Quantitative Study Of Sweet-Sour Taste Interaction And Taste Sensors Integration Development

In the food industry,appropriate“sugar-acid ratio”was the key core to make fruits,drinks and dishes.Therefore,study on the sweet-sour taste interaction of“sugar-acid ratio”had important theoretical research and practical application significance.However,the researchers'understanding of the sweet-sour taste interaction was limited to the apparent phenomenon that the single taste was strengthened or inhibited when the two taste were mixed.Little was known about the accurate degree and pattern of taste sensation variation after sweet-sour taste interaction.At the same time,the intelligent detection technology which could recapitulate the true sweet and sour taste perception and digitalize the degree of accurate change in the sweet-sour taste interaction was still absent.Therefore,in order to clarify the“quantitative rule of sweet-sour taste interaction”and achieve“quantitative detection of sweet-sour taste interaction”,five sweeteners and five acids were used as the research object in this paper.Firstly,reproducible and stable sensory evaluation method through optimization was used to construct sensory difference strength curve of sweet and sour,and establish quantitative standard method of sweet and sour.Secondly,the mathematical model of the interaction response of sweet and sour taste was derived by studying the change rules of the quantified value of sweet and sour taste after the interaction.Thirdly,the sweet and sour taste sensors which could be used to detect the quantified value of sweet and sour taste perception were fabricated.Finally,the sweet and sour taste sensor integration was fabricated and sweet and sour quantified values of the actual sample were detected.The main research work and conclusions were as follows:?1?Using the sucrose,glucose,fructose,lactose and maltose as the research object,each sweetener's sweet sensory difference strength curve which included its absolute threshold value and nine JND?just noticeable difference?was established via the optimized experimental method.Based on the curve,the sweet taste could be quantified and a novel sweet taste index?SI?was established.The SI of sucrose,glucose,fructose,lactose and maltose were 1,1.62,0.75,2.8 and 2.5.The five sweeteners'sweet quantified value could be converted by the equation of ???,and the sweet quantified value could be calculated by the equation of ???.The single and mixture sweeteners comparison experiments showed that the method and equation's accuracy in low/medium/high concentration/sweet taste levels were 83.3%and 100%.The above results indicated that the SI,sweet quantified value calculation equation and conversion method had well accuracy and applicability.?2?Using the citric acid,malic acid,fumaric acid,lactic acid and tartaric acid as the research objects,the sour taste could be quantified via the sour sensory difference strength curve.A novel acid sour taste index?AI?based on the citric acid was established and the AI of citric acid,malic acid,fumaric acid,lactic acid and tartaric acid were 1,0.74,0.77,1.31 and1.21.The five acids'sour quantified value could be converted by the equation of ???,and the sour quantified value could be calculated by the equation of ???.The single and mixture acids comparison experiments showed that the method and equation's accuracy were 100%and 91.7%in low/high sugar-acid ratio samples and low/medium/high concentration/sour taste levels.The above results indicated that the AI,sour quantified value calculation equation and conversion method had well accuracy and applicability.?3?The mathematical model of citric acid's sour quantified value under sucrose background was established.In the 0-6%of sucrose range,the sour quantified value of any concentration of citric acid under any concentration of sucrose background could be calculated by the equation of ???.rrror analysis was carried out on the sour sensory difference strength curve obtained by sensory evaluation test under three sucrose concentration backgrounds and the corresponding data calculated by the mathematical model equation.The relative error between them was less than 5%,indicating that the mathematical model had good accuracy.More than,the mathematical model of sucrose sweet quantified value under citric acid background was established.In the 0-0.012%of citric acid range,the sweet quantified value of any concentration of sucrose under any concentration of citric acid background could be calculated by the equation of ???.rrror analysis was carried out on)+1.rrror analysis was carried out on the sweet sensory difference strength curve obtained by sensory evaluation test under three citric acid concentration backgrounds and the corresponding data calculated by the mathematical model equation.The relative error between them was less than 1%,indicating that the mathematical model had good accuracy.?4?A novel sweet taste sensor was fabricated based on the Ni?OH?₂/Ni electrode in 6 M NaOH solution,with 0 to 500 mV of scan range and 100mV/s of scan rate.The sweet taste sensor could specific responds to sweet taste substances and would not be influenced by the sour,salty,bitter and umami taste substances and had well stability during 40 days?signal ratio fluctuation ranged from 91.5%to 116.2%?.This sensor could widely respond to the sucrose,glucose,fructose,maltose,lactose,xylitol,sorbitol,and erythritol and the response current values had well linear correlation with the correspondence sweetener's concentration.The characteristic value of this sensor was well correlated with the SI of sucrose,glucose,fructose,maltose and lactose.The sweet quantified value detection equation was ???.The results showed this sweet taste sensor could detect the five sweeteners'sweet quantified value well.?5?The sour taste sensor was established based on the glass ball membrane hydrogen ion electrode and its voltage signal value showed logarithmic correlation with the concentration of citric acid,malic acid,tartaric acid,lactic acid and fumaric acid,and linear correlation with their sour quantified value.Based on the relationship,the sour quantified value detection equation was ???.Under the six concentrations of sucrose backgrounds,the voltage signal values of different sensory sourness of citric acid samples didn't have significantly difference.Therefore,this sour taste sensor would not be affected by sweet taste in the detection of sour quantified value.The results showed this sour taste sensor could detect the five acids'sour quantified value well.?6?The sweet-sour taste sensor integration was formed by the sweet and sour taste sensors and the interaction response model was combined to detect the sucrose-citric acid mixed solution and three commercial beverage samples.The detection errors of the sweet and sour quantified values of the sucrose-citric acid mixed solutions were 9.33%and 9.03%,respectively.The detection accuracy of the three kinds of commercial beverage samples was 83.4%.The above results indicated that the sweet-sour taste sensor integration and its interactive model which were established in this paper could accurately detect the sweet-sour substance solutions and commercial beverage samples.