Evaluation of monosodium glutamate, disodium inosinate and guanylate umami taste by an electronic tongue

Journal of Food Engineering

Volumn 116, Issue 3, 2013, Pages 627-632

  Yang, Yang ^a,b   Chen, Qinqin ^a,c   Shen, Cheng ^a   Zhang, Shuming ^a,d   Gan, Zhilin ^a,b   Hu, Rui ^a,b   Zhao, Jinhong ^a,b   Ni, Yuanying ^a,b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b YANGTZE RIVER SCIENTIFIC RESEARCH INSTITUTE   (China)

^c INSTITUTE OF PLANT PROTECTION   (China)

^d NATIONAL RESEARCH INSTITUTE FOR FAMILY PLANNING   (China)

Author keywords

Electronic tongue; GMP; IMP; MSG; Sensor; Umami

Indexed keywords

COMPLEMENTARY TOOLS; EUCLIDEAN DISTANCE; FIRST PRINCIPAL COMPONENTS; FLAVOR ENHANCERS; GMP; IMP; MONOSODIUM GLUTAMATE; MSG; PRINCIPAL COMPONENTS; SENSOR ANALYSIS; UMAMI; UMAMI TASTE;

ELECTRONIC TONGUES; FOOD ADDITIVES; SENSORS;

PRINCIPAL COMPONENT ANALYSIS;

EID: 84874082072     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.12.042     Document Type: Article

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