樱桃酒感官评价与电子舌感官分析的相关性研究  

Study on correlation between sensory evaluation and sensors analysis of electronic tongue of cherry wines

作　　者：牛云蔚[1,2] 张晓鸣[1] 肖作兵[2] 宋诗清[2] 朱建才[2] 顾永波[2] 

机构地区：[1]江南大学食品学院,江苏无锡214112 [2]上海应用技术学院香料香精技术与工程学院,上海201418

出　　处：《食品工业科技》2012年第16期105-107,共3页Science and Technology of Food Industry

基　　金："十二五"国家支撑计划(2011BAD23B01)

摘　　要：对五种不同樱桃酒的感官属性(酸、甜、苦、涩)进行了感官评价和电子舌指纹分析,利用主成分(PCA)与判别因子(DFA)分析对电子舌区分樱桃酒的能力进行了评价,并通过PCA、偏最小二乘法(PLSR)将感官评价结果与电子舌7根传感器(ZZ、BA、BB、CA、GA、HA、JB)响应相关联。结果表明,电子舌指纹分析系统对樱桃酒具有较好的区分辨别能力,传感器JB与酸味,传感器HA、CA与甜味,传感器ZZ与涩、苦味具有较高的相关性。Five different cherry wines ,which were described by sour, sweet, bitter and astringent attributes ,were analyzed by electronic tongue. The ability of discrimination cherry wines of electronic tongue was evaluated by PCA and DFA. The sensory evaluation results were correlated to response of seven sensors（ZZ,BA,BB,CA, GA,HA,JB） by PCA and PLSR. The results showed that there were better correlation between JB and sour, HA, CA and sweet,ZZ and astringent, bitter, respectively.

关 键 词：樱桃酒 电子舌分析 感官评价 相关性 

分 类 号：TS201.2[轻工技术与工程—食品科学]