The Application Of The Taste And Smell Fingerprints Discrimination In The Quality Inspection Of The Chinese Dishes

The sensory organ quality requirements of the Chinese dishes including five factors: color, fragrant, taste, shape, texture. The quality inspection of the flavor and fragrant still dependent on the taste and smell. The sensory organ inspection could decrease the sensitiveness of the inspectors because of the fatigue and diseases. The sensory organ inspection is abstract and subjective , the psychological factor could greatly influence the inspection outcome.The taste fingerprint discrimination instrument and smell fingerprint discrimination instrument could imitate the taste sensory cell and smell sensory cell respectively, then carrying , discriminating and storing the signals by means of the artificial intelligence technology. Finally, they would check out the taste fingerprint spectrum and smell fingerprint spectrum. The paper is applied these instruments into the quality inspection of the Chinese dishes. First, paper the studied the sample dish made by cooking expert and, get the taste fingerprint and smell fingerprint. In the end, the paper determined the most excellent quality parameters.In the first place, the paper analyzed the features of the sensory organ quality of the Chinese dishes and probed the apparent defects of the sensory inspection. Then the paper expounded the situation of the research and application of the taste and smell fingerprint technology in China and other countries. The essay demonstrated the practicability with the artificial imitation of human taste sensory organ and smell sensory organ. The paper had conducted taste fingerprint discrimination experiments including salty, sweet, pungent, acid which are the four basic flavors of the Chinese dishes and smell fingerprint discrimination experiment of soy, vinegar, cayenne chili sauce, sesame oil. The outcomes of the experiments demonstrated that taste fingerprint discrimination instrument could discriminate the different concentration liquid and smell fingerprint could discriminate odor of several different seasoning. As the every Chinese dish has its distinctive condiments description and quantity that every Chinese dish has its unique taste fingerprint pictograph and smell fingerprint spectrums which are included all-over information. The experiments illustrated that the taste and smell fingerprint discrimination technologies are effective means of the quality inspection of the Chinese dishes.The paper determined Sichuan dish"Gongbaojiding"made by cooking expert as the sample , tested and set up its taste and smell fingerprint spectrums . The experiment has determined the quality parameters of sample dish are salt, sugar, chili sauce, vinegar . The essay further conducted different quality parameters orthogonal experiments which taken the cooking expert–made dish spectrum as the standard . The result proved that the most excellent quality parameters of the sample dish are salt 4g, sugar 8g , chili sauce 14g , vinegar 4ml . The paper has conducted confirmation experiment of the most excellent quality parameters in the training canteen of the commercial institute. The result of the confirmation experiment demonstrated that the most excellent quality parameters have maintained the stable high-quality of the dish in the cooking process.The paper uniquely applied the taste fingerprint discrimination and smell fingerprint discrimination technologies into the quality inspection of the Chinese dishes, opened up a brand-new research field. In final analysis, the paper has great innovative significance both in the research stuff and the practice method.