The e-tongue analysis was performed using a taste sensor e-tongue (Astree V, Alpha MOS). A sample of rolled-dumplings (8 g) was homogenized for 1 min at 6,451×g using 32 mL of distilled water and a homogenizer (AM-5, Nissei, Tokyo, Japan). The homogenized sample was filtered with filter paper (Whatman No. 1, GE Healthcare) and the supernatant was collected. The supernatant was diluted 1,000-fold in distilled water and measured using the taste sensor e-tongue. The analysis measured the signal intensity at each sensor using taste sensors: CTS (saltiness), NMS (umami), and AHS (sourness), along with auxiliary sensors SCS and CPS, and standard sensors PKS and ANS.
Astree 5
Manufactured by Alpha MOS
Sourced in France
The Astree V is a laboratory instrument designed for the analysis of volatile organic compounds (VOCs). It utilizes an array of metal oxide sensors to detect and measure the presence of various chemical compounds in a sample. The core function of the Astree V is to provide quantitative and qualitative data on the composition of volatile substances.
Automatically generated - may contain errors
6 protocols using astree 5
1
E-Tongue Analysis of Rolled Dumplings
2
Taste Profile Analysis by Electronic Tongue
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A 20 g sample was mixed with 80 mL distilled water for 1 min in a homogenizer (Polytron PT-2500 E, Kinematica AG, Malters, Switzerland). The solution was filtered and the supernatant was extracted, diluted, and placed in a glass container. For the electronic tongue analysis (Astree V, Alpha MOS, Toulouse, France), 0.1 M HCl, 0.1 M NaCl, and 0.1 M MSG were used as the references to measure the sourness, saltiness, and umami, respectively, and draw the taste profile. The taste sensors were as follows: NMS (umami), CTS (saltiness), AHS (sourness), with PKS, ANS, SCS and CPS sensors used as standards. The taste profile was obtained as a radar chart using AlphaSoft (Alpha MOS, Toulouse, France).
3
E-Tongue Analysis of Food Samples
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The taste sensor system (Astree V, Alpha MOS, Toulouse, France) was utilized for e-tongue analysis. A 3 g sample was homogenized in 12 mL of DW using a homogenizer (AM-5, Nissei, Tokyo, Japan) at a speed of 6,451×g for 1 min. Following homogenization, it was filtered through filter paper, and the filtrate was diluted 5,000-fold in DW. The e-tongue system recorded signal intensities at each sensor, including CTS (saltiness), NMS (umami), and AHS (sourness), along with auxiliary sensors SCS and CPS, and standard sensors PKS and ANS.
4
Electronic Tongue Analysis of Chicken Meat
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The E-tongue was based on the modified method of Lee et al. [15 (link)]. Eight grams of chicken meat were weighed and homogenized for 1 min with 32 mL of DW using a homogenizer (AM-5, Nissei, Anjo, Japan). The homogenate was filtered using filter paper (Whatman No. 1, GE Healthcare, Chicago, IL, USA), and the filtrate was diluted 100 times in a glass container. Changes in organoleptic characteristics were measured using an electronic tongue system (Astree 5, Alpha MOS, Toulouse, France). Seven sensors, namely CTS, NMS, AHS, PKS, SCS, ANS, and CPS, were used. AHS, NMS, and CTS indicate the sourness, umami, and saltiness sensors, respectively, while PKS, CPS, ANS, and SCS are general-purpose sensors.
5
Taste Analysis of Restructured Black Goat Jerky
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To analyze taste components, 4 g of restructured black goat jerky with added USP
was measured, mixed with 32 mL of distilled water, and homogenized for 1 min at
10,000 rpm using a homogenizer (AM-5, Nissei). The homogenized sample was
filtered using filter paper (Whatman No. 1, Whatman, Maidstone, UK), and the
supernatant was collected in a 15 mL conical tube. The supernatant was dissolved
1,000-fold in distilled water and poured into a 150 mL tall beaker before
analysis using an electronic tongue (Astree 5, Alpha MOS). Moreover, SCS and CPS
sensors were used as indicator sensors alongside the taste sensors CTS (salt),
AHS (sour), and NMS (umami). For determining the differences between the control
and USP-treated groups, multivariate statistical analysis was used to derive
objective, numerical values for the extent of each taste component, and the
Alpha soft program (version 14.1 for Windows, Alpha MOS) was used to display the
results in terms of PCA and rankings.
was measured, mixed with 32 mL of distilled water, and homogenized for 1 min at
10,000 rpm using a homogenizer (AM-5, Nissei). The homogenized sample was
filtered using filter paper (Whatman No. 1, Whatman, Maidstone, UK), and the
supernatant was collected in a 15 mL conical tube. The supernatant was dissolved
1,000-fold in distilled water and poured into a 150 mL tall beaker before
analysis using an electronic tongue (Astree 5, Alpha MOS). Moreover, SCS and CPS
sensors were used as indicator sensors alongside the taste sensors CTS (salt),
AHS (sour), and NMS (umami). For determining the differences between the control
and USP-treated groups, multivariate statistical analysis was used to derive
objective, numerical values for the extent of each taste component, and the
Alpha soft program (version 14.1 for Windows, Alpha MOS) was used to display the
results in terms of PCA and rankings.
6
Taste Profiling with Electronic Tongue
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The electronic tongue described by Lee and Kim
(2021) was used with some modifications. After mixing 4 g of the
sample with the casing removed and 16 mL of distilled water (DW), ultra turrax
(HMZ-20DN, Pooglim Tech) was used for homogenization at a speed of
6,451×g for 1 min. The homogenate was extracted using filter paper
(Whatman paper No. 1, Whatman, Maidstone, UK). The filtrate was diluted
1,000-fold with DW, and sourness, saltiness, and umami were analyzed using an
electronic tongue system (Astree 5, Alpha MOS). The measured taste profile was
expressed as AHS (sourness), CTS (saltness), NMS (umami), PKS, CPS, ANS, and SCS
using the Alpha software program (Alpha MOS). In addition, 0.1 M HCl, 0.1 M
NaCl, and 0.1 M monosodium glutamate (MSG) were used as reference materials for
sourness, saltiness, and umami taste, respectively.
(2021)
sample with the casing removed and 16 mL of distilled water (DW), ultra turrax
(HMZ-20DN, Pooglim Tech) was used for homogenization at a speed of
6,451×g for 1 min. The homogenate was extracted using filter paper
(Whatman paper No. 1, Whatman, Maidstone, UK). The filtrate was diluted
1,000-fold with DW, and sourness, saltiness, and umami were analyzed using an
electronic tongue system (Astree 5, Alpha MOS). The measured taste profile was
expressed as AHS (sourness), CTS (saltness), NMS (umami), PKS, CPS, ANS, and SCS
using the Alpha software program (Alpha MOS). In addition, 0.1 M HCl, 0.1 M
NaCl, and 0.1 M monosodium glutamate (MSG) were used as reference materials for
sourness, saltiness, and umami taste, respectively.
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