Quantitative Analysis of Perceived Saltiness through Combination of Sensory Evaluation and Electronic Tongue and its Method Validation-Reference-Cited by-同舟云学术

Quantitative Analysis of Perceived Saltiness through Combination of Sensory Evaluation and Electronic Tongue and its Method Validation

Published:2024-03-04 Issue:5 Volume:17 Page:727-738
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Xia Xue,Zhang Ying,Yu Jingyang,Song Shiqing,Zhang Foxin,Hayat Khizar,Zhang Xiaoming,Ho Chi-Tang

Funder

Postgraduate Research & Practice Innovation Program of Jiangsu Province

Key Science and Technology Program of Anhui Province

National Natural Science Foundation of China

Collaborative innovation center of food safety and quality control in Jiangsu Province

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s12161-024-02607-8.pdf

Reference41 articles.

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2. AOAC International (2016) Guidelines for standard method performance requirements. Appendix F. Association of Official Analytical Chemist, Rockville, MD, USA

3. Araujo P (2009) Key aspects of analytical method validation and linearity evaluation. J Chromatogr B-Analytical Technol Biomedical Life Sci 877(23):2224–2234. https://doi.org/10.1016/j.jchromb.2008.09.030

4. Cerón-Guevara MI, Rangel-Vargas E, Lorenzo JM, Bermúdez R, Pateiro M, Rodríguez JA, Sánchez-Ortega I, Santos EM (2020) Reduction of salt and fat in frankfurter sausages by addition of Agaricus Bisporus and Pleurotus ostreatus flour. Foods 9(6):760. https://doi.org/10.3390/foods9060760

5. Cetó X, Céspedes F, Pividori MI, Gutiérrez JM, del Valle M (2012) Resolution of phenolic antioxidant mixtures employing a voltammetric bio-electronic tongue. Analyst 137(2):349–356. https://doi.org/10.1039/C1AN15456G