Study On Taste Characteristics Of Bayberry Juice

Bayberry juice was, taste well and rich in flavor components and nutrients, welcomed by consumers.The taste had a significant difference because of different region and variety. This subject was to deternimated the taste compositions, find out the characteristics substances and discuss the rapid analysis of taste composition based on the electronic tongue. The content and conclusions were as follows:(1) The content of soluble solids, titratable acid and total polyphenols were determinated by refraction, acid-base titration and ultraviolet spectrophotometer method, respectively. The correlation between soluble solids, titratable acid and total polyphenols and sugar acid ratio was studied. The results showed that there was a significantly negative correlation between titratable acid, total polyphenols and sugar acid ratio, and a significantly positively correlation between soluble solids and sugar acid ratio.(2) Nine organic acids and three sugars were determined by High performance liquid chromatography. Discriminant analysis (DA) was used to identify variety and region of Bayberry juice. The results indicated that all organic acids and sugars except citric acid and malic acid had a significant difference. And the discriminant accuracy based on organic acids, sugars and all of organic acids, sugars and physicochemical indexes were 100%,85.71% and 100%, respectively.(3) Sensory evaluation was performed by quantitative description analysis. The correlation between sensory properties and taste compositions was established by partial least square (PLS). The results showed that acetic acid, lactic acid, citric acid, succinic acid, tartaric acid, sucrose, glucose, total polyphenols maked a significant contribution to the taste.(4) The global fingerprint information of taste was analyzed by electronic tongue. The qualitative identification and the quantitative analysis of taste subatances model based on taste fingerprint information were established by DA and PLS, respectively. The results showed that the qualitative discriminant accuracy was 100% and the electronic tongue can be used to quantitative analyze sour, sweet, bitter and astringency and the content of acetic acid, citric acid, succinic acid, fructose, glucose, total soluble solids and titratable acid.