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Discriminating the Taste of Cheese under Different Ultrasonic Treatment Durations by Using Electronic Tongue

CONG Yanjun1,2, YI Hong1,3, ZHENG Fuping1,2,*   

  1. 1. College of Food Science, Beijing Technology and Business University, Beijing 100048, China;
    2. Beijing Key Laboratory for Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China;
    3. Beijing Higher Institution Engineering Research Center for Food Additives and Ingredients,
    Beijing Technology and Business University, Beijing 100048, China
  • Online:2015-03-25 Published:2015-03-17
  • Contact: ZHENG Fuping

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Abstract:

This paper aimed to study the feasibility of quality assessment of cheeses taste by using electronic tongue. Five
traditional cheeses and two import cheeses were tested. Simultaneously, the influence of ultrasonic treatment on sensor
response signals was studied. The cheeses were discriminated by different pattern recognition methods. Partial least squares
regression (PLSR) and principal component analysis (PCA) were used to establish the relationship between sensor signals
and the total taste score value of cheeses. Results showed that PCA could provide general classification information on
the various cheese samples and the reduced dimension data provided enough information on the raw data. The ultrasonic
processing significantly affected the sensor signals. The signals of sensors named as UMS, GPS, and SPS all correlated
negatively with bitterness and saltiness based on principal component 1 (PC1), and the response of SWS sensor positively
with sweetness based on PC2. The results will provide a basic for the intelligent evaluation of cheese quality.

Key words: electronic tongue, cheeses, taste, pattern recognition method, sensory evaluation

CLC Number: