CN107741439A - A kind of evaluation method of the mellow and full property of beer wine body - Google Patents
A kind of evaluation method of the mellow and full property of beer wine body Download PDFInfo
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- 235000013405 beer Nutrition 0.000 title claims abstract description 153
- 238000011156 evaluation Methods 0.000 title claims abstract description 61
- 235000019640 taste Nutrition 0.000 claims abstract description 77
- 230000004044 response Effects 0.000 claims abstract description 47
- 210000002105 tongue Anatomy 0.000 claims abstract description 36
- 238000004458 analytical method Methods 0.000 claims abstract description 29
- 230000001339 gustatory effect Effects 0.000 claims abstract description 29
- 238000010238 partial least squares regression Methods 0.000 claims abstract description 26
- 230000001953 sensory effect Effects 0.000 claims abstract description 15
- 238000001514 detection method Methods 0.000 claims description 18
- 239000000796 flavoring agent Substances 0.000 claims description 13
- 235000019634 flavors Nutrition 0.000 claims description 13
- 230000014860 sensory perception of taste Effects 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 235000012976 tarts Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 230000001419 dependent effect Effects 0.000 claims description 6
- 150000002632 lipids Chemical class 0.000 claims description 6
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 6
- 230000000638 stimulation Effects 0.000 claims description 5
- 239000000243 solution Substances 0.000 description 21
- 238000000034 method Methods 0.000 description 13
- 238000002360 preparation method Methods 0.000 description 8
- 239000007853 buffer solution Substances 0.000 description 6
- 239000011159 matrix material Substances 0.000 description 6
- 238000004088 simulation Methods 0.000 description 6
- 235000019658 bitter taste Nutrition 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 4
- 238000001228 spectrum Methods 0.000 description 4
- 229910021607 Silver chloride Inorganic materials 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- HKZLPVFGJNLROG-UHFFFAOYSA-M silver monochloride Chemical compound [Cl-].[Ag+] HKZLPVFGJNLROG-UHFFFAOYSA-M 0.000 description 3
- 108091003079 Bovine Serum Albumin Proteins 0.000 description 2
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 2
- 229940098773 bovine serum albumin Drugs 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000003455 independent Effects 0.000 description 2
- 238000011017 operating method Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-L Phosphate ion(2-) Chemical compound OP([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-L 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010219 correlation analysis Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 125000005909 ethyl alcohol group Chemical group 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000012417 linear regression Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical class [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 1
- 238000000513 principal component analysis Methods 0.000 description 1
- 238000013139 quantization Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000004408 titanium dioxide Substances 0.000 description 1
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N27/00—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/0001—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00 by organoleptic means
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/14—Beverages
- G01N33/146—Beverages containing alcohol
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
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- Analytical Chemistry (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
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Abstract
The present invention proposes a kind of evaluation method of the mellow and full property of beer wine body, comprises the following steps：By differentiating that personnel are given a mark to the mellow and full property of wine body of multiple beer samples respectively by sensory evaluation, mellow and full property score value is obtained；The beer sample, Taste Signals response corresponding to acquisition are detected using electronic tongues gustatory analysis instrument；According to Taste Signals response corresponding to the beer sample and mellow and full property score data, the Partial Least-Squares Regression Model of Taste Signals response and mellow and full property score value is established using PLS；Beer to be evaluated is detected using electronic tongues gustatory analysis instrument, and the mellow and full property score value for obtaining beer to be evaluated is calculated according to the Partial Least-Squares Regression Model.The evaluation method utilizes electronic tongues gustatory analysis, quickly and easily can carry out quantitatively evaluating to the mellow and full property of beer wine body, and its evaluation result is accurately and reliably.
Description
Technical field
The invention belongs to beer taste assessment technique field, more particularly to a kind of evaluation method of the mellow and full property of beer wine body.
Background technology
The mellow and full property of wine body is a big event in beer taste evaluation, and the mellow and full property of wine body refers to what wine liquid band gave people
Comfortably, harmonious sensation, it is that are not collided by oral cavity, is not dissipated after entrance for the overall perception of wine, the good beer of mellow and full property, can be smooth
Swallow, entrance is round and smooth, and wine body is smooth.
At present, the evaluation method of the mellow and full property of wine body mainly has two kinds, and a kind of is sensory evaluation manually to judge, another
Kind is to evaluate the mellow and full property of wine body by detecting the material composition content in beer.However, both approaches are present necessarily
Deficiency, such as：(1) judged by artificial sense, there is larger subjectivity, its evaluation result can produce because identification person is different
Raw sizable difference, even same identification person judges, also can with its condition, mood, the difference of environment and produce not
Same result；(2) because the chemical composition in beer is numerous and jumbled, its quality is the concentrated expression of various chemical compositions, thus completely
The mouthfeel for carrying out evaluating beer by the method for analytical chemistry is also relatively difficult, and its operating procedure is complex.
Electronic tongues gustatory analysis system is a kind of advanced sense of taste bionics techniques, and its core is the selective sense of taste
Sensor.At present, electronic tongues have been applied to food production field, such as：Patent CN103645182A discloses a kind of use
The method that electronic tongue system identifies fragrant liquor；Patent CN103674638A discloses one kind and obtains sense of taste fingerprint using electronic tongues
Collection of illustrative plates, and then the method for quick discriminating lycium barbarum productive year.However, in the prior art, have no and evaluate beer using electronic tongues
The relevant report of the mellow and full property of wine wine body.Be additionally, since the mellow and full property of wine body be it is comprehensive remember with gratitude, rather than the single sense of taste, specifically
The sense of taste response of which species is detected, how to establish the dependency relation of various sense of taste response signal values and the mellow and full property of wine body, and
How the accuracy of evaluation result is ensured, these are all the difficulties for needing to overcome.
Therefore, how electronic tongues gustatory analysis is utilized, there is provided a kind of simple to operate and reliable results beer wine bodies are mellow and full
Property evaluation method, be a current technical problem for being badly in need of solving.
The content of the invention
The present invention is more multiple for the above-mentioned mellow and full property evaluation method of existing beer wine body or result more subjectivity or operation
Miscellaneous technical problem, a kind of evaluation method of the mellow and full property of beer wine body is proposed, it utilizes electronic tongues gustatory analysis, can be simply fast
Quantitatively evaluating fastly is carried out to the mellow and full property of beer wine body, and its evaluation result is accurately and reliably.
In order to achieve the above object, the technical solution adopted by the present invention is：
A kind of evaluation method of the mellow and full property of beer wine body, comprises the following steps：
By differentiating that personnel are given a mark to the mellow and full property of wine body of multiple beer samples respectively by sensory evaluation, mellow and full property point is obtained
Value；
The beer sample is detected using electronic tongues gustatory analysis instrument, using corresponding to tart flavour, saline taste, fresh respectively during detection
5 kinds of single taste sensors of taste, bitter taste and sweet taste, and 2 kinds of universal sense of taste for having response to whole taste stimulations pass
Sensor is detected, 7 Taste Signals responses corresponding to acquisition；
Using 7 Taste Signals responses corresponding to the beer sample as independent variable, with circle corresponding to the beer sample
Lubricant nature score value is dependent variable, establishes Taste Signals response using PLS and the offset minimum binary of mellow and full property score value returns
Return model；
Beer to be evaluated, 7 Taste Signals responses corresponding to acquisition are detected using electronic tongues gustatory analysis instrument；According to institute
The Partial Least-Squares Regression Model of Taste Signals response and mellow and full property score value is stated, calculates the mellow and full property point for obtaining beer to be evaluated
Value.
Preferably, when discriminating personnel pass through sensory evaluation, using the mellow and full property score value of clear water as 0, simulation beer component
The mellow and full property score value of solution model be used as scoring criterion for 5.
Preferably, the discriminating personnel are in the indoor carry out sensory evaluation that temperature is 25 DEG C, humidity is 40%-60%.
Preferably, when being detected using electronic tongues gustatory analysis instrument, need to be by the beer sample or to be evaluated to be detected
Beer is placed in 25 DEG C of water-baths and is incubated 1 hour, and detection is sampled after abundant exhaust.
Preferably, when being detected using electronic tongues gustatory analysis instrument, the single taste sensor of use and the universal sense of taste
Sensor uses bimolecular lipid film production.
Preferably, when being detected using electronic tongues gustatory analysis instrument, detection temperature is 25 DEG C.
Preferably, when establishing the Partial Least-Squares Regression Model, the quantity of required beer sample is at least four.
Preferably, the beer to be evaluated is with establishing beer sample category required during the Partial Least-Squares Regression Model
In same type of beer.
Compared with prior art, the advantages and positive effects of the present invention are：
1st, the evaluation method of the mellow and full property of beer wine body provided by the invention, the mellow and full property score value for judging to obtain with artificial sense
Based on, with reference to electronic tongues gustatory analysis instrument detection obtain Taste Signals response, establish Taste Signals response with it is mellow and full
Property score value Partial Least-Squares Regression Model, the mellow and full property of beer wine body can be carried out by the Partial Least-Squares Regression Model
Quantitatively evaluating, judged compared to traditional artificial sense, avoid the influence of the subjective factor brought by individual difference, accurately
Property it is high；
2nd, the evaluation method of the mellow and full property of beer wine body provided by the invention, its is simple to operate, and it is raw to be applicable to beer batch
The evaluation of property mellow and full to wine body during production, be advantageous to improve production efficiency, and greatly reduce production cost.
Embodiment
The technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example only part of the embodiment of the present invention, rather than whole embodiments.It is common based on the embodiment in the present invention, this area
The every other embodiment that technical staff is obtained under the premise of creative work is not made, belong to the model that the present invention protects
Enclose.
The embodiments of the invention provide a kind of evaluation method of the mellow and full property of beer wine body, comprise the following steps：
S1：By differentiating that personnel are given a mark to the mellow and full property of wine body of multiple beer samples respectively by sensory evaluation, obtain mellow and full
Property score value.
In this step, it is necessary to which explanation, carries out needing multidigit to differentiate personnel during sensory evaluation while judged, with 8-
10 are advisable, and for each beer sample, remove the average mark of remaining score value after best result and minimum point as the beer sample
Mellow and full property score value corresponding to product.Using this marking mode, the subjective factor air exercise brought by individual difference is advantageously reduced
The influence divided, is advantageous to improve the accuracy of obtained mellow and full property score value, and then ensures the accuracy of evaluation result.
S2：The beer sample is detected using electronic tongues gustatory analysis instrument, during detection using correspond to respectively tart flavour, saline taste,
5 kinds of single taste sensors of delicate flavour, bitter taste and sweet taste, and 2 kinds of universal sense of taste for having response to whole taste stimulations
Sensor is detected, 7 Taste Signals responses corresponding to acquisition.
In this step, it is necessary to which explanation, electronic tongues gustatory analysis instrument belong to prior art, its operating method is ability
Known to field technique personnel, thus, do not limit specifically in the present invention and the beer sample is detected using electronic tongues gustatory analysis instrument
The specific steps of product.Such as：The type electronic tongues gustatory analysis instrument of ASTREE II of Alpha M.O.S companies can be used to be detected,
During detection, using Ag/AgCl as reference electrode, using SRS (corresponding tart flavour), STS (corresponding saline taste), UMS (corresponding delicate flavour),
5 different single taste sensors of BRS (corresponding bitter taste) and SWS (corresponding sweet taste), and two kinds of GPS and SPS are to whole tastes
Feeling stimulates the universal taste sensor for having response to be detected.
S3：So that 7 Taste Signals responses is independents variable corresponding to the beer sample, with corresponding to the beer sample
Mellow and full property score value is dependent variable, and the offset minimum binary of Taste Signals response and mellow and full property score value is established using PLS
Regression model.
In this step, according to the Taste Signals response of acquisition and mellow and full property score data, PLS is utilized
The Partial Least-Squares Regression Model of Taste Signals response and mellow and full property score value can be established.It should be noted that the regression model
Foundation employ PLS, this method is mainly used in regression modeling of the multivariate response to more independents variable, and it passes through most
The quadratic sum of smallization error finds the optimal function matching of one group of data.This method integrated use multiple linear regression analysis, allusion quotation
A variety of mathematical statistics methods such as type correlation analysis, principal component analysis, are all decomposed to independent variable X and dependent variable Y, from variable X
It is used to establish model with key component is extracted in Y simultaneously, reduces the interference of noise data.The modeling method is that one kind is tried to achieve absolutely
To the simplest method of unknowable true value, and square-error sum can be made for minimum, Taste Signals response is established using this method
Value and the Partial Least-Squares Regression Model of mellow and full property score value, advantageously ensure that the accuracy of evaluation result.
S4：Beer to be evaluated, 7 Taste Signals responses corresponding to acquisition are detected using electronic tongues gustatory analysis instrument；Root
According to the Taste Signals response and the Partial Least-Squares Regression Model of mellow and full property score value, calculate and obtain the mellow and full of beer to be evaluated
Property score value.
In this step, using foundation Taste Signals response and mellow and full property score value Partial Least-Squares Regression Model,
Only need to detect beer to be evaluated, 7 Taste Signals responses corresponding to acquisition, you can according to inclined using electronic tongues gustatory analysis instrument
Least square regression model, which calculates, obtains mellow and full property score value corresponding to it.
The evaluation method of the mellow and full property of beer wine body provided by the invention, using artificial sense judge obtained mellow and full property score value as
Basis, the Taste Signals response obtained with reference to the detection of electronic tongues gustatory analysis instrument, establishes Taste Signals response and mellow and full property
The Partial Least-Squares Regression Model of score value, can be to the mellow and full property amount of progress of beer wine body by the Partial Least-Squares Regression Model
Change evaluation, judged compared to traditional artificial sense, avoid the influence of the subjective factor brought by individual difference, accuracy
It is high.Moreover, the evaluation method of the mellow and full property of beer wine body provided by the invention, its is simple to operate, is applicable to beer batch production
When property mellow and full to wine body evaluation, be advantageous to improve production efficiency, and greatly reduce production cost.
In a preferred embodiment, when discriminating personnel pass through sensory evaluation, using the mellow and full property score value of clear water as 0, simulation
The mellow and full property score value of the solution model of beer component is used as scoring criterion for 5.In the preferred embodiment, marking is specifically defined
Standard, the marking difference brought by individual difference can be reduced as far as possible, be advantageous to improve the accuracy of evaluation result.Need
Illustrate, during using this scoring criterion, highest score 10.In addition it is also necessary to explanation, the simulation beer component
Solution model and preparation method thereof, the solution model of the disclosed simulation beer components of referenced patent CN102662036A and preparation side
Method, specifically, the solution model of the simulation beer component can be prepared in accordance with the following steps：
1) preparation of buffer solution：Preparation citric acid concentration is 0.02%-0.05%, biphosphate potassium concn is 0.02%-
0.05% buffer solution, solvent are water, and the pH of cushioning fluid is 3.6-4.6；
2) preparation of beer matrix solution：Using the buffer solution as solvent, preparing bovine serum albumin BSA concentration is
0.005%-0.030%, hexahydro hop extract concentration are 0.0005%-0.002%, syrup concentration 2%-5%, absolute ethyl alcohol
Concentration is 2%-5% beer matrix solution；
3) it is carbonated：The beer matrix solution is subjected to carbonating processing, the carbon dioxide content in solution is existed
0.35%-0.65%, that is, obtain the solution model of beer.
In a preferred embodiment, the discriminating personnel are felt in the interior that temperature is 25 DEG C, humidity is 40%-60%
Official judges.In the preferred embodiment, environment when discriminating personnel carry out sensory evaluation is further defined, this mainly considers
Certain influence can be also produced on sensory evaluation to different environment, and this temperature and humidity limited in this preferred embodiment
Indoor environment is advantageous to improve the accuracy of evaluation result to carry out the suitable environment of sensory evaluation.
In a preferred embodiment, need to be by the beer sample to be detected when being detected using electronic tongues gustatory analysis instrument
Or beer to be evaluated is placed in 25 DEG C of water-baths and is incubated 1 hour, detection is sampled after abundant exhaust.In the preferred embodiment, will
Beer sample to be detected or beer to be evaluated are placed in 25 DEG C of water-baths and are incubated 1 hour, are to ensure beer sample and to be evaluated
The temperature of valency beer is consistent, to avoid the influence that temperature responds to signal, is advantageous to improve the accuracy of evaluation result.Further
, fully it is vented before sampling, is the interference in order to eliminate bubble to signal response stability.
In a preferred embodiment, when being detected using electronic tongues gustatory analysis instrument, the single taste sensor of use and logical
Bimolecular lipid film production is used with type taste sensor.In the preferred embodiment, it is necessary to which explanation, can be applied
Sensor in electronic tongues has polytype, this sense of taste using bimolecular lipid film production limited in this preferred embodiment
Sensor, it is the bimolecular lipid film sensors for copying mankind's gustatory to experience principle manufacture.This lipid film sensors can
So that to specific a kind of single-minded response of taste compound, its result responded is not the quantity of taste compound, but this taste
Property and intensity in the mankind experience, that is, the sense of taste index of the quantizations such as tart flavour, saline taste, delicate flavour can be directly obtained.Cause
And the taste threshold for being detected obtained quantizating index and people using this taste sensor is identical, be advantageous to improve evaluation
As a result accuracy.
In a preferred embodiment, when being detected using electronic tongues gustatory analysis instrument, detection temperature is 25 DEG C.It is preferred real at this
To apply in example, further define detection temperature as 25 DEG C, this is the influence responded in order to avoid temperature to signal, at 25 DEG C,
The response signal of taste sensor is stronger, is advantageous to improve the accuracy of evaluation result.
In a preferred embodiment, when establishing the Partial Least-Squares Regression Model, the number of the required beer sample
Measure as at least four.In the preferred embodiment, beer sample required when establishing Partial Least-Squares Regression Model is further defined
The quantity of product, this is mainly in view of：During the beer sample negligible amounts chosen when modeling, the PLS mould of foundation
The accuracy of type is relatively low, and when selecting at least four beer sample to be modeled, it can be protected on the premise of workload is reduced as far as possible
Demonstrate,prove the accuracy of Partial Least-Squares Regression Model.It is understood that those skilled in the art also can be according to actual conditions, specifically
The quantity of beer sample required during the Partial Least-Squares Regression Model is established in selection, for example, can be 4,5,6,7
It is individual, 8,9,10 etc..
In a preferred embodiment, the beer to be evaluated is with establishing beer required during the Partial Least-Squares Regression Model
Wine sample belongs to same type of beer.In the preferred embodiment, it is necessary to illustrate, due to the mellow and full property of the wine body of beer
Can because the beer types belonging to it are different and slightly difference, thus, for beer to be evaluated, using with its type identical beer
Partial Least-Squares Regression Model is established as beer sample, advantageously ensures that the accuracy of evaluation result.
In order to become apparent from introducing the evaluation method for the mellow and full property of beer wine body that the embodiment of the present invention is provided in detail, below
It will be described in conjunction with specific embodiments.
Embodiment 1
(1) select temperature to judge room as specialty for the interior that 25 DEG C, humidity are 40%-60%, choose and beer to be evaluated
The bottled beer of 1 type identical of wine 5 is numbered respectively as beer sample, differentiates personnel respectively to 5 beer samples by 10
The mellow and full property for the solution model that the marking of wine body mellow and full property using the mellow and full property score value of clear water is 0 during marking, simulates beer component is divided
It is worth and is used as scoring criterion for 5, it is as shown in table 1 obtains mellow and full property score value corresponding to 5 beer samples.
The corresponding mellow and full property score value of 5 beer samples of table 1 and 1 type identical of beer to be evaluated
| Sample number into spectrum | Mellow and full property score value |
| Sample 1 | 7.13 |
| Sample 2 | 7.25 |
| Sample 3 | 6.50 |
| Sample 4 | 6.75 |
| Sample 5 | 7.00 |
It should be noted that after mellow and full property score value corresponding to each beer sample is removes best result and minimum point in table 1
The average mark of remaining 8 score values.
In addition it is also necessary to explanation, the solution model of simulation beer component is prepared in accordance with the following steps：
A, the preparation of buffer solution：It is accurate to weigh 0.320g citric acids and 0.2g potassium dihydrogen phosphates, add deionized water constant volume
To 1L, pH value is adjusted to 4.2 with potassium hydroxide, the solution now prepared is beer buffer solution；
B, the preparation of beer matrix solution：33mL absolute ethyl alcohols, 0.12g bovine serum albumin BSA, 10 μ L are weighed respectively
The syrup of hexahydro hop extract and 30mL, it is sufficiently stirred dissolving.Then above-mentioned beer buffer solution constant volume is added to 1L, uses hydroxide
Potassium adjusts pH value to 4.2, obtains beer matrix solution；
C, it is carbonated：Carbonating processing is carried out with carbon dioxide to above-mentioned beer matrix solution, by the titanium dioxide in solution
Carbon content control obtains the model solution of 1 rising mould plan beer component in 0.45% (v/v).
(2) above-mentioned 5 beer samples are placed in 25 DEG C of water-baths and are incubated 1 hour, after abundant exhaust, take 25mL samples,
Using the type electronic tongues gustatory analysis instrument of ASTREE II of Alpha M.O.S companies, detected at 25 DEG C.During detection, with Ag/AgCl
As reference electrode, using SRS (corresponding tart flavour), STS (corresponding saline taste), UMS (corresponding delicate flavour), BRS (corresponding bitter taste) and SWS
(corresponding sweet taste) 5 different single taste sensors, and two kinds of GPS and SPS have response to lead to whole taste stimulations
Detected with type taste sensor, it is as shown in table 2 to obtain 7 Taste Signals responses corresponding to 5 beer samples.
The corresponding Taste Signals response of 5 beer samples of table 2 and 1 type identical of beer to be evaluated
| Sample number into spectrum | SRS | STS | UMS | BRS | SWS | GPS | SPS |
| Sample 1 | 1163 | 1396 | 415 | 1416 | 1229 | 1327 | 1026 |
| Sample 2 | 1154 | 1382 | 483 | 1412 | 1237 | 1328 | 1024 |
| Sample 3 | 1160 | 1361 | 570 | 1412 | 1254 | 1347 | 1044 |
| Sample 4 | 1174 | 1408 | 407 | 1410 | 1235 | 1344 | 1020 |
| Sample 5 | 1177 | 1411 | 406 | 1409 | 1231 | 1333 | 1018 |
(3) 7 Taste Signals responses are as independent variable corresponding to 5 beer samples obtained using step (2), with step
(1) mellow and full property score value corresponding to 5 beer samples obtained is established Taste Signals using PLS and rung as dependent variable
The Partial Least-Squares Regression Model with mellow and full property score value, its coefficient R should be worth2Reach 0.94.
(4) beer 1 to be evaluated is detected using electronic tongues gustatory analysis instrument, obtains corresponding 7 Taste Signals responses, root
The Partial Least-Squares Regression Model obtained according to step (3), calculate and obtain the mellow and full property score value such as institute of table 3 corresponding to beer 1 to be evaluated
Show.
The evaluation result of the beer 1 to be evaluated of table 3
Evaluating beer 1 is treated by discriminating personnel by sensory evaluation to give a mark, as a result as shown in table 3.From table 3, use
The evaluation method of the mellow and full property of beer wine body provided in an embodiment of the present invention treats the evaluation result of evaluating beer 1 and traditional sense organ product
Comment result close, its degree of accuracy is higher.
Embodiment 2
(1) select temperature to judge room as specialty for the interior that 25 DEG C, humidity are 40%-60%, choose and beer to be evaluated
The bottled beer of 2 type identical of wine 4 is numbered respectively as beer sample, differentiates personnel respectively to 4 beer samples by 10
The mellow and full property for the solution model that the marking of wine body mellow and full property using the mellow and full property score value of clear water is 0 during marking, simulates beer component is divided
It is worth and is used as scoring criterion for 5, it is as shown in table 4 obtains mellow and full property score value corresponding to 4 beer samples.
The corresponding mellow and full property score value of 4 beer samples of table 4 and 2 type identical of beer to be evaluated
| Sample number into spectrum | Mellow and full property score value |
| Sample 6 | 7.00 |
| Sample 7 | 7.00 |
| Sample 8 | 6.88 |
| Sample 9 | 6.38 |
It should be noted that after mellow and full property score value corresponding to each beer sample is removes best result and minimum point in table 4
The average mark of remaining 8 score values.
In addition it is also necessary to explanation, simulates the preparation process of solution model of beer component with embodiment 1.
(2) above-mentioned 4 beer samples are placed in 25 DEG C of water-baths and are incubated 1 hour, after abundant exhaust, take 25mL samples,
Using the type electronic tongues gustatory analysis instrument of ASTREE II of Alpha M.O.S companies, detected at 25 DEG C.During detection, with Ag/AgCl
As reference electrode, using SRS (corresponding tart flavour), STS (corresponding saline taste), UMS (corresponding delicate flavour), BRS (corresponding bitter taste) and SWS
(corresponding sweet taste) 5 different single taste sensors, and two kinds of GPS and SPS have response to lead to whole taste stimulations
Detected with type taste sensor, it is as shown in table 5 to obtain 7 Taste Signals responses corresponding to 4 beer samples.
The corresponding Taste Signals response of 4 beer samples of table 5 and 2 type identical of beer to be evaluated
| Sample number into spectrum | SRS | STS | UMS | BRS | SWS | GPS | SPS |
| Sample 6 | 1179 | 1409 | 401 | 1408 | 1226 | 1324 | 1021 |
| Sample 7 | 1166 | 1387 | 504 | 1409 | 1242 | 1329 | 1035 |
| Sample 8 | 1160 | 1393 | 478 | 1409 | 1239 | 1337 | 1030 |
| Sample 9 | 1150 | 1386 | 413 | 1401 | 1227 | 1262 | 930 |
(3) 7 Taste Signals responses are as independent variable corresponding to 4 beer samples obtained using step (2), with step
(1) mellow and full property score value corresponding to 4 beer samples obtained is established Taste Signals using PLS and rung as dependent variable
The Partial Least-Squares Regression Model with mellow and full property score value, its coefficient R should be worth2Reach 0.97.
(4) beer 2 to be evaluated is detected using electronic tongues gustatory analysis instrument, obtains corresponding 7 Taste Signals responses, root
The Partial Least-Squares Regression Model obtained according to step (3), calculate and obtain the mellow and full property score value such as institute of table 6 corresponding to beer 2 to be evaluated
Show.
The evaluation result of the beer 2 to be evaluated of table 6
Evaluating beer 2 is treated by discriminating personnel by sensory evaluation to give a mark, as a result as shown in table 6.From table 6, use
The evaluation method of the mellow and full property of beer wine body provided in an embodiment of the present invention treats the evaluation result of evaluating beer 2 and traditional sense organ product
Comment result close, its degree of accuracy is higher.
Claims (8)
1. a kind of evaluation method of the mellow and full property of beer wine body, it is characterised in that comprise the following steps：
By differentiating that personnel are given a mark to the mellow and full property of wine body of multiple beer samples respectively by sensory evaluation, mellow and full property score value is obtained；
The beer sample is detected using electronic tongues gustatory analysis instrument, using corresponding to tart flavour, saline taste, delicate flavour, hardship respectively during detection
5 kinds of single taste sensors of taste and sweet taste, and 2 kinds of universal taste sensors for having response to whole taste stimulations enter
Row detection, 7 Taste Signals responses corresponding to acquisition；
Using 7 Taste Signals responses corresponding to the beer sample as independent variable, with mellow and full property corresponding to the beer sample
Score value is dependent variable, and the PLS mould of Taste Signals response and mellow and full property score value is established using PLS
Type；
Beer to be evaluated, 7 Taste Signals responses corresponding to acquisition are detected using electronic tongues gustatory analysis instrument；According to the taste
Feel signal response and the Partial Least-Squares Regression Model of mellow and full property score value, calculate the mellow and full property score value for obtaining beer to be evaluated.
2. the evaluation method of the mellow and full property of beer wine body according to claim 1, it is characterised in that：Pass through sense in discriminating personnel
When official judges, using the mellow and full property score value of clear water as 0, the mellow and full property score value of the solution model of simulating beer component be 5 as giving a mark
Standard.
3. the evaluation method of the mellow and full property of beer wine body according to claim 1 or 2, it is characterised in that：The discriminating personnel
In the indoor carry out sensory evaluation that temperature is 25 DEG C, humidity is 40%-60%.
4. the evaluation method of the mellow and full property of beer wine body according to claim 1, it is characterised in that：Using the electronic tongues sense of taste point
When analyzer detects, the beer sample to be detected or beer to be evaluated need to be placed in 25 DEG C of water-baths and be incubated 1 hour, abundant
Detection is sampled after exhaust.
5. the evaluation method of the mellow and full property of beer wine body according to claim 1 or 4, it is characterised in that：Using electronic tongues taste
When feeling analyzer detection, the single taste sensor and universal taste sensor of use use bimolecular lipid film production.
6. the evaluation method of the mellow and full property of beer wine body according to claim 1 or 4, it is characterised in that：Using electronic tongues taste
When feeling analyzer detection, detection temperature is 25 DEG C.
7. the evaluation method of the mellow and full property of beer wine body according to claim 1, it is characterised in that：Establish the most young waiter in a wineshop or an inn partially
When multiplying regression model, the quantity of required beer sample is at least four.
8. the evaluation method of the mellow and full property of beer wine body according to claim 1 or 7, it is characterised in that：The beer to be evaluated
Wine belongs to same type of beer with beer sample required when establishing the Partial Least-Squares Regression Model.
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