Application Of Electronic Tongue In The Detection And Evaluation Of The Food Quality

As living standards improve, people begin to pay close attention to the high nutrition, taste, safe food, it also caused the attention of the people for food, people pursue the grain yield at the same time more concerned about food quality. In the past, through the grain appearance of judging the food quality has not meet the requirements of the people, for the assessment of internal quality of food is one of the important problems, the traditional method by sensory evaluation technique to evaluate the intrinsic quality of the food is easily affected by people’s subjectivefactors, the evaluation results is not stable, so that need new technology to evaluate the internal quality of grain. The development of electronic tongue technology provides a new way for the detection of grain internal quality.In this paper, the rice and peanut meal enzymolysis products is used as the research object, in order to carry out the electronic tongue technique application in the food quality testing and evaluation research. First, The potentiometric electronic tongue is used to collect the data of the rice sample solution which is made by the two pretreatment methods of crushed and not crushed, Through the two kinds of data analysis methods of PCA, DFA to studies on the separation and identification of the rice samples; Under cyclic voltammetry and square wave voltammetry,Voltammetric electronic tongue is used to collect the data of the rice sample solution which is made by the two pretreatment methods of crushed and not crushed, the DFA and RBF methods are used to analyze the current data obtained by cyclic voltammetry,the PCA and CA methods are used to analyze the current data obtained by square wave voltammetry, According to the results under different analysis methods to judge the results of the separation and identification of the rice sample by voltammetric electronic tongue;Second, Taking the sensory evaluation score of Sour, salty, bitter, sweet, fresh as the calibration, Using potentiometric electronic tongue to evaluate the flavor characteristics and predict taste score of the sample solution of the different enzymolysis time of peanut meal hydrolysates,through establishing the DFA model to determine the flavor characteristics of hydrolysates of peanut meal; The actual sensory score of the different Enzymatic hydrolysis time of the hydrolysates of peanut meal in flavor and salty is given, Taking the actual sensory score as the response value, and the potentiometricelectronic tongue response data as training value to establish the PLS model and RBF model,then obtain the correlation degree between the potentiometric electronic tongue taste prediction score and the actual sensory score; Similarly,through using the PLS to analyze the data which is obtained by Voltammetric electronic tongue in the cyclic voltammetry,we can obtain the correlation degree between the voltammetric electronic tongue taste prediction score and the actual sensory score, by correlation of the results to predict the feasibility of two different electronic tongue,by the correlation of the results to predict the feasibility of the two kinds of electronic tongue for the quantitative analysis of peanut meal hydrolysates.This paper uses the electronic tongue technology to study the distinction of rice,to study t he flavor characteristics of qualitative and quantitative analysis of peanut meal enzymatic hyd rolysate, to study the application of electronic tongue in the field of food,and next to do furthe r study on the food sample type, algorithm of data analysis.