We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Taste intelligence analysis of fresh edible peanut kernel based on electronic tongue technology.
- Authors
CHEN Xiao-shu; LYU Yong-chao; LI Mei-jun; ZHAO Yue; SONG Zhao-feng; GAO Hua-yuan; ZHANG Zhi-min; SUN Ri-dan; NING Qia; LIU Hai-long; LI Chun-yu; SUN Xiao-ping
- Abstract
Peanut is a high-yield economic crop with rich nutrition for both food and oil. It contains abundant nutrients as protein, sucrose, fructose and glucose. However, the evaluation of its taste characteristics still needs data support. The taste index data of 33 fresh edible peanut materals (including 9 cultirars and 24 advanced lines from Jihua 02-1-4 and Zhonghua 26 cross) were collected by Tastes Sensing System (TS-5000Z). Principal component analysis (PCA) was performed to evaluate and identify 5 basic tastes (sourness, sweetness, bitterness, saltiness and umami) and astringency. Through the testing of peanut samples, it was found that bitterness, astringency, umami, saltiness and sweetness were effective taste indicators of peanut samples. Through PCA analysis of effective taste indexes, saltiness, umami and sweetness contributed more to the first principal component, and saltiness, umami and bitterness contributed more to the second principal component. Nine varieties, including Fuhua 1, were significantly different from TC strains. When TC1-24 was separated by PCA clustering, umami, bitterness and sweetness contributed more to the first principal component, saltiness contributed the most to the second principal component, followed by bitterness. The PCA clustering analysis of 9 peanut varieties showed that saltiness contributed the most to the first principal component, followed by astringency; and sweetness contributed the most to the second principal component, followed by astringency aftertaste and bitterness. About bitterness, TC20-24 had the highest value of bitterness between 6.5 to 7.0, and the bitterness of other varieties was below 6.5. About astringency, TC5 and TC6 had low astringency and aftertaste-A, cultivar HTH and HZZ had the highest aftertaste-A, and these of other varieties were between 3.0 to 4.5. About sweetness, SLH had the highest value, while HZZ had the lowest. There were 16 varieties with sweetness value above 21, and most samples of TC strain had higher sweetness value. About umami and saltiness, 9 varieties and TC17, TC18 and TC19 had low values, TC20 to TC24 had relatively low values, and other TC strains had higher values. The umami and saltiness of JH403, JH43, JTH1 and JTH2 were close, and their umami and saltiness were the lowest. Through electronic tongue technology, it could concluded that taste indexes of fresh edible peanut are mainly umami, sweetness, saltiness, bitterness and astringency (aftertaste). And it might be viable to quickly and truly evaluate the taste of fresh edible peanut without statistical analysis and modeling, for breeding new peanut varieties with high sugar and high protein.
- Subjects
BITTERNESS (Taste); ELECTRONIC tongues; PEANUTS; PEANUT growing; PEANUT breeding; PRINCIPAL components analysis; SWEETNESS (Taste)
- Publication
Chinese Journal of Oil Crop Sciences, 2023, Vol 45, Issue 5, p896
- ISSN
1007-9084
- Publication type
Article
- DOI
10.19802/j.issn.1007-9084.2023197