Abstract：The electronic tongue combined with multivariate statistical analysis was used to analyze the taste quality of four fermented sour meats under different heat treatments. Principal component analysis, discriminant analysis and cluster analysis were used to distinguish the different sour meats and heat treatments. The results showed that there were significant differences in the taste intensity of different sour meat types and different heat treatments (P < 0.05). The meat samples could be classified into four categories: 1) including Miao ethnic sour meat, sour meat with millet and microwaved Dai ethnic sour meat; 2) including steamed, fried or roasted Dai ethnic sour meat; 3) including microwave sour meat with hot pepper; and 4) including steamed, fried or roasted sour meat with hot pepper, and there were significant differences in the six basic tastes of sourness, bitterness, astringency, saltiness, umami and sweetness among these categories (P< 0.05).
2019, Vol. 33 
