In the traditional sensory evaluation or consumer consumption process, the food taste is based on the taste bud cells of the tongue interacting with the taste substance, causing the change of the membrane potential to be converted into nerve impulses, through nerve conduction and brain processing, processing, and food. The "taste" is evaluated. However, in practical applications, sensory evaluation has the disadvantages of strong subjectivity, vulnerability to environmental influence, low accuracy, and inability to perform effective batch management. Japan INSENT Taste Analysis System uses an artificial lipid membrane sensor with wide-area selection specificity to simulate the taste perception mechanism of living organisms, and to detect membranes generated by electrostatic interaction or hydrophobic interaction between various flavor substances and artificial lipid membranes. The change in potential gives an evaluation of the five basic tastes (acid, sweet, bitter, salty, fresh) and astringency. The taste system has been applied to various fields such as beverages, alcohol, condiments, fruits and vegetables, meat products, etc., and has also made outstanding contributions in the study of drug bitter suppression.
Carbonated beverages are filled with a certain amount of carbon dioxide, and also add flavors, pigments, additives, etc., bitterness, sourness, astringency, sweetness, etc. are all quality evaluation standards. The unique taste is very popular with modern people, but the whole drink The taste is richer, and there is a large amount of gas, which increases the difficulty of sensory evaluation. We purchased different brands and series of carbonated drinks from the supermarket, bottled Sprite, Coca-Cola, Pepsi, zero (600mL, see right). Taste evaluation was performed using INSENT's TS-5000Z taste analysis system. The sample does not need to be processed, poured directly into a dedicated sample cup, set up the test procedure, and start the test. Cycle test three times, using the instrument's own software to display data results.
Based on the measured taste index of Sprite, the other beverages were compared and analyzed. Coca-Cola, Pepsi and zero acidity, bitterness and astringency are significantly greater than Sprite. Among the three colas, Coca-Cola has the least bitterness and astringency, sour and Pepsi are closer (the difference is less than 1 scale), and about 10 degrees above zero. The scale, the zero degree without sugar, the bitterness is the biggest.
Because the taste analysis system (electronic tongue) can directly analyze the sour taste, sweetness, bitterness, salty taste, umami taste, astringency and bitter taste, fresh aftertaste, and aftertaste value of the sample, it is suitable for raw material procurement, marketing strategy, All occasions that require objective taste assessment, such as sales forecasting, product development, and quality control, can provide fast, objective, and effective data references for market research, brand differentiation, and target product achievement rates.
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