Method for quickly detecting intensity of four basic tastes in liquid food by using electronic tongue

The invention relates to a method for quickly detecting the intensity of four basic tastes (sour, sweet, bitter, and salty) in a liquid food by using an electronic tongue. The method comprises the following steps: preparing an HCl solution with a concentration of 0.01mol/L from distilled water as the activating solution of the electronic tongue (five tastes) sensor; using distilled water of the cleaning solution (pay attention to replacing new distilled water); adding the HCl solution with a concentration of 0.01mol/L as the calibration solution, so that the electronic tongue sensor can be used for analyzing samples after calibration; selecting four kinds of substances with four basic tastes with a concentration suitable for the normal concentration level in the human mouth as the basic samples; determining the number of cleaning beakers according to the number of the samples, wherein each sample is cleaned in the specific cleaning beaker, and the samples are cleaned according to the natural sequence; placing the electronic tongue sensor in each beaker for 120 seconds to detect the taste of the sample, and detecting for six times for each sample to obtain that the taste of the sample has a semi-logarithmic relationship with the response strength on the electronic tongue sensor; and carrying out macro operation by electronic tongue software on the results to obtain the relative intensity relationship between different concentrations of the basic taste substances on the electronic tongue.