Assessment of Taste Attributes of Peanut Meal Enzymatic-Hydrolysis Hydrolysates Using an Electronic Tongue

• DOI: 10.3390/s150511169
• Publication Date: 2015-05-13T16:42:07Z
• Authors: Li Wang; Qunfeng Niu; Yanbo Hui; Huali Jin; Shengsheng Chen
• Keywords: Electronic tongue; Umami; Enzymatic Hydrolysis

Peanut meal is the byproduct of high-temperature peanut oil extraction; it mainly composed proteins, which have complex tastes after enzymatic hydrolysis to free amino acids and small peptides. The method was adopted by using two compound proteases trypsin flavorzyme hydrolyze aiming provide a flavor base. Hence, necessary assess taste attributes assign definite scores double hydrolysates (DEH). Conventionally, sensory analysis used intensity in DEH. However, has disadvantages because expensive laborious. this study, both DEH were evaluated an electronic tongue. In regard, response characteristics tongue samples standard five researched qualitatively PCA DFA. PLS RBF neural network (RBFNN) quantitative prediction models employed compare predictive abilities correlate results obtained from analysis, respectively. showed that all had good correlations between predicted those analysis. RBFNN constructed voltage values sensors exhibited higher correlation ability than principal components. As compared with performance model, better. This study exhibits potential advantages concise objective assessment tool food industry.