| Traditionally, the taste has been evaluated by experts to determine and to a certain extent. However, human identification has larger subjective factors, physical condition and other factors which have an impact on the results of the evaluation. As a result, use of scientific and effective evaluation criteria to evaluate the quality of taste is an inevitable trend of development.This study was designed to build a sweet response to a specific taste of the 8-channel sensor array, which can connect with the electrochemical workstation and computer to achieve specific qualitative detection in the sweet solution. According to the physical and chemical properties(hydrophobic, non-toxic)request of the taste-materials, the study which is base on the AH/B Health-sweet theory put forward by Shallenberger and Acree in 1967 and Kier's theory about third bonding site in 1972, selecting a number of ester to the sweet-modify materials. Proton can break away from these materials and combine with sweeting agent. Several single modifier sensor array were build for 7 concentration gradient of sweet solution. And through the testing data we can get the analysis about the influence to sweet materials by the type and dose of the modifiers, in order to obtain the best dose of the Propyl gallate, 400μmol. 400μmol Ethyl Laurel, 100μmol Triolein are the best use for the different degrees of taste sweet taste modifier.The 8-channel sensor array which selected by the above-mentioned conditions is used to test different gradient of 5 representative of the sweet substance (sucrose, glucose, Acesulfame-K, xylitol, sodium cyclamate) and 4 non-sweet taste on behalf of the basic material(sodium chloride, hydrochloric acid, sodium glutamate, caffeine) for 6 times repeat testing, in order to obtain their open circuit potential. By analyzing the measured values of strength, trends and the concentration of relevance to determine the sensor array of sweet-specific response to the state, and the stability of the system also can be measured data to determine the value of RSD. At the same time, the 9 samples can class into 5 groups of the basic taste by using the cluster analysis and pattern recognition principal component analysis of testing data from the above-mentioned resolution to be intuitive charts, and also can quantitative their relationship. The results showed that when the similarity is 6.0, cluster analysis can get salty, sour, flavor, sweetness of the four groups, the main ingredient in the scoring two-dimensional and scoring three-dimensional maps have been to distinguish between the effects. And with the adoption of potential output map it can be seen that the system's response to the signal output of sweet and artificial sweetness on the sensory evaluation is very similar.In this paper, the choice of the basic taste of sweet study, realized the research on innovation. At the same time, based on the principle that taste contact with the material solution on the lipid/polymer membrane potential arise from the difference of principle made of multi-channel sensor reproduce the taste buds of human cell membrane receptor potential mechanism and through modifying the optimization and screening of combinatorial optimization has been a very good simulation results and the higher resolution of the sensor array, which is technical innovation. Construction of the array can achieve the principal component analysis and cluster analysis of food samples, to get intuitive principal component analysis and close map, with the sensory evaluation of the existing systems in the detection of more accurate and concise. |
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