| 高涵,贾金辉,赵海娟,李洪淼,马小雪,徐铭,徐凌.基于电子鼻与电子舌技术鉴别不同品种杏汁[J].中国南方果树,2025,54(3): |
| 基于电子鼻与电子舌技术鉴别不同品种杏汁 |
| Identification of various apricot juices based on electronic nose and tongue techniques |
| 投稿时间：2024-06-09 修订日期：2024-08-01 |
| DOI： |
| 中文关键词: 杏 电子鼻 电子舌 果汁 主成分分析 聚类分析 |
| 英文关键词:apricot electronic nose electronic tongue fruit juice principal component analysis cluster analysis |
| 基金项目:辽宁省教育厅科学研究项目(LJKZ1222)；辽宁省应用基础研究计划(2022JH/101300154)；辽宁省教育厅科学研究项目(LJKZ1223)；辽宁农业职业技术学院科研项目(lnz202207)。 |
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| 中文摘要: |
| 为杏果深加工提供必要参考，基于电子鼻与电子舌技术鉴别8种杏汁，选出制备果汁适宜原料品种。采用定量描述分析结合电子鼻与电子舌技术，从香气和滋味两方面对8种杏汁风味进行鉴别，并进行主成分分析和聚类分析。结果表明，利用电子鼻检测数据的主成分分析可区分8种杏汁，而电子舌无法区分由怀来香白和蓟县香白制成的杏汁。聚类分析将8种杏果汁风味分为三类，由早橙、眉县鸡蛋杏、银川鸡蛋杏、蓟县香白和怀来香白制成的杏汁为鲜甜类；孤山杏梅和沙金红制成的杏汁为酸甜类；银香白杏制成的杏汁为酸涩类。早橙、眉县鸡蛋杏、银川鸡蛋杏、蓟县香白、怀来香白、孤山杏梅和沙金红适宜为原料生产杏汁。 |
| 英文摘要: |
| Abstract: Based on electronic nose and electronic tongue eight apricot juice with different origin and category were identified, and raw materials suitable as for producing apricot juice were selected to provide the necessary reference for the deep processing of apricot fruit. Intelligent sensory analysis technology (e.g. electronic nose and electronic tongue) combined with artificial sensory quantitative description analysis methods were used to identify the aroma and taste of eight apricot juice with different origin and category. The electronic nose principal component analysis had high discrimination ability can distinguish eight diffrent apricot juice. The electronic tongue principal component analysis can not distinguish between apricot juice made of Huailaixiangbai apricot and Jixianxiangbai apricot while other varieties of apricot juice can be distinguished. Flavor fitting cluster analysis can classify the apricot juice made of eight diffrent varieties into three categories. The apricot juice made of five apricot varieties (Zaocheng, Meixianjidanxing, Yinchuanjidanxing, Jixianxiangbai and Huailaixiangbai) was classified as umami-rich sweet category. The apricot juice made of Gushanxingmei and Shajinhong was classified as sour sweet category while the juice of Yinxiangbai apricot was classified as sour astringent category.?Among these eight apricot varieties, Zaocheng, Meixianjidanxing, Yinchuanjidanxing, Jixianxiangbai, Huailaixiangbai, Gushanxingmei and Shajinhong apricot varieties were suitable as raw materials for producing apricot juice. |
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