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Evaluation of Astringent Compounds Using Electronic Tongue Technology.
Meng-Yao Wang1, Zhao-Lin Sun2, Juan Lü2
1College of Tobacco Science and Engineering Zhengzhou University of Light Industry Zhengzhou China.
Food Science & Nutrition
|November 28, 2025
Summary
The electronic tongue (E-tongue) reliably assesses astringency in compounds like EGCG and EGC. This technology offers accurate, objective taste evaluations, serving as a viable alternative to human sensory panels.
Area of Science:
- Food Science
- Analytical Chemistry
- Sensory Science
Background:
- Astringency evaluation is crucial for food and beverage quality.
- Human sensory evaluation is subjective and time-consuming.
- Electronic tongue (E-tongue) technology offers potential for objective and rapid analysis.
Purpose of the Study:
- To investigate the efficacy of E-tongue for quantifying astringency.
- To compare E-tongue measurements with human sensory evaluation.
- To analyze concentration-dependent astringency responses of seven compounds.
Main Methods:
- Utilized E-tongue measurements and human sensory evaluation.
- Applied difference analysis, principal component analysis (PCA), and cluster analysis.
- Performed regression analysis to correlate E-tongue data with sensory scores.
Main Results:
- E-tongue demonstrated distinct taste profiles for seven astringent compounds.
- Epigallocatechin gallate (EGCG) and epigallocatechin (EGC) showed positive correlations with concentration.
- Strong correlations (R² > 0.9) were found between E-tongue and sensory data for key compounds.
Conclusions:
- E-tongue technology reliably differentiates astringent compounds.
- E-tongue serves as a dependable alternative to human sensory evaluation for astringency.
- The developed predictive models show high accuracy for astringency assessment.
