基于电子舌和质构仪的不同品种樱桃滋味及质地差异分析  

Analysis on Flavor and Texture Difference of Different Cherry Varieties Based on Electronic Tongue Technology and Texture Analyzer

作　　者：任新乐 李长春 孙斐 傅茂润[1] 韩聪 REN Xinle;LI Changchun;SUN Fei;FU Maorun;HAN Cong(School of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China;Shandong Shangchun Agricultural Technology Co.,Ltd.,Jinan 250300,China)

机构地区：[1]齐鲁工业大学(山东省科学院)食品科学与工程学院,山东济南250353 [2]山东尚春农业科技有限公司,山东济南250300

出　　处：《中国果菜》2023年第2期66-71,共6页China Fruit & Vegetable

基　　金：济南市农业应用技术创新计划项目(202005)。

摘　　要：为了探讨不同品种樱桃的滋味和质构差异,本研究选择‘拉宾斯’‘红灯’‘布鲁克斯’‘美早’‘萨米脱’5个樱桃品种,利用质构仪进行质构分析,得到不同品种樱桃果实的质构数据;再利用电子舌对样品进行检测,得到6个滋味数据,并对其进行比较分析。质构数据显示,5种樱桃的果皮硬度为3~4 N,‘拉宾斯’的最大,‘萨米脱’的最小;果肉硬度平均值均在0.5 N以下,‘美早’的最大,‘萨米脱’的最小。电子舌测试结果显示,5个樱桃品种的酸味和甜味明显不同,酸味由强到弱的顺序是‘红灯’‘布鲁克斯’‘拉宾斯’‘美早’‘萨米脱’,甜味由强到弱的顺序是‘萨米脱’‘布鲁克斯’‘美早’‘拉宾斯’‘红灯’,且5种樱桃的甜味与可溶性固形物含量呈正相关。樱桃的涩味、苦味回味、涩味回味和丰富性(鲜味回味)接近无味点;且5个品种的樱桃在苦味上差异不大,在味觉上的差异主要表现在酸味和甜味上。In order to explore the taste and texture differences of different cherry varieties, this study selected five cherry varieties,‘Rabins’,‘Red Light’,‘Brooks’,‘Meizao’and‘Sameto’, and used texture analyzer to conduct texture analysis to obtain texture data of different cherry varieties. Then, the electronic tongue was used to detect the samples, and six taste data were obtained, and compared and analyzed. Texture data showed that the peel hardness of the five cherries was 3-4 N, and that of ‘Rabins’ was the largest, and that of ‘Sameto’was the smallest. The average value of flesh hardness was below 0.5 N, with the largest value of ‘Meizao’and the smallest value of‘Sameto’. The results of electronic tongue test showed that the sour and sweet taste of the five cherry varieties were significantly different. The order of sour taste from strong to weak was‘Red Light’,‘Brooks’,‘Rabins’,‘Meizao’and‘Sameto’. In the comparison of sweetness, the order of sweetness from strong to weak was‘Sameto’,‘Brooks’,‘Meizao’, ‘Rabins’, and ‘Red Light’. Also, the levels of sweetness in the five cherry varieties were positively correlated with the values of soluble solid content. The astringency, bitter aftertaste, astringency aftertaste and richness(fresh aftertaste) of cherries were close to the tasteless point. And the difference in bitter taste of the five varieties of cherries was not significant. The difference in taste of the five varieties of cherries was mainly reflected in sour taste and sweet taste.

关 键 词：樱桃 品种 电子舌 滋味 质地 

分 类 号：TS207.3[轻工技术与工程—食品科学]