Taste profile characterization of salty mustard root collected from different regions by electronic tongue analysis

The taste profile characterizations of salty mustard root collected from different regions were studied by electronic tongue. Although the results of Kruskal-Wallis indicated that sourness of samples collected from Shandong Heze was significantly higher than two other regions(p<0.05),the indexes of saltiness,bitterness,umami and aftertaste-B showed the opposite trend. Through principal coordinate analysis(PCA),multivariate analysis of variance(MANOVA),and cluster analysis(CA) showed that there were significant difference in taste profile characterization of different kinds of salty mustard root(p<0.05). Meanwhile,saltiness,aftertaste-B and sourness were identified by redundancy analysis(RDA) as key variables significantly associated with the taste profile difference. Thus,the electronic tongue showed a great potential in the evaluation of quality for salty mustard root and this research could provide data supports for technology conditions optimization of the salty mustard root.