Electronic tongue system to evaluate flavor of soybean (Glycine Max (L.) Merrill) genotypes

Zoldan, Sandra Maria; Braga, Guilherme de Souza; Fonseca, Fernando Josepetti; Carrão-Panizzi, M. C.

doi:10.1590/s1516-8913201402176

Cited by 8 publications

(4 citation statements)

References 13 publications

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“…E-tongues turn electrical signals into relish signals to reflect the taste information of food. They have a small threshold of sensation, and the subjectivity of sensory evaluation can be excluded [ 41 ]. As shown in Figure 8 A, the cumulative contribution rates of PC1 (74.9%) and PC2 (19.6%) were 94.5%, indicating that most taste information was reflected.…”

Section: Resultsmentioning

confidence: 99%

Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing

Zhan

Sun

Zhao

et al. 2022

Foods

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This study analyzed the changes of odor and taste in Daokou braised chicken during processing by GC-MS, GC-IMS, e-nose and e-tongue. The 75 and 55 volatile compounds identified in Daokou braised chicken by GC-MS and GC-IMS, respectively, included hydrocarbons, aldehydes, alcohols, terpenes, ketones, heterocyclics, esters, acids and phenols; among them, aldehydes, alcohols and ketones were the most abundant. The number and proportion of volatile compounds in Daokou braised chicken changed significantly (p < 0.05) in the process. The proportion of volatile compounds with animal fatty odor, such as aldehydes and alcohols, decreased, while that of esters, ketones and terpenes from spices with fruity fragrance increased, especially in the braising stage. An e-nose showed that the odor intensities of sulfur-containing and nitrogen oxide compounds were higher (p < 0.05) after the braising stage, but weakened after 2 h braising. An e-tongue showed that saltiness and richness increased significantly (p < 0.05) after braising. The results of these four techniques showed that braising promoted the release of flavor compounds, and was beneficial to salt penetration and umami release. However, long braising could lead to weakened flavor intensity and the introduction of bitterness and astringency. This study also found that GC-IMS and e-nose were more sensitive to trace compounds such as sulfur-containing and nitrogen oxide compounds, esters, acids and phenolics in Daokou braised chicken than GC-MS. The use of multiple technologies could provide more comprehensive flavor profiles for Daokou braised chicken during processing. This study provides insights into the control of flavor of Daokou braised chicken, and may be of practical relevance for the poultry industry.

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Section: Resultsmentioning

confidence: 99%

Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing

Zhan

Sun

Zhao

et al. 2022

Foods

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“…The amino acid content is an important factor, which mainly affects the eating quality aspect of umami of vegetable soybean (Silva et al, 2012;Zoldan et al, 2014). Masuda (1991) showed that the content of starch, sucrose, fructose, glutamic acid and alanine in vegetable soybean was higher, therefore, the flavor was enhanced.…”

Section: Discussionmentioning

confidence: 99%

Dynamic metabolic profiling in vegetable soybean seed development

Lin²

2018

Emir J Food Agric

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The edible quality of vegetable soybean is significantly associated with the number and type of metabolites. In the present study, metabolites in new vegetable soybean variety Mindou 6 at 49 to 67 days after flowering was investigated using gas chromatography coupled with mass spectrometry. The results showed that a total of 102 metabolites were identified from the vegetable soybean seeds, including 36 organic acids (35.3%), 21 amino acids, 11 polyols, 9 sugars, 7 phosphoric acids, 5 amines, 4 fatty acids, 4 nucleotides, and 5 other components. The principal component analysis indicated that the metabolites of amino acids, organic acids and sugars were greatly related to the quality of the vegetable soybean at the filling stages. A total of 40 differential metabolites were identified, including 14 amino acids, 13 organic acids and 2 sugars, and were found to be mainly involved in the metabolism of glycolysis, amino acids and phenylpropanoid. We systematically analyzed the change in the contents of metabolites in the developmental seeds of Mindou 6 and its effects on seed nutrition and eating quality. The suitable picking time was determined by combining the fresh pod yield and appearance quality. Taken together, these results can provide a theoretical reference for vegetable soybean breeding for high quality and efficient production.

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“…Electronic tongues transform electrical signals into savor signals to convey taste information of food. Due to their low threshold for sensation, subjectivity in sensory assessments can be ignored (Zoldan et al, 2014). As shown in Figure 1b, the cumulative contribution rates of the first principal component (PC1) (47.83%) and the second principal component (PC2) (23.82%) were 71.65%.…”

Section: Electronic Tonguementioning

confidence: 99%

Effects of different sterilization methods on sensory quality and lipid oxidation of Dezhou braised chicken

LIANG

et al. 2023

Food Sci. Technol

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This work studied the effects of different time and temperature combinations [100 °C for 50 min (T1), 110 °C for 50 min (T2), 118 °C for 50 min (T3) and 121 °C for 30 min (T4)] of sterilization on the sensory quality and lipid oxidation of Dezhou braised chicken. Compared to T1, T3 and T4 groups, the T2 group had the highest colour and lower hardness. The principal component analysis (PCA) of the electronic-tongue results showed that there were distinct differences in taste between the treatment groups. Free amino acids (FAA) analysis showed that the T2 group had the highest amino acid contents. In summary, the T2 might be a more reasonable sterilization condition for Dezhou braised chicken, due to its positive effects on maintaining sensory quality. The results of this study could guide Dezhou braised chicken industry to produce better quality products.

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Electronic tongue system to evaluate flavor of soybean (Glycine Max (L.) Merrill) genotypes

Abstract: ABSTRACT

Cited by 8 publications

References 13 publications

Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing

Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing

Dynamic metabolic profiling in vegetable soybean seed development

Effects of different sterilization methods on sensory quality and lipid oxidation of Dezhou braised chicken

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