利用电子舌分析不同年份人参的味觉品质
In the medicinal herb market, adulteration of ginseng at different ages is commonlyobserved, which harms the health of consumers. Changes in the taste properties ofginseng at different ages were investigated using an intelligent taste-sensing systemwith artificial lipid-based membrane sensors and an ultraviolet spectrophotometer. Itwas found that the ginsenoside content increased linearly with increasing age, with thedetermination coefficient (R2) reaching 0.951. Results from the taste-sensing systemprovided rich information for the tested ginseng samples. The radar curve of taste valueindicated that ginseng samples of different ages showed various taste characteristicsand some certain tendencies. A linear correlation was established between ginsengage and the taste values of sourness, saltiness, and umami, with the determinationcoefficients (R2) being 0.941, 0.943, and 0.974 respectively. Taste data were analyzedusing principal component analysis (PCA) and discriminant function analysis (DFA). Adifference was obtained among groups with the first two PCs reaching 92.25%. Whilein DFA a significant difference was observed with the first two function scores reaching99.4%. From the viewpoint of sensor response, the responses of the umami sensor AAE,saltiness sensor CTO, and sourness sensor CAO increased over the first 30 s, while thoseof the bitterness sensor COO and astringency sensor AE1 decreased and remained atmaximum in the negative value continuously, which provided additional information forthe determination of ginseng samples at different ages. On the basis of integrated andspecial taste information, the ginseng growing year might be identified from the tasteevaluation angles. A flow chart for further research on the taste features was suggested.This study intimated possible indexes for determining adulteration of ginseng at differentages by using an intelligent taste-sensing system.