4种胡椒产品水煮后对滋味影响的电子舌分析

采用电子舌技术和多变量统计学方法相结合的手段，评价了4种胡椒样品(白胡椒粉、鲜果直接冷冻干燥制备的绿胡椒、热烫后日晒3 d制备的黑胡椒、鲜果直接日晒干燥5 d制备的黑胡椒)水煮后对基本滋味的影响。4种胡椒样品进行直接水煮、盐水煮、水煮后添加谷氨酸钠等处理，通过电子舌测试发现，鲜味和咸味是胡椒的主要味觉指标，4种样品在鲜味和咸味方面存在很大的差异，且2种味道趋势一致，其中2号胡椒咸鲜味均最大，其次是3、4号样品，1号样品的咸鲜味最小。盐水煮样品间的差异则主要表现在鲜味上，煮后加谷氨酸钠样品间差异则主要表现在咸味上。

Effect of Four Kinds of Pepper Products Bolied on Taste Using Sensory Analysis with Electronic Tongue

Using the method of electronic tongue technology and multivariate statistical methods, four kinds of pepper  samples (pure white pepper No. 1, freeze-dried green pepper of No. 2, sun dried after blanching for 3 days of No.3 ,direct sun drying for 5 days of No.4) and its impact on the taste were evaluated. Four kinds of pepper main taste was umami and salty, the four samples were significant different in the umami and savory, and the same trend, No. 2 pepper salty flavor was the largest, followed by No. 3 and No. 4 samples, while No. 1 had the lowest salty flavor. Differences between the samples of brine boil are mainly reflected in the umami, while the differences between the samples boiled and adding sodium glutamate are mainly reflected in the salty taste.