Abstract: This research was intended to comprehensively compare the correlations of sensory evaluation with chemical
precipitation, sodium dodecyl sulfonate polyacrylamide gel electrophoresis (SDS-PAGE), electronic tongue methods and to
establish a more accurate method for evaluating the astringency of persimmon tannin and its products. By establishing an
appropriate model, it was found that there was a highly significant correlation between the results of sensory evaluation and
electronic tongue (P < 0.01). Accordingly, the electronic tongue was selected as to test the astringency of tannin. A multiple
linear model between sensory scores for astringency and the responses of electronic tongue sensors ZZ, BB and CA was fitted
as follows: astringency value = 276.135 - 0.135 ZZ - 0.133 BB + 0.164 CA (the astringency value of 2 g/L alum is 100,
while distilled water is 0). The results showed that the proposed model could accurately evaluate the astringency of tannin
and its products, and thus it could provide a feasible approach for improving the efficiency of astringency evaluation.

Key words: persimmon tannin, model for astringency evaluation, electronic tongue, sensory evaluation