China

The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study.It was hypothesized that a slow steady release of flavor would occur on chewing and hydration.To test this,high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages(B,NC_(30),C_(30),EC).Saliva and food bolus from 16 healthy subjects were collected during oral processing,and analyzed for saliva flow rate,total saliva protein content,saliva pH,conductivity,saliva and sodium,and taste components.Results show that oral processing behavior and salivary release have important effects on flavor release of dry-cured pork.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)analysis showed that oral processing has a certain effect on the protein composition and concentration in saliva.This study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing.

关键词： Dry-cured pork products Food oral processing Taste-active Flavor release electronic tongue Sensory evaluation

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Virtual screening,molecular docking and identification of umami peptides derived from Oncorhynchus mykiss

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Food Science and Human Wellness 2023年第1期12卷 89-93页

作者： Wenzhu Zhao Lijun Su Shitong Huo Zhipeng Yu Jianrong Li Jingbo Liu School of Food Science and Engineering Hainan UniversityHaikou 570228China College of Food Science and Engineering Bohai UniversityJinzhou 121013China Lab of Nutrition and Functional Food Jilin UniversityChangchun 130062China

Oncorhynchus mykiss is delicious and contains abundant flavor substances.However,few studies focused on umami peptides of O.mykiss.In the current work,umami peptides derived from O.mykiss were identified using virtual screening,molecular docking,and electronic tongue analysis.First,the O.mykiss protein was hydrolyzed using the PeptideCutter online enzymolysis program.Subsequently,water-soluble and toxicity screening were performed by Innovagen and ToxinPred software,respectively.The potential peptides were docked with umami receptor T1R1/T1R3.Furthermore,taste properties of potential peptides were validated by electronic tongue.Docking results suggested that the three tetrapeptide EANK,EEAK,and EMQK could enter the binding pocket in the T1R1 cavity,wherein Arg151,Asp147,Gln52,and Arg277 may play key roles in the production of umami taste.electronic tongue results showed that the umami value of EANK,EEAK,and EMQK were stronger than monosodium glutamate.This work provides a new insight for the screening of umami peptides in O.mykiss.

关键词： Oncorhynchus mykiss Umami peptides electronic tongue Molecular docking

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Effect of mushroom root fermentation broth on the umami taste and nutrients of Flammulina velutipes

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未来食品学报(英文) 2023年第1期3卷 67-74页

作者： Zijian Wang Xiujing Bao Rongrong Xia Zhenshan Hou Yunting Li Yao Feng Yafei Wang Song Pan Heran Xu Zhuqing Huang Guang Xin College of Food Science Shenyang Agricultural UniversityShenyang 110866China Shenyang Hengsheng Biotechnology Development Co. Ltd.Shenyang 110500China

As one of the most appealing edible mushrooms,the quality of Flammulina velutipes can be affected by the cultivation substrate,which has an impact on the mushroom umami taste and nutrients.In our study,the effect of mushroom root fermentation broth(MRFB)based substrate on umami taste and nutrients of F.velutipes were evaluated;four proportions of MRFB were conducted(CK 0%,E16.7%,E213.4%,E320.1%).Results indicated that MRFB was an effective nutrient supplement for mushroom cultivation substrate.E2 and E3 showed higher crude fiber,crude fat,and soluble protein.Compared to CK,the content of monosodium glutamate-like(MSG-like)amino acids,essential amino acids,total amino acids,and total 5′-nucleotides in E2 and E3 were higher.The equivalent umami concentration(EUC)values in E1,E2 and E3 were 1.70,2.43 and 1.56 times that of CK,respectively.Higher umami,saltness and sweetness taste values were found in E2.Thereby,it signified that better umami and richer nutrients were achieved by using substrate with proper volume of MRFB,especially,E2 with 13.4%of MRFB.Overall,better mushroom quality could be derived from the application of MRFB in cultivation.MRFB was a favorable nutrient supplement for F.velutipes cultivation substrate.

关键词： Flammulina velutipes Fermentation broth Umami taste Nutrients electronic tongue Mushroom byproducts

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New sensor technologies in quality evaluation of Chinese materia medica:2010–2015

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Acta Pharmaceutica Sinica B 2017年第2期7卷 137-145页

作者： Xiaosu Miao Qingyu Cui Honghui Wu Yanjiang Qiao Yanfei Zheng Zhisheng Wu School of Chinese Materia Medica Beijing University of Chinese MedicineBeijing 100102China

New sensor technologies play an important role in quality evaluation of Chinese materia medica(CMM) and include near-infrared spectroscopy,chemical imaging,electronic nose and electronic tongue.This review on quality evaluation of CMM and the application of the new sensors in this assessment is based on studies from 2010 to 2015,with prospects and opportunities for future research.

关键词： Chinese materia medica Quality evaluation Sensors Near-infrared electronic nose electronic tongue Chemical imaging

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