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Yuezhong Mao
School of Food Science and Biotechnology Zhejiang Gongshang University Zhejiang China

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Research article
Published: 02 April 2021 in Journal of the Science of Food and Agriculture
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Background our taste perception builds on both chemical and physiological foundations, plays an important role in food flavor, including fruit, beer, wine and beverage. A reliable and unified sourness standard and sourness conversion method for researchers and food enterprises are necessary to obtain comparable conclusions and attractive food goods. Results This study established an optimized organic acids sensory sourness analysis and sourness conversion method based on the sour sensory difference strength curves, which consisted of the absolute threshold value and sensory difference threshold values. Defining absolute threshold value of citric acid sourness as 1, sourness could be obtained by the curve. With a logarithmic curve form, the acid's sourness indexes (AI) were calculated as 1, 0.74, 0.77, 1.31, and 1.21 for the citric, malic, fumaric, lactic and tartaric acid samples, respectively. Consequently, each acid sourness and concentration could be obtained and converted. Single‐acid and mixed‐acids sourness comparison evaluation implied that the novel method was more accurate (91.7‐100%) than the hydrogen ion concentration method. Conclusion The novel sourness determination and conversion equation would provide more practical sourness standard and calculation method references in food sensory areas, especially in the sour taste application.

ACS Style

Yuezhong Mao; Shiyi Tian; Yumei Qin; Shiwen Cheng. An optimized organic acid human sensory sourness analysis method. Journal of the Science of Food and Agriculture 2021, 1 .

AMA Style

Yuezhong Mao, Shiyi Tian, Yumei Qin, Shiwen Cheng. An optimized organic acid human sensory sourness analysis method. Journal of the Science of Food and Agriculture. 2021; ():1.

Chicago/Turabian Style

Yuezhong Mao; Shiyi Tian; Yumei Qin; Shiwen Cheng. 2021. "An optimized organic acid human sensory sourness analysis method." Journal of the Science of Food and Agriculture , no. : 1.

Journal article
Published: 31 January 2019 in Sensors
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The aim of this study was to use an electronic nose set up in our lab to detect and predict the freshness of pork, beef and mutton. Three kinds of freshness, including fresh, sub-fresh and putrid, was established by human sensory evaluation and was used as a reference for the electronic nose’s discriminant factor analysis. The principal component analysis results showed the electronic nose could distinguish well pork, beef and mutton samples with different storage times. In the PCA figures, three kinds of meats samples all presented an approximate parabola trend during 7 days’ storage time. The discriminant factor analysis showed electronic nose could distinguish and judge well the freshness of samples (accuracy was 89.5%, 84.2% and 94.7% for pork, beef and mutton, respectively). Therefore, the electronic nose is promising for meat fresh detection application.

ACS Style

Jun Chen; Juanhong Gu; Rong Zhang; Yuezhong Mao; Shiyi Tian. Freshness Evaluation of Three Kinds of Meats Based on the Electronic Nose. Sensors 2019, 19, 605 .

AMA Style

Jun Chen, Juanhong Gu, Rong Zhang, Yuezhong Mao, Shiyi Tian. Freshness Evaluation of Three Kinds of Meats Based on the Electronic Nose. Sensors. 2019; 19 (3):605.

Chicago/Turabian Style

Jun Chen; Juanhong Gu; Rong Zhang; Yuezhong Mao; Shiyi Tian. 2019. "Freshness Evaluation of Three Kinds of Meats Based on the Electronic Nose." Sensors 19, no. 3: 605.

Journal article
Published: 22 August 2018 in Sensors
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A broad-spectrum sweet taste sensor based on Ni(OH)2/Ni electrode was fabricated by the cyclic voltammetry technique. This sensor can be directly used to detect natural sweet substances in 0.1 M NaOH solution by chronoamperometry method. The current value measured by the sensor shows a linear relationship with the concentration of glucose, sucrose, fructose, maltose, lactose, xylitol, sorbitol, and erythritol (R2 = 0.998, 0.983, 0.999, 0.989, 0.985, 0.990, 0.991, and 0.985, respectively). Moreover, the characteristic value of this sensor is well correlated with the concentration and relative sweetness of eight sweet substances. The good correlation between the characteristic value of six fruit samples measured by the sensor and human sensory sweetness measured by sensory evaluation (correlation coefficient = 0.95) indicates that it can reflect the sweetness of fruits containing several sweet substances. In addition, the sensor also exhibits good long-term stability over 40 days (signal ratio fluctuation ranges from 91.5% to 116.2%). Thus, this broad-spectrum sensor is promising for sweet taste sensory application.

ACS Style

Yuezhong Mao; Shiyi Tian; Shuanglin Gong; Yumei Qin; Jianzhong Han; Shaoping Deng. A Broad-Spectrum Sweet Taste Sensor Based on Ni(OH)2/Ni Electrode. Sensors 2018, 18, 2758 .

AMA Style

Yuezhong Mao, Shiyi Tian, Shuanglin Gong, Yumei Qin, Jianzhong Han, Shaoping Deng. A Broad-Spectrum Sweet Taste Sensor Based on Ni(OH)2/Ni Electrode. Sensors. 2018; 18 (9):2758.

Chicago/Turabian Style

Yuezhong Mao; Shiyi Tian; Shuanglin Gong; Yumei Qin; Jianzhong Han; Shaoping Deng. 2018. "A Broad-Spectrum Sweet Taste Sensor Based on Ni(OH)2/Ni Electrode." Sensors 18, no. 9: 2758.