摘要：The umami intensity of single flavor enhancer was detected by an electronic tongue and human sensory. The linear fit was performed to unravel the concentration–response values correlations of eight flavor enhancers. The electronic tongue response data were then analyzed using principal component analysis (PCA) and discriminant factor analysis (DFA) method. It was found that the umami response value of the electronic tongue and the flavor enhancer concentration showed a semi‐logarithmic function. Moreover, the PCA and DFA could successfully distinguish the variety and concentration of flavor enhancer. The umami intensities were also assessed by human sensory and showed consistency with those of electronic tongue tests. This implies the electronic tongue has a great potential as an alternative for biological tongue on sensing intensity of flavor enhancer.
