基于电子舌技术的市售苏打水滋味品质评价  

Taste Profile Characterization of Commercial Soda Water by Electronic Tongue Analysis

作　　者：杨成聪 蔡宏宇[1] 王玉荣[1] 向茜[1] 王海燕[1] 郭壮[1] 

机构地区：[1]湖北文理学院化学工程与食品科学学院鄂西北传统发酵食品研究所,湖北襄阳441053

出　　处：《食品研究与开发》2016年第10期134-137,共4页Food Research and Development

基　　金：湖北文理学院教务处PRP资助项目(201510519002);湖北文理学院食品新型工业化学科群建设项目(2016)

摘　　要：采用电子舌技术和多变量统计学方法相结合的手段,对市售苏打水的滋味品质进行评价分析。结果表明,市售苏打水样品间基本味觉和回味指标差异均非常显著(P<0.01),通过主成分分析、非加权组平均法和多元方差分析发现黑龙江和河南地区产的苏打水滋味品质整体结构存在显著的差异,冗余分析发现该差异是由于涩味、后味A(涩味的回味)和丰度(鲜味回味)等3个指标导致的。经Mann-Whiney分析发现,河南地区产的苏打水上述3个指标均较之黑龙江地区高(P<0.05)。由此可见,不同地区生产的苏打水其滋味品质存在较大差异。The taste profile characterizations of commercial soda water were studied by electronic tongue and multivariate statistics. The results showed that there were significant difference in basic taste and aftertaste a-mong all these samples （P〈0.01）. All principal component analysis （PCA）, unweighted pair-group method with arithmetic means （UPGMA） and MANOVA analysis showed that there were significant differences in the taste profile characterizations of soda water produced from Henan and Heilongjiang regions, astringency, rich-ness and aftertaste-A were identified by redundancy analysis （RDA） as key variables significantly associated with the taste profile difference. Meanwhile, these three indexes were significantly more abundant in the soda water samples produced from Henan （Mann-Whitney test, P〈0.05）. Thus, we could conclude that the original areas have significant effects on the taste profile characterizations of soda water.

关 键 词：苏打水 电子舌 多变量统计学 品质评价 

分 类 号：O657[理学—分析化学] TS27[理学—化学]